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Topics: 632, Posts: 8688

Last post: Re: Easter kielbasa in New Br… by redzed, Sat Apr 03, 2021 17:13

Last post Re: Easter kielbasa in New Br…
by redzed View the latest post
Sat Apr 03, 2021 17:13
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Topics: 23, Posts: 241

Last post: Deli Meat Specialist by Meat Capitalist, Tue Dec 03, 2019 20:21

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Tue Dec 03, 2019 20:21
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Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 23, Posts: 112

Last post: Re: meatsandsausages website … by sambal badjak, Sun Jan 26, 2020 07:25

Last post Re: meatsandsausages website …
by sambal badjak View the latest post
Sun Jan 26, 2020 07:25

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Last post

32 Sausage Making Tips To Save You Grief

Last post by alex_mercer « Tue Oct 24, 2017 08:17
Replies: 8
by Chuckwagon » Mon Apr 11, 2011 09:34

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Bookmarking this page!

8 Replies

35084 Views

Last post by alex_mercer
Tue Oct 24, 2017 08:17
Member-Recommended Outlets For Sausage Supplies - CANADA

Last post by redzed « Mon Jan 30, 2017 19:08
Replies: 2
by redzed » Tue Jan 19, 2016 04:20

First post

BSA Canada
Mississauga ON and Montreal PQ

Casings, spices, cures, packaging supplies. Distributor of Bitec (Frutarom) cultures in Canada. May not sell to public.

Butchers and Packers Supplies
Edmonton, AB

Casings, spices. cures, equipment.

Canada Compound
Winnipeg, MB and Woodbridge, ON...

Last post

I have an update. Stuffers Supply brought in a shipment of hog bladders and they are now available at $6.88 Might not be on the website yet but you can phone them if want to order. This is the first time that hog bladders are available to us from a Canadian supplier.

I ordered some for my...

2 Replies

6607 Views

Last post by redzed
Mon Jan 30, 2017 19:08
Australian And New Zealand Resources Discusion

Last post by caterpillar « Fri Jan 27, 2017 09:12
Replies: 188
by snagman » Fri Oct 05, 2012 06:45
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9

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11

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First post

Topic was split
Discussion on putting the list together, and misc. items

Jan,
Here is some of my sources for the listings;

Redback Trading - casings, cures
MistyGully - smokers, dust, spices, ingredients ( found them to be expensive )
Butcher At Home casings, equipment ( good supplier, limited...

Last post

crustyo44 , Hi Jan - thanks for your suggestions and links. Cheers Michelle
188 Replies

75275 Views

Last post by caterpillar
Fri Jan 27, 2017 09:12
Member-Recommended Outlets For Sausage Supplies - USA

Last post by Bob K « Sun Jan 17, 2016 16:26
Replies: 1
by jbk101 » Sat Apr 02, 2011 13:01

First post

An area like this I think would be helpful to new users and maybe even the experienced ones to have a place to go and help them find reputable sources for their sausage making equipment that the more experienced members could suggest for such things as Casings, Cures, Smokers , Grinders etc.
Let me...

Last post

Hey Folks as of today this list has been brought up to date, broken links fixed or deleted.

Anyone can add to the list by posting the Link here and we will add it to the list

Thanks
The Mods

1 Replies

31718 Views

Last post by Bob K
Sun Jan 17, 2016 16:26
Australian And New Zealand Resources Corner

Last post by crustyo44 « Thu Oct 04, 2012 07:56
Replies: 1
by crustyo44 » Mon Sep 24, 2012 22:04

First post

Australian And New Zealand Resources For Downunder Members Of WD.

A note from Crusty ...

Hi Everyone,
Seeing that we are getting a few Australian members now, it would be a good idea that we band together to exchange information in regard to suppliers. Charcuterie is a fast growing hobby here...

Last post

Hi Members,
Over the next few weeks and beyond I will be listing all the suppliers of charcuteri ingredients, spare parts for mincers, stuffers etc etc.
If there any Australian members that would like to add their suppliers names, addresses, phone, emails as well as a 1-10 rating in regard to...

1 Replies

66983 Views

Last post by crustyo44
Thu Oct 04, 2012 07:56
Our "Members' Recipes Index"

Last post by Chuckwagon « Mon Jul 18, 2011 01:55
Replies: 5
by Chuckwagon » Sat Jul 16, 2011 10:45

First post

*******************
******************
*******************
Our Members' Recipe Index (MRI)

Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)

*******************
******************
*******************

( Also , see Stan's Index And Recipe Pages at...

