Search found 267 matches

by nuynai
Thu Dec 22, 2011 16:44
Forum: Sausages
Topic: [CAN] Kielbasa My Way
Replies: 8
Views: 6759

Got a question. How's that stuff freeze, as I can't imagine being able to eat all that.
by nuynai
Wed Dec 21, 2011 18:51
Forum: Other products
Topic: Wild Hog meat
Replies: 14
Views: 7264

Go to Texasboars.com. Scroll down to Recipes. They have a lot of good info, only problem is, you must be a member to post but can read free. Good luck.
by nuynai
Mon Dec 19, 2011 22:47
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 19736

Chuck- good job but the site I went to had them for $19/ said 26% off. Every bit helps. You're doing a great job as Moderator. Take care.
by nuynai
Mon Dec 19, 2011 22:03
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 19736

FYI- Last year I bought a thing to make 18 pierogi at a time. It sat till this year. The reviews were 5 stars but can you believe them? We are making pierogi now and I can personally give it a good review. Type in Big Perogie Maker on your search engine. The Mrs. is very pleased with it. No, I don't...
by nuynai
Fri Dec 16, 2011 16:52
Forum: Venison and Other Game
Topic: [USA] Venison Steaks
Replies: 6
Views: 5229

About a year ago, I was at the Sausagemaker and the owner said that they are working on a replacement for sodium nitrate, due to concerns of health issues. Next time I'm there, I'll have to get a update. Take care.
by nuynai
Fri Dec 16, 2011 16:38
Forum: Venison and Other Game
Topic: [USA] Venison Steaks
Replies: 6
Views: 5229

I'm no expert but was wondering why the Cure, if they're being eaten immediately. My understanding is cure is for preservation. Anyway, can't beat venison anyway you cook it. Thanks for sharing.
by nuynai
Thu Dec 15, 2011 15:49
Forum: Technology basis
Topic: smoke powder or liquid smoke
Replies: 5
Views: 4620

Hi 44. As a start or guideline, I use 1 Tsp for 5 lbs. of venison Jerky. I use liquid smoke, out of convenience. You can always add more but can't take away. Gives it a hint of smoke without actually smoking. Good luck.
by nuynai
Tue Dec 13, 2011 16:31
Forum: Hyde Park
Topic: Remembering Rytek Kutas
Replies: 10
Views: 8638

Fortunately for me, I live 10 minutes away from the shop/warehouse. Can walk in, sit down and have discussion on any topic you wish and get all your questions answered.
by nuynai
Mon Dec 05, 2011 17:30
Forum: Hardware
Topic: Hog ring pliers?
Replies: 7
Views: 5225

Check out sausagemaker.com. They have everything for backyard guys to commercial businesses. Some kits come with them included. Good luck.
by nuynai
Thu Dec 01, 2011 16:38
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 19736

The ingredients are only limited to your imagination and what you enjoy.
by nuynai
Thu Dec 01, 2011 16:23
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 19736

My Mom and Mother in Law made them with-prunes, apples, strawberries, gooseberries, raspberries, elderberries, etc. Whatever was in season. Make the dough and fill in whatever you want.
by nuynai
Thu Dec 01, 2011 15:32
Forum: Venison and Other Game
Topic: venison ham, sausage, jerky, etc
Replies: 31
Views: 21475

Venison prosciutto ham

Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance.