Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. stanjk

    Mmmmmm Pork Pies

    Thanks Brican. Looking forward to trying these out. Sorry it took so long to get back to you.
  2. stanjk

    Mmmmmm Pork Pies

    Nice job on the pies! Have to give them a try; always looking for something different. One question, for the pastry dough recipe; how many pounds of sausage will that take? I know there are a lot of variables but an approximate starting weight would be helpful. Thanks for the post.
  3. stanjk

    Pig Skin wrapped flayed,stuffed (roulade style) loin...update 10/21

    Here's something I've done for a little change for spaghetti and meatballs. I didn't say anything about heart healthy  PORK SKIN ROLLS 1 pork skins (rinsed and patted dry), approximately 8X9" bread crumbs, seasoned 1 tablespoon Grated parmesan cheese 1 teaspoon granulated garlic or garlic...
  4. stanjk

    Questions about my Summer Sausage

    Check out this site: http://lpoli.50webs.com/Tips.htm#Troubleshooting Look up "greasing" under tips; this may be the cause of your problem, the temps you ran shouldn't be the problem.
  5. stanjk

    What is needed to make Sausage?

    Good advice from DaveO and I'd suggest picking up Rutek Kutas's book "Great Sausage Recipes and Meat Curing. A lot of good info and recipes.
  6. stanjk

    Looking for a pickled green tomato relish recipe

    Another variation that I have used. Relish - Green Tomato 4 pounds green tomato 3 tablespoons kosher salt 1/2 cup red bell pepper (or more, to taste) 1 cup vinegar 1 1/3 teaspoons allspice, whole 1 1/3 teaspoons celery seed 1 1/3 teaspoons dry mustard 1 cup brown sugar 1 1/3 teaspoons...
  7. stanjk

    Ham hock help

    I've had good results with the following: Pork Shanks 5 pounds pork shanks, approx. 1 pound each 1 quart water 7 1/2 ounces salt, 70% brine solution 45 grams brown sugar 30 grams cure #1 Inject shanks with 2 1/4 ounces of brine solution. Place injected shanks into remaining brine mix and...
  8. stanjk

    Smoke Daddy customer service.

    Just want to give Dennis and staff an "attaboy" for good service. I inquired about updating my older unit to the new mods they made. I got an immediate reply on what to do; I sent in my old unit as instructed and had the upgraded unit back in less than a week. That's good service. I've never...
  9. stanjk

    Pigs feet. & Chicken.

    Never tried pigs feet, but I do smoke the shanks. Cure them and then into the smoker for 6-7 hours until done. Can't beat them in  a pot of Pinto beans.
  10. stanjk

    What is my next step with pig skin/hide

    I hear ya. It may not be heart healthy but you do have the option to eat it if you like.
  11. stanjk

    What is my next step with pig skin/hide

    Following Moikel's lead: I've used this recipe with good results. If you make a large batch you can freeze the rolls after browning for future use.  Pork Skin Rolls 1 pork skins (rinsed and patted dry), approximately 8X9" bread crumbs, seasoned 1 tablespoon Grated parmesan cheese 1 teaspoon...
  12. stanjk

    And now....BRAUNSCHWEIGER!

    Great looking Braunschweiger! Can it be frozen with no ill effects? I'm the only one in the house that eats it and can't justify making just enough for myself (1 or 2 lbs) if it can't be frozen. Thanks for your reply in advance.
  13. stanjk

    Cut of Beef Question

    My understanding of this is that the Manhatten Steak, aka New York Strip, cut comes from the loin of the cow. The Prime Rib comes from the rib section. The NY Strip would be a leaner cut of beef. The Rib Steak is more tender.
  14. stanjk

    Smoked Polish Sausage - serving ideas

    You can try this as a side with Kielbasa Cabbage and Noodles (Haluski) 1/2 pound egg noodles, boiled 4 tablespoons butter 3 cloves garlic, minced 1/2 onion, large, chopped 1 pound cabbage, shredded medium 1 tablespoon caraway seeds 1 pint sour cream (optional ) Saute the garlic, onions and...
  15. stanjk

    Buying sheep casings

    Not famaliar with the "pack of 142 casings" term but I use Syracuse Casing and never had any complaints. I see they're currently getting $35 for 100 yards of 20/22mm. http://www.makincasing.com
  16. stanjk

    40% Off Your FoodSaver® Purchase - 1 Day Only!

    Web Only Offer valid through 4/15/10 11:59pm EST. While supplies last.
  17. stanjk

    Help! What to do with Belly Skin

    Here's something different I got from and Italian friend: PORK SKIN ROLLS 2 pork skins (rinsed and patted dry) 1 1/2 cups Grated parmesan cheese 3/4 cup granulated garlic or garlic powder 3/4 cup dried parsley 1/4 cup dried oregano (optional) salt and pepper to taste After rinsing and drying...
  18. stanjk

    Pork Roll Recipe?

    This recipe is pretty authentic. http://lpoli.50webs.com/index_files/...eyPorkRoll.pdf
  19. stanjk

    How Many Members are Bradley Owners?

    Do You Own A Bradley? Yes How Long Have You Owned One? about 1 year What Is Your Model? 4 rack SS w/PID What Is your Opinion of It? I like it for cold smoke and sausage Would You Buy Another One if Yours Quit? yes Would You Recomend It To A Friend? yes How Often Do You Use IT? once a month Is It...
  20. stanjk

    Best Place to Buy Vaccum Sealer Bags

    I've had good luck with this seller; elrodharris ( 9469) on eBay. Bags work good and the price was right. I'm sure there are other sellers there with good prices/quality; just a matter of sorting them out. This is not an endorsement for this seller (no relationship); have used him and was happy.
Top Bottom
Back
Clicky