Last post

You are mighty welcome Bubba. Be sure to check out Stan Marianski`s book recipes on this site. The page also includes much information about smoking, building a smokehouse, all sorts of other references, and even has a handy spice and cure measuring reference. Here`s a link:

Best Wishes,...

5 Replies

74130 Views

Last post by Chuckwagon
Mon Jul 18, 2011 01:55
Easter kielbasa in New Britian

Last post by redzed « Sat Apr 03, 2021 17:13
Replies: 2
by Bob K » Fri Apr 02, 2021 17:21

First post

These Folks make 150,000+ lbs for Easter
New Britian CT

Last post

New Britain has a huge Polish-American cohort. The demand for kielbasa, especially at Easter is natural. :D

2 Replies

168 Views

Last post by redzed
Sat Apr 03, 2021 17:13
Bowl Cutter

Last post by DanMcG « Sat Apr 03, 2021 09:29
Replies: 3
by Albertaed » Fri Apr 02, 2021 14:59

First post

If anybody in Canada comes across or wants to sell their bowl cutter could you pm me please.

Last post

Great advice from Scogar, and let me add to search Marketplace and Craigslist. I picked mine on Craigslist for $200, cleaned it up, sourced a drive belt and added new cutter blades and it works great. I watch local auction sites which always have stuff I'd want, but there is a lot more competition...

3 Replies

124 Views

Last post by DanMcG
Sat Apr 03, 2021 09:29
THE GREAT SAUSAGE CONTEST!

Last post by DanMcG « Thu Apr 01, 2021 10:48
Replies: 49
by redzed » Wed Feb 03, 2021 18:40
1

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3

4
First post

Hello fellow sausage makers from around the world! Let's have some of fun here and hold a friendly contest!

You are invited to submit a recipe and detailed instructions on a sausage that you have made or will make just for this event. It can be fresh, smoked or fermented and dried sausage. The...

Last post

Great looking sausages, congrats!
49 Replies

3146 Views

Last post by DanMcG
Thu Apr 01, 2021 10:48
St. Patrick's Day addictions

Last post by Lorenzoid « Sun Mar 21, 2021 19:56
Replies: 15
by Lorenzoid » Sat Feb 27, 2021 18:27
1

2
First post

I blame St. Patrick's Day for my addictions (no, not to the Jameson's and Guinness). For a number of years my tradition was to corn a brisket (as I know it is for many others). First, I used only the flat, as is apparently typical, and cooked it on St. Pat's Day in a pot with cabbage, potatoes and...

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I'm not much of a picture-taker, so my follow-up will not be as interesting as Scogar's. The corned beef was great, but for me, it was the Irish fry-up for breakfast, with black and white puddings and bacon, that made it St. Patrick's Day. As I mentioned, I don't do the boil-up with cabbage, etc.,...
15 Replies

1378 Views

Last post by Lorenzoid
Sun Mar 21, 2021 19:56
Pork ribs

Last post by jcflorida « Sat Mar 20, 2021 17:47
Replies: 1
by Albertaed » Sat Mar 20, 2021 17:36

First post

Does anybody have a recipe and procedure for delicious juicy pork ribs?

Last post

recipe and procedure for delicious juicy pork ribs

We've had some baby backs on the smoker for the last 2 hours this morning

1 Replies

124 Views

Last post by jcflorida
Sat Mar 20, 2021 17:47
HOW TO MAKE BEEF RENDANG

Last post by Butterbean « Fri Feb 05, 2021 19:14
Replies: 1
by ndesorecipes » Fri Feb 05, 2021 01:25

First post

IF YOU WANT TO GET RECIPE TENGKLENG, PLEASE VISIT

Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising liquid until the liquid caramelizes...

Last post

Interesting. Some ingredients might be tough for me to find though. Of course there is Amazon isn't there? Thanks for sharing.

1 Replies

161 Views

Last post by Butterbean
Fri Feb 05, 2021 19:14
Polish Translation

Last post by Scogar « Mon Feb 01, 2021 02:50
Replies: 2
by Scogar » Sun Jan 31, 2021 22:23

First post

So I was watching Film No 1 on sharpening...as a woodworker this holds some interest to me. The film

Since I am one of those people who until recently thought kielbasa was a specific sausage recipe, I have no hope of translating the video. Unlike the sausage making videos this one is tough to...

Last post

thank you Stefan.

