Search found 89 matches
- Sun Oct 14, 2012 14:24
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
- Sat Oct 13, 2012 17:18
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
- Sat Oct 13, 2012 14:17
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
- Fri Oct 12, 2012 13:39
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
- Wed Oct 10, 2012 22:09
- Forum: Recipes from around the world
- Topic: [USA] cheeseburger soup
- Replies: 4
- Views: 4130
[USA] cheeseburger soup
I saw the on diners,drive-ins and dives and thought I share it, its delicious. all ingredients are approx. nothing to fancy,its soup! 1/2 cup onions 1 -1 1/2 # burger 2-3 Tbls flour (for roux) 1 1/2 - 2 qts. chicken stock 2 cups velveta cheese sauce(cheese,butter,milk) cherry tomatos lettuce saute' ...
- Mon Oct 08, 2012 23:47
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
- Mon Oct 08, 2012 22:16
- Forum: Sausages
- Topic: 19 -21mm sheep casing problems
- Replies: 24
- Views: 20332
19 -21mm sheep casing problems
tried to make my first batch of kielbasa stix. I have a vertical stuffer from grizzley tools,it has the plastic gears but it seems like a fairly good stuffer for the price of about $80.00 I beleive ,anyhow I made up a 5# batch and after soaking the casings for a hour tried to put the casings on the ...
- Mon Oct 08, 2012 21:22
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Wood or stainless steel rods in smoker ?
- Replies: 10
- Views: 12833
- Sat Oct 06, 2012 13:18
- Forum: Recipes from around the world
- Topic: Sourdough cultures
- Replies: 31
- Views: 19446
http://carlsfriends.net/ heres the website and I was quite young when I was born also.
- Fri Oct 05, 2012 13:54
- Forum: Recipes from around the world
- Topic: Sourdough cultures
- Replies: 31
- Views: 19446
- Thu Oct 04, 2012 15:48
- Forum: For beginners
- Topic: Refrigeration overnight before stuffing?
- Replies: 2
- Views: 2928
I've only just started making sausages and thought the butts "looked" like about 15 to 20% so I didn't add any fat and they came out very good imo.again thanks for the replies and I'm sure I'll be asking more ?'s. I always try to make it harder than it is. If you'se have any ?'s on carpentry,make sm...
- Thu Oct 04, 2012 15:41
- Forum: Smokehouses. Construction and Maintenance.
- Topic: mold in my wood smokehouse
- Replies: 3
- Views: 4275
- Thu Oct 04, 2012 13:39
- Forum: For beginners
- Topic: Refrigeration overnight before stuffing?
- Replies: 2
- Views: 2928
Refrigeration overnight before stuffing?
can I grind and mix seasonings,then let it sit refridgerated of course, for a day or two before stuffing and smoking, and about what % of fat to meat does an average butt have? thanks,orf...
- Thu Oct 04, 2012 12:56
- Forum: Smokehouses. Construction and Maintenance.
- Topic: mold in my wood smokehouse
- Replies: 3
- Views: 4275
mold in my wood smokehouse
first I'd like to say thanks for the wonderful website for sausage making and curing meat. It's a wealth of knowledge and I've enjoyed reading and learning from it.now my ? I haven't used my smokehouse since spring and I'm getting ready to do some kielbasa and a few chickens.there seems to be a whit...