Search found 430 matches

by Kijek
Thu Mar 29, 2018 14:08
Forum: Hyde Park
Topic: Store Bought Ham/Reheating
Replies: 4
Views: 2099

Seems like a go too combo, I've used brown sugar before, but never the pineapple. Thanks Butters
by Kijek
Wed Mar 28, 2018 21:29
Forum: Hyde Park
Topic: Store Bought Ham/Reheating
Replies: 4
Views: 2099

Store Bought Ham/Reheating

I've yet to cure & smoke my own ham, but there in one from the store that we think is rather good. It's fully cooked and the name is (Cooks Ham) and only needs reheating. But I would to flavor it up just a bit. Right (Wednesday) I opened it up and scored the fat and skin, then poked whole cloves wit...
by Kijek
Wed Mar 28, 2018 19:52
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 7113

Yeah my first smoke with bacon I was concerned about the very like smoke color the meat was taking on, and I remember you BobK telling with cold smoking, your smoking for flavor and not color. Now that smoke turn out super great and I could have giving the bacon a third day to enhance the flavor wit...
by Kijek
Wed Mar 28, 2018 19:43
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 2877

Hmm, looks like some difficult meat items for me to obtain.

Butters wrote:
[/quote]I can't speak Polish but my tastebuds do.

You telling the truth Butters! :mrgreen:
by Kijek
Wed Mar 28, 2018 19:38
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 2100

Question I have is, how much does the salt really penetrate into the fat. IMHO- I wouldn't think much would get in and would just wash off the surface. . I was wondering the same, I'm still going to venture out and check ethnic store, but if I strike out, I'd have to check with the pig farms up thi...
by Kijek
Tue Mar 27, 2018 23:41
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 2877

I hope we can get a good translation on that recipe?
by Kijek
Tue Mar 27, 2018 23:39
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 7113

Ok I did a another stupid thing, instead of sticking with the first successful attempt. The first time in the box, I use one (1) A-Maze-N smoker tray, everything was great. This time I wanted a bit more smoky flavor and used two (2) trays and lit both at each end, giving me 4 times the smoke. Bad ba...
by Kijek
Tue Mar 27, 2018 23:32
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 2100

Thanks BobK I had a feeling that was the case, and thanks for the tip on ethnic stores. I did pickup a 4lb slab of the salted since I was down there, it has the skin on. I will use it for just a couple of recipes I has, nothing to do with Sausage or the alike, but if anyone one has something differe...
by Kijek
Tue Mar 27, 2018 18:08
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 2100

Back Fat

So, I was thinking on going down to Arthur Ave, to see the guys at that sausage shop, but sorry changed my mind and did some shopping at Restaurant Depot instead, sorry. Anyway, looking for Back Fat for sausage, and they had Back Fat in 4 to 5Lbs slabs, only thing is it said, "Salted" Back fat. Is t...
by Kijek
Tue Mar 27, 2018 13:48
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 2877

Eanna, those do look great, I've never seen done in natural casing, very interesting.
by Kijek
Mon Mar 26, 2018 16:21
Forum: Products in blocks
Topic: Sulz
Replies: 14
Views: 2877

Great job on the head cheese, I haven't had maybe 15 years, now I wanting some and trying that recipe sounds like fun.
A little extra note: that whole plate of fine foods, is what pushed me over the edge, love it!
by Kijek
Sat Mar 24, 2018 22:46
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 7113

Well I'm 9 1/2 hrs into todays smoke and the box smoker is still going with the A-Maze-N smoker tray, in fact I just took my first peek after starting yesterday, bacon looks great and the pellet tray is only half used. This thing can go for another 8 hours for sure. Anyway, just an update, if anyone...
by Kijek
Sat Mar 24, 2018 17:03
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 7943

Excellent, I like it, and the price is not too bad. I think this might be the meter for me.
Thank you
by Kijek
Sat Mar 24, 2018 15:03
Forum: Smoked pork products
Topic: My Bacon Smoke
Replies: 32
Views: 7113

Great, I kept in the smoker and just got the smoke going again.

Yeah I would think hanging in the smoker is a good thing, as it hangs, yes it's drying, but also picking up all those nice smoker aromas and other properties.
by Kijek
Sat Mar 24, 2018 14:59
Forum: Hardware
Topic: Apera PH60S pH Meter
Replies: 31
Views: 7943