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Old 01-26-2008, 02:08 PM   #21
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What's the zanzibar pork?
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Old 01-27-2008, 10:01 AM   #22
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Just finished up the andioue, pepperoni, chorizo and Zanzibar sausages.
MJ at work

D takes a turn

Pepperoni

The curing and preserve room.


Aoundie in the smokehouse

Chorizo
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Old 01-27-2008, 10:08 AM   #23
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That looks great! I'm guessing that the pepperoni is so straight because something other than natural casings were used?

-Kyle
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Old 01-27-2008, 10:10 AM   #24
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Yes I used synthetic casings for the pepp....ther rest was natural casings 35-38mm.
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Old 01-27-2008, 11:07 AM   #25
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The zanzibar was a big hit..the chorizo was good..just a tad salty...
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Old 01-27-2008, 11:07 AM   #26
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I gotta remember to use the smaller casings for the fresh sausage.
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Old 01-27-2008, 11:18 AM   #27
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LOOKS GREAT Wittdog.
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Old 01-27-2008, 11:19 AM   #28
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Dave, let me know when that pepperoni is ready! What recipe did you use?
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Old 01-27-2008, 11:19 AM   #29
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Nick I used the one in the Kutas book with some alterations by me. I'm thinking it will be done in 3-4 weeks...sound about right to you Nick?
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Old 01-27-2008, 11:25 AM   #30
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You know where I live, right?
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Old 01-27-2008, 11:26 AM   #31
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Quote:
Originally Posted by Nick Prochilo
You know where I live, right?
Um....Lawg Island?
I still got the addy...when you making another trip down here?
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Swine so fine it's Criminal

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Old 01-27-2008, 01:17 PM   #32
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Unknown at this time.
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Old 01-27-2008, 03:40 PM   #33
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Man...all of the sausage looks great!!
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Old 01-28-2008, 02:30 AM   #34
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Go dog go. Looking good.
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Old 01-28-2008, 07:12 AM   #35
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Finished aoundiee

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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 01-28-2008, 05:24 PM   #36
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Nice. How did it taste? Who ground the meat for ya......oh, wait, you got a new grinder
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Old 01-31-2008, 07:35 AM   #37
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I just had to take a peak and see how the pepperoni is doing..I know itís only been a weekÖbutÖ.



Iím thinking about hanging some polish sausage next week as wellÖ..
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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 01-31-2008, 08:35 AM   #38
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Holly peperonie Batman. That looks fantastic. Lets see,,,,,,,,,, you said it takes 3 weeks to cure,,,,,,,,,,,,, you started this last week,,,,,,,,,,, COOL, it should be ready by my Birthday. Thanks Wittdog!!!!!!!!!
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Old 01-31-2008, 08:54 AM   #39
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Looks like their drying nicely
Are you going to harvest them at different stages of dryness? I've heard that if your going to cook with it, like on pizza, it should be less dry than for just snackin' on.
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Old 01-31-2008, 09:55 AM   #40
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I'm sure they will be harvested at differnet times..
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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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