Search found 125 matches
- Sat Oct 04, 2014 00:05
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta question
- Replies: 6
- Views: 7309
Pancetta question
I have some fresh pork belly (never frozen) and was thinking about making some Pancetta. The recipes that I have looked at require cooking after curing and drying. Can I turn this in to a ready to eat product by extending the drying time ? If so, what percentage of weight loss would I need to achiev...
- Thu Jun 19, 2014 01:28
- Forum: Sausages
- Topic: [Swiz] Swiss Kasewurst Sausage
- Replies: 13
- Views: 14400
- Fri May 23, 2014 02:10
- Forum: Smokehouses. Construction and Maintenance.
- Topic: I stole a new Bradley smoker
- Replies: 13
- Views: 15772
- Thu May 22, 2014 04:25
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
Pet Food Recalls are Increasing As a pet owner, I`m sure you`re aware of the vast number of recalls occurring in the pet food industry. What many pet owners do not realize, however, is that pet foods are recalled for two reasons. Either something has been found that could harm pets, or much more com...
- Mon May 19, 2014 23:07
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
The "Raw meaty bone" diet supplemented with vegetables and oats is well known. Large dogs can chew animal bones, but chicken such as wings and necks work best for small dogs. We use it too, but we do not make a mix, we just defrost a neck or two in the fridge before giving it to our small dog, he d...
- Mon May 19, 2014 22:39
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
CW can comment on the fermenting process. Heck, my Shelties are just furry children. That's exactly WHY I feed them raw :grin: To some people this may indeed seem like a radical thing to do but I did my research before going in this direction. I also talked at great length to our Holistic vet who h...
- Mon May 19, 2014 16:04
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
- Mon May 19, 2014 05:25
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
- Mon May 19, 2014 02:20
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 16047
Something different
I have been working on this for a few years and I think I have it dialed in. 6lbs of ground beef http://i864.photobucket.com/albums/ab209/wayners692/BBQ/dogfood/DSC_0020.jpg 11lbs of BONE IN, skin on chicken thighs http://i864.photobucket.com/albums/ab209/wayners692/BBQ/dogfood/DSC_0021.jpg Finished...
- Wed May 14, 2014 02:16
- Forum: Microbiology of meat and products
- Topic: Bacon Cure Question
- Replies: 31
- Views: 27333
- Wed May 07, 2014 22:09
- Forum: Hardware
- Topic: Bowl cutters
- Replies: 2
- Views: 4640
- Tue May 06, 2014 22:46
- Forum: Hardware
- Topic: Bowl cutters
- Replies: 2
- Views: 4640
Bowl cutters
Does anyone use a bowl cutter ? I want to get the pros and cons of this type of cutter verses a traditional grinder.
- Fri Apr 11, 2014 04:00
- Forum: Smoked pork products
- Topic: Cured Smoked and Pulled
- Replies: 6
- Views: 6018
- Wed Apr 09, 2014 03:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469899
I've made pork loin sausage ( kiełbasa polędwicowa )a few times. The 1950's Polish government recipe is here http://www.meatsandsausages.com/sausage-recipes/pork-loin-sausage Very much like Krakowska but made with cubed pork loin rather than ham. I add a small amount of garlic to it as well, being ...
- Wed Apr 09, 2014 02:35
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469899
I know this is an old post Red, but would you care to share the recipe ? Hey, I'd be happy to. but which recipe? :shock: :???: Sorry about that Red, things got moved around on me (at least that's my excuse :lol: ) You made a post of your sausage which contained pork loin and was very lean, but I ca...