Recent Posts

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21
Fish / Re: No Past Photos Available!
« Last post by TedEbear on July 18, 2017, 04:35:35 am »
I signed up for Dropshots recently.  I also learned on here that Google has a free hosting service.  I already have a Google account, so I may choose them to move all my pics over to.  I've already downloaded everything I had off Photobucket.  Now I just need to go through it all and create new albums on whatever site I decide to go with. 

Photobucket may have gotten me to pay up to $50/yr for a membership that included third party hosting but there's no way I'm going to pay $400/yr for it.  I would have thought that the ridiculous amount of ads PB swamped us with the last few months would generate enough revenue for them but I guess they just want more.  Now I will not even be going on there and reading their ads.
22
Fish / Re: No Past Photos Available!
« Last post by Gafala on July 17, 2017, 08:45:15 pm »
I'm using Drop shots.
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Fish / Re: No Past Photos Available!
« Last post by Shasta bob on July 17, 2017, 06:25:17 pm »
I agree, there is no way that im paying $400. we need a new photo service any ideas?
24
Sausage Making / Re: sausages
« Last post by Gafala on July 17, 2017, 05:28:52 pm »
Looking good, send some my way.
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Sausage Making / sausages
« Last post by cathouse willy on July 17, 2017, 12:14:59 pm »
I made sausages yesterday. Classic Bratwurst, My favorite.

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Fish / No Past Photos Available!
« Last post by Kummok on July 17, 2017, 09:12:20 am »
Kummok here...Posting this update notice to Fish threads as that is mostly where I post and have hundreds of posts with a now missing link to photo hosting site PhotoBucket.

What I always suspected was eventually going to happen has now finally happened...after years of hosting photos for 3rd party posting, PhotoBucket has decided that they can't continue to host for free, depending upon ad revenue. So, they have stopped free hosting and are now charging $400 USD annually for hosting that used to be free...This just means that ALL the photos I've posted here as Kummok are no longer showing and won't be in the future as I'm not buying their ridiculously expensive 'Plus 500' plan.They are showing NO less expensive plan for occasional light users like me and I suspect, thousands of others....

I, of course, am glad to share photos with those inquiring via Forum message or email but I'm not likely going to go back through 100s of posts and update photos to link to a different host site...It was fun while it lasted...  :o
27
General Discussions / Re: Brunch
« Last post by Roget on July 17, 2017, 06:03:54 am »
That does look delicious.
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General Discussions / Re: Brunch
« Last post by Gafala on July 16, 2017, 09:22:36 pm »
Looking real good.

 
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General Discussions / Brunch
« Last post by OldHickory on July 16, 2017, 02:15:19 pm »
 

EB's on homemade sourdough bread, thick sliced hickory smoked bacon, and of course the traditional BM.  A great way to start the day.
30
Sausage Making / Re: Making Salami
« Last post by pwven on July 16, 2017, 06:01:54 am »
Here is the Salami recipe that I use and promised.

Salami

16 Pounds beef meat  (You can also mix beef and pork to get 16 Pounds)
7 Pounds fat ( beef brisket or sheep fat )

6 Tablespoons Table salt
3 Tablespoons Red cure ( Prague powder )
1 Tablespoon brown sugar
2 Tablespoons course ground black pepper
1 Tablespoon fine garlic
1 Tablespoon Paprika
1 Tablespoon Cayenne pepper

1 Teaspoon Saltpetre (Potassium Nitrate)
1 Teaspoon Aniseed
½ cup dry red wine

Grind the meat through a 6mm sieve and VRIES it. Freeze the fat without grinding it.
When the meat is frozen, you saw it in small squares 1 inch X 1 inch about, and do the same with the fat that is frozen.
Now mince the fat and the meat together with a coarse sieve 12-13mm to tear the meat.
Now put in all the ingredients above and mix it well.
Take Salami casings, or "visnat" casings, +- 2 inches in diameter and leave it in cold water for 5 minutes before filling them.
Now mince it all together using a small 4.5mm sieve, and stuff it in "VISNAT" or salami casings about 2 inch caliber.
THE SECRET IS .... WORK WITH FROZEN MEAT !!! Otherwise the meat do not always bind properly, and remember it is not cooked.
Now you put it in a big plastic bag and leave in a cooler overnight.
Hang it up in the morning until the evening to properly dry.
Now you hang them in a smoker and smoke for 8 to 10 hours. (cold smoking and hold the temp below 80F)
The next day hang the salami in the cooler again, and do a second cold smoke that evening same as first time.
After that hang the salami in a cool place or cooler for 6 days, and now you can taste.
When the salami is to your taste, enjoy it. You can now vacuum and freeze them to use whenever you what.

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