Search found 125 matches
- Thu Apr 28, 2011 23:15
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
- Thu Apr 28, 2011 04:01
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
- Wed Apr 27, 2011 22:49
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
CW I am not a hunter but I do get venison from time to time from friends, I have a roast and some back straps in the freezer as we speak :mrgreen: I like your idea of the lacing and will give it a try but I will side with Emeril in saying "Pork fat rules". When I am outside guarding my cooler on a h...
- Wed Apr 27, 2011 01:17
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
- Wed Apr 27, 2011 00:42
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
Thanks CW, we had a group of around twenty and everyone seemed to enjoy the two home made sausages. I will be honest with you, everyone raves about the Tenderloin but I think they don't have much flavor, just give me a bone in Ribeye or a nicely smoked brisket any time :lol: Thanks jbk101, I'm kinda...
- Tue Apr 26, 2011 04:21
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
Well I was runnin around pretty good on Easter Sunday and didn't get as many pix as I would have liked but here are a few. I smoked the beef tenderloin for about 2hrs with apple and hickory then seared it on the gasser. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/Easter%202011/DSC01432.j...
- Sat Apr 23, 2011 05:21
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
- Thu Apr 21, 2011 22:27
- Forum: For beginners
- Topic: stuffing tubes.
- Replies: 14
- Views: 10750
I use straight Stainless Steel tubes and the only problem I had was needing to file off a small burr on one of them, other than that they work great. It helps a lot if you can dip a little water inside of the casings to keep them lubricated as they slide off of the stuffing tube. I have also found t...
- Mon Apr 18, 2011 05:28
- Forum: Hyde Park
- Topic: [USA]Easter cooking
- Replies: 47
- Views: 24442
[USA]Easter cooking
Lets hear what some of you are doing for Easter. I just finished a batch of hot smoked polish sausage, some breakfast sausage that I will form into patties and fry, and a batch of scrapple. Scrapple is a regional dish with roots on the east coast and being from Maryland I was introduced to this at a...
- Fri Apr 15, 2011 20:34
- Forum: Sausages
- Topic: My first Attempt at Sausage Making
- Replies: 11
- Views: 10728
- Sat Apr 09, 2011 19:09
- Forum: Other products
- Topic: smoked garlic
- Replies: 14
- Views: 9873
- Mon Apr 04, 2011 00:32
- Forum: Hardware
- Topic: My favorite stuffer
- Replies: 85
- Views: 76051
I tried a few batches with my KA stuffer attachment and quickly decided I needed a stuffer. I found a Weston stuffer on sale at Cabelas and have been very happy with it, stuffing is so much easier now, it takes about five minutes to empty out 5-6 lbs of meat. The longest part is feeding the casings ...
- Fri Apr 01, 2011 23:54
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64423
- Fri Apr 01, 2011 21:56
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64423
Thanks CW, there is much to know about a very basic thing like jerky but that is just how it is these days :lol: The USDA current recommendation for making jerky safely is to heat meat to 160° F (72° C) before the dehydrating process. This step assures that any bacteria present will be destroyed by ...
- Fri Apr 01, 2011 03:50
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 64423