Search found 127 matches
- Thu Dec 20, 2018 23:15
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 75509
- Thu Dec 20, 2018 23:08
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 75509
Let's see if there are images below!
https://imageshack.com/a/img921/7098/NXjvYN.jpg
https://imageshack.com/a/img924/3065/SWHXeF.jpg
https://imageshack.com/a/img921/7098/NXjvYN.jpg
https://imageshack.com/a/img924/3065/SWHXeF.jpg
- Thu Dec 20, 2018 22:58
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 75509
- Thu Dec 20, 2018 16:58
- Forum: Smoked pork products
- Topic: Schinkenspeck
- Replies: 52
- Views: 75509
Shinkenspeck
So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...
- Sun Oct 07, 2018 19:16
- Forum: Sausages
- Topic: Need to make some deer sausage
- Replies: 7
- Views: 4063
- Sun Oct 07, 2018 15:47
- Forum: Sausages
- Topic: Need to make some deer sausage
- Replies: 7
- Views: 4063
For sausage we use a 50/50 or 60/40 pork to venison ratio. It is not dry that way..... This is a recipe we like, its been fine tuned for decades to its current formula. Those are multiplication %'s, .009 = ( .9%) Venison sausage 50/50 pork butt / venison Salt................................ .009 ( ...
- Sat Oct 06, 2018 23:21
- Forum: Sausages
- Topic: Need to make some deer sausage
- Replies: 7
- Views: 4063
Need to make some deer sausage
Hi, I have about 5 pounds of ground venison, frozen. It was given to me from a reliable source. It is ground, packed and appears to be a very nice product. Not really caring to much for ground venison by itself, thinking I'd make some smoked sausage with it. I'm thinking straight up Kielbasa? Would ...
- Sat Sep 15, 2018 04:29
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 15565
- Sun Jul 29, 2018 02:23
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 15565
I've always used Soy Protein in my smoked sausages for the simple reason, Rytek said to. I have wandered what it would be like if you didn't. One thing, Soy Protein costs more than the meat! Also, it's not the easiest thing to blend in to the meat. I generally use a fair amount of fatty meat ground ...
- Mon Nov 27, 2017 04:04
- Forum: Sausages
- Topic: Christmas Sausages
- Replies: 3
- Views: 3113
- Mon Jul 17, 2017 02:56
- Forum: Sausages
- Topic: Made some Nürnberger Bratwürste
- Replies: 9
- Views: 6002
- Sun Feb 05, 2017 23:04
- Forum: BBQ
- Topic: Got a new BBQ Book
- Replies: 3
- Views: 5896
I haven't seen maps in the book, but that is possibly 'cause I haven't looked close enough. From what I've read, he is born and raised in North Carolina. He does a great job of giving a regional description based on directional headings from cities. It would likely make lots of sense to someone that...
- Fri Feb 03, 2017 16:06
- Forum: BBQ
- Topic: Got a new BBQ Book
- Replies: 3
- Views: 5896
Got a new BBQ Book
My Bride got me this book for Christmas. Called Bob Garners Book of Barbecue, North Carolina's Favorite Food. The Book is really a history lesson regarding the originality of whole hog BBQ in North Carolina. It describes the diff between the northern and southern bbq in North Carolina too. Lots of p...
- Thu Oct 27, 2016 03:22
- Forum: BBQ
- Topic: Well, not really a new topic............
- Replies: 1
- Views: 5742
Well, not really a new topic............
This is the third brisket I've done with the full 24 hrs of 250 degrees including 6 hrs of wrapped time. Then out of the BBQ and wrapped tight in towels to rest. And it's the third time it came out amazing. Very happy with the "Aaron Franklin" method of no looking. I feel I have conquered the briske...
- Thu Sep 29, 2016 04:46
- Forum: BBQ
- Topic: Never gonna guess....another brisket
- Replies: 3
- Views: 5464