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Talk about anything here as long as it is not against the rules.
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How to Post Pictures
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Bob K » Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
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Last post by Bob K
Fri Dec 14, 2018 15:48
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Images - Photobucket - Fix
Replies: 6
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Bob K » Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
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I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
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Last post by Bumper
Tue Jul 18, 2017 00:26
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WD Daily Chat - Talk about anything You Like
Replies: 1288
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Trosky » Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
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That's perfect eating size Chris!
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Last post by fatboyz
Fri Jan 21, 2022 02:32
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Hi New Guys - Introduce Yourself
Replies: 1321
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Chuckwagon » Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
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Last post by Hojdiinnz
Mon Nov 15, 2021 20:41
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Computer expert wanted
Replies: 1
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crustyo44 » Thu Dec 22, 2011 23:49
First post
Hi,
I have tried to email some photo's to CW about my smoking and csabai making.
He tells me that he can't open them on his brand new computer.
Is there an expert on this forum that can receive them if I resend them to him and
put them on the forum.
No good asking me all technical questions as I...
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Hi Jan,
E-mail them to me, I'll gladly help you.
Will send you my e-mail address in a PM hereafter.
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Last post by Bubba
Fri Dec 23, 2011 00:02
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Smoke house care
Replies: 2
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Gringo Loco » Thu Dec 22, 2011 02:57
First post
Hello everyone,
I am wanting some advice on how often should I clean my smoker? It can hold about 100#'s so it is fairly large. It is an old upright freezer. Any suggestions on cleaning products, would also be appreciated. :lol:
Thanks
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Hey Loco! Did you know that the word gringo comes from a shortening of the title of a popular song during the Mexican War? Yup, Green Grow the Lilacs.
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Last post by Chuckwagon
Thu Dec 22, 2011 05:40
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Genoa Spice/Herbs Parts help needed
Replies: 9
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Keymaster » Tue Dec 20, 2011 22:51
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I do have The book the Art of making Fermented Sausages And have read some of it but I cant figure out How to Convert the Parts of spices and herbs to Grams. Does someone have the mathmatical equation to my dilema. This is the recipe I convienantly copied off Project A And will be using.
Salami di...
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I have used loin for sausage and found it to be on the lean side so you may need to and fat but it should work alright.
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Last post by ssorllih
Wed Dec 21, 2011 21:05
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Spring Cleaning In The Middle Of Winter
Replies: 4
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Chuckwagon » Wed Dec 21, 2011 07:31
First post
Hi smoke addicts!
The Sausage forum is becoming a little bit cluttered so I`ll have to tidy it up a little. That`s what moderators do... tidy up . If a post in the sausage forum contains a recipe, it will most probably be left right there. If the post just asks questions or talks about sausages...
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This should be a great help. I know that I sometimes post something that doesn't seem to fit any where for certain but this give an outline for the fit.
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Last post by ssorllih
Wed Dec 21, 2011 16:12
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Holiday dinner last night
Replies: 10
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ssorllih » Mon Dec 19, 2011 15:34
First post
Each year about this time Nancy and I invite a few friends over for a fancy dinner.
We had an Appetizer:
Hot smoked Polish sausage, ,on Jarlsburg cheese with cured olives and heated until the cheese melted.
Nancy set a fine table:
I had prepared Roulades, Fresh pork butt sliced about a half inch...
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Yellow tail works.
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Last post by ssorllih
Wed Dec 21, 2011 03:58
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Christmas Wishes
Replies: 8
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crustyo44 » Mon Dec 19, 2011 23:20
First post
Hi Members,
Christmas and New Year are here once again!!!!!!!!! How time flies, the last ones I remember were only 3 months ago.
In about 2 weeks we will be seeing chocolate rabbits in the shops.
Bullsh** aside,
I wish all members around the world and their families a very Happy Christmas and a...
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Well, I be damned Uncle Buck. A kraut in Alberta, Wunderbar!!!!!!!!! Good to know you.