2 Replies

159 Views

Last post by Scogar
Mon Feb 01, 2021 02:50
Learning to speak Polish

Last post by Butterbean « Thu Dec 10, 2020 14:23
Replies: 6
by Butterbean » Wed Dec 09, 2020 11:38

First post

Do many of you speak Polish? If so, I'm envious of you and wonder how hard is it to learn? Reason I say this is I found a vein of wonderful information on YouTube last night and spent a few hours watching these videos. (type in Krakowska) Most, if not all were in Polish and I couldn't understand a...

Last post

Anyone know what the little round softball sized sausages are called?

6 Replies

371 Views

Last post by Butterbean
Thu Dec 10, 2020 14:23
Update for Canadian members

Last post by redzed « Mon Oct 26, 2020 16:22

by redzed » Mon Oct 26, 2020 16:22

I recently updated the list of member recommended sausage making supply outlets in Canada. The main changes are that there are now two retailers of Bactoferm/SafePro starter cultures and Malabar Superspice no longer sells to individual hobbyists. It is really too bad, because they carry the Danisco...

0 Replies

1319 Views

Last post by redzed
Mon Oct 26, 2020 16:22
Back after a long absence

Last post by redzed « Tue Aug 04, 2020 01:42
Replies: 2
by DLFL » Sun Jul 26, 2020 19:50

First post

Last post I made was in 2017. Back with a new pit boss smoker. having a great time and eating lots of smoked products, and sausages!

Last post

Hey DLFL welcome back! How about an update on some of the meats and sausages that you have been smoking?

2 Replies

782 Views

Last post by redzed
Tue Aug 04, 2020 01:42
Hard times and opportunities

Last post by Butterbean « Tue Apr 14, 2020 15:28

by Butterbean » Tue Apr 14, 2020 15:28

With the closure of Smithfield and other large processing facilities we will probably see meat prices go up however the system works like a slinky toy and there are a lot of pigs in the system that do not have a place to go. We have a local producer here who is in this very situation and is trying...

0 Replies

2615 Views

Last post by Butterbean
Tue Apr 14, 2020 15:28
Cabbage roll Sausage

Last post by Rough Cutt « Fri Feb 28, 2020 04:24
Replies: 6
by Determined » Sat Dec 21, 2019 23:13

First post

It's that time again to be making up a bunch of perogies and cabbage rolls for Christmas.

Have been doing this for decades so no I have no questions about recipes or methods.

So here is my question.

Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the...

Last post

Have you come up with any more ideas with the cabbage roll sausage since your last experience?

6 Replies

2468 Views

Last post by Rough Cutt
Fri Feb 28, 2020 04:24
So who's in with me?

Last post by Scogar « Wed Feb 12, 2020 15:34
Replies: 13
by Scogar » Fri Feb 07, 2020 17:27

First post

I can do this challenge - who's in? :mrgreen: :mrgreen:

Last post

When I lived up in New Hampshire I used to go to Elks Club Game Suppers. The best meat all around that I had was beaver hands down

13 Replies

2897 Views

Last post by Scogar
Wed Feb 12, 2020 15:34
meatsandsausages website issues

Last post by sambal badjak « Sun Jan 26, 2020 07:25
Replies: 2
by sambal badjak » Sat Jan 25, 2020 07:45

First post

Long time since I posted and not sure if this is the right place.
I was recently referring someone to the affiliated website meatsandsausages about curing bacon.
We had a look at this page:
And it's all a bit messy.
It is giving sort of 3 ways to cure without clearly differentiating between them...

Last post

Thanks !

2 Replies

3123 Views

Last post by sambal badjak
Sun Jan 26, 2020 07:25
Couldn't say no

Last post by Butterbean « Mon Jan 20, 2020 13:00
Replies: 5
by Butterbean » Sat Jan 18, 2020 17:38

First post

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...

Last post

I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

5 Replies

1791 Views

Last post by Butterbean
Mon Jan 20, 2020 13:00
White foam on bacon

Last post by DanMcG « Wed Jan 15, 2020 11:51
Replies: 1
by Butterbean » Mon Jan 13, 2020 21:25

First post

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just...

Last post

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:

1 Replies

1022 Views

Last post by DanMcG
Wed Jan 15, 2020 11:51
Was I dreaming?

