To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for sausage. However, with your Dad's failing health, that came to a halt. He somehow heard about me and started to coming to me because "the stuff I make is the clo...

viewtopic.php?p=38105&sid=eeb6fecd0bba0 ... 488#p38105


Good thread on Phosphate use.

redzed wrote: ↑

Tue Mar 09, 2021 18:11

No smoking? Did the small amount of liquid smoke do the trick?

It turned out "OK". Very little smokiness in this. The shop stated that the casing wasn't really made for smoking. It can retain the heat however no smoke penetration.

Albertaed wrote: ↑

Mon Mar 08, 2021 15:03

Looks good. Did you use a food processor for emulsifying?

Thanks,that's all I have is a food processor. Working on something bigger

FOOTLONGS !!! In my ever lasting quest to make a tasty hot dog. I trimmed up some pork butt, about 8 lbs of meat and 3 lbs of added fat. The meat was cured for 36 hrs with salt /cure and the fat frozen. After the 36 hrs, the meat was ground twice as well as the fat, still frozen, ground through a 3m...

The berries came from the local health food store as well as freshly picked. And yes they were the edible type. According to what everyone is saying, I certainly can't say that I nor others, for that matter, have noticed a significant juniper taste.

I used 4gm/kg along with peppercorns. Gave them a quick toast and threw them into a spice grinder. The smell was fantastic, as a spice only.

That looks really, really nice! I tried a Hunters sausage with the berries, in fact added probably 10% more berries than the recipe called for but certainly didn't notice it in the flavour. In fact, I even double smoked it, using the juniper wood on my second go around. It was tasty but no juniper f...

viewtopic.php?f=5&t=7993&start=30&sid=8 ... e540990656

The above thread has a nice discussion on cold smoking.

Well it was an excruciating -40C weekend here in beautiful Regina, so why not make some kaszanka and salceson. 4r4.jpg I cooked up all the meats in one pot, consisting of pork hocks, heart, side pork, trimmings from a pork butt and at the end threw in a liver. I seasoned the stock with some crushed ...

Thx guys. Not sure if it is strained or not but will soon see .

Hey kaszanka experts! I finally was able to get some frozen pork blood and hopefully I'll be able to make some in the upcoming weekend. I don;t want to screw it up the first time and was wondering what is the best way to prepare the blood. From what I've read and heard, it seems to vary from (1) boi...

20201231_104410_resized.jpg 20201231_141421_resized 1.jpg So I thought about having some fun today. Instead of preparing some meat products, let's make dessert. Wifey and I made a coconut cheese cake, which I then threw into the smoker for about 2 hrs, smoked it on cherry wood and let me tell you, ...

That's a lot of work !!!
Lately I've also been doing a lot of the work myself.......the rum doesn't taste the same without helpers . Several a people have been fooled with the deer meat substitution for ham on the Krakowska! Apart from the color, nothing is different.

Just throwing this out there. I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can so...