Search found 126 matches

by jjnurk
Mon Oct 01, 2018 16:25
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21839

This weekend was the start of the "sausage making season". Goose, beef, moose and pork...300lbs of meaty goodness. So Chris, to answer your question on the kaszanka, I havent had a chance yet make it. Once I get the hunters taken care off, then it's time to make all the new stuff :lol: https://image...
by jjnurk
Fri Sep 21, 2018 21:06
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 32
Views: 21272

Hey Red and Stefan, due to high demand from my Polish Mom, in-laws and friends, I've been volunteered to make some kaszanka. Everything look relatively simple, just one question...... what type of barley is used pearl, pot, hulled, etc? Does it really matter at the end or just what's in the pantry?
by jjnurk
Tue Aug 07, 2018 18:10
Forum: Sausages
Topic: Turkey and Pork sausage
Replies: 2
Views: 2032

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?
by jjnurk
Mon Jul 23, 2018 17:16
Forum: Recipes from around the world
Topic: picanha
Replies: 3
Views: 4127

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...
by jjnurk
Thu Jun 21, 2018 12:50
Forum: Fishes
Topic: Halibut
Replies: 5
Views: 2113

Very Nice Chris!
I'm tentatively booked in for sturgeon and salmon fishing in Oct your neck of the woods, so hopefully 'll have something to show as well.
by jjnurk
Wed Apr 25, 2018 17:21
Forum: Products in blocks
Topic: Salceson Śląski
Replies: 5
Views: 5412

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...
by jjnurk
Sat Mar 31, 2018 19:23
Forum: Sausages
Topic: Kiełbasa Biała Surowa - Polish White Sausage
Replies: 6
Views: 5245

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...
by jjnurk
Mon Mar 19, 2018 19:48
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32534

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...
by jjnurk
Mon Mar 19, 2018 16:00
Forum: Sausages
Topic: water beads on sausage
Replies: 1
Views: 1453

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...
by jjnurk
Mon Mar 19, 2018 14:28
Forum: Sausages
Topic: Weekend sausage
Replies: 63
Views: 21839

Image

Another busy weekend :mrgreen: !
300 + lbs of venison swojska, venison summer, venison jalpeno/cheese, some Krakowska, pork/beef swojska and a bunch of pepperoni sticks.
by jjnurk
Tue Mar 13, 2018 20:06
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32534

redzed wrote: If you use 5% then it longer will be EQ curing.
So if I understand this correctly, the higher the salt content the longer it takes to cure?
by jjnurk
Mon Mar 12, 2018 20:26
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 32534

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...
by jjnurk
Sat Mar 10, 2018 17:26
Forum: Hardware
Topic: Manual Vertical Suasage Stuffer ?
Replies: 31
Views: 11326

I bought a 20lb stuffer from cabelas 18yrs ago and I pumped close to 200lbs a year of sausage and now last few years over 1000lbs a year. Absolutely no problems. Price is quite decent.
by jjnurk
Fri Mar 09, 2018 17:06
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 10458

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...
by jjnurk
Fri Mar 09, 2018 14:40
Forum: Venison and Other Game
Topic: Venison Liver Sausage
Replies: 31
Views: 10458

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...