Search found 103 matches

by DanMcG
Sun Feb 10, 2019 11:11
Forum: Announcements
Topic: Forum Software Upgrade
Replies: 26
Views: 7790

Re: Forum Software Upgrade

Everything looks good, thanks for the up grade!
One question/problem I'm having is I need to sign in every visit, even though I checked the box to keep me signed in. Not a big deal but was wondering if anyone else has the same issue.
by DanMcG
Mon May 21, 2018 08:00
Forum: Dry Cured Meats and Sausages
Topic: Cure #1 used instead of Cure #2. Is it safe to eat?
Replies: 5
Views: 2590

Thanks for sharing the recipes Lucky!!
by DanMcG
Tue May 01, 2018 08:38
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 3277

Congrat's on the the new Traeger.
by DanMcG
Mon Apr 30, 2018 07:36
Forum: For beginners
Topic: poaching chubs in fibrous casings
Replies: 10
Views: 4752

Beautiful looking Ham Sausage Stefan. And Thanks for sharing your process.
by DanMcG
Tue Apr 24, 2018 09:13
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 3690

Good looking jerky Devo, and thanks for the recipe!
by DanMcG
Sat Mar 24, 2018 22:49
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 7018

How about the link to Sausagemaking? does that sound like what you're looking for?
by DanMcG
Sat Mar 24, 2018 10:47
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 7018

This isn't a recipe but Excalibur seasoning makes a premix for it. https://www.amazon.com/Excalibur-Bohemian-Sausage-Seasoning-9-76-Ounce/dp/B001BBOH74 This might give you some insight to a recipe the poster klobasy but mentions , " This might be like the Bohemian "Cream Sausage" that some folks in ...
by DanMcG
Wed Mar 14, 2018 08:57
Forum: Hyde Park
Topic: in search
Replies: 3
Views: 2549

Here's a link to where you can purchase a PDF of the article.
https://www.sciencedirect.com/journal/m ... 20/suppl/C
by DanMcG
Mon Mar 12, 2018 17:19
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 9678

Splitting? is it a recap?
by DanMcG
Sun Mar 11, 2018 17:13
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 9678

That looks interesting Bob, I'll be looking forward to your test reports. I've got a Hobart 512 that just to big and heavy for me now, plus it's overkill for the things I've been doing over the last few years.
by DanMcG
Sun Mar 11, 2018 00:27
Forum: Venison and Other Game
Topic: German White Sausage with Venison
Replies: 11
Views: 4528

I do one similar, with veal, pork, salt, NFDM, ground mustard, lemon zest, white pepper, ginger and mace. It's not my formulation but i'm not exactly sure where I got it.
by DanMcG
Sat Mar 10, 2018 20:22
Forum: Venison and Other Game
Topic: German White Sausage with Venison
Replies: 11
Views: 4528

Looks and sounds good! Why the three lemons in your formulation? Just fine tuning?
by DanMcG
Sun Mar 04, 2018 01:23
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 28768

Great looking product Redzed
by DanMcG
Fri Mar 02, 2018 20:42
Forum: Hyde Park
Topic: Northeastern US Storm & Canada
Replies: 4
Views: 2520

16" of snow and no end in sight.
Image
by DanMcG
Fri Mar 02, 2018 11:52
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 17003

I'm gonna give this recipe a try, what is (Class II & Class III)? If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it. Chapter 11; https://www.meatsandsausages.com/sausage-making/meat-selection/clas...