Search found 305 matches

by fatboyz
Sun Dec 31, 2017 18:17
Forum: Venison and Other Game
Topic: Wild sheep meat pies.
Replies: 3
Views: 1366

Wild sheep meat pies.

Well it's been -30 +for the last week so it's nice to have the oven on. I'm in between charcuterie projects. They're either in the fridge in Vacuum bags or in the chamber. Being so cold out I decided to make meat pies. I've been saving some wild sheep for something special. I made individual size pi...
by fatboyz
Mon Dec 25, 2017 05:26
Forum: Hyde Park
Topic: MERRY CHRISTMAS!
Replies: 4
Views: 2252

Merry Christmas everyone!
by fatboyz
Tue Dec 19, 2017 20:28
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

When I do mine in these temps. outside I leave it in the smoker. My smoker is an old fridge so its insulated. My cold smoke temp. is 70F. if it's colder than about -20 I bring it in so It doesn't freeze.
by fatboyz
Sun Dec 17, 2017 16:20
Forum: Smoked pork products
Topic: Sweetheart Ham
Replies: 27
Views: 11200

I've got some loins from my recent hog kill that I wanted to make back bacon. but I think this will be what I do with them.
by fatboyz
Thu Dec 14, 2017 01:29
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16306

looks great!!
by fatboyz
Thu Dec 14, 2017 01:27
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2917

Thanks Lou, I think I'll just do a simple sopressatta.
by fatboyz
Wed Dec 13, 2017 15:16
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2917

I made Sopresatta and Pancetta last winter. They were a little too "perfumey" for my liking. I'm going to try again and this time I'm going to leave out the Cumin. I like the simple flavored meats. The only one I like that has a dominant flavor is Finnocchiano and it's the Fennel seed that I like th...
by fatboyz
Tue Dec 12, 2017 15:29
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2917

Looks fantastic Lou. I hope to put a couple more hams this winter too.
by fatboyz
Mon Dec 11, 2017 14:54
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2917

Chris, the whole project started early last December. I bought and slaughtered a market hog and I wanted to make country ham from one picnic and one whole leg. I followed a youtube recipe from the University of Kentucky. The recipe was just salt and brown sugar. It wasn't until the hams were put up ...
by fatboyz
Sun Dec 10, 2017 23:54
Forum: Dry Cured Meats and Sausages
Topic: My Country Ham/Prosciutto is done!
Replies: 11
Views: 2917

My Country Ham/Prosciutto is done!

This was a picnic and it's aged one year!
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by fatboyz
Sun Dec 10, 2017 02:08
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

The pink salt they use is very similar to Mortons tender quick. Here is a copy and Paste from the Mortons site. They use 1T/pound of meatso that would be similar to the 17g/kg the German guys use in sausage: Curing Small Cuts of Meat in the Kitchen It can be used to cure pork chops, pork ribs, chick...
by fatboyz
Sat Dec 09, 2017 23:57
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Bob Chris might jump in. These swiss and german guys all use "pink salt" it's a combination of regular salt and cure #1 and dyed pink so you don't get them mixed up. I think it's like Mortons quick cure which is salt and cure combined. Again from Mr Google|: Definition Pink salt is a common name for...
by fatboyz
Sat Dec 09, 2017 15:00
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Well I had to use Mr Google to get the answer. For all my smoked sausage I used to just buy Prague powder from Halfords. It never was labeled 1 or 2 so I'm assuming it's 1 now. They now sell both prague 1 and 2 and I have both now. I guess the easy way to remember which is which is to think of it li...
by fatboyz
Sat Dec 09, 2017 01:52
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Red can you explain the reason you wouldn't use cure #2 in this sausage? I'm still unsure of when to use cure 1 and cure 2? His recipe actually calls for pink salt which is what he uses in all smoked sausage. The recipe was fro 17g/kg of pink salt. We thought 15g of salt and 2.5 of cure.
by fatboyz
Fri Dec 08, 2017 14:48
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 7391

Bob I prefer the more course texture. I'm actually not a fan of liver, or Pate, but this was excellent. My friend's little shop brings in the Thomy mustard from Germany in the tubes like toothpaste. It's great on this.