Search found 57 matches

by BlueMonkey
Mon Nov 07, 2016 13:15
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 6922

Thanks all, finally got around to making my Blood Sausage Supreme (Kiszka kaszana wyborowa), admittedly making a few changes, with the addition of heart and lung, and adjusting the meat proportions accordingly. I cooked everything, then weighed, and added spices etc to the final meat weight, not to ...
by BlueMonkey
Mon Nov 07, 2016 10:45
Forum: Smoked pork products
Topic: Wędzonki
Replies: 45
Views: 36223

Hi Redzed. I have had a loin wet cured for 5 days as per your recipe, and is currently in the fridge until tomorrow for smoking. Question...I note that you hot smoke for a period, finishing for several hours at 155 degrees before finishing by poaching to an internal of 152. Why poach instead of cont...
by BlueMonkey
Mon Oct 31, 2016 01:18
Forum: For beginners
Topic: New To Forum -Fat Smearing???
Replies: 48
Views: 20242

I may be well off target, but are you cutting your fat into small dice before freezing / mixing with the meat and putting through the mincer? This will help distribute the fat evenly too. Big pieces of fat, though mixed with meat, can/ will still come out in a large strand, where as smaller diced pi...
by BlueMonkey
Fri Oct 28, 2016 07:27
Forum: Offal products
Topic: Smoked Beef Tongue
Replies: 9
Views: 9976

Hi Redzed, I have 3 tongues turning up tomorrow so was researching tongue. Usually I either corn them, or dry brine then cook / peel / smoke. What size is your tbs? 15ml or 20ml? Just that they differ from country to country. Might give this one a go, but not pumping, just piercing in the root of th...
by BlueMonkey
Wed Oct 26, 2016 07:33
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 6922

Once again I am indebted to you gentlemen. Thank you. Yes, I will endeavour to take some pics of what I decide to make next. Currently my curing chamber consists of 1xCoppa 1x Bresaola 1x Culatello 1x Fiocco 2 xSchinkenspeck (made from loin - currently cold smoking at night - chamber during the day ...
by BlueMonkey
Tue Oct 25, 2016 15:21
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 6922

Thanks Bob.

NFDM? Ames phos.? Sorry. full names please.

Yes, I make head cheese and set in beef bungs, but want sausages. The Braunschweiger looks interesting. I may look at that, and lightly smoke. What is the shelf -life?
by BlueMonkey
Tue Oct 25, 2016 14:16
Forum: Offal products
Topic: Another 2 recipes wanted - Blood Sausage & Liver sausage
Replies: 10
Views: 6922

Another 2 recipes wanted - Blood Sausage & Liver sausage

Hi All. I have been lucky enough to source an organic pig farmer who provides me meat the last friday of every month, and all parts of the pig I require ( lungs / blood / snouts / liver etc). This Friday will be my next delivery. Already in the freezer I have several heads/jowls/ lungs/hearts/livers...
by BlueMonkey
Tue Oct 25, 2016 07:21
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 16334

Thanks All for your input and suggestions I have just ordered some tubed casings, so will try those as making another batch this weekend I will split the mix and warm smoke half, and then poach as suggested by Bubba. It may have been the casings as they doid seem to have quite a "banana-ish"curve to...
by BlueMonkey
Thu Oct 20, 2016 14:17
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 16334

Thanks BB
The skins were well hydrated, and well flushed. Apple cider vinegar at about 10%.
Used Venturi system, pumping smoke into the drum with an aquarium pump.
I will watch the humidity.

Worth while trying Collagen?
by BlueMonkey
Thu Oct 20, 2016 13:32
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 16334

First, I would like to thank Greg and Bob for their help on this project. I ended up by going with a Kaiserwurst ( otherwise known as Kransky) recipe, which I think is also in here somewhere from one of chuck wagons Posts, co-authored by Miroslaw "Mac" Stanuszek. It called for about 85% Pork, and 15...
by BlueMonkey
Thu Oct 13, 2016 23:40
Forum: Announcements
Topic: New moderator
Replies: 9
Views: 6115

Please add me to the list of well-wishers! Congratulations BB.
by BlueMonkey
Wed Sep 07, 2016 03:40
Forum: Smokehouses. Construction and Maintenance.
Topic: curing chamber as smoker?
Replies: 1
Views: 2440

curing chamber as smoker?

Being from the warmer Climes and unable to cold-smoke for more than 6 months of the year I suddenly had a thought. Would I be able to use a working fridge / curing chamber as a cold smoker? Firstly, I recognise once the temperatures need to increase to finish cooking I would need to move to my regul...
by BlueMonkey
Wed Sep 07, 2016 03:09
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 16334

Recipe wanted..Kransky

Hi All,

Does anyone have a (traditional) Kranky recipe please. I am looking to as authentic as possible. No cheese.

Thanks so much for your help.
by BlueMonkey
Fri Jul 29, 2016 11:53
Forum: Curing chambers and Related Equipment
Topic: My new coppa cabana
Replies: 29
Views: 16800

Good idea about removing the panel.

Should help with maintaining a constant humidity too.
by BlueMonkey
Sat Jul 23, 2016 09:45
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 36637

Back home - in New Zealand - one of the favourite foods for the Maori is 'boil-up', or "puha' ( Used to be Puha and Pakeha ( Pakeha the name for White person!). Take fairly meaty pork bones, such as back bone, rinse off in cold water, then slowly bring to the slight simmer as if for stock but withou...