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 ....
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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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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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Originally posted by Slanted88 View PostOrdered 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.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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Originally posted by Richtee View PostA whole bunch of sausage recipes. Can't say I have used any, but a quick look over them looks promising.
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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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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
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Originally posted by Richtee View PostHmmm 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.
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Originally posted by DangerDan View PostTheres salt in the recipe. It's a little disheveled but after editing its easier to read.
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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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.
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Originally posted by DangerDan View PostYou 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.
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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Originally posted by Richtee View PostHeh..well said Dan. I'm voting for you next time.
PS- how many sausages you have hanging without cure?
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