Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Talk about anything here as long as it is not against the rules.
-
-
How to Post Pictures
by
Bob K » Fri Dec 14, 2018 15:48
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
A free and easy sites to use - IMGUR
How to use:
- 0 Replies
- 26127 Views
-
Last post by Bob K
Fri Dec 14, 2018 15:48
-
-
Images - Photobucket - Fix
Replies: 6
by
Bob K » Mon Jul 17, 2017 12:03
First post
There is now a fix to view photos for Chrome and Firefox:
Most of the images posted using photobucket will no longer be displayed.
It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.
Last post
I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.
The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...
- 6 Replies
- 10176 Views
-
Last post by Bumper
Tue Jul 18, 2017 00:26
-
-
WD Daily Chat - Talk about anything You Like
Replies: 1288
by
Trosky » Fri May 14, 2010 13:03
First post
CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...
Last post
That's perfect eating size Chris!
- 1288 Replies
- 550715 Views
-
Last post by fatboyz
Fri Jan 21, 2022 02:32
-
-
Hi New Guys - Introduce Yourself
Replies: 1321
by
Chuckwagon » Thu Apr 29, 2010 05:21
First post
Hi New Members !
Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...
Last post
Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
- 1321 Replies
- 588558 Views
-
Last post by Hojdiinnz
Mon Nov 15, 2021 20:41
-
-
A lot of bacon I think
Replies: 8
by
Butterbean » Thu Feb 02, 2017 01:40
First post
Friend sent me this picture of a pig they killed this morning on his property down the road from me. Might be my imagination but I think they are getting bigger. I'm sure they were happy to have a tractor handy.
Last post
Did they get a weight on it.
He said it was right at 400 lbs. Maybe its just me but black hided animals always look bigger than they actually are. Had I been guessing I would have thought it broke 400.
- 8 Replies
- 4876 Views
-
Last post by Butterbean
Mon Feb 06, 2017 21:27
-
-
There is hope for us meat mongers
Replies: 5
by
Butterbean » Sun Jan 29, 2017 18:55
First post
My son is a doctor and is studying to be a surgeon and plans on specializing in heart surgery so you can imagine how I have rued the day when he would lecture me on how all my meat doings was just wrong and unhealthy. So you can imagine my shock today when he started telling me the exact opposite...
Last post
Yes we definitely have been misled for years now, eating margarine instead of butter, avoiding meats or insisting to trim off every single cell of fat from our steak or pork chop. Instead we packed in the highly processed grains with loads of sugar because the label said fat free . Finally the...
- 5 Replies
- 4807 Views
-
Last post by redzed
Mon Jan 30, 2017 17:40
-
-
Polish Forum Gallery
Replies: 8
by
redzed » Thu Dec 22, 2016 20:13
First post
A few pics of fantastic looking products shown yesterday in posts by our colleagues on the Polish version of our forum. They take Christmas seriously! :lol: And all I made was 7.5 kg of sausage. :neutral:
Arkadiusz - Cooked ham
Tier - Dry cured ham
Tier - Salo
Gonzo - Assortment...
Last post
Thanks Colin. Yup, I've got a big ball of butchers' twine - great stuff.
We made a test batch of andouille sausage today and will smoke it tomorrow just before we make a test batch of Italian sweet sausage.
- 8 Replies
- 6399 Views
-
Last post by Cliff43J
Wed Jan 25, 2017 02:00
-
-
Speaking of Prosciutto
Replies: 5
by
Butterbean » Sat Dec 31, 2016 21:26
First post
I know Lou has some prosciutto on the horizon and I just thought I'd suggest something that I found was a terrific use of prosciutto. Granted, this isn't one of those neat dishes that has much eye appeal but what it lacks here is more than made up for in flavor.
Prosciutto Poppers
Slice some...
Last post
Beer works too! :mrgreen:
This worked wonders last night. I think it was youth nectar because after drinking I felt rather spry and was ready for anything the New Year could hand me but I do think it reverted my age back to a point where driving a vehicle was out of the question.
