Search found 268 matches
- Sat Dec 24, 2011 14:58
- Forum: Hyde Park
- Topic: Payerne sausage or Saucisson de Payerne
- Replies: 1
- Views: 2445
Payerne sausage or Saucisson de Payerne
Anyone heard of this sausage or have a recipe they'd care to share. It's from Switzerland. Figure if anyone wold have one, it'd be from this site. Thanks in advance.
- Thu Dec 22, 2011 16:44
- Forum: Sausages
- Topic: [CAN] Kielbasa My Way
- Replies: 8
- Views: 8136
- Wed Dec 21, 2011 18:51
- Forum: Other products
- Topic: Wild Hog meat
- Replies: 14
- Views: 9471
- Mon Dec 19, 2011 22:47
- Forum: Recipes from around the world
- Topic: [POL] Pierogi
- Replies: 34
- Views: 27671
- Mon Dec 19, 2011 22:03
- Forum: Recipes from around the world
- Topic: [POL] Pierogi
- Replies: 34
- Views: 27671
FYI- Last year I bought a thing to make 18 pierogi at a time. It sat till this year. The reviews were 5 stars but can you believe them? We are making pierogi now and I can personally give it a good review. Type in Big Perogie Maker on your search engine. The Mrs. is very pleased with it. No, I don't...
- Fri Dec 16, 2011 16:52
- Forum: Venison and Other Game
- Topic: [USA] Venison Steaks
- Replies: 6
- Views: 6962
- Fri Dec 16, 2011 16:38
- Forum: Venison and Other Game
- Topic: [USA] Venison Steaks
- Replies: 6
- Views: 6962
- Thu Dec 15, 2011 15:49
- Forum: Technology basis
- Topic: smoke powder or liquid smoke
- Replies: 5
- Views: 6704
- Tue Dec 13, 2011 16:31
- Forum: Hyde Park
- Topic: Remembering Rytek Kutas
- Replies: 10
- Views: 12107
- Mon Dec 05, 2011 17:30
- Forum: Hardware
- Topic: Hog ring pliers?
- Replies: 7
- Views: 6537
- Thu Dec 01, 2011 16:38
- Forum: Recipes from around the world
- Topic: [POL] Pierogi
- Replies: 34
- Views: 27671
- Thu Dec 01, 2011 16:23
- Forum: Recipes from around the world
- Topic: [POL] Pierogi
- Replies: 34
- Views: 27671
- Thu Dec 01, 2011 15:32
- Forum: Venison and Other Game
- Topic: venison ham, sausage, jerky, etc
- Replies: 31
- Views: 55322
Venison prosciutto ham
Any body try to take a deer hindquarter and turn it into a prosciutto style ham. If so, please post the recipe and process. Thanks in advance.