Search found 361 matches

by uwanna61
Mon Jun 25, 2012 21:24
Forum: Sausages
Topic: [CAN] Moose/teriyaki/lime/tequila snack stix
Replies: 4
Views: 4801

Hold on a minute, I was thinking that the lime zest and Tequila was for the sausage maker to consume while mixing the snack sticks? :wink:
I gotta get me one of those trees. :mrgreen:
Nice work Big Guy!
Wally
by uwanna61
Mon Jun 25, 2012 01:57
Forum: For beginners
Topic: Salt and fat question
Replies: 13
Views: 6611

Yooperdog This question comes up from time to time. Chuckwagon created a write up a while back to explain the Morton tender quick question, take a look. http://wedlinydomowe.pl/en/viewtopic.php?t=5767&highlight=morton+tender+quick As for the fat to meat ratio, generally a sausage maker will mix on a...
by uwanna61
Fri Jun 22, 2012 02:21
Forum: Recipes from around the world
Topic: [USA] Real Sourdough For Your Bread, Biscuits, And Pancakes
Replies: 16
Views: 21873

CW
Is there no end to your marvelous recipes? Nice work big guy, I will give this a try this weekend! Thanks..
Wally
by uwanna61
Thu Jun 21, 2012 02:46
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30888

Hey all So its day 9 and the project is going well, and growing the natural white mold slowly. I did not use the mold 600, last time I used mold 600 it was all over the place, so I opted out and kept my fingers crossed for the natural white stuff. Not to mention, it`s an extra cost using the mold 60...
by uwanna61
Thu Jun 21, 2012 02:14
Forum: Hyde Park
Topic: Uncomfortable Video
Replies: 9
Views: 3819

I`m speechless on this one! :shock:
by uwanna61
Fri Jun 15, 2012 02:22
Forum: Hyde Park
Topic: How do you protect your reputation?
Replies: 13
Views: 5975

Ross
my guests said that it was the best roast pork she had ever had.????
Way to go :lol:
by uwanna61
Fri Jun 15, 2012 02:19
Forum: Hyde Park
Topic: How do you protect your reputation?
Replies: 13
Views: 5975

CW
Did you get any comments about your ribs at all?
Sure did, they turned out great, no left over`s. :mrgreen:
by uwanna61
Thu Jun 14, 2012 01:29
Forum: Hyde Park
Topic: How do you protect your reputation?
Replies: 13
Views: 5975

This is interesting! Although not a sausage but speaking of grilling tactics, back a couple weeks ago, we had a get together with friends. I served pork ribs that I worked on all day to perfection in my smoker! My wife mentioned we should put on chicken (legs & thighs) on the grill. Of course I slat...
by uwanna61
Wed Jun 13, 2012 00:26
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30888

Ok so here it is marinated, ground and stuffed. Definitely a great aroma coming out of the fridge. I used the 42mm beef round casings, I have been hung up on these, I like the durability and the authentic salami look while they are hanging. Rain forecasted here the next couple days, perfect timing! ...
by uwanna61
Tue Jun 12, 2012 02:43
Forum: Sausages
Topic: [CAN] Col. Big Guys Special Sausage
Replies: 25
Views: 14134

Here is some moose jalapeno/Jack Sausage I pulled out of the smoker this evening. The flavor is good, texture good, with a kick of jalapeno. With smoked Vermont cheddar on the side. The recipe: http://www.wedlinydomowe.com/sausage-recipes/deer-sausage I followed the recipe and added 2 Tbls jalapeno ...
by uwanna61
Tue Jun 12, 2012 02:10
Forum: Sausages
Topic: [CAN] Col. Big Guys Special Sausage
Replies: 25
Views: 14134

Thanks BG, I will give this a try!!

Wally
by uwanna61
Mon Jun 11, 2012 23:10
Forum: Sausages
Topic: [CAN] Col. Big Guys Special Sausage
Replies: 25
Views: 14134

Bigguy
As usual, you have me chomping at the computer screen again! I gotta ask, honey? Sounds interesting, how`s the flavor and constancy/texture of the finished product?
Thanks for posting the recipe..
Wally
by uwanna61
Mon Jun 11, 2012 23:02
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30888

Hey all Well I got off to late start this weekend, too many things going on. CW I will admit, I cut the batch in half to 5lbs. Now if this salami tastes anything like the nose tickling aroma that comes out of the slurry meat mix, this should be kick butt salami! Wally http://i1220.photobucket.com/al...
by uwanna61
Fri Jun 08, 2012 21:56
Forum: Dry Cured Meats and Sausages
Topic: [USA]Salamini Italiani Alla Cacciatore
Replies: 26
Views: 30888

CW
I'm in, I picked up a fresh beef eye-round this afternoon and will kick this thing hard in the shorts this weekend!

Wally
by uwanna61
Wed May 30, 2012 02:20
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 52659

Ross
Is it posible to separate bread and sausage?
Hmm bread & meat has been the main staple for years and years. As for translations try Bing translate, I'm interested also, I will check it out myself.
Wally