Search found 102 matches

by jjnurk
Fri Mar 29, 2019 17:44
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 17102

Re: Kaszanka - Polish Blood Sausage

Yea I did, none of them have it. They figure in about 3 weeks, lots of beef blood though. I was also going to try to make some liverwurst but there are no middles around here either. Maybe next week. I guess weekend off :lol: .
by jjnurk
Fri Mar 29, 2019 13:40
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 17102

Re: Kaszanka - Polish Blood Sausage

Thx for info. When I talked with the local Poles on this subject, they're just used to pork blood and really haven't heard of anyone using beef, including my Mom, who used to make quite a bit of it back in the day. She figured the flavour might be quite overpowering. Gonna give it a whirl anyways. :...
by jjnurk
Thu Mar 28, 2019 15:35
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 17102

Re: Kaszanka - Polish Blood Sausage

Has anyone made kaszanka using beef blood vs pork? Pork blood is really difficult to get here but there is an abundace of beef blood. If so, is there a big difference in flavour?
by jjnurk
Thu Feb 28, 2019 17:20
Forum: BBQ
Topic: Smoked Brisket
Replies: 3
Views: 920

Re: Smoked Brisket

I think you're right BB. There is no need to inject, I did it thinking that it would moisten the meat. I believe the most crucial component is when the brisket is finished smoking for the 8 hrs, it needs to be wrapped with either aluminum foil or butcher paper, to seal in the moisture for the remain...
by jjnurk
Wed Feb 27, 2019 16:09
Forum: BBQ
Topic: Smoked Brisket
Replies: 3
Views: 920

Smoked Brisket

2.jpg 1.jpg What to do when it's -30C ? Smoke a brisket!!! I've done one about 15 yrs ago and from what I remember, turned out really, really dry. Thinking I know a little bit more this go around, I injected the 10 pounder with some beef broth overnight and gave it a dry rub of garlic and onion pow...
by jjnurk
Tue Feb 12, 2019 17:01
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

Re: Weekend sausage

sopp.jpg sopp2.jpg I threw back the soppressats that weren't looking too good back into the curing chamber and to my surprise, 1 out of the 4 salamis turned out! Nice color and flavour. Passed it around at work and not bad review for a first time try. I was expecting a rather off flavour, consideri...
by jjnurk
Mon Feb 11, 2019 20:12
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

Re: Weekend sausage

On the boudin, what would you guess the rice ratio was? Heavy, medium or not much?
I'm going to say that it was a 50/50 mixture. It was rather mushy, not something I care for too much. That's why I prefered the gator, the texture was a lot firmer.
by jjnurk
Wed Feb 06, 2019 21:30
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

Re: Weekend sausage

nola2.jpg Just came back from a trip to New Orleans. And of course had to try authentic local boudin and gator sausage, not to mention a whole pile of everything else. The boudin was nice and spicy but rather on the soft side, grilled not smoked and served with some creole mustard sauce. The gator ...
by jjnurk
Thu Jan 10, 2019 18:25
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

Thx for the info BB !! I've got 2 hygrometers and thermomters in the chamber, which are reading relatively close, so maybe it's taking longer to cure than I thought and the parameters are being met so as not to cause the case hardening. Thoughts on the ammonia smell? From what I have read, it should...
by jjnurk
Mon Jan 07, 2019 14:29
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

https://images89.fotosik.pl/101/9135607ebe9a0c94m.jpg https://images90.fotosik.pl/101/1718e01d966799e5m.jpg So its been over 5 weeks and the weight loss was down to 42%. I must say I thought this would have turned out a little bit better than I expected. It almost seemed as though the inside wasn't...
by jjnurk
Wed Jan 02, 2019 21:10
Forum: Smokehouses. Construction and Maintenance.
Topic: New smoker questions
Replies: 1
Views: 900

Thought I'd throw my 2 cents in. The first smoker I had was 2ftx2ftx6ft high - non insulated. Very difficult to keep the temp constant throughout, especially in the balmy -30C temps that we experience here. A few times, the bottoms of the sausages were already done but the tops weren't. In warmer da...
by jjnurk
Sun Dec 30, 2018 21:14
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

https://images89.fotosik.pl/97/8eaaf4c5dffdad98m.jpg https://images89.fotosik.pl/97/a4ed24e01f361e7fm.jpg Deer Loin - Krakowska Style Kielbasa. I kept the back straps from my massive buck this year and decided to try something new. I soaked them in salt water for over night, to get rid of the "gami...
by jjnurk
Thu Dec 20, 2018 14:42
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 46383

That looks really, really nice. Do you mince or finely chop a specifc meat and leave others as bigger chunks eg, beef?
by jjnurk
Thu Dec 13, 2018 15:10
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

How about some pics of the salceson. Did use head meat? https://images92.fotosik.pl/90/3b9194a11094bdc3m.jpg I wanted to get some head meat but it didn;t seems as though there wasn't lots of meat, especially around the neck area, so I settled for hocks and beef tongues. The butcher brought out beef...
by jjnurk
Mon Dec 10, 2018 14:39
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16552

https://images92.fotosik.pl/88/cd130152c69a09d3m.jpg https://images89.fotosik.pl/88/16a59c250e8f4076m.jpg A weekend ago, consisted of some deer sausage and salceson but also started my first fermented/cured salami. I made some soppressata and some calibrese. The pic is a result of a week in the cha...