Search found 102 matches

by jjnurk
Thu Dec 21, 2017 15:13
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

Being that this is my first time cold smoking ever, all I have to go by is what I read. So far I've been smoking the loins for around 2 days x 6 hrs and today another 6 hrs. Because of the set up of the smoker, the temps range 20-30C. I know that's a little on the higher side but that's all i can do...
by jjnurk
Tue Dec 19, 2017 18:32
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 16161

I'll be cold smoking, pork loins, trying to make poledwica, thinking it may translate to speck, very similar to the pictures. Due to time constraints, the plan is to smoke 6-8 hrs daily, for about 3-4 days, using apple. My question is, during the rest period, can the meat still remain in the smoke h...
by jjnurk
Fri Dec 15, 2017 16:26
Forum: Curing chambers and Related Equipment
Topic: Drilling holes in curing chamber build
Replies: 4
Views: 1822

I'm in the process of building my curing chamber and upon reading some threads, I noticed serval comments on not making holes in the walls/top. My design was to make a hole in the side and install a fan so as to 1) remove excess humidy and 2) re-circulate air. If that isn't a good way to do, can som...
by jjnurk
Thu Dec 14, 2017 14:50
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16303

Thx for the compliments guys! The smoker holds around 80-100lbs depending on the type I'm making. Granted, the oak has a very distinct and strong flavour if dense smoke is applied for a long period of time. The whiskey in it though ..... I'm still on the fence on that one. Haven't really noticed tha...
by jjnurk
Wed Dec 13, 2017 18:24
Forum: Sausages
Topic: Weekend sausage
Replies: 53
Views: 16303

Weekend sausage

https://images81.fotosik.pl/937/3dafe11b69f43902m.jpg Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long da...
by jjnurk
Mon Dec 11, 2017 17:42
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 38982

Yup, skim milk powder. So then another question ..... I use "curaid supreme" which is a food grade sodium phosphate to act as a binder. I wasn't too keen on it, but the supplier suggested that it is a "great product that the commercial guys use to retain the water/weight". Once I've used it, it give...
by jjnurk
Mon Dec 11, 2017 16:32
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 38982

Thx Chris, appreciate the info. I guess a little experimentation will be required :mrgreen:
by jjnurk
Fri Dec 08, 2017 19:55
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 38982

Quick question in regards to the how fermentation and dry curing will effect the taste of pepperoni, using certain ingredients. I have a pepperoni recipie that i use, which calls for 0.48% sugar and 1.12% nfmp. When it's smoked, tastes excellent. So I'm wondering, if I use those %-ages and add my ba...
by jjnurk
Mon Nov 06, 2017 14:10
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13814

You are right Joe, parówki, the Polish version of the frankfurter, are a lot milder and contain fewer spices and ingredients. Our North American tastes have now evolved to wanting more pronounced flavours and even a bit of heat. I like them all, and enjoy a fresh tasting simple parówka with some go...
by jjnurk
Thu Nov 02, 2017 14:52
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13814

redzed , Hi Redzed, considering you're from Yorkton and Regina, have you had any dealing with the polish community in Regina ??? The only reason I'm saying is a few comments refered to you as Chris, thinking your last name starts with G. Therefore we drank a beer or two together. Na zdrowie !!!! Hm...
by jjnurk
Wed Nov 01, 2017 21:01
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13814

redzed, Hi Redzed, considering you're from Yorkton and Regina, have you had any dealing with the polish community in Regina ??? The only reason I'm saying is a few comments refered to you as Chris, thinking your last name starts with G. Therefore we drank a beer or two together.
Na zdrowie !!!!
by jjnurk
Tue Oct 31, 2017 20:24
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13814

redzed, Hi Redzed, are you willing to share the recipie for the dogs? They look quite tasty. I've been doing nothing but cold and hot smoking polish, pepperoni, italian, jalapeno and cheese, breakfast ..... and want to get into making something like this.
Thx in advance,