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Recent content by chauncey hall

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  1. chauncey hall

    Brine recipes

    I like my Creole/Cajun Brine. There are dozens of varieties of Crab/Shrimp Boil. Some are liquid, some are a powder with salt, but my favorite are the Zatarain boiling bags. The bags contain whole seed spices..mustard seed, coriander seed, peppercorns, chunks of cayenne and seed, allspice...
  2. chauncey hall

    What else is good to stuff poppers with

    In Biloxi we're getting jumbo shrimp for 3.99/lb. We butterfly them, and the splayed-out end of them sticks out like a little whale-tail. First we fill the popper half-way up with walmart-brand shredded italian blend - it's mozzarella, provolone, parmesan and asiago, sprinkle the whole...
  3. chauncey hall

    Holding briskets in cold garage.

    I have put meat in large foil pans, with a foil cover, outside for 2-3 days. I've also hung deer from tree branches for 2-3 days. This would be North Georgia/North Alabama, Decembers and Jan, with temps <45F . I've also kept food in large, non insulated rubbermaid containers for several days...
  4. chauncey hall

    Need help with cold smoking sauseges...

    My dogs would be happy.
  5. chauncey hall

    Trying to clone Conecuh sausage

    Most forums have a common problem. Nobody wants to say "I don't have a clue", so they post something mostly irrelevant, but in the ballpark of an answer. The regular traditional flavoring and the "hot & spicy" have hints of licorice/anise,oregano and some rosemary in it..not a lot, but some...
  6. chauncey hall

    Trying to clone Conecuh sausage

    If you do not know how to make it, then say you don't know. Listing a lot of obvious things is polite, but gee whiz..its not very investigative. It is made in alabama and sold in walmarts, ask southern people.  I do not have a clue about the recipe for Conecuh.  I wish I did.   It is sheep...
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