Last post by Butterbean « Sun Dec 22, 2019 16:41
Replies: 3
by Butterbean » Sat Dec 21, 2019 22:16

First post

Lately I've been experimenting with contrasting textures in sausages using different grinds. I find the contrast interesting to the eye and to the palette. Anyhow, during the processing of some hams I ended up with some cooked pork skins that I thought might add an interesting texture to smoked...

Last post

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string:

I use it in head cheese and like the texture it gives as I like the cartilagey crunch you get from properly cooked ribs and things like that. I've recently been experimenting with sausages that...

3 Replies

1269 Views

Last post by Butterbean
Sun Dec 22, 2019 16:41
I thought it funny

Last post by bolepa « Fri Dec 20, 2019 22:23
Replies: 5
by Butterbean » Mon Dec 16, 2019 20:30

First post

I've been working on processing a pig and decided to use some of the skin to make pork skins. I had gone through all the steps and had them ready to fry and my daughter had mixed up a seasoning blend to dust them with when a friend dropped by. As we began to fry the skins he began telling us that...

Last post

You just cracked me up!!! Hilarious!

5 Replies

1495 Views

Last post by bolepa
Fri Dec 20, 2019 22:23
logging in issue

Last post by Bob K « Mon Dec 16, 2019 13:37
Replies: 1
by DanMcG » Mon Dec 16, 2019 12:18

First post

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.

Last post

No problems here...

1 Replies

998 Views

Last post by Bob K
Mon Dec 16, 2019 13:37
Deli Meat Specialist

Last post by Meat Capitalist « Tue Dec 03, 2019 20:21

by Meat Capitalist » Tue Dec 03, 2019 20:21

Deli Meat Specialist sought for helping with establishment of new commercial operation.
Want to earn money implementing traditional recipes?
We are looking to rebuild know-how and processes around traditional cured products (mainly sausages like products, both cooked and fermented). New US facility...

0 Replies

4333 Views

Last post by Meat Capitalist
Tue Dec 03, 2019 20:21
School

Last post by redzed « Sat Oct 19, 2019 01:37
Replies: 13
by LOEBER74 » Thu Jan 31, 2019 20:43

First post

Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...

Last post

Great to hear! The cooking instructions will help you immensely when you start working the profession. You will have clients often ask you how to cook or prepare a cut of meat or product. And it's so much better to learn from professionals and experienced people. Learning from internet posts may be...

13 Replies

3544 Views

Last post by redzed
Sat Oct 19, 2019 01:37
Starting School Sept 3 BUTCHERY

Last post by LOEBER74 « Mon Aug 19, 2019 21:53
Replies: 3
by LOEBER74 » Tue Aug 13, 2019 21:20

First post

I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...

Last post

Red. The stuff here is better than most made by professionals . Big part of why I'm going back. I want to MAKE SALUMI GREAT AGAIN

3 Replies

1737 Views

Last post by LOEBER74
Mon Aug 19, 2019 21:53
More than one way to skin a cat

Last post by Butterbean « Wed Jun 26, 2019 01:14
Replies: 4
by Butterbean » Tue Jun 25, 2019 01:52

First post

Seems my daughter is learning there is a reason I brine pork the way I do. Not saying her method won't work but but I think my way is easier. At least she is having fun and enjoying herself. (No-Name Island in the Abaco Islands)

Last post

It would have been a bit crowded. :lol: Neat thing though was David Copperfield owned the island next door and I'm sure he wouldn't mind giving us some free entertainment.

4 Replies

1949 Views

Last post by Butterbean
Wed Jun 26, 2019 01:14
Quick Curing

Last post by Butterbean « Thu Jun 06, 2019 20:30
Replies: 6
by Butterbean » Sat Jan 12, 2019 17:51

First post

Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...

Last post

Interesting way of curing to be honest. But for some reason I think it works on small pieces.

In the experiment I used coppa and loin so it wasn't too small.

6 Replies

2694 Views

Last post by Butterbean
Thu Jun 06, 2019 20:30
The Butcher

Last post by MatterOne « Thu May 30, 2019 23:07
Replies: 3
by BBQBob » Sat May 25, 2019 12:22

First post

Hey gang!
I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00.
The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by...

Last post

I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do.

I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade...

3 Replies

1730 Views

Last post by MatterOne
Thu May 30, 2019 23:07
Cured air dry bacon

Last post by Butterbean « Mon Apr 08, 2019 18:25
Replies: 1
by tdh10 » Mon Apr 08, 2019 08:44

First post

I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

Last post

Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...