The Clogwog in Australia.
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Last post by crustyo44
Wed Dec 21, 2011 03:04
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Happy Christmas
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snagman » Tue Dec 20, 2011 23:53
To all forum members, I wish you a merry Christmas, and happy holidays, full of family and friends, and of course, wonderful home made goodies.
Gus
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Last post by snagman
Tue Dec 20, 2011 23:53
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References And Resources
Replies: 4
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Chuckwagon » Fri Dec 16, 2011 10:05
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References And Resources
Acidity pH, Testing Using Litmus Paper -
Barbecue Workbook, Cranky Buzzard`s:
Beef, Cuts Of - by Chuckwagon -
Beef And Pork Basics:
Beef Rounds, (Casings) How To Measure - by Chuckwagon
Beer In Sausage (Type Of) -
Bookmagic (Stan & Adam Marianski - books about...
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Great job from a great Guy :wink: This will be very handy. And thanks to all the members for their input as well.
Well done :grin:
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Last post by Gringo Loco
Sun Dec 18, 2011 17:52
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Just had to share this...
Replies: 5
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Chuckwagon » Sat Dec 17, 2011 05:00
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Hi Gang,
I just had to share this video. Our fellow member Rand sent it in from Estes Park, Colorado... where the elk downtown... hunt the people! What a sight. What a beautiful town. I've ridden my Harley there many times. If you are a hunter, just imagine how much sausage you could put in the...
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I had an ol` uncle that was tough as nails and made his living as a cowboy. He was a bow-legged short, silent cowpoke... and I always thought he was in pain when he was forced to speak. And he did so at least twice a day. Every old sourdough I've known, called him a sourdough, and shucks......
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Last post by Chuckwagon
Sat Dec 17, 2011 20:49
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A new place for an old topic - sausage making supplies
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Chuckwagon » Thu Dec 15, 2011 06:30
Hi Sausagemunchers! Some time ago, our good buddy JBK (John) suggested making a place for members to find reputable sources for their sausage making equipment and supplies including such things as casings, cures, smokers , grinders etc . Great idea John. Although we aren`t able to have a separate...
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Last post by Chuckwagon
Thu Dec 15, 2011 06:30
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brined chicken
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ssorllih » Thu Dec 15, 2011 04:27
A week or so ago I believe Siara posted a recipe for chicken. Brined stuffed with herbs and poached and then smoked.
Last week I found a half dozen cornish game chickens in the discount bin for 69 cents per pound. Last night i placed one of a 15 degree brine with a half teaspoon of celery seed and...
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Last post by ssorllih
Thu Dec 15, 2011 04:27
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Remembering Rytek Kutas
Replies: 10
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Chuckwagon » Tue Jul 12, 2011 02:53
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Ross, one of my most prized possessions is an original first edition copy of Rytek Kutas` book. He actually had a few publishers turn down his manuscript (made of hundreds of loose recipes and hand written notes). It seems as though publishers back then thought that a homemade sausage book would...
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This topic was split from another entitled But Grandpa Didn't Use Nitrates And Nitrites in the Microbiology Of Meats And Products forum. Split by Chuckwagon 12//14/11@19:47
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Last post by Chuckwagon
Thu Dec 15, 2011 03:46
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I'm back.
Replies: 2
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vagreys » Tue Dec 13, 2011 17:33
First post
For the past three weeks, I've been borrowing a few minutes here and there on another computer in order to keep tabs on this fine forum. It has taken me three weeks to recover my own computer from the worst PC virus bundle I've ever encountered in 30 years of PC computing. In the end, I only lost...
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Good goin' Tom. Nice to have you back in the swing of things. How are you feeling these days?
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Wed Dec 14, 2011 03:46
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What's For Breakfast
Replies: 5
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Devo » Sat Dec 10, 2011 16:27
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Started off frying up some of the smoked bacon I made this week.
