Search found 1340 matches
- Mon Jan 23, 2012 04:40
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 527897
- Mon Jan 23, 2012 04:25
- Forum: Hyde Park
- Topic: Is this right?
- Replies: 15
- Views: 8358
Excel sausage spreadsheet
Okay, will do. Chuckwagon..? What do I do to upload/post a spreadsheet?
- Sun Jan 22, 2012 23:45
- Forum: Hardware
- Topic: Sausage stuffing funnel
- Replies: 36
- Views: 49461
- Sun Jan 22, 2012 22:09
- Forum: Hardware
- Topic: Sausage stuffing funnel
- Replies: 36
- Views: 49461
As a follow-up.... I found that trace amounts of sausage meat were getting hung up in the grooves at the glued seams. I tried to fill them in with my Official Mothra Steward Hot Melt Glue Gun, but the seams still aren't very smooth. Then it dawned on me- - why glue it together at all? I went back to...
- Sun Jan 22, 2012 21:54
- Forum: Hyde Park
- Topic: Is this right?
- Replies: 15
- Views: 8358
- Sun Jan 22, 2012 21:51
- Forum: BBQ
- Topic: BBQ, where does one begin?
- Replies: 10
- Views: 14369
You will be happy to know that you will be ok not using curing salt for your BBQ as long as you are cooking at appropriate temperatures. Those temperatures are high enough to keep those botulium spores from producing toxins. They really start to slow down at 118 F and at 140 F, the spores don't dev...
- Sun Jan 22, 2012 21:47
- Forum: Hyde Park
- Topic: cuts of beef for sausage?
- Replies: 15
- Views: 11397
You'll love the book, man. Enjoy! After reading it, you'll be hooked on the hobby.jt wrote:el Ducko: The book that I was given is "The Art of Making Fermented Sausages". I think that the "Home Production" book that you quote may be a better book for a novice like me. I have just ordered it. Thanks.
- Sun Jan 22, 2012 21:45
- Forum: BBQ
- Topic: Pulled Pork Sandwich
- Replies: 6
- Views: 6244
Like Keymaster said you won't even taste it [mustard] after it's cooked, it more of a glue for the rub to stick to than anything else. Some people use extra virgin olive oil for the same purpose. Thinking about it, sounds like I should mix my rub with olive oil, thereby gluing it on. :idea: I'll gi...
- Sun Jan 22, 2012 20:31
- Forum: BBQ
- Topic: BBQ, where does one begin?
- Replies: 10
- Views: 14369
Brining, I seldom brine anything other than turkey when it comes to BBQ. The secret to anything BBQ from a moisture standpoint is prep and cook style. ...guess I'd have to agree with that. That's how most people cook brisket in my neck of the woods. But, reading in another of Chuckwagon's threads a...
- Sun Jan 22, 2012 19:40
- Forum: BBQ
- Topic: Pulled Pork Sandwich
- Replies: 6
- Views: 6244
- Sat Jan 21, 2012 17:01
- Forum: Hyde Park
- Topic: cuts of beef for sausage?
- Replies: 15
- Views: 11397
...On sausages with medium to fine grind I have also used Brisket, the flavor is divine. But in general it's more costly than Chuck. Somehow, as a Texan, I can't imagine brisket being used for anything other than its highest calling, smoked brisket. (THAT's BBQ, as opposed to what you consider BBQ ...
- Fri Jan 20, 2012 22:52
- Forum: Hyde Park
- Topic: cuts of beef for sausage?
- Replies: 15
- Views: 11397
The recipe in Mr Marianski's book calls for... That's what I would use. Grab the book, open to Chapter 11 (Sausage Making Process), and have a look at a professional recommendation. You can use any cut that you like. Remember, sausage is NOT where the "noble" cuts wind up. The table on page 148 giv...
- Fri Jan 20, 2012 15:12
- Forum: Recipes from around the world
- Topic: Recipe substitutions
- Replies: 17
- Views: 11662
El Duck-O wrote: Can anyone recommend a good reference or two on cooking substitutions in general? Sure! El Chuck-O wrote: My buddy sent this recipe, He said I couldn`t beat it; He sure don`t know a thing or three, I couldn`t even eat it! :mrgreen: Now you know why I'm so paranoid about substitutio...
- Wed Jan 18, 2012 18:31
- Forum: Recipes from around the world
- Topic: Recipe substitutions
- Replies: 17
- Views: 11662
We'll soon find out if cheap chardonnay is a substitute for retsina. I just finished stuffing two different recipes of Loukaniko this morning. Hopefully we will attempt to choose between excellent and great. Well, the verdict is in, and the jury rules... :cool: ...in favor of the recipe with Greek ...
- Wed Jan 18, 2012 18:07
- Forum: Hyde Park
- Topic: cuts of beef for sausage?
- Replies: 15
- Views: 11397
Re: cuts of beef for sausage?
...looking for others experience as to the cut of beef to use... I just used chuck roast for some bratwurst, and it turned out tasty. Be sure to get the fat level up to a decent amount (say, 25% to 30%) using pork fat instead of beef fat. (Why...? Good reading- - Marianskis' book.) Good luck! Sound...