Search found 60 matches
- Wed Jan 19, 2011 19:00
- Forum: Sausages
- Topic: Sauage fillers?
- Replies: 5
- Views: 5916
- Sat Jan 15, 2011 18:30
- Forum: Other products
- Topic: [USA] Make your own pastrami for great sandwiches
- Replies: 54
- Views: 40376
- Sat Jan 15, 2011 18:17
- Forum: Announcements
- Topic: New moderator
- Replies: 13
- Views: 18689
- Fri Jan 14, 2011 23:21
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 17161
- Fri Jan 14, 2011 14:37
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 65257
I typically go with 1 slightly rounded teaspoon per 5# of meat. Buy slightly rounded I meat just humped up a little over the level edge. I then marinade for about 24 hours. Yep that will work but cut your meat into peaces to cure it don't try and cure the whole thing at one time. Its a good idea to...
- Fri Jan 14, 2011 14:09
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 17161
Siara; OK I just thought there might be some advantage to your way of doing them . I'm with Dave Zac. I fill my casings till I run out. Serelki & parowki look interesting I'll have to find a recipe I'll post the recipe I use for boudin, it's not like the French version "Boudin Blac" But a Louisiana ...
- Fri Jan 14, 2011 12:44
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 17161
- Fri Jan 14, 2011 12:19
- Forum: Hyde Park
- Topic: Hello from Texas
- Replies: 10
- Views: 6887
Did you ever cut a hole in your wife's closet so you can put in an elevator to bring your grinder up to the kitchen? Your sausages look good enough to eat! I'm working on it :wink: http://i617.photobucket.com/albums/tt257/hemi36/hole.jpg Is this one of those Texas sausage's http://i617.photobucket....
- Thu Jan 13, 2011 23:41
- Forum: Hardware
- Topic: Meat grinder
- Replies: 9
- Views: 7232
- Thu Jan 13, 2011 12:23
- Forum: Hyde Park
- Topic: Hello from Texas
- Replies: 10
- Views: 6887
Welcome Crankybuzzard; Good looking sausage you have there. Gotta love that Boudin. Pork livers are imposable to find here too. This might sound strange but I use Braunschweiger instead. Cheap and easy to get and the Boudin tastes great. Here's a batch I made last week. http://i617.photobucket.com/a...
- Wed Jan 12, 2011 12:56
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 580631
:lol: :lol: :lol:Thanks for your concern CW. That's been happening to me allot lately. :oops: http://i617.photobucket.com/albums/tt257/hemi36/flush-cash_k3274995.jpg By the way here's your change. :wink: http://i617.photobucket.com/albums/tt257/hemi36/1888419-white-toilet-and-coins-isolated.jpg http...
- Mon Jan 10, 2011 12:37
- Forum: Curing chambers and Related Equipment
- Topic: Curing Chamber ?
- Replies: 19
- Views: 16985
- Mon Jan 10, 2011 12:25
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 17161
Blackriver you stick to what CW said and you'll be fine. I just wanted to add that the big box stores the ones that start with "K" and one with "W" are selling butts cheap as low as $.99.@Lb. Look very close at them if they say "extra tender" or "always moist" or if they have a list of ingredients o...
- Fri Jan 07, 2011 00:31
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Build
- Replies: 17
- Views: 22493
Kjuncatman; PID stands for P-Proportional I-Integral D-Derivative. "Pid" is a mathematical calculation that the controller solves Then directs the slave ether with can be an "ssr"-solid state relay or a "scr"-silicon controlled rectifier to supply the proper currant. I am not an expert on this but i...
- Wed Jan 05, 2011 19:48
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Build
- Replies: 17
- Views: 22493
Kjuncatman: I am using a smoke daddy, How much heat you'll need depends on how big your smoker will be, Mine is a little over 19 cubic feet and is capable of 5000 watts but right now I have it turned down to 900 watts and it runs just fine there. As far as electric or gas of course I'd say electric ...