While the bacon was frying up I grated some of the smoked Jalapeno Gouda cheese I smoked last month and cut up some mushrooms to go with the eggs.
All plated with some oranges, fresh coffee & toast with bacon jam :mrgreen:
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Hi Jan
Here is the thread for the jam recipe. There are many out there but this one worked for me.
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Last post by Devo
Mon Dec 12, 2011 01:10
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deer meat
Replies: 9
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ssorllih » Fri Dec 09, 2011 22:31
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I know that this is a heresy on this forum but I am not particularly fond of deer meat. Perhaps because I haven't learned to cook it and perhaps because t is simply too dry.
So with that said, I will ask if venison can be substituted for lamb in sausage recipes?
My question stems from the fifteen...
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Single grind, mix til sticky. They are a huge hit at work and at home. Thanks for sharing the recipe.
They were my first go with collagen casings and I am hooked on them.
Dave
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Last post by Dave Zac
Sun Dec 11, 2011 01:45
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Pork butt bacon
Replies: 10
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ssorllih » Tue Dec 06, 2011 21:19
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I posted somewhere pictures of a smoked slab I had cut from the skin side of a pork butt. Today I sliced some of the bacon that it made and put it in grilled cheese sandwiches. Nancy is a complete convert now that I can make bacon better than the store bought stuff.
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Thank you Siara, I will make a point of doing that.
With that said My proceedure was to combine salt and cure#1 at the rate of 20 grams of salt and 2.5 grams of cure per kilogram of meat with an added heaping tablespoon full of sugar and a tablespoon of molassas. This was rubbed into the slab...
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Last post by ssorllih
Wed Dec 07, 2011 15:30
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Kinda windy out in the western states
Replies: 3
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ssorllih » Fri Dec 02, 2011 01:16
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Hey Chuckwagon, is it true.? The wind has been blowing so hard one chicken laid the same egg three times?
Every body alright out the in the windy city?
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That is tooooo funny Bubba! :lol:
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Last post by Chuckwagon
Fri Dec 02, 2011 02:55
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Burned out gas grill burner
Replies: 3
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ssorllih » Tue Nov 29, 2011 20:01
First post
For the second or third time the burner on/in my grill rusted some extra holes into it . This time I decided to try and make one that might last a little longer. Here is my new copper gas burner.
And a shot with the fire going.
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Ross,
It will be interesting to see how the copper holds up, I read up a bit on the solder and it should be good.
Same problem here with the gas grill burners, they corrode very quickly. Lately I have been storing my grills in the workshop and that has helped to slow down corrosion.
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Last post by Bubba
Wed Nov 30, 2011 01:15
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Butcher's Guild
Replies: 4
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story28 » Mon Nov 28, 2011 23:45
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Hi all. I just wanted to mention a fraternity of meat enthusiasts not unlike our own congregation here on the forum. They are the Butcher's Guild and they are comprised of a mixture of chefs, curers, and cutters. They focus on butchering from whole animals, ideally raised humanely and sustainably....
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When we had chickens on the farm Dad did the killing and scalding the kids did the plucking and mom and my sister did the cleaning/butchering. Sis hated it. :lol:
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Last post by ssorllih
Tue Nov 29, 2011 15:57
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Church social hour
Replies: 4
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ssorllih » Sun Nov 27, 2011 19:29
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No one had offered to supply stand up food for after the services today so I made a batch of bread in long skinny loaves and sliced 3 pounds of cooked sausage. There wasn't any left an hour after the service ended. We just brought home empty platters.
If you don't count the value of your time for...
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I have been able to get chicken leg quarters for 59 cents per pound. and that was the bulk of the sausage but pork butts are just 1.29 a pound here.
I think that sausage was invented to give the people more taste choice and the butcher more profit.
Roast chicken tastes like--------------- roast...
