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  1. grabber

    Need grilled oyster recipe please

    Check these out.  Google Drago's charbroiled oysters.  You'll get several recipes.  Pick your favorite. .nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/
  2. grabber

    Pork Neck Bones

    If you have a weak stomach, don't read further.  My Father used it for Czarnina, Duck blood soup, as a stock.  Much cheaper than Duck and that's how I got introduced to it.  Here in Buffalo, I go on Thursday morning and a butcher has piles of them, fresh cut, never frozen.  Have to agree for...
  3. grabber

    Pork Neck Bones

    Try them as a base for soup stock.  Simmer them, add veggies, then remove meat to add in the soup.  Excellent.
  4. grabber

    For those who use wild game in sausages

    This is a FYI for those who  use wild game in sausages. http://honest-food.net/2015/03/02/on-trichinosis-in-wild-game/
  5. grabber

    homemade pierogie RECIPES?

    You can check Barbara Rolek- Eastern European Foods for dough recipe and for fillings, including for those with fruit.  Also, Martha Stewart's site has a lot of good info on this topic.  The Mrs. makes the following- prune, use the soften ones for filing or prune butter but those are runny...
  6. grabber

    Digital thermometer

    Hi everyone.  I'm new to bread making and read, depending on the bread, internal temps should be at a certain temp.  The digital thermometer with probe I have doesn't cut it.  So, if anyone could recommend a good one, so I could insert the probe and monitor the inside temp, without constantly...
  7. grabber

    Looking for pork belly suppliers...

    I don't claim to be the smartest guy but the University of Iowa seems to have some credibility. Faculty & Staff Directory Diagnostic LabExtensionFood SupplyVeterinary Field ServicesDepartment OverviewContact InformationFaculty and StaffSwine Medicine Education CenterStudentsGraduate...
  8. grabber

    Looking for pork belly suppliers...

    Here it is. In some areas, pork prices are at an all-time high of $3.83 a pound! Get ready for another spike in pork prices! Is anyone following the story of PED? It’s “Porcine Epidemic Diarrhea and it’s a viral infection we can’t cure. It’s highly contagious and scientists are baffled. No one...
  9. grabber

    Looking for pork belly suppliers...

    Check oriental markets/ stores for them.  Pork has gone thru the roof.  I read on another site that there's a disease that is killing piglets and they don't have a cure for it at this time.  If I can locate it, I'll post it.
  10. grabber

    help. venison snack sticks

    Have to agree with Boyjko.  Without professional analysis, it could not even be related to the sausage sticks.
  11. grabber

    help. venison snack sticks

    Check ingredients.  I use the jerky recipe from Rytek Kutas book but put them in stick form. Jerky recipe 5 lbs venison-ground or 90/10% lean ground beef        1 tbsp+2 tsp salt     1+2/3 tsp Prague Powder No. 1- aka cure #1 1+2/3 tsp onion powder 1+2/3 tsp garlic powder 1+2/3 tsp ground...
  12. grabber

    help. venison snack sticks

    Did you use Cure #1.  Without that, smoking them makes a perfect environment for botulism.
  13. grabber

    How to handle natural casings

    'Nuff said.  Been having some bad things going on with family.  Thanks for bringing me back to reality.  Take care and be safe Guys.
  14. grabber

    How to handle natural casings

    Guess certain views are not welcome on this website.
  15. grabber

    How to handle natural casings

    I'm talking about farm raised seafood in raw sewage, things that last a short time, due to bad quality, etc.  Besides, I don't drink tea.  It's my money and I'll spend it where I want. I spend my money on American products whenever I can.  Sorry, if we disagree. BTW, did you watch the...
  16. grabber

    How to handle natural casings

    FYI.  Casings from the SM are from China.  I don't buy anything from China, if possible. 
  17. grabber

    Wild Goose breast

    I used to do them stuffed with apples and onion whole, than smoke at 225, wrapped in bacon for added fat and moisture.  My friend's son would have 1/2 done on ride home.
  18. grabber

    First time smoking St. Louis style ribs

    Did you buy them as St. Louis, as on youtube there's videos showing how to trim them up yourself.  Save a few bucks that way.
  19. grabber

    Jerky Question

    Have to agree with Dave.  Personally, I would never use pork for jerky, due to the fat content.  I've used 90/10 ground beef in a jerky gun.  Don't dehydrate it over 165, as than you're cooking, not dehydrating.  Over 170, the fat will melt out of your product.  Keep it at 165 and you'll be...
  20. grabber

    Filtering fine particles

    Sausage Maker is 10 mins. from here, so may try them.  Will update on progress.
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