Recent Posts

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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Cervalet Summer sausage
« Last post by nepas on Today at 04:26:57 PM »
Hanging to cool.
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Sausage Time Again
« Last post by nepas on Today at 04:15:27 PM »
Thanks everyone.

Took the sheep cased LJ and hung them, had to move the UMAi cased back so no moisture dripped.

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Charcuterie: Ham, Bacon, Sausage, etc. / Well, nepas I ain't, but.....
« Last post by Pappymn on Today at 04:04:10 PM »
Looks like a great success


Sent from my iPad using Tapatalk
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Kamado Style Cookers / Re: Blaze Kamado.
« Last post by sparky on Today at 04:00:44 PM »
You got a lot of great grills and smokers.  You need a drum smoker.  Or is that me.
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Kamado Style Cookers / Re: Blaze Kamado.
« Last post by 70monte on Today at 03:48:47 PM »
I might get a Summit some day but I don't need any other cookers at the moment and I guess I have a problem paying that kind of money for a Weber even though they make great products and most of the grills/smokers I own are Webers.  I wasn't planning on buying the Blaze but it looks to be a nice cooker.

Wayne
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Sausage Time Again
« Last post by sparky on Today at 02:09:54 PM »
I don't know anyone that knows more about sausage than you Rick.  You make it look easy but mine never come out looking as nice has yours.
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Humor / Re: The Lawyer ...
« Last post by Big Dawg on Today at 01:47:16 PM »
Quote from: Henry VI, Part2, Act IV, Scene 2

"wa'DIch Doch lawyers Hoch Ha' HoH maH"






BD
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Gas Grills / Re: Grill Grates - cautionary tale
« Last post by Big Dawg on Today at 01:38:19 PM »
I use a set of GrillGrates on my dad's old Char-Broil - I couldn't cook on that grill without them ! ! !

I think it's made of cast aluminum, the grates are cheap steel, and it's got the old twin controlled "H" burner.

Here it is loaded up with some Filets from Sam's:


In all honesty, I usually have to run it a full low on the valves because it gets so hot.




BD
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Looking pretty good for a first run indeed!!!!!

Yep, collagen casings can be tough to twist and keep twisted.  NEPAS is about the only person I've seen do it regularly with success (but we are talking about the man!).  I just cut mine and rack them flat to smoke.  No problems with heat spilling out.  But for linked sausage, I usually go with natural casings.  There is nothing wrong with collagen though and it's a lot more user friendly in prep and use than natural casings (especially bulk un-tubed ones).

Good job though!!!
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Charcuterie: Ham, Bacon, Sausage, etc. / Re: Sausage Time Again
« Last post by GusRobin on Today at 01:17:52 PM »
Yeah, the German neighbors are going to love you and your treats.
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