Search found 60 matches
- Sun Feb 06, 2011 15:07
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 552346
What exactly is "elephant garlic"? Elephant garlic is not as strong as the smaller garlic. I think I would double amount. The garlic I use has a purple colored skin. Don't know the name of it . I picked up an eleven pound pork butt yesterday for $1.19 / lb $1.19/Lb good price they are $1.49 to $1.7...
- Sun Feb 06, 2011 14:17
- Forum: Curing chambers and Related Equipment
- Topic: Controls for fermentation/drying chamber
- Replies: 12
- Views: 9425
Blackriver; A 1000 watts would be enough for a curing camber but not enough for cooking. If you really like that controller all you have to add is one of these and you'll be good for any thing up to 3600 watts @ 120v. And that should get the job done. http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&it...
- Fri Feb 04, 2011 00:05
- Forum: Other products
- Topic: smoked turkey legs and ham hocks
- Replies: 5
- Views: 7849
- Tue Feb 01, 2011 10:29
- Forum: Hyde Park
- Topic: TALL TALES
- Replies: 88
- Views: 73187
CW said; Now most folks in these parts say that Butch Cratchity was really an amiable and amicable sort of saddlebum who later became an antagonistic, apostate, apoplectic... the direct result of a harsh and punitive case of harrowing, hindering, HEMORRHOIDS!... When out west I guess that's why they...
- Thu Jan 27, 2011 13:15
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 9879
- Thu Jan 27, 2011 11:46
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 9879
- Wed Jan 26, 2011 23:34
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 9879
- Wed Jan 26, 2011 13:09
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 9879
- Wed Jan 26, 2011 11:21
- Forum: Books&Videos of meat processing
- Topic: Our summer meeting
- Replies: 7
- Views: 9879
- Tue Jan 25, 2011 00:15
- Forum: Hyde Park
- Topic: BIG thanks to Trosky!
- Replies: 4
- Views: 3666
- Tue Jan 25, 2011 00:07
- Forum: Hyde Park
- Topic: Assistance and Ideas needed
- Replies: 5
- Views: 4226
- Sun Jan 23, 2011 12:48
- Forum: Hyde Park
- Topic: Assistance and Ideas needed
- Replies: 5
- Views: 4226
- Sat Jan 22, 2011 23:56
- Forum: Announcements
- Topic: New contest - recipe of the month
- Replies: 86
- Views: 94436
- Sat Jan 22, 2011 11:56
- Forum: Sausages
- Topic: Boudain Sausage Problem
- Replies: 5
- Views: 5287
where can I find recipe You used?
Siara; This is close to the one that I use with a few modifications.
http://www.gumbopages.com/food/boudin.html
Enjoy Trosky
Siara; This is close to the one that I use with a few modifications.
http://www.gumbopages.com/food/boudin.html
Enjoy Trosky
- Fri Jan 21, 2011 12:14
- Forum: Sausages
- Topic: Boudain Sausage Problem
- Replies: 5
- Views: 5287
Any one else have this problem with Boudain? No can't say that I've that problem with them. With all the rice in them there's not much meat to bind them to the casings. I just tie mine off and bake them or fry,never did try to boil one. http://i617.photobucket.com/albums/tt257/hemi36/12-30-10_1445.j...