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Last post by ssorllih
Tue Nov 29, 2011 02:12
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Giving Thanks
Replies: 5
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vagreys » Thu Nov 24, 2011 09:57
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4 years ago, today, the parents of a 22-yr old motorcycle accident victim agreed to give the gift of life to as many people as possible, in honor of their son's life. 4 years ago, today, I received one of his kidneys, and began Life v2.0. This year, the anniversary of my transplant falls on...
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4 years ago, today, the parents of a 22-yr old motorcycle accident victim agreed to give the gift of life to as many people as possible, in honor of their son's life.
Vagreys, it was very touching to read your posting. Sharing one's organs with other needy people is an incredible deed, because by...
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Last post by Bubba
Fri Nov 25, 2011 13:00
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Holidays
Replies: 9
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ssorllih » Thu Nov 24, 2011 00:15
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Tommorow is thanksgiving day in the USA and just another day elsewhere But other countries have their special holidays and I wish everyone well on this special day for us. I am more wealthy for having gotten to know each of you.
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To my sisters and brothers on current military duty, and those MIA I hope this will be the last Thanksgiving on foreign soil in war for our country!
Most important, thanks to all the Men & Women who are far away and could not be home with their families on this holiday.
I hope they get to spend...
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Last post by Bubba
Fri Nov 25, 2011 12:48
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Watch those grocery store butcher prices!
Replies: 17
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Chuckwagon » Tue Feb 22, 2011 04:40
First post
When you shop for meat, watch those prices! Butchers say because meat has a refrigerated shelf life of just five days, it then MUST BE THROWN OUT , (what a shame). Most meat departments in grocery store aim for a minimum of 30% markup, and often much higher, to make up for losses. Steaks, for...
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When I was in the Phillipines the locals called me boonduk. just happens to be Tagalog for hill
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Last post by ssorllih
Mon Nov 21, 2011 15:29
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Getting started
Replies: 2
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ssorllih » Thu Nov 17, 2011 02:33
First post
I think that there may be more than a thousand recipes for making sausage. and many ways to cure and smoke a piece of pork.
This got me thinking about the days when I first started to make bread. There are hundreds of ways to make bread and all of them are good. So I decided that plain, crusty...
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My favorite critics are the little kids. They don't have any preconceived ideas about how sausage should taste but I can tell if they like it by how much they eat. They will tell me too spicy but if it just doesn't suit them they find something else.. For the kids I make uncased poached sausage,...
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Last post by ssorllih
Sat Nov 19, 2011 02:49
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On setting up shop.
Replies: 3
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ssorllih » Wed Nov 02, 2011 02:29
First post
Anybody setting up a nice food processing shop and have need for a tile setter?
I am NOT available but you might like my work.
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Ross,
That looks very neat! I can just imagine you approach any project you do with a high standard of detail leaving behind a neat finish. :smile:
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Last post by Bubba
Wed Nov 02, 2011 16:08
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Last post by ssorllih
Wed Nov 02, 2011 02:34
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Calander and Kilbassa
Replies: 7
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Maz » Sun May 15, 2011 12:07
First post
Thank you to everyone who made this possible.I took the calander over to my friends mom with some sausage she was as you can see over the moon.( She turned 95 in Feburary.
Uploaded with ImageShack.us
Regards,
Maz.
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Maz ol` bud,
This news just breaks my heart. Maria was elated when you gave her a Polish calendar and some of your homemade Polish sausages. I know how much you thought of her. I also have no doubt that she thought the world of you. I think Maria was just plain gorgeous! For those who are not...
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Last post by Chuckwagon
Tue Nov 01, 2011 07:15
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Unmaking sausage and unfrying eggs
Replies: 4
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ssorllih » Sat Oct 29, 2011 19:07
First post
The secret is in the choice of equipment. You need a chicken and a moma pig. After you make sausage that is a disappointment or after you fry an egg and get it over done. You feed it to the chicken. Pretty soon the chicken lays a new egg. When the chicken gets very old and dies you feed it to the...
