Hold on a minute, I was thinking that the lime zest and Tequila was for the sausage maker to consume while mixing the snack sticks?
I gotta get me one of those trees.
Nice work Big Guy!
Wally
Search found 361 matches
- Mon Jun 25, 2012 21:24
- Forum: Sausages
- Topic: [CAN] Moose/teriyaki/lime/tequila snack stix
- Replies: 4
- Views: 5608
- Mon Jun 25, 2012 01:57
- Forum: For beginners
- Topic: Salt and fat question
- Replies: 13
- Views: 10526
Yooperdog This question comes up from time to time. Chuckwagon created a write up a while back to explain the Morton tender quick question, take a look. http://wedlinydomowe.pl/en/viewtopic.php?t=5767&highlight=morton+tender+quick As for the fat to meat ratio, generally a sausage maker will mix on a...
- Fri Jun 22, 2012 02:21
- Forum: Recipes from around the world
- Topic: [USA] Real Sourdough For Your Bread, Biscuits, And Pancakes
- Replies: 16
- Views: 29346
- Thu Jun 21, 2012 02:46
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37473
Hey all So its day 9 and the project is going well, and growing the natural white mold slowly. I did not use the mold 600, last time I used mold 600 it was all over the place, so I opted out and kept my fingers crossed for the natural white stuff. Not to mention, it`s an extra cost using the mold 60...
- Thu Jun 21, 2012 02:14
- Forum: Hyde Park
- Topic: Uncomfortable Video
- Replies: 9
- Views: 4916
- Fri Jun 15, 2012 02:22
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 8068
- Fri Jun 15, 2012 02:19
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 8068
- Thu Jun 14, 2012 01:29
- Forum: Hyde Park
- Topic: How do you protect your reputation?
- Replies: 13
- Views: 8068
This is interesting! Although not a sausage but speaking of grilling tactics, back a couple weeks ago, we had a get together with friends. I served pork ribs that I worked on all day to perfection in my smoker! My wife mentioned we should put on chicken (legs & thighs) on the grill. Of course I slat...
- Wed Jun 13, 2012 00:26
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37473
Ok so here it is marinated, ground and stuffed. Definitely a great aroma coming out of the fridge. I used the 42mm beef round casings, I have been hung up on these, I like the durability and the authentic salami look while they are hanging. Rain forecasted here the next couple days, perfect timing! ...
- Tue Jun 12, 2012 02:43
- Forum: Sausages
- Topic: [CAN] Col. Big Guys Special Sausage
- Replies: 25
- Views: 19060
Here is some moose jalapeno/Jack Sausage I pulled out of the smoker this evening. The flavor is good, texture good, with a kick of jalapeno. With smoked Vermont cheddar on the side. The recipe: http://www.wedlinydomowe.com/sausage-recipes/deer-sausage I followed the recipe and added 2 Tbls jalapeno ...
- Tue Jun 12, 2012 02:10
- Forum: Sausages
- Topic: [CAN] Col. Big Guys Special Sausage
- Replies: 25
- Views: 19060
- Mon Jun 11, 2012 23:10
- Forum: Sausages
- Topic: [CAN] Col. Big Guys Special Sausage
- Replies: 25
- Views: 19060
- Mon Jun 11, 2012 23:02
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37473
Hey all Well I got off to late start this weekend, too many things going on. CW I will admit, I cut the batch in half to 5lbs. Now if this salami tastes anything like the nose tickling aroma that comes out of the slurry meat mix, this should be kick butt salami! Wally http://i1220.photobucket.com/al...
- Fri Jun 08, 2012 21:56
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37473
- Wed May 30, 2012 02:20
- Forum: Hyde Park
- Topic: You are invited to share the means of your livelihood.
- Replies: 72
- Views: 63979