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  1. checkdude

    Head cheese

    Looks fantastic! I love head cheese! Some onion,vinegar ,rye bread and big glass of beer.(vodka in my case lol).haven't made any recently and yours looks great. So just meat and broth? No vegetables?
  2. checkdude

    Beef Ribs / Dino Bones (lots of pics)

    It sure looks killer! Have me drooling over myself. Lol!
  3. checkdude

    Old School Grinding

    They sure do a fine job. I have the #5 and #10. The 10 is from my father in law. Ground many many deers. Can't beat them for small batches, easy clean up.
  4. checkdude

    Umai Landjaeger

    Thank you.
  5. checkdude

    Umai Landjaeger

    Ups! Screwed up in my post and don't know how to fix it. I used cure #2 and NOT no 1.
  6. checkdude

    Been two years since I made one. I thought I’d see if I still could figure out how to make a breakfast fatty

    Looks great! It's been couple of years for me also. Thanks for the reminder. There seems to be an endless variety of things to stuff it with.
  7. checkdude

    Fermented sausage first attempt

    Damn! Those cut shots are just awesome! Great job on it all. Time to dig out some recipes and make something. Have not made any fermented sausage in a long while.
  8. checkdude

    What say you to chicken livers?

    Shoot! Just noticed the tripe mention. My mom when she was alive made spicy tripe soup that I loved. Since she passed away I tried couple of times but was not able duplicate her soup. I have not given up but it's not easy with my wife holding her nose pinched and complain about the smell. One...
  9. checkdude

    What say you to chicken livers?

    I see people mentioning gizzards a lot. I wanted to try it, found a recipe, followed it to a tee but just couldn't do it. Somehow must had screwed up somewhere because it just wasn't edible lol.i haven't given up yet. Hope to get it right one day.
  10. checkdude

    What say you to chicken livers?

    Love me some chicken livers.do cook them different way, also chicken hearts are my favorite.
  11. checkdude

    Umai Landjaeger

    Have done the landjaeger in the past year and somehow screwed up. Not sure where so no help. But did the Sudzhuk with good result. Got 3500g. Brisket 90 g. Salt 9g. Cure #2 10.5g. Black pepper 5.25 g. Coriander 35g. Garlic 30g.onion 10.5g.dectrose 10g. Paprika 3g. Cayenne 2g. Thyme 1/4 -1/3 cup...
  12. checkdude

    Been on my list...

    Looks great from here. I'm another one on the fence. Every time I come across post like this I say to myself-must do it! But for some mysterious reason I never do. Just need a boot up my but! Your's looks pretty darn .
  13. checkdude

    Cheese steak sausage

    Looks too good not to try a batch. Once I dry the drool of my chin I will scribble it down and as it happens we're going grocery shopping tomorrow so happy me,
  14. checkdude

    New and having issues.....

    I have one also besides other. Smokers generally are used at lower temperatures as they are not designed for high temps.you can run it at 300 350 but not for long time. For anything past 300 I would just use a bbq. And also get decent temp probe. I know on my analog smoker the temps showing...
  15. checkdude

    Crawfish Pie

    That looks so good! I never tasted crawfish ,being in Canada but sure would have a plate full and love it. Thanks for sharing. I guess this is the only way enjoy it through others. Thanks again.
  16. checkdude

    What are you drinking today?

    Late but here I go. Today it's gin with a splash of water. I don't care for high alcohol,I prefer to enjoy the taste without the headache. So I can have an extra glass or more and enjoy life.
  17. checkdude

    Greek-ish Chicken skillet

    Very nicely done! A good amount of ingredients but not unmanageable. The flavors tickle my fancy so I thank you for posting your process. Hope to be able to make this soon before I get sidetracked. Again.
  18. checkdude

    Curl pepperoni

    Sorry no help here.would be interested in the answer though. So far I have been using sheep casings. Quite delicate but not bad to work with. Comes out great! In the past I used 19mm collagen but sheep are miles better.
  19. checkdude

    Grillable Louisiana Crawfish (or Shrimp) Boudin

    Wow! I sure admire your perseverance in perfecting your process. I love boudin and made it several times and your version is very appealing. Hope you don't mind me using it to make my version. Thank you so much for sharing.
  20. checkdude

    Mom Is Finally At Peace....God Rest Her Soul

    I can't express enough how sorry I feel for your situation. I totally understand what you must be doing through and no matter what anyone it's never enough .I too lost both my parents in years past and as we get older there are more friends and family passing. That's part of life. Doesn't make...
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