Search found 3840 matches

by redzed
Sat Oct 27, 2012 06:19
Forum: Hyde Park
Topic: Offal And Mushrooms
Replies: 7
Views: 5470

Hi Red, CW said it all. Those mushrooms look good. For Hungarian charcuterie look at this site. There is an English version too. Plenty of headcheese recipes as well. www.grocceni.com Regards, Jan. Thanks for the link to the site. Had a look at it and there are some interesting rustic recipes there...
by redzed
Fri Oct 26, 2012 16:15
Forum: Offal products
Topic: Head Cheese in the works
Replies: 19
Views: 22891

Well Jan, since you've asked what I would have done, here goes. If you like the red colour along with slightly different taste, you can cure all your meat for 2 or 3 days in the fridge before cooking. This way you don't have to look for already cured meats to add to the mix. Just score the larger ch...
by redzed
Fri Oct 26, 2012 14:15
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455186

Well now...... I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half". Because it's raining outside, I'm working on my new venturi type smoker. But it's a hai...
by redzed
Fri Oct 26, 2012 04:01
Forum: Hyde Park
Topic: Post Your Photo Here-Let's Become Acquainted
Replies: 214
Views: 150468

One of my other obsessions. No grandchildren yet. No dog, no cat, to pose with. But hey, I still crack a smile occasionally.
Image
by redzed
Fri Oct 26, 2012 01:51
Forum: Offal products
Topic: Head Cheese in the works
Replies: 19
Views: 22891

Hey Jan, I'm assembling the ingredients for my next head cheese. This time it will be more authentic since I've sourced a pig's stomach. Can you give us the recipe for your version?
by redzed
Fri Oct 26, 2012 01:43
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192566

That smoker is hot! Mine looks a playoven compared to that industrial looking job. I can't help but be envious!
by redzed
Thu Oct 25, 2012 15:21
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455186

Wow! I am impressed! Too bad you live more than half way around the globe. I'd love to come and sample sample the goodies!
by redzed
Thu Oct 25, 2012 02:21
Forum: Curing chambers and Related Equipment
Topic: Hotel Salami is now Open!
Replies: 62
Views: 67156

Hey Red! You get an A+ on that one. Good work. If you start getting a little dry rim, you may have to switch to a smaller fan. Try a computer fan if you have trouble. Too much air speed will not allow for balanced diffusion against evaporation. You may want to check with Uwanna on this for his reco...
by redzed
Thu Oct 25, 2012 02:04
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192566

As long at works, let it be!
by redzed
Thu Oct 25, 2012 01:52
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327989

Red, the texture looks great as far as I can see in the photos. Isn't it amazing how much a few days dehydrating can make? How would you rate this sausage overall with others? Are you about ready to kick it up one more step? Great photos Red. Great sausage too! Nice goin'. Thanks CW. Making chorizo...
by redzed
Wed Oct 24, 2012 06:44
Forum: Curing chambers and Related Equipment
Topic: Hotel Salami is now Open!
Replies: 62
Views: 67156

Hotel Salami is now Open!

A the beginning of the current month I finally put together my curing chamber. Sourced the controls and other essentials in the summer but the only thing that was missing was the chamber itself. I was being kind of picky and let a few go as they appeared in the used appliances for sale ads. Finally ...
by redzed
Tue Oct 23, 2012 21:23
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 327989

This is what we had for lunch today, Duckie's version of Oaxacan Black Bean Soup made with the fresh chorizo. Did not have any fresh cheese to garnish it, so I used a dollop of sour cream, which complemented it very well. While making it yesterday I had some doubts, but the flavour improved greatly ...
by redzed
Tue Oct 23, 2012 05:49
Forum: Sausages
Topic: Fully Cooked Smoked Sausage ?
Replies: 7
Views: 5403

A lot of that stuff is smoke "flavoured", ,eaning that they use liquid smoke.
by redzed
Mon Oct 22, 2012 03:26
Forum: Dry Cured Meats and Sausages
Topic: First time making fermented sausage
Replies: 104
Views: 73082

A couple of weeks ago I went to a couple of stores and bought 5 digital hygrometers. All five read the humidity differently. I returned all except one. Here is a link to a site that will tell you how to calibrate your hydrometer, or if you can't you will know how close your reading is. http://www.cm...
by redzed
Sun Oct 21, 2012 19:25
Forum: Sausages
Topic: Excellent Turkey and Pork Sausage
Replies: 23
Views: 18352

More turkey sausage

The last batch of Grandpa's Pork and Turkey sausage that I made for Thanksgiving disappeared in lightning fashion so I made some more. Used the same recipe except I used bigger hog casings. Smoked with hickory. This sausage has become one of my favourites. http://img.photobucket.com/albums/v310/KMG9...