That looks really, really nice. Do you mince or finely chop a specifc meat and leave others as bigger chunks eg, beef?

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...

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...

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 ...

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...

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...

That's something I think Tadek would like to do, unfortunately as you know, kinda limited out this way. Looks yummy !!!!

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...

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...

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...

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?

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?

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...

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.

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...