Search found 127 matches
- Sun Jan 20, 2013 05:37
- Forum: Sausages
- Topic: Swiss Sausage
- Replies: 6
- Views: 5733
The Swiss sausage recipe I have is, Red Wine, salt, pepper, garlic salt, nutmeg, cinnamon, and allspice. I dropped the garlic salt, and added fresh garlic, and a little bit of cloves. It called for pork and beef. I dropped the beef and go pure pork. No water, all red wine for the liquid. It makes a ...
- Sun Jan 20, 2013 05:29
- Forum: Smoked pork products
- Topic: Boneless Hams
- Replies: 13
- Views: 10926
- Sun Jan 20, 2013 03:00
- Forum: Smoked pork products
- Topic: Boneless Hams
- Replies: 13
- Views: 10926
- Sat Jan 19, 2013 06:35
- Forum: Smoked pork products
- Topic: Pulled Pork Question
- Replies: 13
- Views: 8712
I take a a bone in or boneless butt, cover it with as much Zatarain's cajun seasoning as it will hold. Put in in a 200 degree smoker with steady light smoke for 5-6 hrs. then I wrap it tight in aluminum foil and put it in a aluminum pan and back in the smoker for 2hrs and it will shred real easy. Th...
- Sat Jan 19, 2013 06:18
- Forum: Sausages
- Topic: Swiss Sausage
- Replies: 6
- Views: 5733
Swiss Sausage
Does anyone have a recipe for Swiss Sausage?
- Sat Jan 19, 2013 06:08
- Forum: Sausages
- Topic: casing question
- Replies: 13
- Views: 9009
- Sat Jan 19, 2013 06:03
- Forum: Smoked pork products
- Topic: Boneless Hams
- Replies: 13
- Views: 10926
Boneless Hams
Have any of you guys made a good looking boneless ham? I have been goofing around with this for a few years. I think to do it right I need a tumbler, so the protein comes to the surface of the meat to bind the pieces together. Ideas?