Search found 4331 matches

by ssorllih
Sat Nov 15, 2014 15:43
Forum: Sausages
Topic: Drywall mixing paddle
Replies: 2
Views: 2768

Re: Drywall mixing paddle

snakeoil wrote:for mixing sausage in a 5 gallon bucket
Have you tried it?
by ssorllih
Sat Nov 15, 2014 05:36
Forum: Smoked pork products
Topic: which cuts are these?
Replies: 1
Views: 4131

In the ham there are 3 major muscles. In beef they are equivalent to the top round, bottom round and eye round. The top round will be a large thick crescent, the bottom round is smaller and a trapezoid and the eye round is nearly circular and the smallest of the three.
by ssorllih
Sat Nov 15, 2014 03:40
Forum: Offal products
Topic: Rytek's Liverwurst with Tripe
Replies: 5
Views: 6052

Tripe has a totally unique taste.
by ssorllih
Fri Nov 14, 2014 19:39
Forum: Hyde Park
Topic: Food for thought
Replies: 13
Views: 7938

We always stopped food and water 24 hours before slaughter.
by ssorllih
Fri Nov 14, 2014 03:23
Forum: Hyde Park
Topic: Food for thought
Replies: 13
Views: 7938

When I was a kid on the farm We fenced a quarter acre for 2 or 3 and fed them mash and skim milk in the morning along with hay and apples and whatever they could forage. I don't recall what they got at evening feeding but we never restricted their food supply. My sister is concerned about her pigs g...
by ssorllih
Mon Nov 10, 2014 21:32
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11760

I am a firm believer in being exacting the first time I use a recipe. Some substitutions make a big difference and some not so big. I know that butt slab bacon is not the same as belly bacon however with a 4 dollar price difference I can adapt.
by ssorllih
Mon Nov 10, 2014 16:18
Forum: Suggestions & Feedback
Topic: I never have understood why this option is used here.
Replies: 3
Views: 3653

I have seen people completely change their statements in posts on other sites. One person asked if she could can turkey? My reply was "of course it is meat" . Then she added "and will you explain the process". That changes the question and make s my answer seem smart assed.
by ssorllih
Mon Nov 10, 2014 02:04
Forum: Suggestions & Feedback
Topic: I never have understood why this option is used here.
Replies: 3
Views: 3653

I have found it to be mildly irritating.
by ssorllih
Sun Nov 09, 2014 18:35
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 11760

I have always considered bacon as a product and pork belly as a particular cut. So when we get the term FRESH bacon I consider it to be mixed terminology and the writer would probably call for cured and smoked bacon alternatively. For small batches I would use a skin side slab from a butt for a subs...
by ssorllih
Sun Nov 09, 2014 02:23
Forum: Sausages
Topic: Corn Syrup Solids?
Replies: 16
Views: 14241

Should sucrose and dextrose be interchanged gram for gram ?
by ssorllih
Sun Nov 09, 2014 02:12
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 183401

Hi Jan, American biscuits and British scones are practically the same I used about 1 cup 250ml for two cups of flour.
by ssorllih
Sat Nov 08, 2014 04:27
Forum: Announcements
Topic: New addition to Moderator Team
Replies: 6
Views: 6223

That pleases me. Bob K has always been helpful and a positive contributor to this group.
by ssorllih
Fri Nov 07, 2014 17:31
Forum: Other products
Topic: Ross's Maryland Bakery
Replies: 471
Views: 183401

It has been two months since I had anything worth saying.

I have been making baking powder biscuits since I was a kid. Last night I tried a method I have seen others discussing. I used the normal 2 cups of flour, Tablespoon of baking powder, teaspoon of salt. But instead of adding fat I used heavy whippy cream as the source of the fat and the liquid. addin...
by ssorllih
Fri Nov 07, 2014 16:51
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 30086

I have some Butt portions in the freezer. I am going to cure one and pack it raw into a 1½Pint straight side canned jar and put it into a hot water bath for about 3 hours @ 180°F and the refrigerate it. It will be pasteurized and stored cold and vacuum sealed.
by ssorllih
Thu Nov 06, 2014 19:39
Forum: Hardware
Topic: what kind of meat slicer should i get
Replies: 13
Views: 9209

High quality commercial meat slicers are very heavy and generally require two people to safely move them in and out of storage.