Search found 266 matches

by nuynai
Thu Sep 21, 2017 13:50
Forum: Sausages
Topic: Fall is here and its time to use up last years game
Replies: 12
Views: 3625

That's a problem I'm envious of. Be safe up there and good luck this year.
by nuynai
Mon Jul 03, 2017 11:05
Forum: Dry Cured Meats and Sausages
Topic: truffle salami
Replies: 11
Views: 3820

Here's a book I found years ago but never followed up on.

natruffling.org/tfg.htm

http://natruffling.org/tfg.htm
by nuynai
Mon Feb 06, 2017 21:02
Forum: Hyde Park
Topic: A lot of bacon I think
Replies: 8
Views: 2968

Did they get a weight on it.
by nuynai
Sat Feb 04, 2017 15:59
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 101
Views: 29611

FYI- I tried using the sugna on my first 2 but had a problem mixing the flour and lard. Next time I'll try to melt the lard on very low heat and incorporate the flour in to form a paste. Any input on what I was doing wrong would be appreciated.
by nuynai
Thu Feb 02, 2017 20:30
Forum: Hyde Park
Topic: A lot of bacon I think
Replies: 8
Views: 2968

Here in NY, NYSDEC won't let you shoot them when and if you see them. You have to contact them, so they can set up traps, etc. to catch the sounder, not just kill 1 or 2. Reason being is that they just spread out further into groups. Don't know what I'll be doing if I see any. I'm thinking, Shoot, S...
by nuynai
Thu Feb 02, 2017 18:15
Forum: Hyde Park
Topic: A lot of bacon I think
Replies: 8
Views: 2968

Again, we don't have them in WNY but a guy from a club I belong to, said "what's the problem, my brother in Texas shoots one and the party is on." So I wrote a article why we don't want them as they'll eat anything and you can't kill enough of them to keep up with their reproduction rates. As good a...
by nuynai
Thu Feb 02, 2017 12:03
Forum: Hyde Park
Topic: A lot of bacon I think
Replies: 8
Views: 2968

What type of weapon did they use. Cal. .50 armor piercing?
by nuynai
Tue Jan 17, 2017 11:50
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

Down here, the preserves bring them in for hunters, tree falls breaking the enclosure fence and that's how some of them get out, Yeah saw Hogzilla. It became quite the TV star.
by nuynai
Mon Jan 16, 2017 15:51
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

Hey BB. Question I've got is are those Russian boars, as opposed to feral swine. The hair, body shape, etc lead me to think they're Russian boar. Red, things aren't always as they appear. We don't have feral swine here in WNY but some guys are trying to introduce them. A whitetail deer will have 1 t...
by nuynai
Mon Jan 09, 2017 15:20
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

BB, don't feel bad. I was making smoked cheese for the first time and left the smoker on a low temp, with cheese in it. Came back next day and I had a bunch of soft cheese tear drops. No problem, cooled them down, ate them and learned to put a note on the smoker to shut it down as a reminder. Never ...
by nuynai
Sat Jan 07, 2017 19:55
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

Thanks, BB. Sounds like KISS principle kicks in again- Keep It Simple Stupid. Glad I'm able to call on all of you for guidance.
by nuynai
Sat Jan 07, 2017 15:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

I'm getting into dry curing- pork, venison, whole cuts of meats, etc- and maybe leave it in awhile longer till I get more experienced.
by nuynai
Sat Jan 07, 2017 14:47
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 308526

Question I have is are there any dangers or problems with leaving meats in a cure too long. I'd rather err on the side of caution then take it out early and get sick.
by nuynai
Sun Dec 25, 2016 22:45
Forum: Sausages
Topic: Kiełbasa chłopska - Polish Peasant Sausage
Replies: 14
Views: 6048

Here's the company in Chicago I believe you're talking about. I've had the sausage you're talking about. It's sold in a Polish deli here in Buffalo, NY.

www.andysdeli.com
by nuynai
Sat Dec 10, 2016 17:13
Forum: Smokehouses. Construction and Maintenance.
Topic: Master Built recall
Replies: 0
Views: 2566

Master Built recall

FYI. Saw this on the local news today.

http://cpsc.gov/Recalls/2013/Masterbuil ... c-Smokers/#