Search found 3840 matches
- 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...
- 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...
- 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...
- Fri Oct 26, 2012 04:01
- Forum: Hyde Park
- Topic: Post Your Photo Here-Let's Become Acquainted
- Replies: 214
- Views: 150468
- Fri Oct 26, 2012 01:51
- Forum: Offal products
- Topic: Head Cheese in the works
- Replies: 19
- Views: 22891
- Fri Oct 26, 2012 01:43
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 192566
- Thu Oct 25, 2012 15:21
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455186
- 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...
- Thu Oct 25, 2012 02:04
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 192566
- 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...
- 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 ...
- 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 ...
- Tue Oct 23, 2012 05:49
- Forum: Sausages
- Topic: Fully Cooked Smoked Sausage ?
- Replies: 7
- Views: 5403
- 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...
- 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...