Search found 126 matches

by jjnurk
Tue Mar 06, 2018 14:53
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52072

Forgot to ask.
Has anyone put slaceson into vacuum packs to store for a longer time? Or is this a product that needs to consumed in a short period of time? Reason for asking is, considering the amount of messing around with this, to make a larger batch and storing it in vac packs.
by jjnurk
Tue Mar 06, 2018 14:20
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52072

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...
by jjnurk
Mon Mar 05, 2018 18:17
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52072

Bolepa, if I made shed some light on what I do. From what I've done is to slowly boil everything and by boiling, I mean a very, very light rolling boil, to the point of it not even wanting to boil. Remove all the "scum" that is floating while it's boiling. Keep removing throught the boiling process,...
by jjnurk
Mon Mar 05, 2018 17:50
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52072

No cure for this one. I threw a little but of #1 in the pot during boiling along with the spices. I do recall reading others that have cured for 3 days or so but this was a spur of the moment project and now I'm thinking thats what the problem could be regarding the lack of saltiness. I boiled the p...
by jjnurk
Mon Mar 05, 2018 16:36
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 52072

https://images82.fotosik.pl/1011/d61aca557d33388em.jpg https://images82.fotosik.pl/1011/c11f1b80c935f1d5m.jpg https://images84.fotosik.pl/1009/2830dfea2cbe0bafm.jpg https://images82.fotosik.pl/1011/cc2bfacf2c425f24m.jpg My first salceson. Turned out very nice and tasty. Could use a little bit more ...
by jjnurk
Thu Mar 01, 2018 16:26
Forum: Hyde Park
Topic: Spirytus
Replies: 10
Views: 3445

Spirytus has been known to be the strongest alcohol in the world @96% followed by the US Everclear @ 95. The die hard Poles say that it tastes better than the US brand, however once you start getting to that high level of alcohol it becomes a dare to drink it vs trying to determine the taste. I've u...
by jjnurk
Fri Feb 23, 2018 21:30
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

Hey Chris, there was certainly a discussion about the drying time but that was more to reference the length of time for the nitrates (#2) to turn over. This time I used #1. Thx everyone for clearing up the cold smoking time frame and what exactly the rest periods do. In regards to the humidity level...
by jjnurk
Thu Feb 22, 2018 14:40
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

StefanS wrote: keep in mind that cold smoking it is drying with addition of smoke - humidity level in that process is very important.
So again, is there a rule of thumb for the humidity level? Length of time for cold smoking?
by jjnurk
Thu Feb 22, 2018 14:23
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

Sorry..... by older Poles here, didn't mean the ones on the forum, but rather here in the city.
Good info though. Next go around, instead of 6hrs x 3 days, will go a lot longer.
by jjnurk
Thu Feb 22, 2018 13:24
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

Thx for the info. Makes me wonder on how some of the "older Poles" here, stated that the way they did it isn't really different from what I did. Maybe I'm missing something from their info, like a lot more salt. I'll rethink for next time.
by jjnurk
Wed Feb 21, 2018 22:14
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

Thx for the compliment! There really isn't a recipe that I'm following, kinda going by the seat of my pants. The first time I did this, I over salted and used cure #2. I let it hang for about 2.5 weeks. This time was 2.5% salt, 0.15% sugar, 0.25% cure #1, along with bl pepper and some bay leaves and...
by jjnurk
Wed Feb 21, 2018 16:37
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

A re-trail of cold smoked pork loin, this time using the equilibrium method and I won't go back. Used 2.5 % salt and it turned out great! 3 days @ 6hrs smoked on cherry wood. Is there some rule of thumb regarding cold smoking? I've read tons of material and there doesn't seem to be any consistency. ...
by jjnurk
Wed Feb 14, 2018 16:02
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399972

Image


Nothing says I love you more than a bouquet of bacon roses!
by jjnurk
Tue Feb 13, 2018 03:19
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

Meat will take on more smoke when it's warmer. Smoking at -10C is probably not a good idea, besides you will need to apply smoke for hours and the meat will also freeze in that temp. I like to cold smoke at less than 18C, but if the temp is under 13C, I give it some heat. I know that there is info ...
by jjnurk
Tue Feb 13, 2018 00:52
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 20262

I'm cold smoking some loins and salmon using a different set up than I did before. I bought a colander at the dollar store and made my own cold smoke tray. Working like a damn !! lots of smoke but very little temp to the point of it being below 10C. Reading some literature on the subject, I see that...