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Oh wow, that's a big allery list. So sorry, but glad the camp food services director is being so helpful. edit: typo

Yep, let him feed them another day or two. :D We're getting new pigs this weekend. DH says 4, I say 5. We'll see. The others I posted a pic of earlier in this thread are in the freezer. Delicious!

You're welcome! Wow...that ingredient list is pretty close to the recipe we used. Hmmm...celery powder, I may add that next time.

I missed that question, sorry. I used a meat grinder, then a Nesco Jerky Gun to stuff the casings. Pic of the jerky gun is here: http://www.nesco.com/category_12e291b19e72/subcategory_d3464ecf5f0b/product_4c4faa630c65/

I started a topic with a recipe and pic for homemade frankfurters on the Roll Your Own - Homemade Products forum. Here's a link for those interested http://www.sufficientself.com/forum/viewtopic.php?id=5719

I'll cross post it over there I don't think the pepper would matter too much - except yes, using black pepper would make black specks. Not biggie to me...and I almost used black and then stumbled on a small box of leftover white in the cupboard. Compared to common brands, I think they...

I prefer tomatoes canned whole or quartered. They're more versatile that way. I can get them out and make almost any recipe, sauce, etc. I always do a few quarts each of tomatoes/okra or tomatoes/okra/corn for soup bases or to put over rice, and few quarts of tomatoes/peppers/onions for...

:woot Can't wait to see the piggies and the piggie house!

:woot can't wait to see the piggies and the piggie house!

I wondered if anyone would ask! :hugs Homemade Frankfurters (hot dogs, weiners) 3 feet sheep or small (1-1/2-inch diameter) hog casings 1 lb ground lean pork 1 lb ground lean beef 1/2 tsp onion powder 1/8 tsp garlic powder 1 tsp ground coriander 1/4 tsp dried marjoram 1/4 tsp ground mace (I...

LOL...ooppssss....yep, I'm missing an 'r'. Fixed now. :)

I posted ths over on BYC, but thought it might interest some here. We made a first attempt at homemade franks. DH had to finish with a footlong (on left)...LOL, but it's really closer to 10"'cause he ran out of meat. The total batch was 22 weiners. We made them from our own grass fed beef and...

Oh, I'm sure you're awesome in your own right. :) So glad the recipe was a hit for you! Congrats! I have these favorite fish recipes posted as well. (Although they're not fried.) Like the first one, they call for other varieties of fish, but they will work fine with crappie or other fresh water...

It's BYC - or at least that's where I found it. I like the cooler method too. It's easy. I use a medium size styrofoam cooler and make 3-4 quarts at a time. I strain some to use as a replacement for sour cream - and we like to add herbs, minced onion or garlic to the strained for a soft cheese...

We cull layers at 2 1/2 yrs old and have cooked many. Think the oldest rooster I've done was about 18 mo. The older birds are always rich and flavorful. In addition to pressure cooking and slow cooking, they're excellent for canning and stock making. Canned chicken is great to have...

I'm probably too late, but this recipe may help you next time. We like this one for the flavor and crunch of fried fish but without the oil. It calls for other varieties of fish, but also works well with crappie, bass, etc. Instead of Frying Fish...

LOL, the sad thing is to lots of folks who eat mostly packaged foods, fast food, etc...that is real food. It does involve a recipe ya know. :gig

Thanks for the zedonk pics. Never heard of or seen one before.

Holy Smoke, SKR8PN, you have been busy, busy! Very impressive. Maybe I can get some pics later today. We could make it quite awhile. We still have plenty of these canned items and will make it through on most of them - jams/jellies (we sell those, I *might* make it until fruit season starts) -...

Oh My! That's looks fabulous, Dace. Thanks for sharing the recipe.