Search found 420 matches

by fatboyz
Tue Jun 29, 2021 00:27
Forum: Curing chambers and Related Equipment
Topic: Commercial refrigerator/drink cooler conversion to a curing chamber
Replies: 16
Views: 404

Re: Commercial refrigerator/drink cooler conversion to a curing chamber

I'm thinking of doing the same thing. I have a medium sized drink cooler and was thinking to replace it with a beer fridge and making that into my chamber.
Was thinking of just setting the temp to 8C and leaving it at that and see how it works?
by fatboyz
Thu Jun 24, 2021 14:30
Forum: Sausages
Topic: Kiełbasa Taty - Dad's Sausage
Replies: 9
Views: 900

Re: Kiełbasa Taty - Dad's Sausage

Well it's my turn to try this. Meat is cubed, classed and in the salt/cure last night. As I do with most of my sausage, it will be a mix of 50% pork and 50% deer. Because the deer is so lean I used 50% butt and 50% belly trim for the pork. Processing will be on Saturday. Also doing up 20 pounds of B...
by fatboyz
Sun May 30, 2021 15:01
Forum: Sausages
Topic: Cheese Kubi Burgers
Replies: 5
Views: 2656

Re: Cheese Kubi Burgers

I would try making just some garlic sausage first to get the process down, then try these. Here is my garlic recipe. All measurements are in grams/kg of meat. I use 60% lean meat like venison or beef and 40% pork belly trim. You can also use all pork and the 60% is butt or loin. Salt 15 Cure #1 2.5 ...
by fatboyz
Sun May 09, 2021 12:59
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 1151

Re: Hoping for some bear for sausage!

Well We spent 13 days camping in an area of our province we hadn't been. We were a little early for bear in the area we were in. It was just starting to green up when we had to leave. Left yesterday in a snow storm. Found a new place to go hunting in the fall though, and my bear License is still val...
by fatboyz
Sun Apr 25, 2021 01:06
Forum: Hyde Park
Topic: Weekend Projects
Replies: 3
Views: 297

Re: Weekend Projects

Sounds Awesome. We're packing up for our bear hunt. Packing lots of sausage, salami and Landjaeger for field lunches. Bringing a cast iron Dutch oven for sourdough bread and pizza's. Life IS good in Alberta! Enjoy the rest of your weekend Ed, good job on the projects!
by fatboyz
Sat Apr 24, 2021 13:52
Forum: Dry Cured Meats and Sausages
Topic: Starting fermentation whilst salami is drying
Replies: 5
Views: 321

Re: Starting fermentation whilst salami is drying

I don't have 2 chambers either. I have had good success doing my fermenting in a plastic tote with lid, like rubber made brand totes, in a warm spot. I put the salami in a clear plastic bag in the tote as this keeps the humidity up. Depending on our weather at the time I leave the tote in a warm spo...
by fatboyz
Thu Apr 22, 2021 01:16
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 1151

Re: Hoping for some bear for sausage!

Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck! And with bear meat you should be. Always fully cook bear meat before consuming. No jerky or salami! Nope no Genoa! Maybe some Bear Hotdogs and Brats thou...
by fatboyz
Wed Apr 21, 2021 14:41
Forum: Sausages
Topic: Hoping for some bear for sausage!
Replies: 6
Views: 1151

Hoping for some bear for sausage!

Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage. I...
by fatboyz
Fri Apr 09, 2021 14:22
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 14
Views: 954

Re: Spanish Fuet - Unsure if this turned out right

It looks good! I'm not familiar with this type of sausage so not sure if that's what its supposed to look like? How does it taste?
by fatboyz
Thu Apr 08, 2021 01:30
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 3148

Re: Busy week/weekend sausage/meat making!

They look excellent, is the "purty" casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat That was my concern! When my friend did it he l...
by fatboyz
Wed Apr 07, 2021 14:54
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 3148

Re: Busy week/weekend sausage/meat making!

Patience is not a strong point for me! I have been checking the large textured summer sausages and they seem very firm by squeezing. Moisture loss is only 20%. My friend tried these casings with a cooked salami and pealing the casing off was a disaster! I figured I would try the driest one and see. ...
by fatboyz
Wed Apr 07, 2021 14:35
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 856

Re: How NOT to make hotdogs

Ed, I do think the bowl cutter will make a difference. I don't want to say overheating the meat isn't as big of an issue as it really is, but temp was the one issue I didn't face. I could se that I should have been able to run the bowl cutter for a significant time with the 3 ice charges. That woul...
by fatboyz
Wed Apr 07, 2021 01:45
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 856

Re: How NOT to make hotdogs

So Fatboyz do you run separate batches of the venison, pork, and back fat, i.e., for 16 pounds making two V, P, BF blended batches that are subsequently combined? Or do you run let's say the venison through first toss it into a lug and then run the pork and backfat together and toss this into the l...
by fatboyz
Tue Apr 06, 2021 14:43
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 856

Re: How NOT to make hotdogs

I have a 14" OLD Hobart and I run about 8-9 pounds through it at a time. I then just dump all the batches into a lug and give them a quick hand mix to combine the batches. Wet your hands or use nitrile gloves. THe batter is like real sticky pudding. Temp wise you can take it up to 11 or 12C without ...
by fatboyz
Tue Mar 30, 2021 01:09
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 409214

Re: WD Daily Chat - Talk about anything You Like

Picked up a couple of choice briskets cheap sooo.... - Yesterday, a couple of 100% beef salamis into fermentation. - 100% pork version with same recipe as an experiment also fermenting. - Tomorrow, all beef smoked sausage and all beef hot dogs. - Smoke the points for burnt ends over next weekend. B...