Search found 1954 matches

by Butterbean
Tue Mar 29, 2022 17:13
Forum: For beginners
Topic: cleaning equipment
Replies: 19
Views: 11227

Re: cleaning equipment

I wash everything down well then give things and spray or soak in either diluted bleach, Star San or another sanitizer I buy by the gallon.
by Butterbean
Tue Mar 29, 2022 17:08
Forum: Dry Cured Meats and Sausages
Topic: Beginner results in pictures
Replies: 7
Views: 3200

Re: Beginner results in pictures

Excellent job on all and good on you for doing a bit of reading before you jumped in. IMO, it's understanding the processes and science involved that makes for great outcomes.
by Butterbean
Sun Mar 13, 2022 16:45
Forum: Sausages
Topic: Kiełbasa Ukraińska – Ukrainian Sausage
Replies: 4
Views: 3727

Re: Kiełbasa Ukraińska – Ukrainian Sausage

Looks great! I made some of these last year and thought they were very good.
by Butterbean
Sun Mar 06, 2022 17:55
Forum: For beginners
Topic: grassfed beef?
Replies: 9
Views: 2868

Re: grassfed beef?

Not a fan of real grass-finished beef myself. I raise cattle and prefer to finish them on grain. Pellets aren't used. They are fed high quality grass or hay with a small supplement of grain to raise the caloric intake to help them put on fat quicker. Here, the fat in grass-finished cattle has a yell...
by Butterbean
Sat Feb 19, 2022 14:57
Forum: Dry Cured Meats and Sausages
Topic: Filetto baciato
Replies: 12
Views: 4624

Re: Filetto baciato

Beautiful!
by Butterbean
Sun Feb 13, 2022 01:40
Forum: Sausages
Topic: Weekend sausage
Replies: 70
Views: 38615

Re: Weekend sausage

fatboyz wrote:
Wed Jan 19, 2022 02:20
What are the great big sausages? and what kind of casing did you use?
I couldn't tell you what size it is. I lost the label. I have good supply of casings and these were the largest I had. About 7"-8" in diameter I'd guess.
by Butterbean
Sun Feb 13, 2022 01:36
Forum: Sausages
Topic: Kiełbasa Kanapkowa - Sandwich Sausage
Replies: 1
Views: 1227

Re: Kiełbasa Kanapkowa - Sandwich Sausage

That looks great. We tend to eat a lot of sandwich meats so I'll probably have to give this a try.
by Butterbean
Tue Jan 18, 2022 20:44
Forum: Sausages
Topic: Weekend sausage
Replies: 70
Views: 38615

Re: Weekend sausage

Daughter's boyfriend wanted to learn how to make sausages and stuff from the deer we've been harvesting so he helped put together this batch the other day. Smoked ham, snack sticks, a tweak of Kielbasa krakowska, smoked bratwurst and smoked jalapeño and Monterey Jack cheese sausage. All but the ham ...
by Butterbean
Mon Jan 17, 2022 16:12
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511623

Re: WD Daily Chat - Talk about anything You Like

Nice looking animal. Hope you didn't have to drag it far.
by Butterbean
Fri Jan 14, 2022 21:15
Forum: Hyde Park
Topic: Gulumpki
Replies: 1
Views: 1655

Gulumpki

Just wanted to share a tip for using that left over mince that is left in the grinder and the stuffer. Gulumpki. I read where Gulumpki is the Polish name for cabbage roll and this I've found is the answer to what to do with that left over mince. And it's so easy to make and thus far I've used this t...
by Butterbean
Sun Mar 07, 2021 20:16
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 6552

Re: Boneless Pork Loin - Kasseler Style

The time is dependent on brine strength and thickness of meat. So if it says six days I'd go with that but it wouldn't hurt to remove it after six days and rinse and let it rest for a couple more days for the salt to equalize. May not need to but this is a good thing to do to keep from getting those...
by Butterbean
Sun Mar 07, 2021 20:11
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 7628

Re: Busy week/weekend sausage/meat making!

Albertaed wrote:
Mon Mar 01, 2021 02:44
It all looks good! I’m making corned beef next weekend.I’m been dying for a Reuben sandwich.
IMO, that is the best sandwich in the world.
by Butterbean
Sun Mar 07, 2021 20:10
Forum: For beginners
Topic: So let's talk about salt percentages....
Replies: 13
Views: 4255

Re: So let's talk about salt percentages....

I suspect the reason they have the area marked reserved is the same as saying "it depends" and there is no clearcut rule to follow and you have to submit your plan and procedure for approval. I make a few things which - if I sold them - would require a waiver or a plan showing how the safety hurdles...
by Butterbean
Sat Feb 27, 2021 17:30
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 7628

Re: Busy week/weekend sausage/meat making!

Wow! Looks great! You have been busy. I've been toying with the idea of butchering a cow myself as I have one that I fear would just as soon kill me than look at me. I'm vacillating on this because I usually don't care for grass-fed beef and the chances of me getting her in a pen to grain her is ver...
by Butterbean
Mon Feb 22, 2021 00:39
Forum: Dry Cured Meats and Sausages
Topic: Salami Finocchiona
Replies: 6
Views: 1483

Re: Salami Finocchiona

That looks terrific. One of my favorites.