Search found 214 matches

by grasshopper
Sun Aug 17, 2014 17:46
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

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.
by grasshopper
Sat Aug 16, 2014 17:07
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

WOW CW That is a great tasting hip shot burger. Had to use 2% milk,that is all I had. I think I am being a little stingy on the fat. First time I didn't use salt or pepper. My patties are less then 1/2 lb. http://i1244.photobucket.com/albums/gg561/grasshopper4552/100_1641_zps571597f3.jpg http://i124...
by grasshopper
Sat Aug 16, 2014 02:27
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

Finished the chubs today and it went well. Going to let the hip shot hamburgers meld over night in the fridge. Probably doesn't make a difference. http://i1244.photobucket.com/albums/gg561/grasshopper4552/100_1638_zps7528523a.jpg White fat to the out side http://i1244.photobucket.com/albums/gg561/gr...
by grasshopper
Fri Aug 15, 2014 15:39
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

Will be making hip shot burgers this weekend. My house is old so I don't live in a hacienda, I live in a half assendia. But CW you are surely welcome. Smoking the chubs today, low and slow. My masterbuilt smoker the heat of course comes from the bottom. To hang the long chub and manage the heat is d...
by grasshopper
Thu Aug 14, 2014 15:22
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

The patties are a little big, formed in a lem buger press. The press is adjustable. I have never seen a smaller one. I use the lem plastic freezer sheets.
by grasshopper
Thu Aug 14, 2014 03:55
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

Keeping it simple, I made the breakfast paddy's. I did use rubbed sage instead of ground. They are in the freezer now. I also made 5 lb of garlic pepper chubs. I grind my meat put the cure in the water stir and add the spices to the water and make a slurry. Then make actomyosin. In my opinion it mix...
by grasshopper
Wed Aug 13, 2014 03:31
Forum: Hyde Park
Topic: Duck Hunting!
Replies: 148
Views: 78840

That is oooh so good. CW gave us no choice on #27. The jury is still out on the subject, I think.
by grasshopper
Tue Aug 12, 2014 19:31
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362403

Dogs are too good for the world, which is why we only get them for a little while." Krakowska Thank you for the up lifting quote. The article brings out a persons emotions you have kept under your skin, but excellent read. One dog lover told me a good example. Put your wife and dog in the trunk, on...
by grasshopper
Tue Aug 12, 2014 00:43
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82386

On the breakfast sausage. The sage should be rubbed sage, almost positive. I used ground once and it was to strong. I also use this stainless gizmo to flush the casings. Used three stainless rods, weld the ends spread apart and buff. http://i1244.photobucket.com/albums/gg561/grasshopper4552/casingfl...
by grasshopper
Mon Aug 11, 2014 16:24
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362403

CW Maybe I am calling it wrong. It was done at the U of M in MN. Consisted of chemo and a lot of other drugs for eight weeks. We did have Andy for an extra seven months. I really don't know if I would do it that way again. Took Andy in for twitching and found he had cancer. Never the same meaning, w...
by grasshopper
Sun Aug 10, 2014 23:49
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362403

CW Thanks for the reply. His name is Sam and he is eight. He sure was sick tell we got it diagnosed. At 69, I always have had a dog in my life and they all but one lived to a old age. The one before Sam (Andy) got lymphatic cancer and past at the age of five. We even tried the Wisconsin protocol. Yo...
by grasshopper
Sun Aug 10, 2014 21:06
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362403

We live on the lake in northern MN. On the weekend people come up for the weekend. They don't fallow the eating etiquette, by disposing of there trash. Then comes the varmints (skunks). My neighbor call these people, trunk slammers. My 100 lb now 82 lb golden retriever got a hold of a 4 inch corn co...
by grasshopper
Sat Jul 19, 2014 04:06
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129105

I am in also. In my humble opinion, Project B2 got taken over by dry cured sausage subjects way to fast. I think we lost beginners interest because of it. Dry cured is the top of the line in sausage making. There is a lot that can be learned on the way up. For example not to many people will stick t...
by grasshopper
Tue Jul 15, 2014 02:17
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362403

MY MY! The trick is to eat one and see if it will work twice. That is a good day
by grasshopper
Thu Jun 12, 2014 01:08
Forum: Sausages
Topic: [USA] Dimensions of a Recipe - Smoked Polish Sausage
Replies: 32
Views: 14947

Thanks Butterbean. Slice it thinner with mayo and good to go.