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|I've been looking all over for F.W. Witts Seasonings like I used to buy. Do you know where I can find them or do you carry any Witts Seasonings?|
|How old is a pig when it goes to market?|
|We have a lot of frozen hams and would like to thaw them, then cut into portions and refreeze. Is this OK to do this?|
|I have a friend that has asked me to slaughter a Pot Bellied pig, so that we can make sausage from it. I would like to know if you have any sausage recipes that would be more suited to a pot belly other than the standard pork, I have found a couple of boar recipes, but would like to know if there is a better one that I could try. Thank you in advance.|
|I would like to know how to deep pit a pig ,from the pit to the rocks to what to do with the pig for prep and how long, what is the whole process?|
|I have tried to make kielbasa quite a few times. Mostly it comes out far too dry. I use a fine ground pork butt with salt, coarse pepper, garlic, non-fat dry milk as a binder. I mix all of the ingredients in water and then mix in the ground pork. I don't want to make it too fatty but when I smoke it, it tastes very dry. I have tried different temperatures to smoke the meat, but the texture is always the same. Can you suggest something else for me to try?|
|My dad gave me some pork (chops, sausage & a roast) that he have butchered professionally. It has been kept frozen. The date on the outside says 1/28/98. My dad says its fine he eats it all the time. I would like your opinion.|
|Where can I find information on sugar curing meat. I'm looking for a tastier way than salt cure to dry store meat for primitive reenacting (18th century events and recipes).|
|We'd like to smoke afresh ham for Easter. Do you have any suggestions?|
|I have gone on a boar hunt. We gutted, skinned, and butchered the boar. We then vacuum sealed the meat and it has been in the deep freeze for 7 days. how do I go about thawing, then curing the hams with out spoiling the meat? Also if we soak the ham in brine can we refreeze it to keep it for a couple months?|
|Should pork ever be served where it is still pink in the middle?|
|Where do Baby Back Ribs come from on the hog?|
Meat grinds mushy ?
Irregular flavor in finished product ?
Smoked product not brown enough ?
Product too salty ?
Tough casings ?
Fat rendering at tip of smoke stick?
Color faded or smeared at time of stuffing?
Case hardening of sausage?
How do I know when to remove my smoked sausage from the smokehouse?
Will the 19 mm Collagen (Snack Stick) casings fit on the small stuffing tube?
Can I refreeze fresh sausage if the meat was already froze?
If you are interested in discovering where all of the meat cuts are located on a hog, check out our Pork Charts page!
Last Updated: Sunday, April 26, 2009 03:55 PM