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Re: a plea for compromise in the Moderator War

Posted: Sun Aug 31, 2014 01:01
by Baconologist
el Ducko wrote: The first item that comes to mind is the project area. There was a Project B2 which, it would appear, was headed toward semi-dried and dried, fermented sausages. Then, there`s the new Project KB, covering basics. Both are the brainchild of Chuckwagon, who should continue moderating them, utilizing his experience. However, RedZed has experience here, too, and should not hold back in augmenting CW`s guidance, answering questions where needed, helping the rest of us learn. ...and succeed. Share the duties, guys. Share the wealth.
Yes, great idea...Redred has real experience in that area.

Posted: Sun Aug 31, 2014 02:09
by Gulyás
redzed wrote:Most of the time pork butts have just the right meat and fat ratio for sausage and that is why that cut is a favourite with hobbyists. The fat ratio on a butt from a market size hog (140 -180 llbs dressed weight) can be in the 20 - 30% range. And even if you cut it up separating and weighing the meat and fat you have to also take into account an amount of fat that is in the muscle itself. Fresh Italian and breakfast sausages sold in supermarkets will usually have 50% fat, the amount permitted in the regulations. What I would do in your case, is to make the sausage without adding any fat this time. See how you like it and if find it too lean, add fat next time. There is no right or wrong amount of fat in sausage. Use what you and your family like. Once you start making different styles of sausage you will learn that some call for as much as 40% fat and some for as little as 10%. Personally I prefer using the lower part of the shoulder, usually called the picnic. It has more red muscle meat and I think it's tastier. It is also leaner than the butt portion so I occasionally add back.
Yes Sir,

Also the world famous Hungarian Pick salami has like half of it fat.

https://www.google.com/search?q=pick+sa ... 80&bih=867

Some time ago it was preferred like that.
They had pigs grown for that porpoise. Look at this meat.

https://www.google.com/search?q=mangali ... 80&bih=867

Posted: Sun Aug 31, 2014 02:09
by Baconologist
redzed wrote:
Baconologist wrote:Butts vary wildly in their fat content in this area (generally 15% to 30%) you'll just have to experiment and see what works best for you.
Was than an echo? :lol:
I guess we're in agreement. :mrgreen:

Posted: Sun Aug 31, 2014 02:44
by ssorllih
geez Bob, You are sooo helpful on this forum.

Posted: Sun Aug 31, 2014 03:08
by Baconologist
ssorllih wrote:geez Bob, You are sooo helpful on this forum.

Thanks Ross!
And so are you! :wink:
ssorllih wrote:I have to agree with Chuckwagon.

Posted: Sun Aug 31, 2014 05:21
by Krakowska
ssorllih wrote:
geez Bob, You are sooo helpful on this forum.
Baconologist
Thanks Ross!
And so are you! :wink:
Sad, this used to be a "Go to" forum
everyday to learn and ENJOY swapping knowledge. Just too bad it is out of control due to a leadership coo.
Fred T Sztukowski

Posted: Sun Aug 31, 2014 10:03
by Maxell
Dear users.
Do not remove from this forum active moderators!. Just like on every forum, from time to time you need to Cleanup. This also applies to human resources. I removed from the list of moderators, two people who for several years are not even on the forum. In their place, the moderator was made a colleague Redzed, which for a long time, helps me in dealing with translation.
It will me now sorely needed, as we begin to talk about movies and their translations for english. And poorly know English and it's hard for me to be writing about technical matters.
Colleague Barry is the main moderator of forum and this nothing will change.
I greet all of you

Posted: Sun Aug 31, 2014 10:39
by Gulyás
Thank you very much Maxell.

Posted: Sun Aug 31, 2014 10:54
by crustyo44
Maxell,
Now you better email CW and tell him that you won't accept his resignation.
It's simple, this Forum needs him.
I hope you realise now that you have one hell of a lot of dis-satisfied Forum members from all around the world.
I certainly received my share of emails with complaints about the handling of this mess.
As you say, we DO need a clean-up and let the current members decide where to start!!!
Cheers,
Jan.

Posted: Sun Aug 31, 2014 10:59
by crustyo44
I agree with you Fred, all due to ONE A--hole!!!!!!!!

Posted: Sun Aug 31, 2014 13:49
by ssorllih
It is Time to ignore and socially isolate a certain someone.

Posted: Sun Aug 31, 2014 14:56
by Krakowska
Thanks Maxwell, Chuckwagon is a good man as the lead mod here, a very smooth and knowledgeable trail boss. :cool:

Posted: Sun Aug 31, 2014 15:05
by NorthFork
Thank you very much Maxell

Posted: Sun Aug 31, 2014 15:31
by Maxell
A friend Chuckwagon received the "Senior Moderator", which should please everyone.
Will be the head of all the moderators.
Yours, wishing you every success.

Posted: Sun Aug 31, 2014 16:55
by grasshopper
A friend Chuckwagon received the "Senior Moderator", which should please everyone.
Will be the head of all the moderators.
I feel great now THANK YOU Maxell. Barry my friend, You have earned the position a long time ago. Looking forward to the videos as a picture is worth 10,000 words. As for me all is well.