Search found 17 matches
- Thu Aug 10, 2017 02:55
- Forum: Sausages
- Topic: Maple Apple Chicken Sausage
- Replies: 3
- Views: 2831
- Tue Aug 08, 2017 02:55
- Forum: Sausages
- Topic: Maple Apple Chicken Sausage
- Replies: 3
- Views: 2831
Maple Apple Chicken Sausage
Recently I was at my sister's house and she gave me some commercially made Maple Apple Chicken sausage to try. Surprisingly, it was good. Normally I enjoy the traditional fresh sausage recipes that I find on this site since they are much better than anything purchased in the store. She wondered if t...
- Tue Aug 08, 2017 02:08
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42871
Darn it. My sister and I just finished putting up 75 quarts of sliced and 27 pints of Bread and Butter Pickles. If I had seen this before we started I think I would have reserved a few whole pickles for just such a treat. It has everything good. Pickles, hotdogs, Corndog breading and deep fried good...
- Sun Dec 20, 2015 18:17
- Forum: For beginners
- Topic: Bacon Cure Question
- Replies: 2
- Views: 4386
Bacon Cure Question
I just had 2 hogs butchered and am going to do my own bacon. I was looking at CW's Son's of Bees Bacon recipe and noticed that the #1 cure amount was incorrect. For a 25 lb belly it calls for 1/4 cup #1 cure which is about 72 grams or 397ppm well over the 120 ppm allowed. My question is for 25 lb, h...
- Mon Dec 22, 2014 09:32
- Forum: For beginners
- Topic: Ham Problems
- Replies: 3
- Views: 4914
I bought the ham from an established butcher...but I suppose something could have gone wrong on his end. I guess we will see if it is a recurring problem as I am going to thaw a ham I made for myself and a friend that I cured a couple hams for is going to thaw one of his. Christmas dinner may be gre...
- Thu Dec 18, 2014 06:39
- Forum: For beginners
- Topic: Ham Problems
- Replies: 3
- Views: 4914
Ham Problems
Recently, I cured a ham for my sister using Chuckwagon's brine/injection method. It is a whole ham that after I finished in smoke I cut into 2 portions (butt and shank). She cooked one piece and it was fine. The other piece she noticed a black spot in the meat. It's not near the bone so I don't thin...
- Wed Dec 03, 2014 18:17
- Forum: Hyde Park
- Topic: Robbed at the border!
- Replies: 11
- Views: 11485
- Thu Aug 21, 2014 17:26
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
The hams are done. Five days in the brine. One finished in the oven at about 250 degrees F. Until an internal temp of 150 degrees F. The other was smoked 6 hours and finished in the oven also. It took all night to get them done but it was well worth it. The small tastes that I had were delicious. I ...
- Wed Aug 20, 2014 03:40
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
By doubling the brine, do you mean volume or cure and salt? I did double the volume keeping the cure and salt double also. I needed that much to cover the darn things. They are quite large. Unfortunately, the hams don't belong to me. A friend from work knows that I smoke things and make sausage so h...
- Tue Aug 19, 2014 23:24
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
- Thu Aug 14, 2014 18:51
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
Well I just finished pumping and putting Hamilton's (the hog's name...I didn't name him) hams in the brine. It was actually much easier than I thought once I figured out the brine formula. The hams were 25.5 and 27 lbs. I did notice that they wanted to float in the brine so I weighted them down (lik...
- Tue Aug 12, 2014 02:25
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
Hey CW, thanks for posting your ham recipe. I can't wait to try it. I have one of those huge ice chests sitting in my living room full of ice and two bags of what I can only assume are hams and bellies. I guess I have my work cut out for me in the next few days. Things have been busy here. I've been...
- Fri Aug 08, 2014 04:43
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
This is happening at the right time. I have a friend at work that knows I make my own sausages and he is slaughtering a hog this weekend. I have been asked to cure the belly to make bacon and process the hams. I don't know how he wants the hams done so I am going to suggest CW's ham recipe to start....
- Tue Aug 05, 2014 22:54
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 175354
- Thu Jan 09, 2014 01:33
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 304946
Like Carpster, I'm just getting around to making the Kabanosy and I have some questions. I was not able to use my smoker to smoke or finish the sausage since it's been about -15f here and I didn't think I would be able to get enough heat to do any good. Therefore, I used the oven and mixed in some l...