Search found 139 matches
- Thu Jan 10, 2019 18:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
Thx for the info BB !! I've got 2 hygrometers and thermomters in the chamber, which are reading relatively close, so maybe it's taking longer to cure than I thought and the parameters are being met so as not to cause the case hardening. Thoughts on the ammonia smell? From what I have read, it should...
- Mon Jan 07, 2019 14:29
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
https://images89.fotosik.pl/101/9135607ebe9a0c94m.jpg https://images90.fotosik.pl/101/1718e01d966799e5m.jpg So its been over 5 weeks and the weight loss was down to 42%. I must say I thought this would have turned out a little bit better than I expected. It almost seemed as though the inside wasn't...
- Wed Jan 02, 2019 21:10
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New smoker questions
- Replies: 1
- Views: 3781
Thought I'd throw my 2 cents in. The first smoker I had was 2ftx2ftx6ft high - non insulated. Very difficult to keep the temp constant throughout, especially in the balmy -30C temps that we experience here. A few times, the bottoms of the sausages were already done but the tops weren't. In warmer da...
- Sun Dec 30, 2018 21:14
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
https://images89.fotosik.pl/97/8eaaf4c5dffdad98m.jpg https://images89.fotosik.pl/97/a4ed24e01f361e7fm.jpg Deer Loin - Krakowska Style Kielbasa. I kept the back straps from my massive buck this year and decided to try something new. I soaked them in salt water for over night, to get rid of the "gami...
- Thu Dec 20, 2018 14:42
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 78765
- Thu Dec 13, 2018 15:10
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
How about some pics of the salceson. Did use head meat? https://images92.fotosik.pl/90/3b9194a11094bdc3m.jpg I wanted to get some head meat but it didn;t seems as though there wasn't lots of meat, especially around the neck area, so I settled for hocks and beef tongues. The butcher brought out beef...
- Mon Dec 10, 2018 14:39
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
https://images92.fotosik.pl/88/cd130152c69a09d3m.jpg https://images89.fotosik.pl/88/16a59c250e8f4076m.jpg A weekend ago, consisted of some deer sausage and salceson but also started my first fermented/cured salami. I made some soppressata and some calibrese. The pic is a result of a week in the cha...
- Tue Nov 20, 2018 14:43
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 50171
https://images91.fotosik.pl/78/7b0188662218bf1cm.jpg Along with making some salceson and bacon this weekend, I also gave a shot in trying to make baleron. It certianly didn't turn out as "pretty" as some of the pictures I see here but the flavour was quite tasty. I cured it for 14 days with pepper ...
- Thu Oct 25, 2018 16:55
- Forum: For beginners
- Topic: Which Salami's suggested for a newbie?
- Replies: 41
- Views: 26147
I plan on making my first batch of fermented and dried sausages in the upcoming week, so instead of screwing everything up thought I would get some feed back. Was thinking of a few small batches of soppressata, genoa, calabrese and possibly some saucisson sec. The starter culture that I currently ha...
- Wed Oct 24, 2018 13:41
- Forum: Curing chambers and Related Equipment
- Topic: meat cabinet
- Replies: 33
- Views: 23256
Not sure if this belong to this topic..... I just recieved and installed controllers for my curing chamber and everything seems to be working pretty good. I would like to start with a coppa and some soppressata. But being that I haven't used the chamber for anything yet, do I need to do some prep wo...
- Tue Oct 09, 2018 16:43
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
I forgot to mention that I used 55% turkey to 45% pork. My initial thought was to make the turkey/spinach/feta version but obiviously when this route. Samplers are always available, however this is the only one I have so far. :cry: If you are interested, I can also give you some of the whiskey/oak f...
- Tue Oct 09, 2018 15:09
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
So what do you do when turkeys are on sale for $0.77 / lb? Make sausage of course !!! The turkey was ground through 6 mm and the pork through 3 mm. The spices consisted of majoram, coriander, bl pepper, cure, sugar and garlic. Smoked on whiskey soaked oak, for about 3 hrs and finished off in hot wat...
- Mon Oct 01, 2018 16:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 48229
This weekend was the start of the "sausage making season". Goose, beef, moose and pork...300lbs of meaty goodness. So Chris, to answer your question on the kaszanka, I havent had a chance yet make it. Once I get the hunters taken care off, then it's time to make all the new stuff :lol: https://image...
- Fri Sep 21, 2018 21:06
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 34750