- 5 Replies
- 3677 Views
-
Last post by Butterbean
Sun Jan 01, 2017 18:37
-
-
- 0 Replies
- 11602 Views
-
Last post by redzed
Sat Dec 31, 2016 08:25
-
-
- 1 Replies
- 2359 Views
-
Last post by Butterbean
Sat Dec 31, 2016 00:00
-
-
Merry Christmas
Replies: 13
by
ursula » Mon Dec 14, 2015 06:14
First post
Just wanted to get in early before things get too busy and wish everyone an enjoyable and safe Christmas and a good Rutsch as the Germans say into the new year.
Lots of happy memories get made over good food and wine, music and conversation at this time of year. I hope everyone has a lovely time....
Last post
Can you bring the appetizers? Well, of course I can . LOL Merry Christmas to all and Thank You for all your help this year.
- 13 Replies
- 13323 Views
-
Last post by LOUSANTELLO
Mon Dec 26, 2016 04:02
-
-
Santa was busy today
Replies: 7
by
Butterbean » Mon Dec 19, 2016 06:34
First post
Made around 50 chubs of venison summer sausage today. I plan on giving to folks for Christmas. Played around with spices - maybe too much - and ended up with an interesting sausage but I'll let the recipients say whether it is good or not.
Last post
This recipe is a hit. I gave a businessman in town a stick and he is now wants to buy several from me to give as gifts and he is a tightwad who used to own a meat packing plant. However, I cannot sell venison products in this manner and told him this but he was very persistent but I still declined....
- 7 Replies
- 4576 Views
-
Last post by Butterbean
Thu Dec 22, 2016 07:44
-
-
Salt and cheese question
Replies: 5
by
Butterbean » Sun Dec 18, 2016 03:28
First post
Am preparing to make a batch of summer sausage and thought I'd add sharp cheddar cheese but got to thinking about how this might make the end product more salty tasting. Was planning on adding about 5% sharp cheddar cheese to the mince and was wondering if I should cut that salt back a hair to...
Last post
Poach is the word, :wink: and yes, that is exactly the reason. A portion of the salt in the meat will be drawn out by the water. And if you don't adjust for that in the sausage, you can poach in salted water.
- 5 Replies
- 3955 Views
-
Last post by redzed
Sun Dec 18, 2016 18:35
-
-
For all the hunter sausage makers here!
Replies: 41
by
fatboyz » Fri Nov 11, 2016 14:24
First post
I'm curios how many members here are hunters? I find it very satisfying to harvest my own meat and then make products with it. It's 6:15 AM on remembrance day as I prepare to head to the woods with my flintlock in hopes of harvesting a nice doe for sausage. This is the perfect time to reflect on...
Last post
Thanks for the link share, that looks like a gold mine.
- 41 Replies
- 23685 Views
-
Last post by Butterbean
Tue Dec 06, 2016 17:26
-
-
Kitchen Tip
Replies: 2
by
Butterbean » Fri Dec 02, 2016 02:21
First post
With Christmas right around the corner I thought I'd share a tip with you so you don't suffer utter failure like I did last Christmas. I hope you find this helpful but of course I am going out on a limb by making the assumption that train wrecks happen in your world as they do in mine and this may...
Last post
Sad story BB, you must have been ticked! But then, stuff like that happens. :mrgreen: I did my last prime rib roast sous vide. 8 hours at 137F. When everything else was ready and dinner was about to be served I removed it from the bag, covered it with a thin layer of lard and seared it in a flaming...
- 2 Replies
- 3570 Views
-
Last post by Butterbean
Sat Dec 03, 2016 18:35
-
-
Bacon
Replies: 1
by
Bob K » Wed Nov 30, 2016 15:22
- 1 Replies
- 3084 Views
-
Last post by Butterbean
Wed Nov 30, 2016 19:44
-
-
Just fooling around
Replies: 11
by
Butterbean » Fri Oct 28, 2016 22:54
First post
Last year I butchered a pig and cleaned the casings and in May, on a whim, I thought it would be neat to see just how big of a salami I could make. Using what I think was the stomach I stuffed this with 7.5 lbs of soppressata mince. Using slow fermentation I set off on this curious journey....
Last post
I did these a while ago. They were about 10 pounds each... Image
Those are huge Lou. About how long did it take fo dry them?
Kunde, that's a beautiful plate. If you ate all that I hope you scheduled a nap afterward. :lol:
- 11 Replies
- 6913 Views
-
Last post by Butterbean
Sun Oct 30, 2016 14:40
-
-
Looks like its going to be a good year
Replies: 7
by
Butterbean » Wed Oct 26, 2016 16:40
First post
Cotton prices are down so many farmers chose to plant corn and peanuts instead. Lots of peanuts and from the looks of the pigs they have been getting their fill.