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weeellll it is Saturday and payday
Yes, and we know there's a lot of month at the end of the money, so we step out when the going is good. :lol:
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Last post by Bubba
Sun Oct 30, 2011 03:21
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How to feed four people on one pork chop.
Replies: 20
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ssorllih » Tue Oct 25, 2011 01:40
First post
I once made lunch for four people with one pork chop and had leftovers.
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Ross wrote:
Nancy and I pigged out on a chop each tonight.
That is too funny! :lol:
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Last post by Chuckwagon
Thu Oct 27, 2011 07:16
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Add to this for fun
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DLFL » Tue Oct 25, 2011 16:54
Spice sausage with thyme,
Red pepper and lime
Add a pinch of saffron
Then smoke with pecan
The results will be prime
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Last post by DLFL
Tue Oct 25, 2011 16:54
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A couple of words can make so much difference.
Replies: 10
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ssorllih » Mon Oct 03, 2011 19:04
First post
Think about gold fish and silver fish. Or riding a bicycle and riding fences. Playing by yourself or playing with yourself.
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how about a maneating shark versus and man eating rabbit. You could be attacked by a man eating shark or a man eating sausage.
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Last post by ssorllih
Mon Oct 24, 2011 18:16
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Worried about Uwanna
Replies: 10
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Chuckwagon » Wed Oct 19, 2011 01:08
First post
I`m a little worried about Uwanna. He struck a duck and flipped over in his kayak for more than 3 minutes! Yup, just like an overturned turtle. Now he thinks that the Celtics and the Broncos are playing in the World Series tomorrow! Poor guy, once he almost had a psychic girlfriend, but she left...
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Ohhhh yeah! Uwanna did you know that Nancy came home last Thursday and sat down on the couch next to Ross as he was flipping through channels with the remote control. She asked, What's on the TV tonight dear?
Ross said, Dust.
Hmmm.... they say Ross will eventually walk again but will always limp....
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Last post by Chuckwagon
Mon Oct 24, 2011 04:59
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Not my web page so why should I complain?
Replies: 7
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ssorllih » Tue Oct 18, 2011 01:43
First post
A quick look at the latest topics today shows the last 3 days of activity and everything before that gets put back onto the shelf for safe keeping. Most web pages that I visit have the means available to visit the pages from the previous days in the order that posts were made.
Having subjects...
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Ditto Dudes! :lol:
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Last post by Chuckwagon
Wed Oct 19, 2011 00:20
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Stickers?
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JerBear » Thu Oct 13, 2011 19:18
I've been trolling around in the Polish side of the forum for a while now and noticed a very long post devoted to stickers. One of the site members, Zico, had some vinyl stickers printed for sale to the other forum members. I contacted the Zico and got a copy of the file in case anyone on this side...
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Last post by JerBear
Thu Oct 13, 2011 19:18
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Last post by DiggingDogFarm
Sat Oct 08, 2011 04:36
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Is sausage an ingredient or an end product?
Replies: 13
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ssorllih » Tue Sep 27, 2011 02:47
First post
Last week I made some breakast sausage and left it in loose bulk. Tonight I fried up abou a 1/3 of a pound in chunks and added onions, green pepper and mushrooms. I spread that mix in a pie shell and added about 4 ounces of Jarlsburg and pepper jack cheese. I beat 3 eggs with some salt and pepper...
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Thank you, I have saved the link and will read a lot on there. :smile:
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Last post by Bubba
Tue Oct 04, 2011 01:33
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World's Largest Bratwurst
Replies: 10
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JerBear » Sat Oct 01, 2011 06:36
First post
youtube
Sorry, couldn't figure out how to add with picture of this monster! Well maybe not monster but still, I'd love to have tried it!
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I guess you could chalk that up to the demon you know vs. the demon you don't know.
Hi JerBear, I was thinking about that while posting the above.
And agree with you. We just don't see what always happens in their kitchens.
