Search found 102 matches

by jjnurk
Tue Nov 20, 2018 14:43
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 27448

https://images91.fotosik.pl/78/7b0188662218bf1cm.jpg Along with making some salceson and bacon this weekend, I also gave a shot in trying to make baleron. It certianly didn't turn out as "pretty" as some of the pictures I see here but the flavour was quite tasty. I cured it for 14 days with pepper ...
by jjnurk
Thu Oct 25, 2018 16:55
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 17688

I plan on making my first batch of fermented and dried sausages in the upcoming week, so instead of screwing everything up thought I would get some feed back. Was thinking of a few small batches of soppressata, genoa, calabrese and possibly some saucisson sec. The starter culture that I currently ha...
by jjnurk
Wed Oct 24, 2018 13:41
Forum: Curing chambers and Related Equipment
Topic: meat cabinet
Replies: 32
Views: 10754

Not sure if this belong to this topic..... I just recieved and installed controllers for my curing chamber and everything seems to be working pretty good. I would like to start with a coppa and some soppressata. But being that I haven't used the chamber for anything yet, do I need to do some prep wo...
by jjnurk
Fri Oct 19, 2018 13:33
Forum: Hyde Park
Topic: Mushrooms
Replies: 6
Views: 2244

That's something I think Tadek would like to do, unfortunately as you know, kinda limited out this way. Looks yummy !!!!
by jjnurk
Tue Oct 09, 2018 16:43
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16554

I forgot to mention that I used 55% turkey to 45% pork. My initial thought was to make the turkey/spinach/feta version but obiviously when this route. Samplers are always available, however this is the only one I have so far. :cry: If you are interested, I can also give you some of the whiskey/oak f...
by jjnurk
Tue Oct 09, 2018 15:09
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16554

So what do you do when turkeys are on sale for $0.77 / lb? Make sausage of course !!! The turkey was ground through 6 mm and the pork through 3 mm. The spices consisted of majoram, coriander, bl pepper, cure, sugar and garlic. Smoked on whiskey soaked oak, for about 3 hrs and finished off in hot wat...
by jjnurk
Mon Oct 01, 2018 16:25
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16554

This weekend was the start of the "sausage making season". Goose, beef, moose and pork...300lbs of meaty goodness. So Chris, to answer your question on the kaszanka, I havent had a chance yet make it. Once I get the hunters taken care off, then it's time to make all the new stuff :lol: https://image...
by jjnurk
Fri Sep 21, 2018 21:06
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 17102

Hey Red and Stefan, due to high demand from my Polish Mom, in-laws and friends, I've been volunteered to make some kaszanka. Everything look relatively simple, just one question...... what type of barley is used pearl, pot, hulled, etc? Does it really matter at the end or just what's in the pantry?
by jjnurk
Tue Aug 07, 2018 18:10
Forum: Sausages
Topic: Turkey and Pork sausage
Replies: 2
Views: 1721

That looks really tasty. Might be another one I wouldn't mind trying. Chicken and feta first.
Is there a noticable turkey flavour to this or just a hint?
by jjnurk
Mon Jul 23, 2018 17:16
Forum: Recipes from around the world
Topic: picanha
Replies: 3
Views: 2982

picanha

This weekend consisted of making Picanha, a Brazilian / Argentinian dish, depending on who you talk to. The meat is a "sirlion cap" or "rump cap" or "tri-cap" depending on the butcher. https://images91.fotosik.pl/3/5ea4da9b4c3ab94fm.jpg Next to the tenderloin, this is the second most tender piece. I...
by jjnurk
Thu Jun 21, 2018 12:50
Forum: Fishes
Topic: Halibut
Replies: 5
Views: 1512

Very Nice Chris!
I'm tentatively booked in for sturgeon and salmon fishing in Oct your neck of the woods, so hopefully 'll have something to show as well.
by jjnurk
Wed Apr 25, 2018 17:21
Forum: Products in blocks
Topic: Salceson Śląski
Replies: 5
Views: 4146

That looks really tasty! I've made salceson with tongues and hocks only but not with the actual head. There is a butcher shop that sells heads, however I've never worked with one, for the simple reason, that i have no clue. What do I need to do to prepare a head? remove the eyeballs, brain, clean ou...
by jjnurk
Sat Mar 31, 2018 19:23
Forum: Sausages
Topic: Kiełbasa Biała Surowa - Polish White Sausage
Replies: 6
Views: 4592

https://images83.fotosik.pl/1030/7fc7fc312199376fm.jpg https://images83.fotosik.pl/1030/9b4353a35e543dc9m.jpg You are so right Chris. What's a Polish Easter without Biała Kiełbasa z żurkiem . A shout out to a friend of mine, who made his for the first time and it turned out very nice. I didn't have...
by jjnurk
Mon Mar 19, 2018 19:48
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 27448

Rinsed off, stuffed into beef bung, netted allowed dry at room temp for 3 hours, smoked with cherry and alder for 4 hours at 57-60C (135-140F). Finished by poaching in 70C (167F) water until IT of 64C (148F). Would there be an issue or a flavour difference if the meat was cold smoked for 5-6 hrs, i...
by jjnurk
Mon Mar 19, 2018 16:00
Forum: Sausages
Topic: water beads on sausage
Replies: 1
Views: 1128

water beads on sausage

In the spirit of perfecting the art, I have noticed on several occassions that there were beads of moisture forming on the sausage after they've been in the smoker for a short period of time. I've observed and tried several methods to eliminate that but haven't really come to any conclusion. I've tr...