Search found 162 matches

by snagman
Fri Apr 18, 2014 00:36
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 56999

My curing chamber is in my basement, where the temperature now is around 17 C. depending where I measure it. It's 3 degrees colder on the floor, then at ceiling. Today I installed a 25 Watt light bulb, so the freezer turns on more time from the heat, because I could not get the humidity lower than ...
by snagman
Wed Apr 16, 2014 22:06
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 56999

Thanks Steve for that informative and comprehensive reply. I will stick with the ply cabinet for this lot since the humidity is spot on @ 75%. The temp is a bit higher @ 19°, so we'll see what effect that has. If this works well, I'll send you a bit of it, Jan too, he is a good tooth man.....maybe C...
by snagman
Wed Apr 16, 2014 09:40
Forum: Curing chambers and Related Equipment
Topic: Curing Chamber
Replies: 33
Views: 56999

tazplas , Hi Steve, Very interested in your experiences with that great looking curing chamber you built. Jan told me about your smoked cured meats,,singing your praises, and you singing his with his csabai, good to hear all that ! I have an under the house "cellar" of sorts, which has almost a yea...
by snagman
Sun Jun 23, 2013 01:39
Forum: Sausages
Topic: [AUSL] Paprika and Garlic Smoked Sausage
Replies: 18
Views: 14215

Chuckwagon wrote:There is no black pepper
CW, definitely NO pepper in this pork sausage. As for Spanish paprika, render is its best use !

Regards,
Gus
by snagman
Wed May 22, 2013 02:40
Forum: Suggestions & Feedback
Topic: Skype
Replies: 0
Views: 3925

Skype

For a while now, I have established Skype contact with Crustyo44 and we talk maybe once a week. It has opened up a new, easy and interesting way to communicate about our common hobby, and puts a face to the posts. I've discovered he looks almost as well he writes ..... :smile: Forum members who have...
by snagman
Tue Apr 30, 2013 08:38
Forum: Hardware
Topic: The Amazen Smoker
Replies: 18
Views: 16574

any other tricks that I should know? Hey Ducko, I microwave the pellets on high for one minute, twice, a couple of minutes between. Always amazed ( no pun intended) how much steam comes off what I assume are dry pellets. Never misses lighting up and staying lit, even during rain, put into the devic...
by snagman
Mon Apr 29, 2013 07:19
Forum: BBQ
Topic: bbq competition
Replies: 9
Views: 7048

Congratulations Nick !
Be prepared to receive requests for recipes, methods and advice ! To do that on a borrowed pit is quite something too.
by snagman
Wed Apr 24, 2013 03:12
Forum: Recipes from around the world
Topic: Hungarian kettle goulash.
Replies: 10
Views: 11798

Fantastic Gulyás,
Traditional food looks great, I was automatically looking for the bottles/glasses of pálinka somewhere within reach ....
by snagman
Tue Apr 02, 2013 03:04
Forum: Sausages
Topic: A Little Kielbasa
Replies: 15
Views: 10589

Mike,
Exceptional work ! 150lbs holy cow ! Without the rum it would have been 36hrs..... I have a Polish friend who might kill for a batch, so I am going to use your recipe for his birthday.
Regards,
Gus
by snagman
Thu Feb 21, 2013 02:25
Forum: Smoked pork products
Topic: Kassler gone wrong
Replies: 6
Views: 9057

Bubba wrote:Lesson learnt.
Bubba, bad luck Mate, btw, did you use a dirty needle ? :cool:
I reckon I've tossed more ham than I've kept for one reason or another.

Regards,
Gus
by snagman
Thu Feb 21, 2013 02:14
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 58379

Waterboyo, You don't fool me mate ! I know you just have a worldbeating sausage recipe you wanted to share with us but you got sidetracked by your desire to be a total dickhead AND wanted to share your affliction with us. May I suggest the correct forum for you would be www.moronsunited.com/forum I ...
by snagman
Wed Feb 20, 2013 04:55
Forum: Sausages
Topic: [CAN] Canada Goose Sausage
Replies: 20
Views: 28277

Red,

Very nice looking sausage Red, if I could get the raw materials, I'd have a try ! How do you score 30kg of duck breast ?

Gus
by snagman
Mon Feb 18, 2013 22:59
Forum: Sausages
Topic: [AUSL] Paprika and Garlic Smoked Sausage
Replies: 18
Views: 14215

Hey, hey, Gus! I just got hold of some fresh, wonderful Hungarian paprika. Guess what I'm going to make? :wink: Thanks for posting the recipe and the great lookin' photos too. This is a terrific sausage. Paprika and garlic were just made for each other. Best Wishes, Chuckwagon Hey CW ! I would like...
by snagman
Mon Feb 18, 2013 22:56
Forum: Sausages
Topic: [AUSL] Paprika and Garlic Smoked Sausage
Replies: 18
Views: 14215

Hi Bubba,

Glad to see you back on the forum Mate !

Gus
by snagman
Mon Feb 18, 2013 22:54
Forum: Sausages
Topic: [AUSL] Paprika and Garlic Smoked Sausage
Replies: 18
Views: 14215

Hi Gus, Looks good. I bet it tastes even better. This will have to wait untill winter is here as I noticed that you had the fridge part switched on in your smoker. The bacon you are smoking in there still look a bit pale. Am I correct? Cheers Mate, Jan. Jan, Good eyes you have there ! It was a 33 C...