Since deer season is in we cannot use dogs to hunt the pigs so this will make it more challenging but these are some pigs my camera...
Last post
About an hour north of me they have some russian pigs in the woods. If I recall correctly there was some concern with these because they were breeding with the feral hogs and getting larger than they would normally be. I imagine any pig with long tusks would be dangerous but a great big one would...
- 7 Replies
- 5754 Views
-
Last post by Butterbean
Thu Oct 27, 2016 02:19
-
-
- 2 Replies
- 2984 Views
-
Last post by fatboyz
Mon Sep 19, 2016 19:14
-
-
metric conversion and recipe scaling questions
Replies: 14
by
jlondon75 » Mon Jul 11, 2016 19:18
First post
Hi folks,
So I recently got back into home sausage making after a three year hiatus (two beautiful children entered the scene, priorities shifted, and exhaustion took over), but I'm just now getting back into the swing of things. I've dusted off an old recipe from a friend and am trying now to...
Last post
Many, many thanks!
- 14 Replies
- 8751 Views
-
Last post by jlondon75
Tue Jul 12, 2016 05:44
-
-
Brain Flatulence
Replies: 5
by
Butterbean » Sun Jun 05, 2016 16:56
First post
I thought it might be funny to document examples of epic fails that happen while processing meat. Not sure if anyone else suffers from brain flatulence but in the event no one else does I'll surely be able to fill this thread with my epic fails.
To begin, I thought I'd make some of Chris's Salami...
Last post
Hey it happens! I once made garlic sausage and forgot the garlic! :???: Misplacing things is a daily occurrence for me, I am regularly late for appointments because I can't find my wallet, keys or credit card. Over a year ago I lost the air valve on my stuffer after taking it apart for washing....
- 5 Replies
- 3980 Views
-
Last post by redzed
Mon Jun 06, 2016 04:44
-
-
Casing Tenderness
Replies: 8
by
Shuswap » Mon Mar 16, 2015 15:50
First post
I`m fussing over casing tenderness in fresh sausage. I get that you shouldn't use too high a heat when cooking. DeWied International advises that casings can be made more tender by: Soak casings using a tenderizer. This must be carefully monitored to avoid making the casings too weak to stuff. Use...
Last post
Hi All sorry to bring up an old casing post.
Couldn't resist - I have just completed what turned out to be the worst cooking experience for a long long time.
I was rushing to get some food on the table, quickly defrosted some sausages. They wouldn't brown on skin, when they did they burnt and...
- 8 Replies
- 8355 Views
-
Last post by spud
Sat May 28, 2016 08:45
-
-
members recipe index
Replies: 1
by
ajwillsnet » Tue Apr 19, 2016 02:02
First post
I noticed that there is a number of bad links( pardon the pun) on the members recipe page. Perhaps someone can go through them and edit out the bad ones.
Bert
Last post
Fixing links is being worked on but its a slow process :cry:
You can also try Googling the recipe and it may come up, for example try:
Celery Sausage, Baltimore Nick`s
- 1 Replies
- 4072 Views
-
Last post by Bob K
Tue Apr 19, 2016 12:00
-
-
Sous Vide Cooking vs Smoking
Replies: 6
by
Bob K » Tue Mar 15, 2016 19:15
First post
While it is drummed into our heads to Never smoke, dry cure, meats within the temp range of 40-135°f without using nitrite/nitrate cures.
Why is it ok to cook meats within that temp range say (120-130) for extended periods of time sous vide ?
Last post
I already have 4 wine coolers and each one holds 250 bottles made by eurocave. They will not go low enough in temp for dry aging unless I disable the stat, which I am not doing on these units. You can buy 4 refrigerators for the same price as one eurocave. As far as food safety, if abiding by...
- 6 Replies
- 5427 Views
-
Last post by LOUSANTELLO
Wed Mar 16, 2016 22:31
-
-
Following Bob's Lead
by
Butterbean » Tue Mar 15, 2016 22:29
Why is it that some people get so obsessed about using the minimal amount of curing salt only to later add some exotic high-priced salt that is rich in nitrates?
