I forgot about the oregano as well, that's a staple of greek seasonings.

Laripu- Since you're a homebrewer, I have to plug my buddy's new homebrew shop- www.chicagobrewwerks.com I know you're in Florida, but he has the BEST selection of grain around here, and he has some great deals on shipping. He has a brick and mortar store but also does a lot of business online too. ...

El Ducko, My tzaziki is pretty darn easy, but I don't measure anything. It's just something I've made by eyeballing it, but I'll give it a go. Slice a cuke in 1/2, and use a spoon to remove the seeds. The run it through a food processor or shred the cuke down. Add salt and drain off the water. If yo...

If you add some salt when you chop/grind the onions and let them sit for a few hours, it makes the squeeze easier and you'll get even more water out without having to cook the onions. Just remember there's that extra amount of salt going into your recipe. I do this with cucumbers when I make tzaziki...

I can attest to the baking soda, peroxide, and dish detergent working fantastically to getting the smell off the dog's fur as well. The trick is to make a paste and apply it to the dog as quickly as possible, BEFORE you get the fur wet. So don't "presoak" the dog. Let it sit for a few minutes and th...

When a recipe calls for x% of fat, I personally usually go with fat back, not the fat I've removed from the shoulder. I treat that all as shoulder meat, even if it is pretty fatty and then add additional fat back. But then again, your post reads like there was a good amount of fat under the skin on ...

Busy weekend, didn't have time to get back on here. Thanks for all the replies everyone! I too would be looking for a second and third opinion if my doctor told me I had to stay out of the woods or off the water!

http://img99.imageshack.us/img99/9381/imag0121yu.jpg http://img835.imageshack.us/img835/9714/imag0122nb.jpg He was a Jake, weighed 17.5 lbs, had an 8.5" beard and only 3/4" spurs. Tasted delicious though and now I have a whole bunch of turkey stock in the freezer. Going off on a tangent, but it bot...

Do you happen to have a photo or two? I do, but just of me with the bird before I started cleaning it. I'm not one to take a ton of photos, but I've been trying to remember to do so more when I'm cooking/making sausage. Unfortunately I need an imageshack account to post. Let me see if I can figure ...

So I made a 21 degree brine, 1.5 oz of pink salt, 6.5 oz of kosher salt/gallon, with .25 oz dextrose per gallon. I added some black pepper corns, dried thyme, fresh garlic, lemon zest & juice of 1 lemon, and some bay leaves. I used 1.5 gallons of brine, and injected the bird before submersing. After...

I see we're talking about 2 different recipes. I was looking at pg 80, herb brined smoked turkey breast. I think I have enough info to be dangerous and come up with a recipe of my own thanks to you guys. After I come up w one I'll post it for everyone and let you know how it turns out.

What a surprise- the guy named "Baconologist" recommends covering in bacon! :mrgreen: Thanks for the link, that's the info I was looking for, it'll take a while to get through and understand it all What threw me off so much in the Ruhlman/Polcyn recipe was 350 grams of kosher salt in 1 gal of water,...

Hey guys, been awhile since my last post. Haven't made much sausage lately, but I did bag my first wild turkey yesterday! I've got him cleaned up whole and chilling (literally!) in the fridge. I'm looking for a simple brine I can use because I want to hot smoke this sucker! I've seen CW's smoke & ch...

Thanks guys. Last batch of Knackwurst is finishing up in the oven right now. Hopefully I'll have some pictures up in the next few days when I get a minute.

Hey guys- So in my excitement to make sausage this weekend, I ended up making 50 lbs, way more than I need. And to top it all off, I messed up the knackwurst seasoning and cure amount, so I ended up with a 20 lb batch instead of 10. My new smoker is too small for my own good, it handled about 3 lbs ...