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Old 02-10-2007, 10:00 AM   #1
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How do you hold them at 80 for 24 hours ?
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Old 02-10-2007, 12:21 PM   #2
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? LIQUID SMOKE you mut be kiddin
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Old 02-10-2007, 12:23 PM   #3
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Quote:
Originally Posted by 007bond-jb
LIQUID SMOKE???? you mut be kiddin
I saw that and thought "how cute"...
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Old 02-10-2007, 04:14 PM   #4
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I ain't sure what vboggs means but luve ya guy anywhos i'm thinkin ifin you were a coonass ( southerner) we would have losta fun
same way ifin (God forbid) I was a yankee ya no i'
m just funnin wit cha huh ?
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Old 02-10-2007, 05:22 PM   #5
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That you Bigwheel??
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Old 02-11-2007, 07:36 AM   #6
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Quote:
Originally Posted by Larry Wolfe
That you Bigwheel??
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Old 02-11-2007, 07:53 AM   #7
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U mean dat der is two of dem der.....
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

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Swine so fine it's Criminal

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Old 02-15-2007, 12:47 PM   #8
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I would think that it will need longer than the 7-10 days in a cellar...I don't think that 7-10 is enough of a time for the meat to cure...just my .02...you could treat them like the semicooked peparoni recipe in the kutas book to get a similar result and the 7-10 days might be long enough..my .02 added http://www.bbq-4-u.com/viewtopic.php?t=4629
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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 11-11-2007, 08:01 AM   #9
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Garlic Wine Sticks

7lbs Ground Beef
2lbs Ground Pork
1lb Ground Pork Belly (Bacon)
6 Cloves of Peeled/Minced Garlic
7tsp Salt
2tsp Dextrose
2tsb Italian Seasoning
2tsp Liquid Smoke
2tsp Cure #2
1cp Red Wine (I prefer a sweet wine like a Maria Christina)
1/2cp Fermento (See Note)
1/4cp Teriyaki Sauce

1. Blend Ingredients 4-12 in a blender just enough to mix them up. If using coarse salt such as Kosher (which I do) make sure the salt is dissolved.
2. Pour contents evenly over grinded meat and mix well.
3. Stuff into sheep Casings
4. Incubate 24hrs at 80F/80RH
5. Hang in cold cellar for 7-10days.

NOTE: Depending on which brand Fermento you use, different amounts will have to be added. I am currently finishing up my SausageMaker brand which seems to call for large amounts. I will then move onto www.Stuffers.com’s Fermento which only calls for 1oz per 10lb. I use Fermento instead of Starter cultures because I prefer the Flavor and ease or use/handling.
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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 12-08-2007, 06:19 PM   #10
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a friend of mine made some jalapeno wine once and it was good till the next day.........wine sh@ts to the 10th power
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