French frogs

[FridayYet]

Ummm... I dunno if that's legal...

of the coop, not the tools!

 

[frmboyinthecity]

Got pics?

I didn't take any tonight. But I'll be taking some soon

Ummm... I dunno if that's legal...

 

[frmboyinthecity]

 of the coop, not the tools!

Pics of tools would probably break my phone anyways

 

[Ravynscroft]

 

[WalnutHill]

Quote:
Yeah, I have the same problem.

And toying with my smoked sausage recipe just gave me the kielbasa I was looking for. I may add a dash of cayenne next go-round.

This one was easy: 4 lb 4 oz pork butt, 12 oz back fat, 2T kosher salt, 1T fresh ground black pepper, 1t cure #1, 1/2t onion powder, 1/2t garlic powder, 1/2 cup ice water.

Stuffed in hog casings, hung outside in the cold to dry the casings. If I was in a warmer climate I'd put them in the fridge until the casings stiffened.

I smoked the taster while the pork butts were going, it was great, super juicy, cooked with a touch of wood at 225F. The rest will be cold smoked in the morning, not higher that 120F, until they reach a nice mahogany color then plunged in ice water and hung to bloom. I got 8 family dinner size sausages (1 lb each) out of $8 worth of butt.

 

[frmboyinthecity]

Yeah, I have the same problem.

And toying with my smoked sausage recipe just gave me the kielbasa I was looking for.  I may add a dash of cayenne next go-round.  

This one was easy: 4 lb 4 oz pork butt, 12 oz back fat, 2T kosher salt, 1T fresh ground black pepper, 1t cure #1, 1/2t onion powder, 1/2t garlic powder, 1/2 cup ice water.

Stuffed in hog casings, hung outside in the cold to dry the casings.  If I was in a warmer climate I'd put them in the fridge until the casings stiffened.

I smoked the taster while the pork butts were going, it was great, super juicy, cooked with a touch of wood at 225F.  The rest will be cold smoked in the morning, not higher that 120F, until they reach a nice mahogany color then plunged in ice water and hung to bloom.  I got 8 family dinner size sausages (1 lb each) out of $8 worth of butt.

Trying sausage making is on my list of things to do! This sounds awesome!

 

[LittleLakePhil]

I'll let you know on the cayenne I think I jotted down the amount per pound that seemed best on my recipe book.

 

[dan26552]

My goodness how the ducklings have grown!!

The day we got them.





Yesterday

 

[dan26552]

And the crooked necked one. Then




Now

 

[Ravynscroft]

And the crooked necked one. Then Now

Good job, Dan!!! Yep, fhose poop machines sure do grow quick!