Search found 108 matches

by bolepa
Thu Mar 01, 2018 21:55
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44939

Thank you, DanMcG! Will try tonight....
by bolepa
Thu Mar 01, 2018 16:44
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44939

DanMcG, looks really nice (and I am sure very tasty too)! I see you were able to post a picture... Would you mind too share with me how did you do this? Thanks!
by bolepa
Wed Feb 28, 2018 22:59
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44939

Thank you, redzed. My baleron was very tasty and still juicy but I am pretty sure that (based on the picture you provided) yours was more juicer. I just copied and pasted your respond into your recipe and next time will poach meet to 148F.
by bolepa
Tue Feb 27, 2018 16:28
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 44939

Since I saw redzed's post and pictures, the idea of making Baleron was sitting in my head all this time. Finally, last weekend this was done: like redzed said - "absolutely delicious". I followed all the directions per redzed with only two small changes: 1. one smaller piece of meat was stuffed into...
by bolepa
Mon Feb 26, 2018 21:36
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 21529

Perfect! Thank you, redzed!
by bolepa
Mon Feb 26, 2018 18:38
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 21529

Mouthwatering hot dogs - they look just beautiful!!!
Redezed, will it work if I substitute venison with beef? I don`t have sources to get venison....
Thanks.
by bolepa
Mon Feb 26, 2018 15:42
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 15636

O, my... Such a sad news... He was a such wonderful person. His willingness to share his knowledge, experience and of course recipes was hudge! I definitely learned a lot from him...
We all miss him.
My condolences to the family...
by bolepa
Thu Jan 18, 2018 15:30
Forum: Hardware
Topic: Food Processors
Replies: 5
Views: 3575

Got the same one - Cuisinart DFP-14BCWNY 14-Cup Food Processor - from Bad & Bath two weeks ago. Used 20% off coupon and paid $165 including tax. Emulsified 8 pounds of meat last weekend using this machine. Works like a beast! Very happy!
by bolepa
Thu Jan 11, 2018 21:20
Forum: Smoked pork products
Topic: Ham Cure?
Replies: 5
Views: 4026

Laftpig,

I noticed that you may sous vide that picnic and am very interested in the end result. Just wondering if there is a difference in between poaching and souse vide technics when you cook a whole muscle.
Would you mind to updated us with the result (and maybe pictures?) when you done?
Thanks.
by bolepa
Mon Dec 18, 2017 22:15
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 4148

Please use this link to find an answer:
https://www.meatsandsausages.com/sausag ... on/classes
by bolepa
Mon Dec 18, 2017 19:51
Forum: Curing chambers and Related Equipment
Topic: Drilling holes in curing chamber build
Replies: 4
Views: 4278

I drilled the side as a pilot hole using a very small tiny bit first and then checked surroundings with a thin wire to determine if there are any lines next to it. I was expending the hole step by step always checking with a thin wire until finally cut 2 inch diameter hole. This hole was intended to...
by bolepa
Mon Dec 18, 2017 19:01
Forum: Sausages
Topic: Turkey and chicken ham style sausage
Replies: 12
Views: 5928

"What is the purpose of running the Turkey chunks through the kidney plate without a blade? Can't you just cut them small enough by hand?"
- This was exactly my first though: why not just cut them? But sausage looks great! As usual....
by bolepa
Mon Nov 13, 2017 18:55
Forum: Hyde Park
Topic: This should be funny
Replies: 7
Views: 4429

"..just a sweet innocent thing - like some women I've known. But just as these women seemed meek and mild in the beginning the crazy comes out when their wrath is unleashed"
Ha-ha-ha!!! Butterbean, I loved your expression on this! Can not wait for you video....
by bolepa
Fri Nov 10, 2017 20:37
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 21217

redzed, thank you for explanation!
by bolepa
Mon Nov 06, 2017 03:11
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 26
Views: 21217

redzet, this sausage looks very nice and it is easy to make! I am just wondering: if this sausage suppose to stay in curing chamber for up to 4 weeks, why not to use cure 2 instead of cure 1? This is literally dry curing without a fermentation process.... Am I missing something here? Thank you!