- 0 Replies
- 11580 Views
-
Last post by Butterbean
Tue Mar 15, 2016 22:29
-
-
Boar meat
Replies: 9
by
Cabonaia » Sat Feb 20, 2016 06:43
First post
In December I bought a couple piglets down near King City, CA, a couple hours south of me. It's pretty rough country where 4 wheel drive is not a bad idea in Winter if you're planning on going uphill. Lots of wild boar down there. The lady selling them, at $100 each, mentioned that she had some...
Last post
Thanks for the additional info. Since I like my pigs fat anyway, I'm going to play it safe and give this guy a good month of living alone. Hope I'm lucky!
- 9 Replies
- 9829 Views
-
Last post by Cabonaia
Fri Feb 26, 2016 07:32
-
-
Food for thought
Replies: 2
by
Butterbean » Sat Feb 13, 2016 22:36
First post
Not exactly related to this board, could even be considered Food Porn. Just food for thought.
Muffuletta Sandwich
Ingredients
Base
Meats
Second Layer and top
Assembled and ready to wrap
Placed in patented press for 3 hours
Finished
Last post
Looks great BB! A lot better than the mustgoes I had for lunch today. :shock:
Is there anything in that sandwich that came from the supermarket?
- 2 Replies
- 2949 Views
-
Last post by redzed
Sun Feb 14, 2016 06:22
-
-
Horse trading
Replies: 3
by
Butterbean » Thu Feb 11, 2016 07:32
First post
Traded some salami for these today. Pretty good trade I thought. Both parties happy anyway.
Last post
All but one are 3 mm plates. The rust is just stain from the other junk he had in a bucket. The blades are industrial long life blades with carbide inserts and they seem to shelf sharpen as long as the plate is true. My trade was with a food equipment repairman. He likes my wares and he has been a...
- 3 Replies
- 3313 Views
-
Last post by Butterbean
Fri Feb 12, 2016 01:05
-
-
Natural drying observation
Replies: 9
by
Butterbean » Wed Jan 27, 2016 02:34
First post
This may be of little interest to those using curing chambers but to anyone not this might be as interesting to you as it is to me. As you may know I rarely use a curing chamber and have gone to curing meats with the weather since I live in an area that typically has high humidity.
I've been...
Last post
No. THANK YOU for your input on this humidity thing. It explains a lot and in a natural system its almost like nature's variations breathe life into a piece of meat. I'm sure your camo colored spores probably came from hill 65 or thereabouts just like mine are swamp spores. lol
As to agendas, the...
- 9 Replies
- 8988 Views
-
Last post by Butterbean
Wed Feb 03, 2016 23:56
-
-
Old Member recipe Index
by
Bob K » Thu Jan 21, 2016 16:56
Our Members' Recipe Index (MRI)
Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)
*******************
******************
*******************
(Also, see Stan's Index And Recipe Pages at this link:)
AND Stan's Cure Calculator at this link:...
- 0 Replies
- 13949 Views
-
Last post by Bob K
Thu Jan 21, 2016 16:56
-
-
Pinching a penny - Part Deux
Replies: 3
by
Butterbean » Mon Jan 18, 2016 16:20
First post
Had a busy weekend. Things didn't go as planned. Had one fella drop out on the pig butchering project which was all good with me because I think we had about all we could handle. My help was ...... um.....how should I put it politely.... inexperienced and lacking motivation but between David and I...
Last post
She was a pretty pig wasn't she? According to the tape she weighed 275 lbs but she sure seemed and looked bigger than that.
It was a long day for sure. We got off on a bad start with a tire on the trailer early that morning. Think Clampetts because I'm sure that's what we looked like sitting on...
- 3 Replies
- 3798 Views
-
Last post by Butterbean
Tue Jan 19, 2016 00:43
-
-
Pinching a penny
Replies: 4
by
Butterbean » Fri Jan 15, 2016 01:19
First post
I'm about to do a lot of curing and was gathering supplies when I spotted a bag of Morton's Pool Salt at Sam's. It was $4.95 for a 40 lb bag. The label said it was 100% natural and had no additives but warned it could contain some small rocks. Since I'm planning on doing a lot of brining in the...
Last post
Wonder what the baking does? So far I've just used this in some brines but I haven't seen any reason not to use it for something else.
The heating I suppose is to kill any bacteria that still might be it, even though you would think that the salt itself would take care of most of it.
