Search found 282 matches

by steelchef
Sun May 08, 2011 08:40
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 94568

Congatulations John! Your pics are great and the marinade recipe looks very tasty. Our family puts up a lot of jerky and we enjoy Asian flavours. Teriyaki is definitely high on the list but this one is also a favourite. http://www.recipesource.com/ethnic/asia/chinese/beef/beef-jerky1.html This can b...
by steelchef
Sun May 08, 2011 08:19
Forum: Microbiology of meat and products
Topic: Heritage Breeds
Replies: 33
Views: 24741

that Meishan Chinese pig #10 has got the face that would scare the roaches away! I`ll bet a bowl of Rice Krispies wouldn`t even talk to that one! That oinker would make an onion cry! If we weren't both so dang 'good lookin' I would have to make a comment. :razz: So, I'll take the highroad again and...
by steelchef
Fri May 06, 2011 08:58
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 512223

Re: Help with wiener recipe

It would seem that the recipes in this book are for 1000g (1kg) of meat. The wiener recipe only calls for 900g of meat(s) but gives the ingredients for 1000g of meat(s) The quantities of meats are as follows: Lean Beef-400g Veal-300g Back Fat, Pork Jowl, or Pork Trimmings-200g Isn't it great to cat...
by steelchef
Thu May 05, 2011 19:34
Forum: Venison and Other Game
Topic: [SCOT] Lorne Sausage
Replies: 7
Views: 12667

I've sent the Stagman a PM, requesting that he take a moment and help us out. After his reply, I'll offer some comments from the cheap seats. You folks have had an unbelievable winter & spring, all over the eastern and central areas. Blizzards, flooding, tornadoes, holy crap. Let's hope you get a br...
by steelchef
Thu May 05, 2011 19:21
Forum: Microbiology of meat and products
Topic: Heritage Breeds
Replies: 33
Views: 24741

Re: Heritage Breeds

Are certain heritage breeds of pork better suited for specific preparations? For example, Iberian pigs having great intramuscular fat in their legs for a well marbled jamon or Mangalista pig`s lower fat melting temperature vs. other hogs, producing a superior lardo. Conversely, are there certain br...
by steelchef
Thu May 05, 2011 07:08
Forum: Venison and Other Game
Topic: [SCOT] Lorne Sausage
Replies: 7
Views: 12667

Hey jbk101,

I'm sure we all agree on how great Sika's preparations look.
As stated, he is currently very busy with spring farm duties.
I'm sure that he will share his recipes when time allows.
If he doesn't I'll just have to pay a visit to the homeland and beg for them. :grin:
by steelchef
Tue May 03, 2011 19:41
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455164

:mrgreen: Our local airline " CRASHAIR " has connections with Southwest but actually getting to the connection site can be problematic. :lol: I'll probably take a pass this time. Soon it will be warm enough to break out the snowmobiles. Maybe I'll bring along some wheels for the SkiDoo and visit lat...
by steelchef
Tue May 03, 2011 17:41
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455164

JerBear wrote: I'm going to a beer brewer's gathering on Saturday for Teach a Friend to Brew day and I'll be grilling the dogs and I'll try to post some pics.
What time on Saturday? I'll meet you there, it sounds like a blast! Pics would be great. :wink:
by steelchef
Tue May 03, 2011 08:27
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455164

Well Jer, As Chuckwagon always says, "Self recognition is better than none at all!" :neutral: Congratulations man! It's always gratifying to have an outstanding result. :mrgreen: In the not so distant past, many more dogs than people enjoyed the results of my "charcuterie." :shock: Happily, with the...
by steelchef
Tue May 03, 2011 02:20
Forum: Hardware
Topic: Care and maintenance of your grinder
Replies: 10
Views: 9256

I thought you had gone ranchin' again. Where you been old Guru/Moderator? I`m almost sorry I brought it up but I`m certainly not going to argue with Dad about the issue. I can see his point too but that`s because he has no hair to cover it. :razz: Now about the helicopter ejection patent. I did rece...
by steelchef
Sun May 01, 2011 20:47
Forum: Venison and Other Game
Topic: [SCOT] Lorne Sausage
Replies: 7
Views: 12667

[SCOT] Lorne Sausage

SikaStag has asked me to post these pictures of his Venison Lorne Sausage and pork links. It all looks awesome! He wants to let us all know that he has been very busy with lambing which explains why he hasn't been active on the forum lately. He'll catch up when things slow down a bit. Great job Ian!...
by steelchef
Sun May 01, 2011 11:02
Forum: Technology basis
Topic: Storage / Muted Flavor
Replies: 8
Views: 5269

I don't have any pat answers for you Jer, I've never considered the questions before. We generally buy a netted pack of about 20 heads. The yield depends a lot on how fresh they are but I would estimate about 4-6 oz. What isn't used within about 3 weeks is usually put into infused vinegars which is ...
by steelchef
Sun May 01, 2011 09:52
Forum: Hardware
Topic: Care and maintenance of your grinder
Replies: 10
Views: 9256

OK! Upon reflection, I understand your POV completely. :idea: However, I have an old grinder, (retired due to the incredible noise level it emits) which has been kept sharp by this method for 20+ years. The idea was passed on to me by a butcher who used the method I have described. He also taught me...
by steelchef
Sat Apr 30, 2011 22:19
Forum: Technology basis
Topic: Storage / Muted Flavor
Replies: 8
Views: 5269

We dry our own garlic and onions, (along with a whole lot more.) It is so easy to do and always more pure and tasty. As you have acknowledged, quality is the key and often the reason for low cost is just that. I have a worm type, (low speed) juicer with which I produce garlic juice. ( This is mentio...
by steelchef
Sat Apr 30, 2011 20:15
Forum: Technology basis
Topic: Storage / Muted Flavor
Replies: 8
Views: 5269

While fresh is my preference I'd be willing to give dehydrated a go. If anyone uses it do they have a substitution ratio they could suggest? Try this site Jer. I've found it a very reliable source. http://www.foodsubs.com/Garlic.html Check out the rest of the site too. It's full of good information...