Search found 361 matches

by uwanna61
Thu May 03, 2012 02:38
Forum: BBQ
Topic: [USA] Simple Pulled Pork
Replies: 9
Views: 7758

Kevin
That pulled pork looks awsome bud! Man you have me thinking now, maybe this weekend!! :wink:
by uwanna61
Thu May 03, 2012 02:35
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

CW
I hope I didn't goof this up putting this recipe in the wrong place. If so, you can move it to the correct location, right? :o

Wally
by uwanna61
Thu May 03, 2012 02:32
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

Hey Jan I would work with a pork shoulder on 1st attempt, this way you won`t invest a large amount of money in a large ham leg. A prosciutto is truly made from the hog`s rear leg, as mentioned I would recommend the smaller picnic shoulder for practice. The ham I posted was in fact a picnic and I bon...
by uwanna61
Wed May 02, 2012 11:10
Forum: Other products
Topic: Breakfast
Replies: 8
Views: 3570

Quicker with a scatter gun at say 20` away :mrgreen:
by uwanna61
Tue May 01, 2012 02:58
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

CW
Can you hear me Laughing all the way out here on the east side :mrgreen:

Good night all


Wally
by uwanna61
Tue May 01, 2012 02:29
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

Hey Bubba Thanks for the complement, I truly appreciate it! When I mixed all ingredients together it had an amazing scent. Next time I will rub in a bit more pepper to the mix. I sliced a piece that had a few flakes of pepper on it and it stood out with flavor. I also tried to slice the Prosciutto w...
by uwanna61
Tue May 01, 2012 01:59
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

Hey Ross
Yeah I was surprised at the flavor, came out really well! I used a maple dark sugar with fresh ground juniper barriers and black pepper and of course salt & cure #2.

Wally
by uwanna61
Tue May 01, 2012 01:01
Forum: Other products
Topic: [USA] Wally's Perfected Prosciutto
Replies: 28
Views: 12848

[USA] Wally's Perfected Prosciutto

Hey all CW you asked what was next on my agenda? Well last night I sliced into one of two Prosciuttos that I made back in early February. Although I cannot claim this to be a "Parma Italian prosciutto ham" which can take up to 12 - 16 months to complete, this is a quicker American type prosciutto, w...
by uwanna61
Sun Apr 29, 2012 22:50
Forum: For beginners
Topic: (Question About) Sopressata
Replies: 8
Views: 11106

Hello all Just made a successful (2 week ago) batch of Soppresata and I have to say, this soppressata turned out fantastic! I did use the Recipe from http://www.wedlinydomowe.com/sausage-recipes/soppressata and made a double batch at a total of 4.4lbs, it made 3 at 12" long salami`s using the 61mm p...
by uwanna61
Tue Apr 17, 2012 02:33
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 327362

Bubba
For sure post a couple pictures at your convenience. Africa would be my wife`s dream vacation she has always wanted to visit Africa.
Long flight huh?

Wally
by uwanna61
Tue Apr 17, 2012 02:23
Forum: Hyde Park
Topic: TALL TALES
Replies: 88
Views: 59630

Duck
You don`t by any chance wear a ten gallon hat with two shiny side arms on your hip do you? Damn you`re writing / story telling reminds me of another feller on this site. hmmm let me think who that might be! :wink:

Wally
by uwanna61
Mon Apr 16, 2012 01:33
Forum: Smoked pork products
Topic: PHOTO GALLERY of Smoked Pork Products
Replies: 98
Views: 65038

Hey all Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat. Wally http://i1220.photobucket.com/albums/dd458/...
by uwanna61
Mon Apr 16, 2012 00:51
Forum: Recipes from around the world
Topic: [USA] Spareribs and Sauerkraut McIntosh
Replies: 3
Views: 2722

Dick
I have had this in Germany many years ago and your right, it`s definitely a keepr!

Wally
by uwanna61
Thu Mar 29, 2012 02:01
Forum: Microbiology of meat and products
Topic: Question about Semi-Dry Landjager - Marianski Book
Replies: 17
Views: 19200

Checkerfred I will go out on a limb here and try to help out. 1st I have used LHP culture probably more than any other culture. LHP is the preferred culture for small diameter fast fermented sausages like a pepperoni, and yes, the fermentation stage will vary from 1 culture to another. I would recom...
by uwanna61
Thu Mar 29, 2012 01:03
Forum: Microbiology of meat and products
Topic: coloration of dry-cured salami
Replies: 27
Views: 23218

Nepas
I remember you, yur the guy with the Sobe cooler, nice work! So what ya got curing in the cooler, Soppressatta? Looks like good stuff..

Wally