Search found 335 matches
- Tue Sep 11, 2012 11:55
- Forum: For beginners
- Topic: shipping Kabanosy?
- Replies: 5
- Views: 3689
- Tue Sep 11, 2012 01:08
- Forum: For beginners
- Topic: shipping Kabanosy?
- Replies: 5
- Views: 3689
- Sun Sep 09, 2012 17:05
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350724
Holy smokes am I behind. I got to my breakfast sausage yesterday. I changed things up just slightly. I used 1 kilo of butt and 1/2 kilo of venison with an additional 1/3 k pork fat. It was fabulous indeed. After last night's nap in the fridge, breakfast of sausage and eggs was divine. This was the f...
- Wed Aug 29, 2012 00:51
- Forum: Venison and Other Game
- Topic: Venison dried hams
- Replies: 11
- Views: 13801
I have one in my freezer too Jan and your idea is exactly what I plan on doing with it just as soon as the weather starts to cool a bit here. I will dry rub and let sit in the fridge for a week or two, then hang in the garage in my homemade curing chamber where I can control the humidity a bit bette...
- Sun Aug 26, 2012 13:34
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 350724
- Fri Aug 17, 2012 18:16
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 535501
- Sun Jul 22, 2012 22:40
- Forum: Other products
- Topic: [USA] Red Creek Smoked Duck
- Replies: 8
- Views: 6713
Yeah CW, the memories are awesome. Brings me back to my days in Vernal, playing in Flaming Gorge and running the Green as well. The year(s) were 1980 - 1987. We caught some of the finest Rainbow Trout in that area, and shot my first Elk and Mulie. What a place! What a time! Oh yeah...I have 4 Pekin ...
- Sun Jul 08, 2012 18:41
- Forum: Dry Cured Meats and Sausages
- Topic: [USA]Salamini Italiani Alla Cacciatore
- Replies: 26
- Views: 37441
- Fri Jun 22, 2012 00:54
- Forum: Recipes from around the world
- Topic: [USA] Real Sourdough For Your Bread, Biscuits, And Pancakes
- Replies: 16
- Views: 29271
- Sun Jun 10, 2012 16:19
- Forum: Sausages
- Topic: [USA] Rosemary Chicken Sausage
- Replies: 11
- Views: 7493
- Sun Jun 03, 2012 16:58
- Forum: Hyde Park
- Topic: A few photos of a future sausage maker
- Replies: 5
- Views: 3424
- Sat May 19, 2012 14:20
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212219
I'm in the process of making 2 Kilos of Snags sausage as we speak. 1 K fresh and 1 K smoked. This has become one of my favorite sausages. I can tell because we have family coming to visit and this is my sausage of choice to show for them :lol: Grinding and stuffing later today, hanging for 3 days an...
- Fri May 18, 2012 12:56
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 33450
fresh eggs take up to three weeks to develop a thin layer of air beneath the membrane between the shell and the egg white, making them much easier to peel. Who can wait three weeks? Then they are not fresh any more. When boiling "fresh" eggs, add 1/4 cup of salt to the boiling water and your fresh ...
- Wed May 16, 2012 21:28
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 33450
- Wed May 16, 2012 17:45
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 33450
[USA] Pickled Sausage - Pickled Eggs
Here's one for Norcal Kid. Pickled sausage. My buddy has been talking about this for a while and finally brought in a jar he picked up somewhere. http://i24.photobucket.com/albums/c37/davezac/IMG00202-20120516-0718.jpg I only suggest Kevin because his new found love of pickling and his divine abilit...