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Title: Otay Its A Secret
Post by: NePaSmoKer on February 27, 2011, 09:32:08 AM

Otay

(http://i868.photobucket.com/albums/ab242/nepas1/DSC00698-1.jpg)

Title: Re: Otay Its A Secret
Post by: Quarlow on February 27, 2011, 09:51:19 AM

Hey spanky, whatchall gonna do wit buckwheat?

Title: Re: Otay Its A Secret
Post by: NePaSmoKer on February 27, 2011, 09:56:37 AM

Quote from: Quarlow on February 27, 2011, 09:51:19 AM
Hey spanky, whatchall gonna do wit buckwheat?

Ring bologna....Alfalfa :D

Title: Re: Otay Its A Secret
Post by: Quarlow on February 27, 2011, 09:59:11 AM

Ya gonna let Petey have some. ;D What is ring bologna?

Title: Re: Otay Its A Secret
Post by: NePaSmoKer on February 27, 2011, 10:12:02 AM

Ring bologna.

(http://i868.photobucket.com/albums/ab242/nepas1/DSC01057.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/DSC01058.jpg)

Title: Re: Otay Its A Secret
Post by: cobra6223 on February 27, 2011, 10:15:19 AM

WOW Rick do ever look GREAT , can't tell them from store bought , do use a coarse grind or a finer grind ?

Title: Re: Otay Its A Secret
Post by: Quarlow on February 27, 2011, 10:38:59 AM

Ok duh. It's ok I will get up to speed sooner or later. ;D How much of the Buckwheat flour do you use? Have you ever seen unground buckwheat? I have a couple of bags of it. Neat stuff

Title: Re: Otay Its A Secret
Post by: smokeNcanuck on February 27, 2011, 11:53:07 AM

Top shelf as always NePas!
can you taste the buck wheat in the finished product?

Title: Re: Otay Its A Secret
Post by: NePaSmoKer on February 27, 2011, 02:39:35 PM

I use a med plate 90% of the time.

1/2 cup BW Flour to 5 lbs of meat. I could prob use 3/4 cup without it tasting to floury. However i do have a recipe that used a whole cup.

Maybe soon i will make some and post.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: NePaSmoKer on February 27, 2011, 09:32:08 AM