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salt reduction
What percent salt reduction do I do in order to compensate for the pink cure in my sausage recipe???? -
Best Cheese
What is your favorite cheese to go with smoked salmon ? This is some I smoked the other day.- roller
- Thread
- Replies: 25
- Forum: General Discussion
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DUG MY GARLIC
Have no idea what kind it is it just grows all around my place.. First time I have ever dug any of it...- roller
- Thread
- Replies: 19
- Forum: Root Crops
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Oh Boy !!!!!!!
Ribs on sale for .99 a lb a a local market...Oh Boy away I go this morning.....- roller
- Thread
- Replies: 2
- Forum: General Discussion
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CAPACOLA
I have been wanting to do a Capacola for a while now so back in Dec. 2012 I decided to try one using the DryBag method. I found a recipe on line and there are many of them and I addeded some seasoning of my own liking. I do not have a curing chamber so thats the reason I decided to do it this... -
Kabanosy Finish Drying
I forgot to post pic`s of my Kabanosy after it had finished drying. It turned out real good and is great with a beer and some cheese..Will do this again... -
Beaver the not so white meat...
A buddy of mine call the other day and said he had trapped a Beaver from his pond. He ask me were they any good to eat and I told him the last one that I had eaten was not bad...That was 30yrs ago.. I told him if he would skin it then I would cook it and we would see if it was good..So here it... -
Pancetta finished
I put this Pancetta together 12/23/12 and made a thread of it. Here it is 3 mo. later all finished up and it came out just great. I used the Dry Bag method and aged it in my frig... Thanks for looking ! -
Kabanosy
I started this a couple weeks ago but was unable to finish it until today. I froze the seasoned meat mixture. Yesterday I defrosted the meat and stu ffed it into Sheep casings. It was the first time that I have worked with sheep casing and they work real nice without any problems.. This is... -
Venison Sticks and Salami
6 lbs of venison and 1 lb of 70/30 ground beef...A while back I posted a thread on a venison salami that I have been making for years but it was never stuffed into any type of casing so I decided to do just that ( to make it look better) and to make some sticks out of the same mixture (because... -
To much Butt !!!!!
Starting to get to much Butt in my freezer so decided to use some of it to make me some Pork Butt Link Sausage..I liked the seasoning I used on my Alligator Sausage so much that I decided to use it for the Pork links. Total weight of the finished ground pork was 18lbs. I used TQ instead of #1... -
Panchetta
Been wanting to make a Panchetta (never done one) so I bought me a fresh Belly> I trimmed the skin off of it and the excess trash. Seasoned it down good with with some salt and cure#2 and some seasonings and placed it in a big storage bag and placed it in the frig for 10 days. Took it out and... -
MERRY CHRISTMAS
Everybody and may GOD bless all of you and your families !!!!!!!- roller
- Thread
- Replies: 2
- Forum: General Discussion
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How to make Capicola
I have been looking on the net about how to make Capicola and did a search on here and the two methods are nothing alike. The ones that I have been reading on the net do not call for any smoking or cooking or brining with nothing but salt. The ones on here call for brining and smoking at a high... -
What`s the difference
in Dextrose and Powered Sugar ?- roller
- Thread
- Replies: 9
- Forum: General Discussion