1 Replies

1474 Views

Last post by Butterbean
Mon Apr 08, 2019 18:25
Almost There

Last post by BBQBob « Sun Mar 31, 2019 16:13
Replies: 2
by BBQBob » Sun Mar 31, 2019 14:09

First post

Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...

Last post

Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...

2 Replies

1584 Views

Last post by BBQBob
Sun Mar 31, 2019 16:13
Korean Pepper

Last post by redzed « Mon Mar 11, 2019 17:23
Replies: 2
by Butterbean » Wed Mar 06, 2019 23:19

First post

Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and...

Last post

Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!

2 Replies

1624 Views

Last post by redzed
Mon Mar 11, 2019 17:23
Another record!

Last post by sherryamber « Mon Feb 25, 2019 08:55
Replies: 4
by redzed » Sun Oct 28, 2018 03:34

First post

Yesterday at noon we reached a new milestone when we had 226 users online! We normally have several hundred visits each day, and while many of these folks don't participate in any our discussions, the info and recipes gleaned here show up continually on other forums, blogs and FB pages.

Last post

well doen, Congrats

4 Replies

2609 Views

Last post by sherryamber
Mon Feb 25, 2019 08:55
Making room in the freezer

Last post by sherryamber « Mon Feb 25, 2019 08:54
Replies: 5
by Butterbean » Thu Nov 01, 2018 01:48

First post

Deer season is in and I thought I'd try to make some freezer space so I made a 30 lb batch of snack sticks and delivered about half to the Boy's Ranch which I try and support since they do so much good for boys and girls. I figured this might be a nice snack they could enjoy after school.

I gave...

Last post

Thanks for your generousness. so kind of you, that's awesome.

5 Replies

2617 Views

Last post by sherryamber
Mon Feb 25, 2019 08:54
Sad ending I'm afraid

Last post by Butterbean « Wed Feb 13, 2019 00:13

by Butterbean » Wed Feb 13, 2019 00:13

After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.

0 Replies

3740 Views

Last post by Butterbean
Wed Feb 13, 2019 00:13
Business License/Wholesale Issues

Last post by LOUSANTELLO « Fri Feb 08, 2019 12:57
Replies: 4
by Scogar » Thu Jan 24, 2019 20:55

First post

Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesnât buy these items regularly. So when I go to the bigger meat packers...

Last post

3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would...

4 Replies

1944 Views

Last post by LOUSANTELLO
Fri Feb 08, 2019 12:57
Its coming in

Last post by BBQBob « Wed Feb 06, 2019 02:16
Replies: 3
by Butterbean » Tue Feb 05, 2019 06:44

First post

Daughter came home from college and I thought it would be a good time to slice up some meat for a little get together.

Coppa

Blueberry Bresaola

A fair amount of patience was required but it was well worth it. As expected my daughter ran back off to college with most everything I had...

Last post

Nice!

3 Replies

1677 Views

Last post by BBQBob
Wed Feb 06, 2019 02:16
What happened

Last post by Scogar « Wed Jan 23, 2019 14:14
Replies: 4
by cathouse willy » Sun Jan 20, 2019 18:50

First post

The site went off the air for 4 or 5 days,now it's back but it's ghostly quiet here. What did I miss?
Bill

Last post

It's my fault! It seems whenever I find something of value online and join, some form of computer turmoil ensues. I am joking of course but I just joined over the last week or so and the level of knowledge of the members of this site is far past impressive. I sincerely hope Redzedâs comment is...

4 Replies

2174 Views

Last post by Scogar
Wed Jan 23, 2019 14:14
R.I.P Chuckwagon

Last post by smik1 « Sun Jan 20, 2019 18:39
Replies: 18
by Bob K » Sun Feb 25, 2018 14:07
1

2
First post

Barry Reed Bryner, 70, passed away February 10, 2018 at his home in Draper, Utah.

CW was a Moderator and major contributor to this Forum

Last post

Hi folks!

Been a long, long time
I laughed at a lot of Chuckwagon's posts. I found many dead-serious. He was like a certain
spice peculiar to a recipe and you know immediately when that spice is missing!
It didn't take much reading of his posts for me to develop a picture of him- and my picture...
18 Replies

9143 Views

Last post by smik1
Sun Jan 20, 2019 18:39
Mushrooms

Last post by redzed « Sat Jan 12, 2019 07:49
Replies: 6
by redzed » Thu Oct 18, 2018 17:10

First post

Mushroom season is here! Although the picking is getting harder due to logging, more people picking and the dry summers, I managed to gather a few. Yesterday I spent all day in a thick forest and managed to find only about 3 lbs of chanterelles. But I also had a few good days in the past couple of...