I usually...
- 4 Replies
- 4336 Views
-
Last post by redzed
Sat Jan 16, 2016 19:29
-
-
Win/win deal
Replies: 6
by
Butterbean » Thu Jan 07, 2016 15:06
First post
A few weeks ago I mentioned I might buy a few pigs and put in a vacant lot to raise. I talked to a small producer yesterday about buying a couple from him and he was saying how the market had dropped and the cost of feed and processing was more than the value of the pigs themselves and the only...
Last post
Thanks again Bob. I will definitely make some.
I've been smoking this thing over now for a few days and I'm beginning to see the forest for the trees. Here is a wordy version of my thought process that may be helpful to someone in the future.
Efficiently Processing a Whole Pig
How to process a...
- 6 Replies
- 6543 Views
-
Last post by Butterbean
Sat Jan 09, 2016 18:27
-
-
Question
Replies: 1
by
Tom » Wed Jan 06, 2016 03:29
First post
Just curious what happened to Chuckwagon and where did he go?
Last post
Chuckwagon is over around this way these days.
- 1 Replies
- 4521 Views
-
Last post by sawhorseray
Wed Jan 06, 2016 15:14
-
-
Castles, Wine and Charcuterie
Replies: 12
by
redzed » Tue Sep 08, 2015 22:29
First post
Hey guys! I've been off the radar for the past week as I am in France cycling along the Loire River. We have everything we brought in bike panniers and are cycling approx. 50-60km per day with stops along the way visiting castles, churches, interesting villages and wineries. I have also made a...
Last post
Hey Ursula great to hear from you! I was beginning to worry that you turned vegan or something horrible like that! :grin: Hope you will post pics of your new addition, always great to have nice place to work in. Thanks for the complement on the photos. I have always had that wanderlust in me and to...
- 12 Replies
- 10621 Views
-
Last post by redzed
Tue Dec 15, 2015 19:38
-
-
In Memoriam
Replies: 2
by
redzed » Thu Dec 03, 2015 08:33
First post
Today I was saddened to learn of the recent passing of BonAir one of the founding members and former moderator of this forum. Tomasz Bonarowski was an active and talented force in the WD community in Poland. He was also a well known and accomplished music producer, working with some of the best...
Last post
Sorry to here this.
- 2 Replies
- 3895 Views
-
Last post by Butterbean
Mon Dec 14, 2015 17:04
-
-
Stan Marianski’s Cured and Smoked Bacon
Replies: 1
by
ajwillsnet » Sun Dec 13, 2015 19:37
First post
When I go to members recipes and try to open the link to Stan's bacon recipe, I get a not found message.
Bert
Last post
Bert-
CW disabled the link when it was brought to his attention that the numbers were off ( misprint or typo).
If you would like to use it the correct % s and amounts are:
For dry rub cure
Per 1000 gram
Salt 3% 30 grams
Sugar 1.5% 15 grams
Cure #1 1.9 grams (120 pm)
The original is here:
- 1 Replies
- 3191 Views
-
Last post by Bob K
Sun Dec 13, 2015 20:10
-
-
Brining/Cure calculators
Replies: 5
by
Tom » Sat Dec 05, 2015 15:13
First post
I found two great calculators here one from the sister site and another from DigginDigFarm. I like the added features, salt and sugar, on DDF's calculator. I however get very confused about the dry cure and wet cure. The more I read the more confused I get. The brine cure is the most confusing for...
Last post
That should be cooked before eating.
- 5 Replies
- 4302 Views
-
Last post by Bob K
Sun Dec 06, 2015 13:39
-
-
Textured Vegetable Protien (TVP)
Replies: 2
by
Tom » Fri Dec 04, 2015 14:40
First post
Need some help with TVP and its use. Several recipes I've found ask for TVP. A little searching shows it's a soy product. I'm really not sure what it is and why it's used in the process. Is there other TVP's that aren't soy based that could be used as a substitute? Tom
Last post
As Bob indicated above, TVP can be eliminated from most recipes. When you do see it in a recipe it more than likely is a commercial one since its use is primarily as a meat extender. It is cheaper than meat and allows for the addition of more water. I have used textured soy protein a number of...
