Another busy weekend !
300 + lbs of venison swojska, venison summer, venison jalpeno/cheese, some Krakowska, pork/beef swojska and a bunch of pepperoni sticks.

redzed wrote: If you use 5% then it longer will be EQ curing.

So if I understand this correctly, the higher the salt content the longer it takes to cure?

Here's my Baleron (a.k.a. Cottage Ham or Cottage Roll) Pork shoulder coppa cut, dry cured for 12 days with 2.2% sea salt, .2% #1, coarsely ground BP and Bay leaf. To those who are experts in equil curing ..... Thinking of making baleron for Easter, however due to time constraints, I may not be able...

I bought a 20lb stuffer from cabelas 18yrs ago and I pumped close to 200lbs a year of sausage and now last few years over 1000lbs a year. Absolutely no problems. Price is quite decent.

Any reference to "bratwurst" is quite overarching, covering so many different types of sausage. Any fresh sausage can essentially now be called bratwurst. If you want to make something close to an original, don't look at recipes for Johnsonville brats, but for specific regional German wursts. My ne...

Deer liver, 1kg Deer meat trimmings (with connective tissue, no fat) 1kg Side pork, 1g Pork trimmings, about 40% fat, 500g Back fat, 500g Ingredients (per 1kg of meat block) Salt, 20g Cure# 1, .5g (added for colour only) White pepper, finely ground, 3g Marjoram, 1.5g All spice, 1g Nutmeg, 1g Ginger...

Forgot to ask.
Has anyone put slaceson into vacuum packs to store for a longer time? Or is this a product that needs to consumed in a short period of time? Reason for asking is, considering the amount of messing around with this, to make a larger batch and storing it in vac packs.

I've pretty much have done everything that you have done, except for putting the flavourings and salt at the end, as well as the poaching. My Mom, who initially requested this dish, mentioned that back in the motherland, they also poached the final product, but she couldn't remember why. Now that yo...

Bolepa, if I made shed some light on what I do. From what I've done is to slowly boil everything and by boiling, I mean a very, very light rolling boil, to the point of it not even wanting to boil. Remove all the "scum" that is floating while it's boiling. Keep removing throught the boiling process,...

No cure for this one. I threw a little but of #1 in the pot during boiling along with the spices. I do recall reading others that have cured for 3 days or so but this was a spur of the moment project and now I'm thinking thats what the problem could be regarding the lack of saltiness. I boiled the p...

https://images82.fotosik.pl/1011/d61aca557d33388em.jpg https://images82.fotosik.pl/1011/c11f1b80c935f1d5m.jpg https://images84.fotosik.pl/1009/2830dfea2cbe0bafm.jpg https://images82.fotosik.pl/1011/cc2bfacf2c425f24m.jpg My first salceson. Turned out very nice and tasty. Could use a little bit more ...

Spirytus has been known to be the strongest alcohol in the world @96% followed by the US Everclear @ 95. The die hard Poles say that it tastes better than the US brand, however once you start getting to that high level of alcohol it becomes a dare to drink it vs trying to determine the taste. I've u...

Hey Chris, there was certainly a discussion about the drying time but that was more to reference the length of time for the nitrates (#2) to turn over. This time I used #1. Thx everyone for clearing up the cold smoking time frame and what exactly the rest periods do. In regards to the humidity level...

StefanS wrote: keep in mind that cold smoking it is drying with addition of smoke - humidity level in that process is very important.

So again, is there a rule of thumb for the humidity level? Length of time for cold smoking?

Sorry..... by older Poles here, didn't mean the ones on the forum, but rather here in the city.
Good info though. Next go around, instead of 6hrs x 3 days, will go a lot longer.