Search found 186 matches

by two_MN_kids
Fri Aug 29, 2014 03:22
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 364508

Pork butt here is $2.39-2.49 lb, even at Sams. I am out. Mike, Take an ice chest with you to the fair, if you have time for an additional stop. South of the fair grounds and west of Snelling on Como Ave. is a Restaurant Depot . If you buy a case lot, the price is usually under $2.00/lb. for pork sh...
by two_MN_kids
Fri Aug 29, 2014 03:12
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 15282

Thanks for the kind words, Chris. Originally, I had planned to do this with a fresh ham. I checked prices with a local full service butcher. He wanted $3.99 per pound! I thought that $73.20 was too pricy for making sausage. This recipe was a bit more labor intensive than the recipe of Stan M's I mad...
by two_MN_kids
Wed Aug 27, 2014 22:10
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 145274

My first attempt at making bacon using pork belly. Ross, I love your formulation for shoulder bacon! I have been using it almost two years, I think. We dry cured 23 pounds of belly ($2.40/pound) for twelve day and placed it on hangers after covering it with fresh ground black pepper. It was dried fo...
by two_MN_kids
Wed Aug 27, 2014 22:00
Forum: Dry Cured Meats and Sausages
Topic: How long to dry Krakowska?
Replies: 17
Views: 15282

With the great price currently available on fresh pork loin, I thought I would give this recipe a try. Total batch weight around 20 pounds or just over 9 Kilo. Find it here: http://wedlinydomowe.pl/kielbasy/trwale-pieczone-lub-parzone/1379-kielbasa-krakowska-sucha Google Translate left a few things ...
by two_MN_kids
Wed Aug 27, 2014 21:25
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82825

I picked up four half-loins, and will place them in brine tonight after removing all the fat and silver skin. I was thinking about stuffing them into casings for a nice round appearance after slicing. Has anyone else tried that? If so, what size casings did you use? Always before, I've just laced th...
by two_MN_kids
Sat Aug 23, 2014 16:10
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 129766

I spent over forty years serving my country in the U.S. Air Force. If there is one thing I learned in all that time is to ignore rumors. Rumors are nothing more than unsubstantiated gossip, fueled by fear and concern. We, as observers can only wait to see the intentions of the webmaster, and then de...
by two_MN_kids
Tue Aug 19, 2014 16:13
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82825

It's a subsidiary of SuperValu Foods (From their website: A National network of grocery stores with multiple formats under various regional brands.) called Cub Foods. I think Cub Foods is local to central Minnesota; I have three of them in easy driving distance. High quality meats, but not always th...
by two_MN_kids
Tue Aug 19, 2014 15:27
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82825

Just planning ahead for the next project, but need a bit more information. Are we talking an entire pork loin or a portion? A local grocery store has pork half-loin on sale for $1.99/pound.

Jim
by two_MN_kids
Fri Aug 15, 2014 22:34
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 82825

2Mk checking in; no pictures this time around. Just last night I finally got caught up on the reading. I got stuck reading about soy protein concentrate as I was reminded of an early attempt at making a 'Brown and Serve' breakfast sausage using SPC and Cure #1. I had stuffed them into 21mm clear co...
by two_MN_kids
Tue Jul 29, 2014 03:09
Forum: Hyde Park
Topic: Sawhorse Ray's New Canoe!
Replies: 7
Views: 4144

Nice rig, Ray! Have a great time, and stay safe. Bound to see more smoked fish pictures now, I expect.

Jim
by two_MN_kids
Tue Jul 29, 2014 03:07
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 83210

No harm, no foul, Ursula ,. I actually thought it rather prophetic, as the weather we were experiencing was very Californian! With things reversed, I haven't a clue how to get around Oz, nor where Country Victoria might be. I do appreciate the kind thought. Thank you! Thanks, Chuckwagon! Mike, bela...
by two_MN_kids
Mon Jul 28, 2014 01:23
Forum: For beginners
Topic: [USA] Hip Shot" Hamburgers
Replies: 25
Views: 13620

Another nice job, Ray! They look great.

And Ray, I couldn't agree more. We made a batch just two weeks ago. We love them and can't keep them around. Chuckwagon sure has a hit with these. But, Jean can't seem to remember their name, as she refers to them as "Hot Shot Burgers".

Jim
by two_MN_kids
Sun Jul 27, 2014 21:19
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 55936

Wonderful idea, another vote for some English sub-titles or dubbing in English.

Jim :smile:
by two_MN_kids
Sun Jul 27, 2014 21:07
Forum: Books&Videos of meat processing
Topic: Jason & Carolina's video (TLP charcuterie shop)
Replies: 5
Views: 6641

This past April, Jean and I were in Washington D.C. for my nieces wedding. We made time to ride the bus out to Three Little Pigs (TLP). It's a cute little shop and Carolina was a great hostess. Unfortunately, Jason was in Michigan for his brother's wedding, and they had scheduled the kitchen floors ...
by two_MN_kids
Fri Jul 25, 2014 14:04
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: UMAi dry aging bags
Replies: 122
Views: 86462

Jan, I, too, have been having trouble sealing the bags completely. I'm interested in your solution, though! Do I understand correctly that, rather than attempting to reseal again, you just tightened them up with elastic tube netting? Ingenious! I would not have thought of that. I have some Lomo and ...