That looks really tasty. Might be another one I wouldn't mind trying. Chicken and feta first.
Is there a noticable turkey flavour to this or just a hint?
Search found 139 matches
- Tue Aug 07, 2018 18:10
- Forum: Sausages
- Topic: Turkey and Pork sausage
- Replies: 2
- Views: 2593
- Mon Jul 23, 2018 17:16
- Forum: Recipes from around the world
- Topic: picanha
- Replies: 3
- Views: 6619
picanha
This weekend consisted of making Picanha, a Brazilian / Argentinian dish, depending on who you talk to. The meat is a "sirlion cap" or "rump cap" or "tri-cap" depending on the butcher. https://images91.fotosik.pl/3/5ea4da9b4c3ab94fm.jpg Next to the tenderloin, this is the second most tender piece. I...
- Wed Apr 25, 2018 17:21
- Forum: Products in blocks
- Topic: Salceson Śląski
- Replies: 5
- Views: 8280
That looks really tasty! I've made salceson with tongues and hocks only but not with the actual head. There is a butcher shop that sells heads, however I've never worked with one, for the simple reason, that i have no clue. What do I need to do to prepare a head? remove the eyeballs, brain, clean ou...
- Sat Mar 31, 2018 19:23
- Forum: Sausages
- Topic: Kiełbasa Biała Surowa - Polish White Sausage
- Replies: 6
- Views: 6366
https://images83.fotosik.pl/1030/7fc7fc312199376fm.jpg https://images83.fotosik.pl/1030/9b4353a35e543dc9m.jpg You are so right Chris. What's a Polish Easter without Biała Kiełbasa z żurkiem . A shout out to a friend of mine, who made his for the first time and it turned out very nice. I didn't have...
- Mon Mar 19, 2018 19:48
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 48012
Rinsed off, stuffed into beef bung, netted allowed dry at room temp for 3 hours, smoked with cherry and alder for 4 hours at 57-60C (135-140F). Finished by poaching in 70C (167F) water until IT of 64C (148F). Would there be an issue or a flavour difference if the meat was cold smoked for 5-6 hrs, i...
- Mon Mar 19, 2018 16:00
- Forum: Sausages
- Topic: water beads on sausage
- Replies: 1
- Views: 1972
water beads on sausage
In the spirit of perfecting the art, I have noticed on several occassions that there were beads of moisture forming on the sausage after they've been in the smoker for a short period of time. I've observed and tried several methods to eliminate that but haven't really come to any conclusion. I've tr...
- Mon Mar 19, 2018 14:28
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 43065
- Tue Mar 13, 2018 20:06
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 48012
- Mon Mar 12, 2018 20:26
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 48012
Here's my Baleron (a.k.a. Cottage Ham or Cottage Roll) Pork shoulder coppa cut, dry cured for 12 days with 2.2% sea salt, .2% #1, coarsely ground BP and Bay leaf. To those who are experts in equil curing ..... Thinking of making baleron for Easter, however due to time constraints, I may not be able...
- Sat Mar 10, 2018 17:26
- Forum: Hardware
- Topic: Manual Vertical Suasage Stuffer ?
- Replies: 31
- Views: 24447
- Fri Mar 09, 2018 17:06
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 20246
Any reference to "bratwurst" is quite overarching, covering so many different types of sausage. Any fresh sausage can essentially now be called bratwurst. If you want to make something close to an original, don't look at recipes for Johnsonville brats, but for specific regional German wursts. My ne...
- Fri Mar 09, 2018 14:40
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 20246
Deer liver, 1kg Deer meat trimmings (with connective tissue, no fat) 1kg Side pork, 1g Pork trimmings, about 40% fat, 500g Back fat, 500g Ingredients (per 1kg of meat block) Salt, 20g Cure# 1, .5g (added for colour only) White pepper, finely ground, 3g Marjoram, 1.5g All spice, 1g Nutmeg, 1g Ginger...
- Tue Mar 06, 2018 14:53
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 73461
- Tue Mar 06, 2018 14:20
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 73461
I've pretty much have done everything that you have done, except for putting the flavourings and salt at the end, as well as the poaching. My Mom, who initially requested this dish, mentioned that back in the motherland, they also poached the final product, but she couldn't remember why. Now that yo...