Search found 1340 matches

by el Ducko
Mon Jan 23, 2012 04:40
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 400670

I have tried with and without the mustard and didn't see significant difference. I do rub my pork the night before I smoke it. I do like a mustard based sauce on my sammys. ...guess I'm getting old. What is a sammy? All I can find on the internet is: sammy [ˈsæmɪ] n pl -mies (Busines...
by el Ducko
Mon Jan 23, 2012 04:25
Forum: Hyde Park
Topic: Is this right?
Replies: 15
Views: 7535

Excel sausage spreadsheet

Okay, will do. Chuckwagon..? What do I do to upload/post a spreadsheet?
by el Ducko
Sun Jan 22, 2012 23:45
Forum: Hardware
Topic: Sausage stuffing funnel
Replies: 36
Views: 45220

ssorllih wrote:Ducky, I knock mine apart with a rawhide mallet for cleaning no glue on the joints. my plastic stuffing tubes that came with the grinder are loose fit but seal tight when the mince starts through. That mince is a little harder to push than water.
Great. (I'll get this right, yet!)
by el Ducko
Sun Jan 22, 2012 22:09
Forum: Hardware
Topic: Sausage stuffing funnel
Replies: 36
Views: 45220

As a follow-up.... I found that trace amounts of sausage meat were getting hung up in the grooves at the glued seams. I tried to fill them in with my Official Mothra Steward Hot Melt Glue Gun, but the seams still aren't very smooth. Then it dawned on me- - why glue it together at all? I went back to...
by el Ducko
Sun Jan 22, 2012 21:54
Forum: Hyde Park
Topic: Is this right?
Replies: 15
Views: 7535

I like to double-check the salt content and fat content, too. In fact, if anyone wants it, maybe I should post my "recipe manager" spreadsheet. You Excel geeks out there might enjoy it.
by el Ducko
Sun Jan 22, 2012 21:51
Forum: BBQ
Topic: BBQ, where does one begin?
Replies: 10
Views: 10575

You will be happy to know that you will be ok not using curing salt for your BBQ as long as you are cooking at appropriate temperatures. Those temperatures are high enough to keep those botulium spores from producing toxins. They really start to slow down at 118 F and at 140 F, the spores don't dev...
by el Ducko
Sun Jan 22, 2012 21:47
Forum: Hyde Park
Topic: cuts of beef for sausage?
Replies: 15
Views: 8220

jt wrote:el Ducko: The book that I was given is "The Art of Making Fermented Sausages". I think that the "Home Production" book that you quote may be a better book for a novice like me. I have just ordered it. Thanks.
You'll love the book, man. Enjoy! After reading it, you'll be hooked on the hobby.
by el Ducko
Sun Jan 22, 2012 21:45
Forum: BBQ
Topic: Pulled Pork Sandwich
Replies: 6
Views: 5518

Like Keymaster said you won't even taste it [mustard] after it's cooked, it more of a glue for the rub to stick to than anything else. Some people use extra virgin olive oil for the same purpose. Thinking about it, sounds like I should mix my rub with olive oil, thereby gluing it on. :idea: I'll gi...
by el Ducko
Sun Jan 22, 2012 20:31
Forum: BBQ
Topic: BBQ, where does one begin?
Replies: 10
Views: 10575

Brining, I seldom brine anything other than turkey when it comes to BBQ. The secret to anything BBQ from a moisture standpoint is prep and cook style. ...guess I'd have to agree with that. That's how most people cook brisket in my neck of the woods. But, reading in another of Chuckwagon's threads a...
by el Ducko
Sun Jan 22, 2012 19:40
Forum: BBQ
Topic: Pulled Pork Sandwich
Replies: 6
Views: 5518

Mustard? Would that be South Carolina style? :shock:
by el Ducko
Sat Jan 21, 2012 17:01
Forum: Hyde Park
Topic: cuts of beef for sausage?
Replies: 15
Views: 8220

...On sausages with medium to fine grind I have also used Brisket, the flavor is divine. But in general it's more costly than Chuck. Somehow, as a Texan, I can't imagine brisket being used for anything other than its highest calling, smoked brisket. (THAT's BBQ, as opposed to what you consider BBQ ...
by el Ducko
Fri Jan 20, 2012 22:52
Forum: Hyde Park
Topic: cuts of beef for sausage?
Replies: 15
Views: 8220

The recipe in Mr Marianski's book calls for... That's what I would use. Grab the book, open to Chapter 11 (Sausage Making Process), and have a look at a professional recommendation. You can use any cut that you like. Remember, sausage is NOT where the "noble" cuts wind up. The table on page 148 giv...
by el Ducko
Fri Jan 20, 2012 15:12
Forum: Recipes from around the world
Topic: Recipe substitutions
Replies: 17
Views: 10578

El Duck-O wrote: Can anyone recommend a good reference or two on cooking substitutions in general? Sure! El Chuck-O wrote: My buddy sent this recipe, He said I couldn`t beat it; He sure don`t know a thing or three, I couldn`t even eat it! :mrgreen: Now you know why I'm so paranoid about substitutio...
by el Ducko
Wed Jan 18, 2012 18:31
Forum: Recipes from around the world
Topic: Recipe substitutions
Replies: 17
Views: 10578

We'll soon find out if cheap chardonnay is a substitute for retsina. I just finished stuffing two different recipes of Loukaniko this morning. Hopefully we will attempt to choose between excellent and great. Well, the verdict is in, and the jury rules... :cool: ...in favor of the recipe with Greek ...
by el Ducko
Wed Jan 18, 2012 18:07
Forum: Hyde Park
Topic: cuts of beef for sausage?
Replies: 15
Views: 8220

Re: cuts of beef for sausage?

...looking for others experience as to the cut of beef to use... I just used chuck roast for some bratwurst, and it turned out tasty. Be sure to get the fat level up to a decent amount (say, 25% to 30%) using pork fat instead of beef fat. (Why...? Good reading- - Marianskis' book.) Good luck! Sound...