Hi Chuckwagon, I posted this pic before...so here it is again
No really I don't mind.
Kabanosy at my best!!!
Search found 75 matches
- Sat Feb 15, 2014 02:27
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 293458
- Wed Feb 12, 2014 05:08
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 293458
- Wed Feb 12, 2014 04:45
- Forum: For beginners
- Topic: Meat Choice
- Replies: 3
- Views: 3246
- Sun Feb 09, 2014 03:25
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 293458
- Sun Feb 09, 2014 03:19
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 293458
- Thu Feb 06, 2014 00:23
- Forum: Smoked pork products
- Topic: Smoking in an ice storm
- Replies: 10
- Views: 8675
- Tue Feb 04, 2014 14:41
- Forum: Sausages
- Topic: Mystery of the meat!
- Replies: 18
- Views: 12754
Seems to me that your cayenne peppers and chili powder belong to the Capsicum annuum family . And Chile is a country in South America. :wink:[/quote] Thanks to spell ck I get slapped on both cheeks :oops: Thanks for the help Redzig.....I am going to make my next batch of an-dewey without the Paprika...
- Mon Feb 03, 2014 23:57
- Forum: Sausages
- Topic: Mystery of the meat!
- Replies: 18
- Views: 12754
Boy oh boy Redzed....that paprika comment was a doozie. The "book" is by Marinski, the recipe are from the book (thanks Bob). :smile: I think the dark color is from the spice....Cayenne pepper seems to be the culprit, but maybe the Chile powder. I use both a lot. I really need some help.......The br...
- Sat Feb 01, 2014 00:37
- Forum: Sausages
- Topic: Mystery of the meat!
- Replies: 18
- Views: 12754
- Fri Jan 31, 2014 19:56
- Forum: Sausages
- Topic: Mystery of the meat!
- Replies: 18
- Views: 12754
Mystery of the meat!
I have made the Kabanosy recipe in a larger casing 1 1/2" and it has beautiful color. A bright red with white fat flakes. It looks like a wonderful Salami. So I made the Spanish chorizo and the Andouille out of the bible (Home production of quality meats and sausage) and the color is darker maybe ev...
- Wed Jan 29, 2014 05:32
- Forum: Technology basis
- Topic: The end of naturally smoked meats in Europe
- Replies: 13
- Views: 16297
- Wed Jan 29, 2014 05:13
- Forum: Technology basis
- Topic: A long but wonderful journey
- Replies: 19
- Views: 25797
My neighbor, who is a small hog farmer (200) delivers the hog he raises to us...we slaughter and skin the hog out. About 250 to 300 lbs. We then proceed to butcher immediately. All is done in about four hours with the help of my daughter 14 and my son 12 and my wife. I then cure the hams and bacon. ...
- Tue Jan 21, 2014 05:29
- Forum: For beginners
- Topic: What if you don't have a smoker with temp control?
- Replies: 18
- Views: 12519
This is the unit I have....it works great, seem like a quality product. Mine is about a year old.Rick wrote:Can't you control your smoker temp with a controller from www.auberins.com
- Tue Jan 21, 2014 04:56
- Forum: Smoked pork products
- Topic: Big Game Bacon
- Replies: 4
- Views: 5351