Search found 361 matches

by uwanna61
Wed May 09, 2012 00:46
Forum: Sausages
Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
Replies: 9
Views: 8357

Baconologist
I think your right it looks like the bratwurstschnecken.

Image
Image
by uwanna61
Wed May 09, 2012 00:36
Forum: Sausages
Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
Replies: 9
Views: 8357

Maybe Weisswurst, this is referred to as a small white sausage. Not sure about the pin wheel thing.

Wally
by uwanna61
Wed May 09, 2012 00:17
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

Jan
Glad to hear you are giving this a go, don`t be bashful on adding the cracked pepper, but remember keep the pepper off the fat or skin of the ham as much as possible.
Let us know how things turn out!


Wally
by uwanna61
Mon May 07, 2012 23:12
Forum: Recipes from around the world
Topic: [USA] "Sauerruben" (Fermented Turnips)
Replies: 6
Views: 5751

Kevin
Do you ever take a break :mrgreen: You sure are a busy feller!

Wally
by uwanna61
Mon May 07, 2012 22:51
Forum: Sausages
Topic: [USA] Habanero And Asiago Summer Sausage
Replies: 6
Views: 4275

TSMODIE
Nice work, looks tasty! Does the Habanero add much heat?

Wally
by uwanna61
Mon May 07, 2012 22:48
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 322071

Kevin
Those look great, they would not last long here! Nice detailed work..

Wally
by uwanna61
Mon May 07, 2012 02:56
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 5420

Remember our ancestors preserved meats of all types for hundreds of years using loads of salt, this is why they spent most of their day looking for a watering hole. One question asked, can I cure meat without curing salts? Sure, but I would not recommend heating the product at a low temperature belo...
by uwanna61
Sat May 05, 2012 02:01
Forum: Other products
Topic: Marinating meat for sausage
Replies: 13
Views: 6368

Duck
No offence, you`re a quack, but in an entertaining / interesting way :wink:
by uwanna61
Sat May 05, 2012 01:52
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 322071

Dick
Not sure if you realize this, but you have a tree branch growing out the side of your kitchen cabinet :shock:
by uwanna61
Sat May 05, 2012 01:22
Forum: For beginners
Topic: Brisket to Pastrami
Replies: 9
Views: 4046

Nuynai
Check out Bigguys Moosestrami's recipe sometime, it's the best! One of these days I'm gonna try it with a thick London broil beef steak, just for kicks!

Wally
by uwanna61
Sat May 05, 2012 00:43
Forum: For beginners
Topic: Brisket to Pastrami
Replies: 9
Views: 4046

Jim
Your suggestion sounds spot on bud! Nuynai go for it and let us know how it turns out!

Wally
by uwanna61
Fri May 04, 2012 23:21
Forum: For beginners
Topic: Brisket to Pastrami
Replies: 9
Views: 4046

Nuynai I would slather that brisket with your favorite BBQ seasoning/rub, let it set in the fridge over night and drop it in the smoker at 225 degrees for a few hours until done. I bet it would be ideal sliced thin on a sandwich roll with your favorite BBQ sauce and cole slaw on the side. Wow I can ...
by uwanna61
Thu May 03, 2012 11:14
Forum: Dry Cured Meats and Sausages
Topic: Make Yourself Some Great Sopressata!
Replies: 16
Views: 24274

Cab I agree with CW running close or a few degrees below is ok, humidity during the first week is key, especially during the fermentation process, usually the first 72 hours is key on the outcome your product. Another note, from the time after the product is stuffed to the fermentation step, let the...
by uwanna61
Thu May 03, 2012 02:49
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366995

Jim/Dick
What base in Germany where you stationed?

Wally
by uwanna61
Thu May 03, 2012 02:45
Forum: Other products
Topic: Pickled pigs feet
Replies: 7
Views: 4331

Ross
Most fifth graders I know, would rather eat chicken nuggets and french fries with ketchup :mrgreen: