Search found 135 matches
- Wed Dec 24, 2014 23:17
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 14499
- Mon Sep 22, 2014 22:15
- Forum: Hyde Park
- Topic: Variety is the Spice of Life
- Replies: 3
- Views: 4185
- Mon Sep 22, 2014 19:12
- Forum: For beginners
- Topic: Garlic, the spice of Life!
- Replies: 23
- Views: 16066
Try this!!! Separate & peel several heads of garlic. Spread out on smoker racks, put in smoker and cold smoke them for a minimum of 4 hrs for starters. Your next batch might need more or less depending on your personal tastes. You can also hot smoke it for use as a spread on your bread or grilled to...
- Thu Sep 18, 2014 21:04
- Forum: Sausages
- Topic: History of Bratwurst
- Replies: 8
- Views: 5341
- Fri Aug 29, 2014 20:58
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 202139
Wow CW your ego is HUGE. I doubt at this juncture many members can see your "point" You may have been better off establishing and ruling your own forum. I have been absent from this site for some time, and come back this this crap!!! When I see what you have to say Bob K, why would you in your wild...
- Wed Feb 19, 2014 23:09
- Forum: Smoked pork products
- Topic: Wędzonki
- Replies: 58
- Views: 109477
Looks like when I was a kid on the farm in Saskatchewan!!! My father would do the same thing. The house smelled of smoked meat and when we got "company", the knife came out and there was an abundance of ham, sausage, and whatever anyone who was there wanted to accompany their choice of drink, includ...
- Tue Feb 18, 2014 13:11
- Forum: Hardware
- Topic: Finding old vintage knives, or go with the new?
- Replies: 11
- Views: 11162
I have a set of Henckels knives, including an 8" chef, 6" chef, 10" slicer, 6" boning knife, 4" paring knife, bread knife, & a serrated tomato knife and a steel that have been handed down to me from my father. My grandmother got them a a wedding present in the early 1900's. They came to Canada with ...
- Fri Feb 14, 2014 22:36
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14879
I make my kabonosy from pork that has been frozen for at least 30 days. When I do it up into the sausage, it is smoked at 140C with seasoned red willow for 6 hours, and hung it to dry in my garage for 4-5 days, sampling it on a regular basis(with Molson's Canadian). I have found it be far more to my...
- Fri Feb 07, 2014 22:21
- Forum: Hardware
- Topic: Patty forming equipment
- Replies: 14
- Views: 11475
I also bought the pattie maker that fits on the grinder from Cabela's and found the patties to be somewhat bigger that what we wanted. I took the unit to a friend's machine shop where he built me the patty forming insert(from inert and food safe material) with a smaller diameter and thickness. I use...
- Mon Feb 03, 2014 17:08
- Forum: Recipes from around the world
- Topic: The WD "Mustard Grotto"
- Replies: 13
- Views: 15754
Cognac Mustard
Try this one for size. We have found it be excellent!!!! Cognac Mustard Ingredients 6 tablespoons yellow mustard seeds 2 tablespoons brown mustard seeds 3 tablespoons cognac 2/3 cup white wine vinegar 1/4 cup light brown sugar 1 teaspoon salt Preparation 1. Put mustard seeds, 1/3 cup water, cognac, ...
- Mon Feb 03, 2014 16:50
- Forum: Recipes from around the world
- Topic: The WD "Mustard Grotto"
- Replies: 13
- Views: 15754
Whole Grain Dijon Mustard
Another recipe similar to my mother's homemade mustards!!! Whole Grain Dijon Mustard Ingredients 1/4 cup brown mustard seeds 1/4 cup yellow mustard seeds 1/2 cup dry white wine 1/2 cup white wine vinegar 1/2 teaspoon Kosher salt 1 teaspoon light brown sugar (optional) Procedures: Place mustard seeds...
- Mon Feb 03, 2014 00:16
- Forum: Recipes from around the world
- Topic: The WD "Mustard Grotto"
- Replies: 13
- Views: 15754
Trust me Jan, it is a real treat. It beats capers all to hell. I still get the raw seeds from a buyer in Saskatchewan, 5lb bags of each(when I need them) for the price of our father's having been poker buddies!!!! Can't beat it with a stick. Mustard made from seed, and depending on the pungency, yel...
- Sun Feb 02, 2014 16:41
- Forum: Recipes from around the world
- Topic: The WD "Mustard Grotto"
- Replies: 13
- Views: 15754
Mustard Caviar
A rather unusual & unique recipe. My Mother used to make something like this 50 some years ago on the farm in Saskachewan where my father grew the mustard. Mustard Caviar Ingredients: ●1/2 cup rice wine vinegar ●1/4 cup brown mustard seeds ●1/4 cup yellow mustard seeds ●1/4 cup apple cider vinegar ●...
- Tue Dec 17, 2013 04:50
- Forum: Hardware
- Topic: Brine injection
- Replies: 4
- Views: 3817
- Tue Oct 29, 2013 22:19
- Forum: Hyde Park
- Topic: Off to the High Country
- Replies: 17
- Views: 12556
We shot 4 moose & 5 elk this fall, between 7 guys. Deer are for later(until Nov. 30). Lots of good fixings in the freezer. Some sausage has been made by those that do it themselves, and more made by commercial makers. I would not trade!!!! I will be curing and drying some more moose & elk backstraps...