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Schinkenspec w/ Qview
ok so i have come back from butchering my pig today and i have a few prized ham chunks that are intended for this. I only worry at this point is that i dont have the exact same curring salt as you. I think i can just do the math and figure it out in order to have the right amount of nitrite in...- brican
- Post #24
- Forum: Meat Selection and Processing
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rinse or not rinse the meat?
- brican
- Post #3
- Forum: Making Jerky
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Chat anyone?
Mornin Dan, if U are that bored why not try out that new sausage if that dose not turn you on how about coming and giving me a hand I only put in short hours Besides that av a great day- brican
- Post #3
- Forum: For New Members
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Need pork butt sausage recipe please.....
Please use as much salt as deemed necessary to you own taste. Normally in the trade (commercial) the usage is between 25 – 28g per kg and over the past few years there has been a downward trend to 20g per kg (this is for fresh sausage), I myself use between 9 – 10g per kg. 4.5g salt per lb is... -
Need pork butt sausage recipe please.....
Have sold this in my shop for over twenty five years, I made a combination of a couple of old recipes; a hot Italian with a sweet Italian. I have taken it down to a pound of meat with spices equivalent to that in grams as my batches are some what larger than you may need at the present just... -
A Cardiologist's Funeral
You just made my day, it has been one hell of a week and only going to get worse -- thanks for the laugh -
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Hey DanMcG
Well there you go he never let on, Dan if you drop me a line with your address I will ship some of that cold smoked maple bacon you were after Happy B-day Dan- brican
- Post #5
- Forum: For New Members
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Ham !! Store Manager doesn't know what I want (POPS, HELP)
Up this end it is commonly known as a 'sweet pickled pork' --- cured but not smoked -
Rôti Sans Pareil – Roast Without Equal or how to bone out a Turkey
While at college we was taught a lot of nifty tricks of the trade (Butchering) that have seemed to have been lost over the years due to peoples taste as well as mass production. There came on the seen some years ago which most people in North America believed that some Chef had created a new... -
Let's Share Our Favorite Turkey/Thanksgiving Recipes for the Smoker
I will post later or over the next couple of days, I will start a new thread as at last count there was about 50 photos --- if you can stand it ?? -
Let's Share Our Favorite Turkey/Thanksgiving Recipes for the Smoker
We had our Thanksgiving some time ago ----- Roast beef was the menu. Now fellers you just have to understand these are ornery cantankerous birds at the best of time, my biggest problem is that over the years I have grown steadily to hate the Mindy things. You really have to get into the... -
Schinkenspec w/ Qview
I am humbled by all of the response, I am only too glad that I could help with the passing on what little amount of knowledge that I have -- again thanks- brican
- Post #22
- Forum: Meat Selection and Processing
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Schinkenspec w/ Qview
Glad to have done it, I do hope that it helps someone. There is other stuff but I need to feel my way around, by the way the cold smoked tastes better than the hot smoke so now need to build a cold smoker at my place- brican
- Post #9
- Forum: Meat Selection and Processing
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Schinkenspec w/ Qview
Well stuck here at work with blacks in the tank cooking and not much to do except watch the clock get closer to midnight so will post the following. Here is the follow up to the Schinken. As you see boning out the legs is a somewhat simple task if one takes there time. After boning out the...- brican
- Post #6
- Forum: Meat Selection and Processing
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Schinkenspec w/ Qview
- brican
- Post #5
- Forum: Meat Selection and Processing