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Last post by Bubba
Sun Oct 02, 2011 21:34
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Capicola casing question
Replies: 1
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tacklebox » Mon Sep 26, 2011 08:35
First post
There is a member on another site (BBQ) that has posted a question about Capicola casing. I was hoping y'all good fellas could answer it if at all possible?? :grin:
There is a special fibrous casing for making capicola.
It comes in sheets and you roll the meat in it, and then put it in a rope...
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The man to ask is Charlie Taylor. He has a terrific website and if he doesn't know the answer, I don't know who would.
Charlie goes by the handle Cranky Buzzard on our forum. Why not shoot him a message and see what he says? Then let us in on it too! :mrgreen:
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Mon Sep 26, 2011 09:00
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another riddle
Replies: 11
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ssorllih » Tue May 31, 2011 21:15
First post
1 is fifty cents
12 is one dollar
314 is a dollar and a half
What am I selling?
Last post
IBCN puppies
MSNO puppies
OSAR puppies
CMPN
another one :
Seville der dago.
Tousan busus inarow
Nojo dem truks
votsinem ville
cowsan duksan turkes
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Last post by ssorllih
Thu Sep 22, 2011 15:38
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coppa again
Replies: 5
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andrejwout » Tue Sep 13, 2011 18:29
First post
Hi All,
A quick question. I have just made some coppa according marianski and after the required 3 wweks drying it was great, but a still a bit moist (though perfect tasting. After 4 weeks the texture is brilliant but it is now a touch salty. Im not sure what to do next time really. Obviously i...
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Hi Andrew J,
I haven't heard from Stan yet. He may still be in Poland.
In his last sentence in that paragraph he was talking about Sausage. If you use less salt in a brining solution, be sure to calculate it using a table. There are several sources available to do that. Siara's table on this site...
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Last post by Chuckwagon
Thu Sep 15, 2011 21:00
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New batch Started , with pic & website
Replies: 4
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toolhawk1 » Mon Sep 12, 2011 02:38
First post
With the luck I had with my 1st batch, and already going to Butcher Packer to pic up some supplies , and going to the meat wholesaler this is my next try , Spanish Chorizo & Peperone .
I have a website for my Model A's but have a page dedicated to my Meat hobby, feel free to check it out @ ,very...
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Will try that next !! how long will dry cured meats keep ? will they keep longer smoked ? can't seem to find that answer in the books . Thanks
Depends on how dry you make it, I have kept Biltong and Boerewors on the dog house of the truck for over nine months
Salt beef on ships I believe...
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Last post by BriCan
Tue Sep 13, 2011 09:43
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1st attempt :) with pics
Replies: 16
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toolhawk1 » Sat Sep 10, 2011 22:02
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Today is a good day , weighed my drying meats today , have excel sheet going ,all show 30-35 % loss so could not take it any more sliced 1 open and WOW ! Very pleased !! Smells good , Taste great , no softness inside ,
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I used the recipe right out of the book as I am still a newby l Charcuterie by Ruhlman & Polcyn pg. 190, I think the culture amount is a bit excessive but I stuck with it !! , I will post all
ingredients if needed
Thanks Toolhawk, if you used a standard recipe I will use a similar one as well...
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Last post by Bubba
Tue Sep 13, 2011 00:46
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Sausages and the fisherman
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Big Guy » Wed Sep 07, 2011 16:12
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An old fisherman on the east coast decided to retire, things were kind of boring just sitting around the house so he walked into town and did some window shopping. He was looking in the butchers window when the butcher came out and asked if he could help him with any thing. The old fisherman said...
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Uwanna wrote:
You couldn`t have picked a fisherman from let`s say ...ummm... maybe Utah
What? Wally, don't you realize it`s because Big Guy was telling a true story! The fish-catchin` sausagemakers out here actually know all about makin` trout sausage. We simply put on scuba gear, mount up, and...
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Last post by Chuckwagon
Thu Sep 08, 2011 04:38
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A little humour!!!
