Search found 126 matches

by jjnurk
Mon Jan 15, 2018 18:19
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32496

Several of the Polish residents here are interested in making some baleron, me too :). Sounds easy enough. The local sausage supplier carries beef bung, that holds 15 lbs. I've never worked with beef bung and the sale lady didn't know much about it, does this need to be soaked in water for a period ...
by jjnurk
Mon Jan 15, 2018 14:49
Forum: Dry Cured Meats and Sausages
Topic: Pancetta skin on or off?
Replies: 11
Views: 4330

Thx for the info.
If I were to wipe it off, is there any concern about cooking it concidering i used cure #2 and its been a month curing? The nitrates should have converted over by now?
by jjnurk
Sun Jan 14, 2018 19:26
Forum: Dry Cured Meats and Sausages
Topic: Pancetta skin on or off?
Replies: 11
Views: 4330

https://images84.fotosik.pl/963/974584ab1ba02ab1m.jpg I had another trial pancetta hanging since dec16, decided to take a look and this is what i found. It's hanging around the 60% RH and 15-16C. Lots of air movement going on so I don't know what this is. It's only on the crease on the outer edge, ...
by jjnurk
Tue Jan 09, 2018 19:35
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Thx for your comments. I frequently visit those sites for recipies and that is in fact where I got the Krakowska, plus majoram. I typically don't pay too much attention to the meat quantity but once you pointed that out, I am a little out to lunch on the meat ratios. Will keep that in mind next time...
by jjnurk
Mon Jan 08, 2018 14:24
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Image

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Another experimental weekend. Krakowska and summer sausage (the non-fermented kind).
by jjnurk
Thu Jan 04, 2018 15:22
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20260

Concidering I've never done the equillibrium brine before, from what I've read, sounds pretty simple. The only thing that I'm trying to figure out is " add enough salt for your taste". I've seen anywhere from 1 - 2% as being the norm, settling at 1.75%. Would the following amounts be good for pork a...
by jjnurk
Tue Jan 02, 2018 15:53
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20260

So after a couple weeks, sliced my loin and was recieved quite nicely. After 12 days of brining, I soaked it for 14 hrs in cold water but should have left it in there for a little bit longer, thinking closer to 18-20hrs. The saltiness was almost borderline too much. Quite tasty regardless. https://i...
by jjnurk
Tue Jan 02, 2018 15:47
Forum: Dry Cured Meats and Sausages
Topic: Pancetta skin on or off?
Replies: 11
Views: 4330

First attempt at pancetta. Must say that it tastes quite nice. I only let if cure for a 20% weight reduction, which for my liking, was a little too short of at time span. I'll leave my other one cure for a little bit longer. I noticed that there were 2 small areas developing a white fuzz. Not sure i...
by jjnurk
Tue Jan 02, 2018 15:41
Forum: Smoked pork products
Topic: [USA] Makin' Bacon
Replies: 137
Views: 151180

My first attempt in 20 some odd years in making bacon and I must say, using the different techniques and proportions, turned out great! Did 4 slabs @ 5lbs a piece, 2 were dry cured using more sugar on one, less on the other and 2 slabs in a brine, with a combo of juniper berries, bay leaves and pepp...
by jjnurk
Thu Dec 21, 2017 15:13
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20260

Being that this is my first time cold smoking ever, all I have to go by is what I read. So far I've been smoking the loins for around 2 days x 6 hrs and today another 6 hrs. Because of the set up of the smoker, the temps range 20-30C. I know that's a little on the higher side but that's all i can do...
by jjnurk
Tue Dec 19, 2017 18:32
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20260

I'll be cold smoking, pork loins, trying to make poledwica, thinking it may translate to speck, very similar to the pictures. Due to time constraints, the plan is to smoke 6-8 hrs daily, for about 3-4 days, using apple. My question is, during the rest period, can the meat still remain in the smoke h...
by jjnurk
Fri Dec 15, 2017 16:26
Forum: Curing chambers and Related Equipment
Topic: Drilling holes in curing chamber build
Replies: 4
Views: 2541

I'm in the process of building my curing chamber and upon reading some threads, I noticed serval comments on not making holes in the walls/top. My design was to make a hole in the side and install a fan so as to 1) remove excess humidy and 2) re-circulate air. If that isn't a good way to do, can som...
by jjnurk
Thu Dec 14, 2017 14:50
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Thx for the compliments guys! The smoker holds around 80-100lbs depending on the type I'm making. Granted, the oak has a very distinct and strong flavour if dense smoke is applied for a long period of time. The whiskey in it though ..... I'm still on the fence on that one. Haven't really noticed tha...
by jjnurk
Wed Dec 13, 2017 18:24
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Weekend sausage

https://images81.fotosik.pl/937/3dafe11b69f43902m.jpg Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long da...
by jjnurk
Mon Dec 11, 2017 17:42
Forum: Dry Cured Meats and Sausages
Topic: Project "P" (Pepperoni)
Replies: 68
Views: 45135

Yup, skim milk powder. So then another question ..... I use "curaid supreme" which is a food grade sodium phosphate to act as a binder. I wasn't too keen on it, but the supplier suggested that it is a "great product that the commercial guys use to retain the water/weight". Once I've used it, it give...