Search found 67 matches

by Rich
Mon Oct 31, 2016 15:27
Forum: Sausages
Topic: What to make ?
Replies: 7
Views: 3912

What to make ?

My, my, my....twelve days off, 6 pork shoulders, 1 full pork loin, 49 or 50 lbs of venison, 20-30 lbs of beautiful, clean, white, back fat...and a beef loin....what SHALL I make ? :shock: 1st thing will be smoked jalapeno/cheese smoked sausage for my son to take to deer camp. :grin: want to try a cu...
by Rich
Sat Oct 29, 2016 16:19
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 9832

thanks Red, I do plan on doing this shortly...may hang outside when the temps dip down...then again this may be a good excuse to buy an old fridge...we shall see...

thanks again,

Cheers,

Rich
by Rich
Fri Oct 28, 2016 23:55
Forum: Hyde Park
Topic: Just fooling around
Replies: 11
Views: 5508

Wow !! That thing is "YUGE" !! looks tasty though...you may be onto something...Also happened to notice you like good steel !! :grin:

Cheers,

Rich
by Rich
Fri Oct 28, 2016 23:47
Forum: Hyde Park
Topic: Just fooling around
Replies: 11
Views: 5508

Wow !! That thing is "YUGE" !! looks tasty though...you may be onto something...

Cheers,

Rich
by Rich
Fri Oct 28, 2016 18:31
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 9832

Redzed,

1st, check your pm,

2nd, could you hang something like this in say, a utility room, to cure after smoking ? or, is a "curing chamber" a must have to complete this ?

thanks in advance !

Cheers,

Rich
by Rich
Mon Aug 15, 2016 06:55
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 15487

Those look really good, and, the cold, frosty, beverage in the background looks like a perfect match ! Redzed, what defines emulsified meat ? see the term but don't quite understand it...


Cheers,

Rich
by Rich
Mon Aug 15, 2016 06:50
Forum: Sausages
Topic: Bubba's Kabanosy
Replies: 9
Views: 5504

Look very tasty !!

Cheers,

Rich
by Rich
Mon Aug 01, 2016 06:23
Forum: Other products
Topic: Bread Suggestion for Salami Board
Replies: 4
Views: 13476

Why ? Because BACON !! :mrgreen: Looks pretty good !

Cheers,

Rich
by Rich
Thu Jul 28, 2016 07:13
Forum: Sausages
Topic: More turkey/pork sausages!
Replies: 8
Views: 4568

Thank you for the clarification Redzed...I'll have to try the 50/50 split on my next batch of smoked sausage...

Cheers,

Rich
by Rich
Thu Jul 21, 2016 05:19
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 359045

looks damn tasty !!

Cheers,

Rich
by Rich
Tue Jul 19, 2016 06:51
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17112

Bob K,

I was/am very happy with the company...and yes, doing the fix myself was much better than boxing that thing up and sending it back...still working like a champ...

Cheers,

Rich
by Rich
Sun Jul 17, 2016 05:42
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17112

new gauge arrived, installed in less than 5 minutes...working like a champ...

cheers,

Rich
by Rich
Sat Jul 16, 2016 05:11
Forum: Sausages
Topic: More turkey/pork sausages!
Replies: 8
Views: 4568

Nice, Looks very tasty !

cheers,

Rich
by Rich
Thu Jul 14, 2016 05:55
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 359045

Butterbean,

Thanks you sir. It goes real well with a cold frosty beverage ! :mrgreen:

Cheers,

Rich
by Rich
Tue Jul 12, 2016 17:41
Forum: Hardware
Topic: Using Vacmaster Chamber Machine
Replies: 29
Views: 17112

Bob K,

I also used http://www.webstaurantstore.com/ as the vendor...best price i found that included free shipping.