Replies: 17
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unclebuck » Sun Jul 24, 2011 21:13
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I made some Kabonosy last weekend(it turned out excellent), dried in the frig, and took some samples to some of my friends. Everyone, but one, thought it was the c**k for Dolly . The only objector, looked at it and indicated to me that was greasy, because he could see some small pieces of fat under...
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Thanks Ron did not work but found some info on the net which might solve the problem in future if we let the forum members know about it.
Starting Feb 22, 2011 (?) ImageShack has been enforcing a new policy that requires Site Owners and those outside USA, Canada and the European Union to register...
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Last post by Maz
Thu Jul 28, 2011 17:08
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some of my garlic
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Big Guy » Fri Jul 22, 2011 23:35
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I dug out about 1/2 of my garlic this morning until my buddies came over and then we had a few libations, I'll do the rest on Sunday.
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Miss Needles is a retired RN she was always stickin needles into people and she needled me constantly for the last 37 years. :roll:
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Last post by Big Guy
Sat Jul 23, 2011 18:29
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wood not to use for smoking meat
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ssorllih » Sun Jul 10, 2011 18:24
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last month I cut a Mimosa tree away from the foundation of a house where I am working. It was a nice size about 2 1/2 inches thick so today i decided to find out what the smoke smelled like.
I would classify it as a cross between cigar smoke and burnt chicken feathers. So if that is the aroma you...
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buffalomuffins
Where do you guys come up with this stuff. :lol:
Speaking of muffins!
Here in the Green mountains, at a local festival, they play cow bingo. Yup, they will block off the whole street and paint hundred of squares in the road, then paint a number in each square. When they...
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Last post by uwanna61
Wed Jul 13, 2011 22:47
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Nope not dead, and the gurillas didn't get me either!
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CrankyBuzzard » Mon Jul 04, 2011 00:06
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Well, I'll bet CW is about ready to horse whip me, and I know a few others have been checking on me through e-mail since I've been AWOL!
I've been traveling quite a bit with work (Ecuador) and have also been VERY busy when home with my other hobby which is knife making.
All in all, I'm back for a...
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Hey Cranky,
I'm glad that neither the gorillas or the guerillas got you! Naw, we don't horsewhip anybody anymore... we just drag unruly cowpokes down to the ol' creek (pronounced crick in these parts) and hold them underwater for a while, until the ol' attitude improves! :shock:
Nice to hear you...
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Last post by Chuckwagon
Mon Jul 04, 2011 05:21
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Canada day smoke
Replies: 4
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Big Guy » Sun Jul 03, 2011 02:51
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I forgot to take pics of the burgers, dogs and sausages at lunch time, but I did remember to get some shots of the smoked chickens
in brine overnight
just starting to smoke
all done and ready to plate
some sides
chowing down
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Very Nice Big Guy!
Canadian folks celebrating Canada Day!
Havin' a great family get together and fireworks during the evening too? I'll bet the chicken was just like candy fallin' off the bone eh?
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Sun Jul 03, 2011 05:52
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missouri river flood
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toolmann » Fri Jun 24, 2011 14:30
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all this not to far away from me , what a disaster !!!!!
siggi
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Hey Toolman,
I've been following the flood's destruction from NASA's camera in space. Also the photos on Huffington. The images from June 15th just until the 17th are beyond believablility. Our prayers, hopes, and best wishes are with all the folks along the flood plain. This year's weather has...
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Last post by Chuckwagon
Sat Jun 25, 2011 05:30
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Just wanted to say Hi
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Gray Goat » Tue Jun 14, 2011 02:14
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A computer problem has kept me off of the forum so I am using the wifes machine to stop by and say hello. Hopefully I can get things fixed and start posting again, I think I have a pretty good Recipe of the month
Regards to everyone,
Wayne
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Good to hear from you Wayne.
I've got a great idea. Keep your wife's computer and buy her a new one for her birthday! :roll:
Ummmm.... hope to see your contest recipe soon.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Tue Jun 14, 2011 02:30
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