Search found 267 matches

by nuynai
Sat Dec 10, 2016 17:13
Forum: Smokehouses. Construction and Maintenance.
Topic: Master Built recall
Replies: 0
Views: 3503

Master Built recall

FYI. Saw this on the local news today.

http://cpsc.gov/Recalls/2013/Masterbuil ... c-Smokers/#
by nuynai
Thu Dec 01, 2016 08:17
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 16348

Guys I know that leave the skin on bacon is to use it as a flavoring agent to add smoky taste to beans, soup, etc.
by nuynai
Tue Nov 29, 2016 12:19
Forum: Sausages
Topic: loose casings
Replies: 3
Views: 4188

Not having ever used pre pricked casings but IMHO, any time there's a hole in the casing, it would allow the introduction of liquid/ water from the poaching process. I'm sure others are much more knowledgeable on this topic but just my thoughts.
by nuynai
Mon Nov 28, 2016 15:35
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 16348

Good for you. Be safe out there.
by nuynai
Mon Nov 28, 2016 12:58
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 16348

Hey FB, did your brown buddy in the pic take his cut for his help. Question, do you feel any one is better tasting than the other. Which is your favorite. Moose, elk, deer. Up here in WNY, we only have 1, whitetail deer. Good buck will average 70 lbs of boneless meat.
by nuynai
Tue Nov 08, 2016 22:02
Forum: Fishes
Topic: Cold smoke rainbow trout.
Replies: 6
Views: 7053

Eating the fish is temporary, time spent with kids will last forever. Way to go BB.
by nuynai
Tue Oct 25, 2016 15:02
Forum: Sausages
Topic: More Sausage Recipes from Stan Marianski
Replies: 4
Views: 3132

Red, is this a collection of all his recipes, as in the past, I've bought books which have only a few new ones and just a reprint of old ones I already have. Thanks.
by nuynai
Fri Oct 21, 2016 15:11
Forum: Dry Cured Meats and Sausages
Topic: Storing Prosciutto
Replies: 1
Views: 1695

Storing Prosciutto

This was my first attempt at the above. I was just watching as a friend who made it before was doing them. It was a learning experience that I'll fine tune. They're deboning them, vac sealing and freezing them for storage. I don't see the need to freeze but the vac sealing and deboning, I can accept...
by nuynai
Sat Oct 01, 2016 20:16
Forum: For beginners
Topic: BBQ Ribs HELP
Replies: 8
Views: 5045

Hey, BB. One thing I don't understand is, why all the KCBBQ judges want all the sugar to their products. Brown sugar, honey, molasses, etc. My idea is, good Q doesn't need all the sugars, just salt and pepper and let it go on that.
by nuynai
Sat Oct 01, 2016 14:28
Forum: For beginners
Topic: BBQ Ribs HELP
Replies: 8
Views: 5045

Hey Lou. I'll give my 2 cents. See you're using a BGE, good choice. Love mine. Couple questions. Did you take off the back membrane. Smoke won't penetrate that and get throughout the ribs. Just take a butter knife, slid it along the 2nd from end rib bone and pull. Once started, it'll come off pretty...
by nuynai
Wed Sep 21, 2016 15:18
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 330988

Stefan, what kind of wood did you use for the sides of your smoker. Seems like a good hardwood would work best, no pine.
by nuynai
Sun Sep 18, 2016 18:34
Forum: For beginners
Topic: Safe length of storage time
Replies: 9
Views: 4877

IMHO- keeping the product as cold as possible when removing a amount would enhance it's length without spoilage.
by nuynai
Sat Sep 17, 2016 19:36
Forum: For beginners
Topic: Safe length of storage time
Replies: 9
Views: 4877

Butterbean, any problems with freezer burn and if so, which products did it occur in.
by nuynai
Sat Sep 17, 2016 15:24
Forum: For beginners
Topic: Safe length of storage time
Replies: 9
Views: 4877

Safe length of storage time

Hello everyone. The question I have is, if there is any general rule of time items made with Cure #1 will be safe to eat when vac sealed and refrigerated properly. I usually make items in larger batches for convenience and than vac seal them to individual portions. Thanks in advance.
by nuynai
Wed Sep 07, 2016 22:52
Forum: Sausages
Topic: Boudin!
Replies: 5
Views: 3688

Buddy came back from down south and brought us boudin balls. They were frozen, like meatballs. He put them in a deep fryer, don't know temp or how long. Excellent. I tried them defrosted and they just fell apart.