Last post

That is a nice collection Jason! I love the colour of your chanterelles and it would be great to compare the taste with our Pacific variety. You are lucky that you have no competition in the forest. It used to be like that here but in the last several years more and more people are stomping around...

6 Replies

3028 Views

Last post by redzed
Sat Jan 12, 2019 07:49
Weather has me a little concerned

Last post by Butterbean « Tue Jan 01, 2019 23:27
Replies: 2
by Butterbean » Tue Jan 01, 2019 06:34

First post

I have a fair amount of things in the works and the weather has been perfect up until this week as the highs on the ambient temps are bumping 67F for a high. I'm a little concerned things may not dry properly but what gives me hope is the humidity has increased to 82% during these highs. I could...

Last post

Thanks. I was hoping this would be the case. Its supposed to cool down at the end of the week so things should get back to normal. This should work out good because I have some coppa and hams curing in the cooler and they should be ready to start drying by the 9th

2 Replies

2012 Views

Last post by Butterbean
Tue Jan 01, 2019 23:27
Happy New Year

Last post by redzed « Tue Jan 01, 2019 18:20
Replies: 2
by Bob K » Tue Jan 01, 2019 16:26

2 Replies

1838 Views

Last post by redzed
Tue Jan 01, 2019 18:20
MERRY CHRISTMAS!

Last post by redzed « Tue Dec 25, 2018 07:43

by redzed » Tue Dec 25, 2018 07:43

Merry Christmas and Happy New Year! May this message find you in good health, and may your Christmas bring good memories of peace and harmony.

0 Replies

3925 Views

Last post by redzed
Tue Dec 25, 2018 07:43
Free shipping weekend

Last post by Bob K « Fri Oct 19, 2018 23:16

by Bob K » Fri Oct 19, 2018 23:16

Free Shipping All Weekend Long with no minimum order until 10/22/18. No codes, no BS, just shop!

0 Replies

3950 Views

Last post by Bob K
Fri Oct 19, 2018 23:16
NOT DEAD!

Last post by Kijek « Mon Oct 15, 2018 20:57
Replies: 4
by Kijek » Sun Oct 14, 2018 14:50

First post

Hi Everyone, no I'm not dead, however, I have had some health issues with my heart for quite sometime now, but I'm on the right track and feeling much better.
Just in time, as the my curing season has started.

So I'm back, and it feels good, looking forward to some good ol' fashion chat with you...

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Nice job and nice pics Ray, it all looks good, wish I could taste it LOL

4 Replies

2435 Views

Last post by Kijek
Mon Oct 15, 2018 20:57
Is anyone familiar with this bottle?

Last post by Butterbean « Mon Oct 08, 2018 22:00
Replies: 4
by Devo » Sun Oct 07, 2018 19:11

First post

Someone I know would like some information on it.
He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand.
Any further information any of you could give me would be greatly appreciated.

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I'd be hard pressed to break the seal on that piece of history but then again there is a curious side to me that would encourage me to do so. Don't know what I'd do.

4 Replies

2605 Views

Last post by Butterbean
Mon Oct 08, 2018 22:00
Good year for wine

Last post by Butterbean « Mon Jul 23, 2018 02:04
Replies: 10
by Butterbean » Sat Jul 07, 2018 20:48

First post

I believe this will be a good year for wine. A load of blueberries was turned down by a grocery chain because they claimed they were too sweet. Too sweet? Taste fine to me but whatever they say I guess. Being one to help out I agreed to dispose of these foul berries. I wish I could have helped more...

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Sounds like you are going to be busy. I'd like to get a barrel and give barrel that a try. I racked the blueberry the other day and tested a little of it. I think its going to be really good if something doesn't go wrong. Its straddling the fence between semi-sweet and dry. I don't really like dry...

10 Replies

3633 Views

Last post by Butterbean
Mon Jul 23, 2018 02:04
Salumi Workshop in Tuscany

Last post by jrittvo « Wed Jul 18, 2018 06:32
Replies: 3
by jrittvo » Tue Jul 17, 2018 03:28

First post

Has anyone done one of these workshops?

Looks like a dream learning experience for me, and I`m due a big vacation right around when they have their March session (or at least I am very close to convincing myself of that).

Last post

I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of respect for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started...

3 Replies

2481 Views

Last post by jrittvo
Wed Jul 18, 2018 06:32

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