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Old 04-22-2006, 09:12 AM   #1
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pickled eggs

I’m going to make up a batch of pickled eggs today. In a basic brine. (I hope, sometimes I get caught up in the moment and alot of other stuff goes in )Any thoughts? Or Ideas? Other than buying a gas mask for when they are done?
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Old 04-22-2006, 09:19 AM   #2
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Here ya go, Enjoy. http://www.myfreebulletinboard.com/f2/b ... t1297.html
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Old 04-22-2006, 11:15 AM   #3
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Ive done a few jars and always use the beets and aome beet juice..
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Old 04-22-2006, 11:24 AM   #4
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I made up the brine, took some things from the recipes pigs posted and added some beats and the juice. We’ll find out how they taste in about 10 days. The brine smells good, used a lot of the spices that are in Duck Soup, I think they’ll taste like Czarina. Just a little sweeter and with garlic. As always thanks for your help gentlemen. I might have to smoke more cheese and make some salami to go with them.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-22-2006, 12:29 PM   #5
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Hay, Pony up with the salami recipe. :biggrin:
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Old 04-22-2006, 12:35 PM   #6
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Dog, we've got the makings of a Saturday of drinking...I could stuff some cherry peppers with anchovies so that when those eggs start moving south, there will be a burn. Im experimenting with some sausage resipes to get a pepperoni type thing...Now all we need is some beer and a date !
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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Old 04-22-2006, 12:50 PM   #7
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Pigs here is oompapys salami recipe link http://myfreebulletinboard.com/f2/bbq4u-about4339.html I hope. I was planning on “cold smoking
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-22-2006, 01:18 PM   #8
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Here's a thought, How about meeting up at my catering kitchen in fall and having a sausage blow out? Every one bring there jazz and work together and split it up. Sounds like a plan to me. The pit is right outside, Might be fun.(to say the least)
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Old 04-22-2006, 01:28 PM   #9
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U can count me in. It doesn't get much better than that. Just let me know when. But why wait till fall?

I posted those recipes in the Ap/sides section. Hope it's ok.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 04-23-2006, 07:28 AM   #10
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Good stuff. Reason I prefer to do sausage in fall is that it's much cooler out and there may be some venison to share with ya all. So I figure we all can benefit from it. Hell I'll share, It's the way I was brought up. If some one has more than they can use, Ya pass it on so every one can enjoy! Guess it's just a "Old School" type of thing. But more than benefiting from working with friends is the fun and pure pleasure of doing things the old way.
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