- 2 Replies
- 3836 Views
-
Last post by redzed
Fri Dec 04, 2015 19:26
-
-
Salt, Sugar, Sodium Nitrite
Replies: 3
by
Tom » Thu Dec 03, 2015 21:08
First post
Hello are there any chemists out there? If I were to take salt, sugar and sodium nitrite and boil it into solution, water, would the three combine? Then if I let the solution, water, evaporate would the three separate into their individual components or remain bonded, if they did so originally in...
Last post
MTQ contains propylene glycol to keep the mixture uniform, it also contains both nitrate and nitrite.
You can easily customise and mix cure and other ingredients for each batch you make for just pennies per batch.
- 3 Replies
- 3399 Views
-
Last post by Bob K
Fri Dec 04, 2015 13:21
-
-
Free Free-Range Pork
Replies: 4
by
Butterbean » Fri Nov 20, 2015 05:09
First post
Got this beautiful young sow the other morning.
Converted to smoked kielbasa
Last post
Another one bites the dust. Daughter and her boyfriend shot this one yesterday. Weighted around 110 lbs. Unfortunately its a boar. I cleaned it anyway and we'll soak it for a few days. I think its going to be alright. It had a faint smell of funk on it but not too bad.
- 4 Replies
- 3932 Views
-
Last post by Butterbean
Wed Nov 25, 2015 20:02
-
-
smoken choke turkey
Replies: 4
by
pignout » Tue Nov 24, 2015 20:53
First post
Just wondering what the ice water bath after injecting is for. After the bath I can no longer tell the difference between the Toms and the Hens!!!! Thanx
Last post
ok thank you Bob. I have a pic that would be sure to give you a good chuckle if i was'nt so electronicly challenged
- 4 Replies
- 4227 Views
-
Last post by pignout
Tue Nov 24, 2015 22:42
-
-
- 2 Replies
- 3516 Views
-
Last post by crustyo44
Sun Nov 01, 2015 19:10
-
-
Tomatoes tomatoes tomatoes!!!
Replies: 15
by
pignout » Mon Aug 17, 2015 21:53
First post
the first time in my gardening life, Western Washingtons weather has blessed me with a huge crop of tomatoes . It is because of this that i am asking my fellow sausage makers (and great cooks) for your fav salsa recipes. Both SW style(blk beans and corn) and just regular style. nearly every recipe...
Last post
Scott Rea is one my favourite virtual butchers and he has just released an instructional video about making a tomato and pork sausage. I thought it would be an excellent addition to this thread. Looks like a sausage that is definitely worth trying. :grin: And will possibly help Pignout with dealing...
- 15 Replies
- 12915 Views
-
Last post by redzed
Thu Oct 29, 2015 18:06
-
-
Ordered a side of Heritage Pork
Replies: 28
by
redzed » Sun Aug 23, 2015 18:47
First post
All the stuff I have been making so far has been with commercial pork. My sources have been supermarkets, a wholesaler and Costco. I have been wanting to try a heavier heritage hog raised on a small farm for a while and today ordered a side. It's a Berkshire Tamworth cross and will be ready at the...
Last post
As far as telling the farmer to stick the pig, it would not have been that easy since I put down a $100 deposit. :shock: And I did not want to burn any bridges. Of course in the end I ended up paying a premium for the small amount of meat I got. :cry: Next time I will take the time to drive out and...
- 28 Replies
- 20375 Views
-
Last post by redzed
Wed Oct 28, 2015 07:28
-
-
Happy Thanksgiving
by
Bob K » Mon Oct 12, 2015 15:58
Happy thanksgiving to our Canook friends north of the 49th parallel :!:
- 0 Replies
- 10890 Views
-
Last post by Bob K
Mon Oct 12, 2015 15:58
-
-
Happy birthday!
Replies: 127
by
redzed » Mon Oct 07, 2013 04:44
First post
Hey Sawhorse! Happy birthday! Hope you had a great day celebrating today and your wife did all the cookin'!
BTW, you are a young pup!, three months younger than me. :wink:
Chris
Last post
Hey Crusty Jan I hope you are celebrating today in the company of family and friends, along with some fine McLaren Vale Shiraz and excellent charcuterie.
HAPPY BIRTHDAY!
