Search found 126 matches

by jjnurk
Mon Feb 12, 2018 20:34
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21266

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: 63
Views: 21266

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: 63
Views: 21266

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: 6565

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: 6565

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: 6565

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: 20224

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: 20224

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: 20224

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...
by jjnurk
Mon Jan 22, 2018 15:00
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21266

Jjnurk Just great looking brats. Curious why you don`t like sheep casings. Recently purchased some for hotdogs because it supposed to the best casings for such things and expensive to boot. Hey Laftpig, the sheep casings where certainly expensive as well extremely difficult to work with. Super thin...
by jjnurk
Mon Jan 22, 2018 14:45
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21266

https://images81.fotosik.pl/971/494d72ae38607e02m.jpg https://images81.fotosik.pl/971/bbb43db51c423caam.jpg The brats on the other had turned out great. Even though I tried to make as authentic as possible, I ommited the lemon zest, so therefore not authentic. Good taste and visually appealing. 9/1...
by jjnurk
Mon Jan 22, 2018 14:37
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21266

https://images83.fotosik.pl/970/dc0b6baa5ea5a2d0m.jpg https://images83.fotosik.pl/970/b5fcbda51a0c9d59m.jpg Well this weekend I made, "tried to make" European style wieners and I was rather disapointed in the outcome. Visually not what I anticiapted and it seemed to be missing something flavourwise...
by jjnurk
Thu Jan 18, 2018 14:39
Forum: Announcements
Topic: New Website! "All About Spirits" by Stan & Ada
Replies: 10
Views: 9629

I've stumbled across this a few days ago. Noticed it's about 5 yrs old and several memebers talking about home distillations and infusions. This is also a passion of mine, the infusion portion anyways, and I have been making several varieties throughout the years, to the point that the local distill...
by jjnurk
Tue Jan 16, 2018 15:02
Forum: Sausages
Topic: Bratwurst help
Replies: 14
Views: 8575

I plan on making some brats this weekend, as traditional as possible, poached, nice white color, etc. Some of the recipes that I've encountered call for egg whites as binders, others use the whole egg. Does that just become a preference or does it really matter? Lots of good looking recipes here and...
by jjnurk
Mon Jan 15, 2018 19:53
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32104

Thx. I actually did look at the cartoon drawing of the swine but that really didn't do too much for me. When I talked with the butchers and threw the terminologies at them, kinda makes me wonder how they passed the meat cutting course. The youtube videos are a lot better. Thinking of wątrobianka jus...