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 ...

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...

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...

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...

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 ...

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?

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...

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...

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?

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...

Please add me to the list of well-wishers! Congratulations BB.

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...

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.

Good idea about removing the panel.

Should help with maintaining a constant humidity too.

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...