Search found 120 matches

by jjnurk
Thu Dec 20, 2018 14:42
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 51103

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: 63
Views: 20661

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: 63
Views: 20661

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...
by jjnurk
Tue Nov 20, 2018 14:43
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 31647

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: 20306

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: 13016

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: 2863

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: 63
Views: 20661

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: 63
Views: 20661

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: 63
Views: 20661

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: 32
Views: 20204

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: 2000

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: 3952

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: 1967

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: 5167

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...