Search found 361 matches

by uwanna61
Tue May 29, 2012 02:00
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 24090

Ross
It will work if adding a small amount of frozen fat to the meat as you grind, but grinding all the fat together in a continues grind, will make the fat smear sure as heck. I have done it both ways and prefer to add the small diced fat to the ground meat. :razz:

Wally
by uwanna61
Tue May 29, 2012 01:52
Forum: Recipes from around the world
Topic: [USA] Pickled Sausage - Pickled Eggs
Replies: 32
Views: 23659

w1sby
Jalapeno eggs: (I'm going to double this)

Holy smokes, not only will you create natural gas, butt you will create a flame with it :mrgreen:
by uwanna61
Tue May 29, 2012 01:47
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 51080

Benjamin You sound like my kinda person, I too long for the meat smoking and curing. I was born in Germany several ago and usually go back for a visit every 2 or 3 years. I really like walking around the beer gardens and visiting the delis that sell smoked meats and fresh bread. Welcome aboard and v...
by uwanna61
Tue May 29, 2012 01:32
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 24090

Checkerfred Hello all, maybe I can add my 2 cents here. Right off the bat I will say, definitely freeze the fat, keep it cold! Try and dice the fat into small tiny cubes or pieces, and then put back into the freezer keeping the fat seperate while grinding the game meat. Then you fold the fat into th...
by uwanna61
Wed May 23, 2012 23:19
Forum: Hyde Park
Topic: Question about Coppa
Replies: 20
Views: 7305

My favorite admin
Whoa hold up, admin? My bad, my favorite moderator :razz:
by uwanna61
Wed May 23, 2012 02:53
Forum: For beginners
Topic: Wood condition for smoking
Replies: 24
Views: 11444

Butterbean
Never had any problem but all my children were born naked for some reason
Naked really, like with no cloths?? Hmm strange!
by uwanna61
Wed May 23, 2012 02:46
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12520

Bubba
Yeah I really like the slicer, works well. The prosciutto has a good flavor. I did learn a few things on this run that I will carry over on to the next one. Thanks..

Wally
by uwanna61
Wed May 23, 2012 02:42
Forum: Hyde Park
Topic: Question about Coppa
Replies: 20
Views: 7305

CW
My favorite admin, I truly thank you for your kind words. :oops: I do agree, as any craft, time and practice equals true experience and dont give up!

Wally
by uwanna61
Wed May 23, 2012 02:28
Forum: Sausages
Topic: [USA]"Saddle Bum's Chicken Sausage"
Replies: 17
Views: 11434

2kids
Nice job!

My kids go gaga over BigGuys fresh spinach / feta chicken sausages! Go figure you try to get them to eat their veggies when they are young and one day I`m thinking I will whip up a batch of BG`s chick`n feta with spinach sausage and the kids go nuts over it!
Wally
by uwanna61
Wed May 23, 2012 02:20
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12520

Hey all So here is the 22lbs ham turned to an "American Prosciutto" that I started back in late February, total cure time was 3 months. Today I couldn`t take it any longer, so here it is! Turned out pretty darn good stuff.. :razz: Wally Whole prosciutto before the slice. http://i1220.photobucket.com...
by uwanna61
Wed May 16, 2012 02:41
Forum: For beginners
Topic: Fresh sausage coming out too dry
Replies: 23
Views: 13804

Eightysix When I make a fresh sausage using any lean game meat: 1. I will use a ratio of 50% game meat with 20% pork and 30 pork fat. 2. Typically I will add ¼ - 1/3 cup of liquid to every 2.5lbs of meat, example water, beef, chicken or veggie stock. A splash of water will help out with the d...
by uwanna61
Wed May 09, 2012 13:35
Forum: Curing chambers and Related Equipment
Topic: Trial Run On The Dry Cure Cabinet
Replies: 16
Views: 8395

Wow pretty high tech bud, now bring on the salami's :mrgreen:
by uwanna61
Wed May 09, 2012 03:13
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12520

Ross
I dont see why not, with bone removed the one I made was at 6 lbs. Create half the recipe at 4lbs. Keep in mind the bone weight, if you remove the bone.

Wally
by uwanna61
Wed May 09, 2012 02:19
Forum: Sausages
Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
Replies: 9
Views: 8190

Keymaster
No problem, let me know how it turns out, I think I will give it a go this weekend also...

Wally
by uwanna61
Wed May 09, 2012 01:10
Forum: Sausages
Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
Replies: 9
Views: 8190

Here is a German recipe translated to English. The preperation sounds a little goofy, but I think you get the idea. Heck I might give it a try, sounds good. I actually had these in Austria, we cooked them on the grill and drank zipfer Austian beer. Man I miss that! Ingredients for portions ½ ...