Search found 162 matches

by snagman
Mon Feb 18, 2013 05:35
Forum: Sausages
Topic: [AUSL] Paprika and Garlic Smoked Sausage
Replies: 18
Views: 14215

[AUSL] Paprika and Garlic Smoked Sausage

This recipe is the result of my personality disorder, the one which compels constant improvement, maybe one shared by some on this forum ! :shock: The full flavour of Hungarian paprika is released by heating it in fat, not oil, not water. So first render some fat from your back fat, or use commercia...
by snagman
Sun Feb 10, 2013 01:36
Forum: For beginners
Topic: Do you mix your cure with the cubed meat. .
Replies: 15
Views: 8281

I do the cube/three day rest in the fridge because grinding chunks of meat which has been in contact with the flavourings distributes the flavours better and quicker ( less time out of fridge ) than mixing flavours into ground meats. The cure is not something I am concerned about in this method, it ...
by snagman
Sun Jan 13, 2013 07:46
Forum: Hyde Park
Topic: Useless information
Replies: 7
Views: 4961

Hey Charlie,

Is this a way to up your own posting stats mate ?

Gus
by snagman
Sat Dec 15, 2012 05:26
Forum: Other products
Topic: Lack of color on smoked chicken / cold smoking
Replies: 11
Views: 6972

Ross, What you want is a sticky surface, called a pellicle, which develops on the surface during a drying phase in the refrigerator after brining. The smoke sticks to this. This state is between wet and dry. You might have a better product using chicken if the skin is taken off before brining, since...
by snagman
Wed Dec 12, 2012 01:55
Forum: Hyde Park
Topic: The high cost of sundries
Replies: 15
Views: 4834

Cabonaia wrote:2 bacon racks, and I LOST them
Mate, I HAVE to know, how do you lose bacon racks ?
Found no reference in Mariansky's book about this phenomenon.
by snagman
Mon Dec 10, 2012 04:36
Forum: Sausages
Topic: [AUSTL) Nuremberg Bratwurst
Replies: 5
Views: 9518

Bob,

Your recipe Mate ? Curious about quantities & ingredients.

Gus
by snagman
Mon Dec 10, 2012 01:26
Forum: Sausages
Topic: [AUSTL) Nuremberg Bratwurst
Replies: 5
Views: 9518

[AUSTL) Nuremberg Bratwurst

After a trip to this great town, having sampled this very tasty little sausage I decided to reproduce them. I found most bratwursts a little bland, unlike these. The predominant flavour is the herb Marjoram. Served as 6, 8, or 12, cooked over a Beech fired grill, usually with potato mash or salad, t...
by snagman
Fri Dec 07, 2012 08:21
Forum: Announcements
Topic: New Website! "All About Spirits" by Stan & Ada
Replies: 10
Views: 8576

Hey CW,

It looks like I still lead a charmed life Mate, here I am with a brand new distiller, on a steep learning curve, and this pops up !
Thanks for letting us know about it,
Regards,
Gus
by snagman
Fri Dec 07, 2012 08:13
Forum: For beginners
Topic: Fibrous Casing Questions
Replies: 3
Views: 2436

Hey Andy,

I assume you soaked the casings well prior to stuffing, and that you stuffed them very tightly. Those are the two watchpoints for using those in my experience.
If it became saggy like on old man's skin, then everything is ok :mrgreen:

Regards, Gus
by snagman
Fri Nov 16, 2012 07:04
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 225742

Hey Red,
They look great, what's wrong with them, just overcooked ? What is the dominant taste of Cervelat ?
Gus
by snagman
Thu Nov 15, 2012 09:25
Forum: Sausages
Topic: [USA] NorCal's Spicy Hot Links
Replies: 16
Views: 14301

Picked up a 18qt turkey roaster today off of Craigslist, used once, $20. Already thinking of ways to incorporate this into pineapple sausage, my mind is swimming with ideas. Thawing a big wild hog ham for dinner and then split-pea soup, then some rump -roast for beef borgounioun in the crock pot. S...
by snagman
Wed Nov 14, 2012 05:57
Forum: Smoked pork products
Topic: The object of my affection.
Replies: 14
Views: 9953

Nice work Ross,

So, it cures for a week in that slurry, and you immediately smoke it - hot smoke ? how long ?
Quite a bit of the shoulder was removed wasn't it ?
Bet it tasted good !
Gus
by snagman
Wed Nov 14, 2012 01:09
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 119626

workingpoor wrote: Alaska summer 2012
Mate,
I dunno how you put up with that view every day...........

Gus
by snagman
Wed Nov 14, 2012 00:46
Forum: Sausages
Topic: [USA] NorCal's Spicy Hot Links
Replies: 16
Views: 14301

Kevin,

Beautiful work ! Clearly you are a photographer as well. Not a fan of hot snags, very much a fan of great work and presentation irrespective of the recipe. Order of the Snag Knight for you Mate !
Regards,
Gus
by snagman
Mon Oct 29, 2012 21:51
Forum: Hyde Park
Topic: Hurricane Sandy
Replies: 0
Views: 1828

Hurricane Sandy

To those members in the affected areas, we wish you all the best, hope you get through it safely !!!