Search found 1340 matches

by el Ducko
Mon Sep 01, 2014 13:37
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 404389

Yup! He's baaaaack! Nobody else can tell a tale like that!
Welcome home, Chuckwagon.
Now... Hold this here candle-lookin' thang while I light th' fuse.
Duk
:mrgreen:
by el Ducko
Sat Aug 30, 2014 12:22
Forum: For beginners
Topic: Boston Butt % of fat
Replies: 18
Views: 11760

It's not exact, of course, but... what IS, these days? Try "taking apart" the butt as you prep, separating meat from fat. Then weigh. It will give you an idea of how much fat you have, and you can add or (usually not) subtract fat as you see fit. Look around the website or the parent website for dis...
by el Ducko
Sat Aug 30, 2014 12:15
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129777

ssorllih wrote:Dang, Ducky! sometimes you start talking good sense.
UhOh! ...bad sign?
:mrgreen:
by el Ducko
Sat Aug 30, 2014 02:48
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129777

a plea for compromise in the Moderator War

Dateline:Today, somewhere between British Colombia and Utah - Greetings, WD members. This is El Ducko, reporting from close to the front lines in the Moderator War. I`ve been on the road for the past two days, out of communication as Beloved Spouse and I return the truck from NC to Texas, and I mus...
by el Ducko
Tue Aug 26, 2014 13:32
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

Guys This is meant as a comment not a criticism Here's a simple task for us all. Head back to the start of this Subject. Count posts that have zero to do with the Base Subject . As I said a comment only, if I offend I'm sorry. For all the beginners, can we keep to the subject....we feel intimidated...
by el Ducko
Sun Aug 24, 2014 22:55
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

... Since i have about a 1/3 of thw weight then i should divide the ingrediants by a 1/3. ... And I would inject 1/3 lb of the brine. Do my figures look correct? Could I make the full amount for the 10 lbs and just use 1/3 of the brine? Looks good to me, Sal. ...but then, I'm just a duck. But serio...
by el Ducko
Sat Aug 23, 2014 22:59
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

For what it's worth, here in America, there are at least three different Cure #2 formulas. 6.25% nitrite and 1% nitrate. (SausageMaker) 5.67% nitrite and 3.63% nitrate. (Butcher & Packer) 6.25% nitrate and 4% nitrate. (Allied Kenco) Bob, those seem to be significant differences. Duk, our chemical e...
by el Ducko
Sat Aug 23, 2014 22:07
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129777

...So if you would like to help in a constructive and meaningful way, communicate to Chuckwagon that this forum would be substantially compromised without him and that you will not accept his resignation. I also am not prepared to take on the whole function, having learned long ago not to bite off ...
by el Ducko
Sat Aug 23, 2014 02:52
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

Thanks for the good info, Bob.
What a mess! I sure hope they put the concentrations on the label.
by el Ducko
Sat Aug 23, 2014 02:47
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129777

...uh, guys...???? HEY! I was only kidding when I wrote that stupid "WD Website Sold in Surprise Move" post. Honest. :oops: ...and all those times we were supposedly feuding? Naaaah! ...fakes, pratfalls, all of 'em. (Except for... well...) If it's time for a changing of the guard, so be it. Others h...
by el Ducko
Thu Aug 21, 2014 19:39
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

More Information on Nitrate/Nitrite CURES

More Information on Nitrate/Nitrite CURES I try to keep my sausage recipe spreadsheet current, and that includes checking for possible errors. One of them is nitrite/nitrate concentration , which is a critical number for both health and safety concerns. Seeing CW`s post, I took the opportunity to c...
by el Ducko
Thu Aug 21, 2014 02:55
Forum: School of Domestic Meat Processing
Topic: School of Home-made Meat production. Useful information
Replies: 33
Views: 155907

Have a look at an earlier thread, Homemade Sausage Making » Other Topics » Hyde Park » Getting Together? located at http://wedlinydomowe.pl/en/viewtopic.php?t=6677&postdays=0&postorder=asc&start=0 to see what we had hoped to do last time this came up. The difficulties at the time were (1) The langua...
by el Ducko
Mon Aug 18, 2014 15:58
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

Geeeeese Russ, what happened to your Texas swagger (must be in North Carolina) acknowledging before all your WD friends that Betsy is in charge. :lol: I really want to thank CW for all the work that he has put into this project and the forum.It surely takes a lot of time. I think he does this so he...
by el Ducko
Sun Aug 17, 2014 23:22
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 404389

Ross wrote: Here is another one. It takes longer for a magnet to fall through a copper pipe than through a plastic pipe. What! What? Wouldn't that depend on who is holding the pipe? :mrgreen: ...mos' lackly, gots lots ta do with yo' boogaloo situation. :shock: Grab sumpthin' an' hol' on reel taat, ...
by el Ducko
Sun Aug 17, 2014 18:12
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82828

My question is how long will, Cured, Cooked, And Smoked Sausage last in the fridge. Freeze and thaw does change the texture and some taste. I would like to keep the original as long as I can. Or what is the best way. Most recipes recommend 3 days or less in the refrigerator, 3 months or less in the...