- 127 Replies
- 112361 Views
-
Last post by redzed
Fri Oct 09, 2015 15:34
-
-
Proper way
Replies: 2
by
Butterbean » Wed Oct 07, 2015 18:06
First post
I have noticed that some list their recipe percentages based on total meat weight and some base it solely on the actual meat weight not taking into consideration the added fat. Is there a right way to do this?
Last post
That's how I've always done it .... total weight but I've been converting some things to metric and came across several recipes that just wasn't working out till I realized they were based on meat only. I thought it odd at first then wondered if there wasn't some reason or some other school of...
- 2 Replies
- 3679 Views
-
Last post by Butterbean
Wed Oct 07, 2015 23:14
-
-
Finally! A Charcuterie Music Video
Replies: 3
by
redzed » Sun Jun 07, 2015 01:03
First post
Makes you want to dance and eat sausage!
Last post
Next you are probably going to tell us they also can fly!
- 3 Replies
- 4662 Views
-
Last post by Bob K
Tue Jul 07, 2015 01:37
-
-
Fishing
Replies: 1
by
NorthFork » Sun Jun 28, 2015 13:00
First post
redzed wrote: Hey Pat!
Tell us how's fishing in your neck of the woods these days. I usually fish from shore on a river in Port Alberni for Sockeye this time of year and so far nothing. Way too warm, and the rivers are low. :sad:
Hi Chris,
I thought I would respond here so we don't hijack king...
Last post
Thanks for the fishing update Pat. Last winter's smaller than usual snow pack in the mountains, warm and early spring and now the hot and dry summer is has certainly messed up the salmon fishery here. Especially true for guys like me who like to fish close to shore around the estuaries. And of...
- 1 Replies
- 3712 Views
-
Last post by redzed
Mon Jun 29, 2015 15:53
-
-
Enjoying My New Hobby
Replies: 3
by
Devo » Sat Jun 13, 2015 16:01
First post
Not around much but still kicking. I have been busy learning how to fly my big boy toy and edit video. This is a video of the falls about 1/2 mile down the road from me filmed with my Yuneec Q500+ Typhoon. Quadcopter.
Last post
Thanks guys, ya it bit a big hole in the pension check but we all need toys :mrgreen:
The video feed back to me is suppose to be 500 meters. The control range is much farther. If it ever got out of control range it has a function that it will return to the home position and land with in 20 feet...
- 3 Replies
- 4618 Views
-
Last post by Devo
Sat Jun 13, 2015 17:39
-
-
My Chinese Adventure
Replies: 9
by
redzed » Wed May 20, 2015 14:25
First post
I just returned from a two week visit to China. It was my second time there and this time we toured the Yunnan province and then cruised the Yangtze from Chongqing to Wuhan. Fascinating place, totally different than what most people imagine it to be. I'm hardly a travel writer and I usually don't...
Last post
At least I survived it! Lol
- 9 Replies
- 10249 Views
-
Last post by cat797
Fri May 29, 2015 17:39
-
-
Pastrami
Replies: 15
by
DLFL » Sat Oct 08, 2011 21:07
First post
If you read the dry cure recipe in the recipe section on this site, there are two measures for salt. :oops: I would think one is for cure #2. What is the correct recipe?
Pastrami may be dry cured. For 1 kg (2.20 lb.) beef use:
20 g salt (31/2 tsp.)
100 g salt ( 81/2 Tbsp.)
2.5 g (1/2 tsp.) Cure...
Last post
**As an aside, the recipes on here are great but I have to admit it's a bit hard when the recipe jumps around from giving ingredients by weight and then all of a sudden we have tbs and tsp mixed in there. I'm learning to cook by weight and find that using grams is way easier to follow when...
- 15 Replies
- 13463 Views
-
Last post by Bob K
Mon May 25, 2015 16:46
-
-
I am in Poland for 2 weeks in July
Replies: 1
by
markjass » Sun May 24, 2015 12:53
First post
I am in Poland for 2 weeks in July. I am visiting. Gdansk, Warsaw, Krakow, Wroclaw.Has anyone got any suggested places where I should visit to try some polish small goods and meats in these cities.
Last post
Hey Mark nice to hear from you again and it's great that things are coming together for you. Your trip sounds fantastic, wish I was coming along! :lol:
I posted your question on the Polish language forum and I'm sure you will receive a number of good recommendations where you could try some...
- 1 Replies
- 4135 Views
-
Last post by redzed
Sun May 24, 2015 17:09
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum