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  1. capt7383

    Cajun Pork Jerkey w/QView

    Great looking jerky. I'm gonna have to try that. Especially with the price of beef
  2. capt7383

    Loin Hams, Bless Me Pop For I Have Sinned.

    Speaking of honey ham. Have you ever tried to duplicate the crust/glaze on a honey baked ham? I bet it would be good on your loin ham. I know they use a torch to crisp it up
  3. capt7383

    Hello from Northeast Ohio

    Welcome fellow buckeye i live in sagamore hills
  4. capt7383

    Christmas Charcuterie

    Thank you all very much for the kind words
  5. Christmas Charcuterie

    Christmas Charcuterie

    • capt7383
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  6. capt7383

    Christmas Charcuterie

    Krakowska, kabanosy, double smoked kielbassi, upper left is a twist on krakowska it has crushed red pepper, butcher grind black pepper and a couple of olives. Closeup of the krakowska with olive. It had a nice flavor from the crushed red pepper, the olive just looks cool. Top row left to...
  7. IMG_0468.jpg

    IMG_0468.jpg

    • capt7383
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    • Album: Christmas Charcuterie
  8. IMG_0470.JPG

    IMG_0470.JPG

    • capt7383
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    • Album: Christmas Charcuterie
  9. IMG_0084.JPG

    IMG_0084.JPG

    • capt7383
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    • Album: Christmas Charcuterie
  10. IMG_0086.JPG

    IMG_0086.JPG

    • capt7383
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    • Album: Christmas Charcuterie
  11. capt7383

    Collagen casing tough

    Themule69 How do you do that? I have a westin seven pounds, would you have someone crank as you move the tray back and forth? I'm kinda new at this but I have made jerky with the jerky shooter (pain in the arse to refill) as for the casings I don't see what they bring to the party
  12. capt7383

    Collagen casing tough

    You're right I just had one that I peeled and it was much better. Time to break out the jerky shooter, might not be traditional but I make these for my family and me and we have reached concensous. Besides my homemade smoker lends itself well to large screen type rack
  13. capt7383

    Collagen casing tough

    I made fifteen pounds of kabanosy the other day. The flavor is there but the collagen casings I used seem kinda tough and detract from the product in my opinion. Is there a difference in collagen casings? Maybe from a different supplier? Or does technique enter into the equation, or are collagen...
  14. capt7383

    Wife's kabanosy

    You mentioned that you stripped the casings off. Couldn't you make these with a jerky shooter and smoke on racks instead of hanging?
  15. capt7383

    Krakowska

    Q
  16. capt7383

    Krakowska

    I will be sure to take pics and let you all know how it turned out excellent suggestion about adding olives last minute. I' m kinda new at this but my last ten pounds of krakowska was dynamite. That one was strictly by the book, now it's time to venture off the reservation.
  17. capt7383

    Krakowska

    I'm gonna be making twenty lbs of krakowska this saturday. I would like to try something different with the last few pounds like add green olive or crushed red pepper. Any suggestions for me. I just want to try something different with a few pounds to be unique
  18. capt7383

    new member from bradford ohio

    Welcome to the forum. I' m in ohio also, sagamore hills.
  19. capt7383

    Corned beef snack sticks

    I have been admonished, it did happen
  20. Corned beef snack sticks

    Corned beef snack sticks

    • capt7383
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