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  • #16
    These guys are right down the street from me Rich, almost in my back yard. I have done some of these recipes and they are not bad ....
    Ron

    Weber Smokey Mountain
    GOSM x 2
    Vermont Casting Grill
    Black Thermapen (only color available in these parts)



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    • #17
      Cool thanks for the feedback!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #18
        Ordered my Prague powder today....gonna take another step forward. I'll let ya'll know what the gig is. Ken & Rich & Andy will coach me thru it! I hope.
        Last edited by Slanted88; 03-25-2009, 07:06 PM.
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #19
          Originally posted by Slanted88 View Post
          Ordered my Prague powder today....gonna take another step forward. I'll let ya'll know what the gig is. Ken & Rich & Andy will coach me thru it! I hope.
          Of course. It's what we love to do
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #20
            Originally posted by Richtee View Post
            A whole bunch of sausage recipes. Can't say I have used any, but a quick look over them looks promising.
            Just what I was looking for! You are the man Rich!
            sigpic

            My Facebook page
            http://www.facebook.com/topic.php?to...Q/131613189083

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            • #21
              Awesome stuff Rich, thanks!
              sigpic

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              • #22
                Ran across more recipes

                http://web.archive.org/web/200102140...e/Sausage1.htm
                sigpic

                Don't let your meat loaf...

                http://s44.photobucket.com/albums/f2...view=slideshow

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                • #23
                  Having trouble loading some of the recipes, but cool... lots of stuff there.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #24
                    Hmmm some...like the "Dried Italian" are telling you to hang without curing salt for 3 weeks?

                    Seems to have just been a momentatry glitch before as all seem to be coming up now.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                    Comment


                    • #25
                      Originally posted by Richtee View Post
                      Hmmm some...like the "Dried Italian" are telling you to hang without curing salt for 3 weeks?

                      Seems to have just been a momentatry glitch before as all seem to be coming up now.

                      1 Pork shoulder (14-15 lbs.)Ground
                      5 tb To 7 salt
                      2 tb To 3 peppercorns - fresh Ground
                      1/4 c Red wine
                      2 tb To 3 hot pepper flakes (optional)

                      Hog casing (butcher would Know how much to give you)

                      Theres salt in the recipe. It's a little disheveled but after editing its easier to read.

                      Interesting about previously frozen pork turning black in this type of storage.
                      sigpic

                      Don't let your meat loaf...

                      http://s44.photobucket.com/albums/f2...view=slideshow

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                      • #26
                        Originally posted by DangerDan View Post
                        Theres salt in the recipe. It's a little disheveled but after editing its easier to read.
                        Yeah? So? I'm not hanging anything that long without a cure. NITRATE/ITE.

                        And a LOW amount of salt, really. And not much wine either. That was for CA...
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #27
                          You can use any of the recipes at your discretion should you choose. Certainly just because they are posted as they are, does not necessarily mean that they must be used as they are. Should you believe any of these recipes are in error feel free make a change that better suites your taste.
                          sigpic

                          Don't let your meat loaf...

                          http://s44.photobucket.com/albums/f2...view=slideshow

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                          • #28
                            Originally posted by DangerDan View Post
                            You can use any of the recipes at your discretion should you choose. Certainly just because they are posted as they are, does not necessarily mean that they must be used as they are. Should you believe any of these recipes are in error feel free make a change that better suites your taste.
                            Heh..well said Dan. I'm voting for you next time.

                            PS- how many sausages you have hanging without cure?
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #29
                              Originally posted by Richtee View Post
                              Heh..well said Dan. I'm voting for you next time.

                              PS- how many sausages you have hanging without cure?
                              Whether I agree is not the point. Should one find question in ANY recipe I would think this would be what it would take to either skip it, or add to it based on your knowledge. Given that there are knowledgeable folk regarding curing in a close vicinity, the answer is but a question away.
                              sigpic

                              Don't let your meat loaf...

                              http://s44.photobucket.com/albums/f2...view=slideshow

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                              • #30
                                Originally posted by Richtee View Post
                                Cool thanks for the feedback!

                                Oboy...more sausage stuff...Thanks Rich...
                                Craig
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