Search found 335 matches

by Dave Zac
Sat May 12, 2012 13:43
Forum: For beginners
Topic: Tasting Food Using Your Nose
Replies: 12
Views: 6898

sprinkling salt on cold watermelon
When I first saw my wife do this MANY years ago I was shocked :shock: . I tried it and now never eat watermelon without salt. I now search out that sweet salty thing whenever I can.
by Dave Zac
Thu May 10, 2012 23:35
Forum: Hyde Park
Topic: Jason & Carolina In The News!
Replies: 10
Views: 5194

Glad to see you continue to grow Jason and Carolina. Congratulations
by Dave Zac
Sat May 05, 2012 13:37
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 48707

The liver sausages I have made in the past was from 100% liver heart tongue and is usually a bit dry. The recipes I have been reading from HPoQM&S by the MArianski's call for fat...as much as 30%.

Would you use fat next time Butterbean or is the sausage moist enough?

Dave
by Dave Zac
Tue Apr 24, 2012 01:26
Forum: Recipes from around the world
Topic: [USA] Fermented Beets
Replies: 15
Views: 10364

It's fun to watch someone hit on something they enjoy. Fermenting vegetables is a great hobby to go along with sausage making. And really good for you.

Nice job Kevin
by Dave Zac
Tue Apr 17, 2012 01:26
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 512111

Love to see the world through others lens'. Pleas post Bubba!
by Dave Zac
Sun Apr 15, 2012 14:19
Forum: For beginners
Topic: Different textures of cooked bacon - brined vs. dry cured.
Replies: 31
Views: 15986

I prefer bacon between crispy and chewy. We always bake our bacon for many reasons CW states above. We turn the oven on to 350 and put the bacon in the oven. Plenty of time to putter around the kitchen while getting things together and it never burns. 10 minutes or so and we're done.
by Dave Zac
Sun Apr 08, 2012 00:42
Forum: Hyde Park
Topic: Easter
Replies: 16
Views: 9884

Happy Easter everyone.
by Dave Zac
Thu Apr 05, 2012 20:45
Forum: For beginners
Topic: confused about how much water to add to rzeszowska kielbasa
Replies: 5
Views: 5399

3 lbs; 6 cups of water...seems like a lot to me
by Dave Zac
Mon Apr 02, 2012 12:34
Forum: For beginners
Topic: 1st timer needing some really simple directions and help
Replies: 3
Views: 3380

Welcome to the forum. Here are some ideas right from recipe side of the site: http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-economy http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-onions http://www.wedlinydomowe.com/sausage-recipes/liver-sausage-white And here is one from But...
by Dave Zac
Fri Mar 30, 2012 19:48
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 140
Views: 125623

You guys will not be disappointed. And please, don't let it ferment in the kitchen. If the occasional burp doesn't make the missus throw it out, once you take the lid off to clean the scum layer she will throw the jar AND you out :mrgreen:

It cans really well in packed 1/2 pint jars.
by Dave Zac
Thu Mar 29, 2012 16:38
Forum: Hyde Park
Topic: percentages
Replies: 14
Views: 8811

10 lbs moose / 4.3 lbs (4 lbs 5 oz) pork gives you 30% pork
by Dave Zac
Fri Mar 23, 2012 12:20
Forum: Smoked pork products
Topic: [USA] My First Ham
Replies: 23
Views: 13138

I have made a 'combo' smoked and boiled ham before. Jim may be interested in that approach too if a smokey ham flavor is desired. I think somewhere Chickwagon has instructions. You will brine cure the ham, hang in preheated 130* smoker to dry and then apply heavy smoke for several hours. I will then...
by Dave Zac
Tue Mar 13, 2012 12:42
Forum: For beginners
Topic: Confused about cold smoking
Replies: 13
Views: 22327

Welcome to the forum Kozulich. Personally I have yet to cold smoke, but based on my reading you are right on. Smoke, rest, smoke rest, smoke. I prefer a bit of a heavy smoke but to each his own. Cold smoking imparts a smoke flavor deeper into the meat via the smoke, rest cycles. As long as you have ...
by Dave Zac
Mon Mar 12, 2012 15:19
Forum: Hyde Park
Topic: Muffelletta sandwich start to finish
Replies: 13
Views: 6522

Brilliant
by Dave Zac
Mon Mar 05, 2012 00:04
Forum: Hyde Park
Topic: That time of year again
Replies: 16
Views: 36839

Hope this helps a bit. Photos from phone camera so hopefully they work well enough. There are two basic systems for collecting sap. The original and traditional system uses spiles and buckets. Buckets would be dumped into a single vessel usually in a wagon as the farmer drove around his sugarbush. T...