Search found 139 matches

by jjnurk
Sat Apr 09, 2022 17:11
Forum: Sausages
Topic: smoking vs atmospheric pressure
Replies: 0
Views: 7821

smoking vs atmospheric pressure

Interesting thing happened to me today. Smoking a batch of sausage to find out that there is a "soot like" deposit on all the sausage. Nothing in the process has changed except that it's overcast and on / off rain. Has anyone noticed that differences in smoking technique to the temps and weather cha...
by jjnurk
Mon Jan 17, 2022 14:56
Forum: Sausages
Topic: Weekend sausage
Replies: 70
Views: 38683

Re: Weekend sausage

After making a pile of my regular sausage before Christmas (300 lbs), thought I would give liverwurst a try. I used 40% pork liver, 40% pork trimmings and 20% pork. There were so many different spice variations out there, so I created my own. After the liver scalding for 3 minutes and the pork sligh...
by jjnurk
Mon Jan 17, 2022 14:38
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511773

Re: WD Daily Chat - Talk about anything You Like

Just a picture of the elk my son got this past year.
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by jjnurk
Tue Dec 21, 2021 14:40
Forum: Sausages
Topic: Stefans kielbasa
Replies: 110
Views: 70879

Re: Stefans kielbasa

Looks yummy! What sort of spices / ratio do you use for the parowki? I've been trying a few recipes and really haven't had too much success on the flavor profile.
by jjnurk
Sun Dec 05, 2021 01:14
Forum: Sausages
Topic: Formulation for the grill
Replies: 1
Views: 1212

Formulation for the grill

There were several comments throughout stating that their sausage recipe was "specially formulated for grilling."
Can someone shed some light on that in regards to what exactly goes into a grilling recipe. Is it the addition of binders, more water, more fat, added grinding, etc, etc, etc?
by jjnurk
Mon Oct 18, 2021 21:12
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511773

Re: WD Daily Chat - Talk about anything You Like

October is National Pork Month. If you haven't made any sausages this month, get going!

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Too busy having fun :D !
by jjnurk
Mon Oct 04, 2021 12:33
Forum: Dry Cured Meats and Sausages
Topic: Spianata Romana
Replies: 32
Views: 35185

Re: Spaniata Romana

Thx Chris, that the site I was actually looking on. Still haven't wrapped my head around the types of bacteria and what they do.
by jjnurk
Fri Oct 01, 2021 17:27
Forum: Dry Cured Meats and Sausages
Topic: Spianata Romana
Replies: 32
Views: 35185

Re: Spianata Romana

Quick question. I'm still a rookie when it comes to the starter cultures and fermentation. I would like to make some more of this, however I cant find any of the bitec lm-1 that I used before on the market. I'm sure there's an equal substitute however, I'm not sure which bacteria I'm looking for to ...
by jjnurk
Wed Sep 01, 2021 15:32
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511773

Re: WD Daily Chat - Talk about anything You Like

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Last night's hail storm :( . Nothing left of the garden nor any vegetation, all shredded.
by jjnurk
Wed Aug 25, 2021 14:18
Forum: Sausages
Topic: Kielbasa Grillowa - Polish Style Grilling Sausage
Replies: 3
Views: 1917

Re: Kielbasa Grillowa - Polish Style Grilling Sausage

redzed wrote:
Tue Aug 24, 2021 15:52
Pork Class III, (hock) rich with connective tissue, no fat, 100g
Hey Chris, did you use any skin from the hock on this one? Looks tasty, think I'm gonna try it.
by jjnurk
Tue Aug 24, 2021 15:12
Forum: Other products
Topic: Pickles!
Replies: 38
Views: 27803

Re: Pickles!

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Thought I'd put my 2 pickles worth as well. Pretty much the same ole Polish recipe that every other Pole is using. 1 tbls of non-iodine salt, dill and black currant leaves. I just added a ton more of garlic - 10 cloves worth and a tps of chilli flakes for a lot of zing :twisted: !!!
by jjnurk
Wed Aug 11, 2021 13:42
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511773

Re: WD Daily Chat - Talk about anything You Like

HAHA nice !!! but mine's bigger :)
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by jjnurk
Thu May 27, 2021 20:21
Forum: Smoked pork products
Topic: Ham and Bacon
Replies: 5
Views: 3759

Re: Ham and Bacon

Hello fellow Saskatchewanite !!! Last weekend was bacon making weekend. 1.8 % salt, 0.25% cure and about 3.00% brown sugar with a dousing of chilli flakes. This was equilibrium cured for 2 weeks. The pork hock was a late addition which I quickly made a brine, injected and let sit for 2 days. Everyth...
by jjnurk
Sun Apr 04, 2021 02:23
Forum: Sausages
Topic: Kiełbasa Taty - Dad's Sausage
Replies: 9
Views: 3411

Re: Kiełbasa Taty - Dad's Sausage

To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for sausage. However, with your Dad's failing health, that came to a halt. He somehow heard about me and started to coming to me because "the stuff I make is the clo...
by jjnurk
Mon Mar 22, 2021 15:09
Forum: Sausages
Topic: South African farmers Sausage
Replies: 11
Views: 3805

Re: South African farmers Sausage