Search found 186 matches

by two_MN_kids
Tue Oct 22, 2013 02:38
Forum: Other products
Topic: Food Safety and Smoked Turkey
Replies: 9
Views: 7844

Thanks for commenting, CW. As I explained to Chris, I had planned to use Cure #1, but after reading that the bird had already received some factory injections, I didn't really know how much more I could give it before it was too much. I finished the smoking this afternoon, and pulled it at exactly 1...
by two_MN_kids
Mon Oct 21, 2013 23:18
Forum: Other products
Topic: Food Safety and Smoked Turkey
Replies: 9
Views: 7844

Thanks for your comments, guys. This was a turkey given to me by my brother-in-law to smoke for him. He's not going to get this one, and I don't have time to do another one before the weekend. Guess he'll have to wait. Chris: I had the salt, sugar, and cure #1 all measured out when I read on the bi...
by two_MN_kids
Mon Oct 21, 2013 18:36
Forum: Other products
Topic: Food Safety and Smoked Turkey
Replies: 9
Views: 7844

Food Safety and Smoked Turkey

I find myself in a bit of a pickle. It's been cold here in Minnesota; we've been getting some snow flurries, and we're just above freezing now, at 36°F. This morning I started up the smoker to preheat to 220°F. I had a 10 lb. turkey that's been brined but not cured. I preheated the smoker for &frac3...
by two_MN_kids
Thu Oct 03, 2013 17:27
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 63531

Okay Hoss! I'm in for another round. I still have way too much to learn. Although I have a lot of irons in the fire just now I will try to keep up.
by two_MN_kids
Thu Oct 03, 2013 17:16
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 349073

Finally getting around to posting a couple of pictures of my work of the last weekend of September. I started with 18 lbs. of venison, 9 lbs. of pork back fat, and about 25 lbs. of pork butt. I wasn't too sure at the beginning what I was going to make, other than the Venison links. I decided on a Co...
by two_MN_kids
Fri Sep 20, 2013 22:58
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 362137

Return to sausage making.

Greetings to CW and all Forum members. After a lengthy recovery from a fall last Dec. 2nd, in which I fractured two vertebrae, I am slowly returning to sausage making. For several months I haven't been able to handle the pain of standing over the grinder or stuffer. In the last few months I have rea...
by two_MN_kids
Wed Oct 17, 2012 16:44
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 244518

I'm still with the program! I made the Hungarian Csabaii a few weeks back, however, I didn't take the time to cold smoke over several days. I'm sure the sausage suffered because of that. The Autumn hunting season has started to creep into my free time! :cool: I will be doing catch-up sausage making ...
by two_MN_kids
Wed Oct 17, 2012 16:29
Forum: Smoked pork products
Topic: Smoked Pork Loin
Replies: 9
Views: 7636

After 10 hours of soaking in clear water, I sampled an end cut. It was rather bland, so I cut into the loin about 3 inches and tasted another sample. There was still some taste of salt, although not overwhelming. I pulled all the loin pieces and hung to dry, and are now in frig. They will rest for 2...
by two_MN_kids
Wed Oct 17, 2012 02:35
Forum: Smoked pork products
Topic: Another Happy Ending - Canadian Bacon
Replies: 11
Views: 7203

Just a note. If you entertain the thought of getting a slicer like this, be sure to get some kevlar gloves for the cleaning phase, round razor blades are just too awkward to deal with. Ray, I have the same or very similar Cabala's slicer. I haven't been cut yet, but it will happen. Thanks for the a...
by two_MN_kids
Wed Oct 17, 2012 02:29
Forum: Smoked pork products
Topic: Smoked Pork Loin
Replies: 9
Views: 7636

Thanks for the replies! They are soaking in about four gallons of cold water and ice in one of my coolers. I couldn't find room for anything big in the frig. I will start test tasting about 7 am. :lol: I was somewhat concerned about losing the smoke flavor. Glad to hear that it all doesn't wash off....
by two_MN_kids
Tue Oct 16, 2012 20:03
Forum: Smoked pork products
Topic: Smoked Pork Loin
Replies: 9
Views: 7636

Smoked Pork Loin

This past week one of the local markets ran a special on whole pork loin for $1.78/lb. I picked up two at 10 lbs each, and followed this recipe: http://www.wedlinydomowe.com/hams-other-meats/pork-loin-smoked to prepare them. I divided the brine recipe by four, and then multiplied the results by five...
by two_MN_kids
Fri Sep 21, 2012 21:23
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 244518

But they look great, Rudy. I didn't smoke mine as long, and stopped the drying at 40% loss. Mine didn't get as dark and so nice looking as yours!

Fine work.

Jim
by two_MN_kids
Wed Sep 19, 2012 18:55
Forum: Hyde Park
Topic: New forums!
Replies: 8
Views: 3852

I'm looking forward to the Smokehouse forum. I have been looking at pictures in the Polish site, trying to find ideas. Very difficult and time consuming not speaking the language and translating with Google.

Jim
by two_MN_kids
Tue Sep 18, 2012 03:18
Forum: Other products
Topic: Mennonite Sausage , in cloth from Canada ?
Replies: 40
Views: 24946

Thanks for the information.

Jim
by two_MN_kids
Mon Sep 17, 2012 18:12
Forum: Other products
Topic: Mennonite Sausage , in cloth from Canada ?
Replies: 40
Views: 24946

Would someone please explain the benefit of using a cloth casing? Is it only for some types of sausages?

Jim