Search found 126 matches

by jjnurk
Mon Feb 11, 2019 20:12
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Re: Weekend sausage

On the boudin, what would you guess the rice ratio was? Heavy, medium or not much?
I'm going to say that it was a 50/50 mixture. It was rather mushy, not something I care for too much. That's why I prefered the gator, the texture was a lot firmer.
by jjnurk
Wed Feb 06, 2019 21:30
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Re: Weekend sausage

nola2.jpg Just came back from a trip to New Orleans. And of course had to try authentic local boudin and gator sausage, not to mention a whole pile of everything else. The boudin was nice and spicy but rather on the soft side, grilled not smoked and served with some creole mustard sauce. The gator ...
by jjnurk
Thu Jan 10, 2019 18:25
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

Thx for the info BB !! I've got 2 hygrometers and thermomters in the chamber, which are reading relatively close, so maybe it's taking longer to cure than I thought and the parameters are being met so as not to cause the case hardening. Thoughts on the ammonia smell? From what I have read, it should...
by jjnurk
Mon Jan 07, 2019 14:29
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

https://images89.fotosik.pl/101/9135607ebe9a0c94m.jpg https://images90.fotosik.pl/101/1718e01d966799e5m.jpg So its been over 5 weeks and the weight loss was down to 42%. I must say I thought this would have turned out a little bit better than I expected. It almost seemed as though the inside wasn't...
by jjnurk
Wed Jan 02, 2019 21:10
Forum: Smokehouses. Construction and Maintenance.
Topic: New smoker questions
Replies: 1
Views: 1316

Thought I'd throw my 2 cents in. The first smoker I had was 2ftx2ftx6ft high - non insulated. Very difficult to keep the temp constant throughout, especially in the balmy -30C temps that we experience here. A few times, the bottoms of the sausages were already done but the tops weren't. In warmer da...
by jjnurk
Sun Dec 30, 2018 21:14
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

https://images89.fotosik.pl/97/8eaaf4c5dffdad98m.jpg https://images89.fotosik.pl/97/a4ed24e01f361e7fm.jpg Deer Loin - Krakowska Style Kielbasa. I kept the back straps from my massive buck this year and decided to try something new. I soaked them in salt water for over night, to get rid of the "gami...
by jjnurk
Thu Dec 20, 2018 14:42
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52052

That looks really, really nice. Do you mince or finely chop a specifc meat and leave others as bigger chunks eg, beef?
by jjnurk
Thu Dec 13, 2018 15:10
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

How about some pics of the salceson. Did use head meat? https://images92.fotosik.pl/90/3b9194a11094bdc3m.jpg I wanted to get some head meat but it didn;t seems as though there wasn't lots of meat, especially around the neck area, so I settled for hocks and beef tongues. The butcher brought out beef...
by jjnurk
Mon Dec 10, 2018 14:39
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

https://images92.fotosik.pl/88/cd130152c69a09d3m.jpg https://images89.fotosik.pl/88/16a59c250e8f4076m.jpg A weekend ago, consisted of some deer sausage and salceson but also started my first fermented/cured salami. I made some soppressata and some calibrese. The pic is a result of a week in the cha...
by jjnurk
Tue Nov 20, 2018 14:43
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32496

https://images91.fotosik.pl/78/7b0188662218bf1cm.jpg Along with making some salceson and bacon this weekend, I also gave a shot in trying to make baleron. It certianly didn't turn out as "pretty" as some of the pictures I see here but the flavour was quite tasty. I cured it for 14 days with pepper ...
by jjnurk
Thu Oct 25, 2018 16:55
Forum: For beginners
Topic: Which Salami's suggested for a newbie?
Replies: 41
Views: 20522

I plan on making my first batch of fermented and dried sausages in the upcoming week, so instead of screwing everything up thought I would get some feed back. Was thinking of a few small batches of soppressata, genoa, calabrese and possibly some saucisson sec. The starter culture that I currently ha...
by jjnurk
Wed Oct 24, 2018 13:41
Forum: Curing chambers and Related Equipment
Topic: meat cabinet
Replies: 32
Views: 13478

Not sure if this belong to this topic..... I just recieved and installed controllers for my curing chamber and everything seems to be working pretty good. I would like to start with a coppa and some soppressata. But being that I haven't used the chamber for anything yet, do I need to do some prep wo...
by jjnurk
Fri Oct 19, 2018 13:33
Forum: Hyde Park
Topic: Mushrooms
Replies: 6
Views: 3156

That's something I think Tadek would like to do, unfortunately as you know, kinda limited out this way. Looks yummy !!!!
by jjnurk
Tue Oct 09, 2018 16:43
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

I forgot to mention that I used 55% turkey to 45% pork. My initial thought was to make the turkey/spinach/feta version but obiviously when this route. Samplers are always available, however this is the only one I have so far. :cry: If you are interested, I can also give you some of the whiskey/oak f...
by jjnurk
Tue Oct 09, 2018 15:09
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21816

So what do you do when turkeys are on sale for $0.77 / lb? Make sausage of course !!! The turkey was ground through 6 mm and the pork through 3 mm. The spices consisted of majoram, coriander, bl pepper, cure, sugar and garlic. Smoked on whiskey soaked oak, for about 3 hrs and finished off in hot wat...