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07-31-2011, 03:42 AM
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#41
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PKU
Feedback Score: 0 reviews
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 34,333
Liked 4173 Times on 3886 Posts
Likes Given: 250
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damnit, I was hoping the guy from WI was gonna post an epic brat recipe 
Thanks for the link stupor; I may try some of them...
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08-01-2011, 12:52 AM
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#42
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DOH!!! Stupid brewing...
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Join Date: May 2008
Location: Norton, MA
Posts: 8,001
Liked 227 Times on 187 Posts
Likes Given: 24
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Cracked open a jar of homemade "traditional dill pickles" last night. I used the pickling spice recipe and the pickle recipe from Chacuterie. I used pickling cuc's from my garden and also added a heaping teaspoon of chopped garlic.
Holy effin win!
Put it this way... I just finished jarring eight more jars.
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Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com
Quote:
Originally Posted by paulthenurse
I'm pretty much a douche in real life, too.
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08-01-2011, 01:14 PM
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#43
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Feedback Score: 0 reviews
Join Date: Nov 2008
Location: Mansfield, Ohio
Posts: 1,965
Liked 24 Times on 23 Posts
Likes Given: 15
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Quote:
Originally Posted by Cape Brewing
I am embarrassed to say I don't. I have tried a couple recipes and havent found one that really jazzed me.
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Have you tried the brat recipe from "Charcuterie"? I though that was a pretty good representation of a brat.
I've been making bacon and sausage non-stop since you recommended the book and stuffer. Another hobby w/benefits. Thanks. 
Oh, and I came across a simple Hungarian garlic sausage recipe not in the "bible". It works well as a bulk patty that's grilled or in a link smoked, grilled or simmered w/kraut. If you or anyone else is interested, I'd be happy to post it.
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"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
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Pigs are fantastic creatures. They convert vegetables into bacon.
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08-01-2011, 08:24 PM
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#44
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Mass
Posts: 593
Liked 42 Times on 39 Posts
Likes Given: 1
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Cape,
So where do you get your meat in your area? There's good locations up in my woods. Littleton and Groton.
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08-01-2011, 08:33 PM
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#45
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DOH!!! Stupid brewing...
Feedback Score: 0 reviews
Join Date: May 2008
Location: Norton, MA
Posts: 8,001
Liked 227 Times on 187 Posts
Likes Given: 24
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Uhhh... Yeah Hugh... fire away.
In terms of where I buy my meat... three places:
1) Boston Butts and Ribs; BJs... believe it or not... you can't beat the place.
2) ducks, pork fat, other odd ball stuff... Chinatown in Boston (I work near by)
3) Pork bellies, briskets, etc... Armando's down in Pawtucket RI. GREAT place.
__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com
Quote:
Originally Posted by paulthenurse
I'm pretty much a douche in real life, too.
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08-01-2011, 08:50 PM
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#46
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Mass
Posts: 593
Liked 42 Times on 39 Posts
Likes Given: 1
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Blood Farm up in Groton is really good in these parts. You can ask for half a cow if you want and they won't blink an eye. Quality is good plus they'll have variety (actually saw goose eggs in there at one time). You actually see moo moo going in and then leaving nicely packaged.
They use to do game but I don't believe they do anymore. However, I do have connections. Gonna work on some venison, bear and moose this fall.
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08-01-2011, 09:05 PM
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#47
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More Humann than human
Feedback Score: 0 reviews
Join Date: Oct 2008
Location: the sun
Posts: 15,467
Liked 295 Times on 293 Posts
Likes Given: 14
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cape, you should be a lot bigger of a man with all this meat you make. Do you just make it to give away or are you shoveling this stuff down like I would?
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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12
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08-01-2011, 10:57 PM
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#48
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DOH!!! Stupid brewing...
Feedback Score: 0 reviews
Join Date: May 2008
Location: Norton, MA
Posts: 8,001
Liked 227 Times on 187 Posts
Likes Given: 24
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LOL... Trust me. You're not the first person to say that. Same with the SWMBO. We ain't twigs but we should be at least 300 lbs more than we are. She's downstairs right now making some homemade ricotta for simple baked ziti tomorrow.
Jesus... I gotta get the pig roast vid from this year put together. Hog wasnt as good as I had hoped but it is an easy fix for next year and it was still pretty epic
__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com
Quote:
Originally Posted by paulthenurse
I'm pretty much a douche in real life, too.
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