Search found 102 matches

by jjnurk
Thu Feb 22, 2018 13:24
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Thx for the info. Makes me wonder on how some of the "older Poles" here, stated that the way they did it isn't really different from what I did. Maybe I'm missing something from their info, like a lot more salt. I'll rethink for next time.
by jjnurk
Wed Feb 21, 2018 22:14
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Thx for the compliment! There really isn't a recipe that I'm following, kinda going by the seat of my pants. The first time I did this, I over salted and used cure #2. I let it hang for about 2.5 weeks. This time was 2.5% salt, 0.15% sugar, 0.25% cure #1, along with bl pepper and some bay leaves and...
by jjnurk
Wed Feb 21, 2018 16:37
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

A re-trail of cold smoked pork loin, this time using the equilibrium method and I won't go back. Used 2.5 % salt and it turned out great! 3 days @ 6hrs smoked on cherry wood. Is there some rule of thumb regarding cold smoking? I've read tons of material and there doesn't seem to be any consistency. ...
by jjnurk
Wed Feb 14, 2018 16:02
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 336731

Image


Nothing says I love you more than a bouquet of bacon roses!
by jjnurk
Tue Feb 13, 2018 03:19
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Meat will take on more smoke when it's warmer. Smoking at -10C is probably not a good idea, besides you will need to apply smoke for hours and the meat will also freeze in that temp. I like to cold smoke at less than 18C, but if the temp is under 13C, I give it some heat. I know that there is info ...
by jjnurk
Tue Feb 13, 2018 00:52
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

I'm cold smoking some loins and salmon using a different set up than I did before. I bought a colander at the dollar store and made my own cold smoke tray. Working like a damn !! lots of smoke but very little temp to the point of it being below 10C. Reading some literature on the subject, I see that...
by jjnurk
Mon Feb 12, 2018 20:34
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16308

Hey Chris, that's exactly where I was. FIrst time there and it was beautiful. I can only imagine how nice it looks up there in the spring/summer. Hoping to go back again.
by jjnurk
Mon Feb 05, 2018 18:20
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16308

THX! not sure what you mean with a "fish/house" but if you are referring to an ice fishing shack .... then yes. Temperatures during those few days were averaging -26C and with the wind chill of about -35C. No wonder red moved from this part of the country :mrgreen:. A little bit of spiritus infused ...
by jjnurk
Mon Feb 05, 2018 15:11
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16308

https://images82.fotosik.pl/986/cc8b0724f855c3e8m.jpg https://images82.fotosik.pl/986/52c21138b96e6f1cm.jpg https://images82.fotosik.pl/986/d2a7a92b6499c70dm.jpg https://images81.fotosik.pl/985/d45a3643bc0832e7m.jpg This weekend wasn't a sausage weekend, but rather a "lets smoke some fish"weekend. ...
by jjnurk
Fri Feb 02, 2018 20:07
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 5076

What type of smoker do you use? Gas , Elec., wood? If electric they can run dry, use the water pan to add moisture. I've got a homemade, insulated smoker that uses gas. I always have a big bucket of water above the fire to bring up the humidity. Never did measure what the RH is. But as stated befor...
by jjnurk
Thu Feb 01, 2018 14:31
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 5076

This was aprox 25% fat and not dried. Has anyone tried or heard of spraying some cooking oil on the inside of the casing prior to stuffing, or will that impart an unfavourable taste?
by jjnurk
Wed Jan 31, 2018 16:01
Forum: Sausages
Topic: Buying Casings?
Replies: 20
Views: 5076

The last time I made salamis, I noticed that the summer sausage casing peeled off nicely where as the krakowska was glued on. Both of them, once they were finished smoking, were submerged in ice cold water for about 20 minutes. These casing werent anything special. My Q is, do I need to use a differ...
by jjnurk
Wed Jan 31, 2018 15:47
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Thx for the info!
by jjnurk
Mon Jan 29, 2018 23:03
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Also, what benefit is there putting the loin in a beef bung vs a net?
by jjnurk
Mon Jan 29, 2018 16:20
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Equilibrium cure in vac pack for 20 days (my choice, can be cured 7-10 days) 22.5 g/kg sea salt, cure #1- 2.5 g/kg, black pepper 3g/kg. cold smoked 2x 6 hours with 48 hours rest between. Hanged in curing chamber until 25-30 % weight loss. Hey Stefan, one quick question. After the equil cure, do I j...