Baleron (Polish Smoked Pork Shoulder)

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redzed
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Post by redzed » Wed Feb 28, 2018 20:18

I'm glad I was able to introduce you to "baleron", which essentially is a cured and cased smoked upper pork shoulder. As to the temperature, I cook my pork a little lower so that it retains its juiciness. As to safety you're good with pork once you reach 138, since that will kill any possibility of trichinosis. With the coppa cut, lack of moisture is usually not a problem, so you can take it to a higher IT. In fact, the "official" Polish recipe rcommends 154-158.
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Post by bolepa » Wed Feb 28, 2018 22:59

Thank you, redzed. My baleron was very tasty and still juicy but I am pretty sure that (based on the picture you provided) yours was more juicer. I just copied and pasted your respond into your recipe and next time will poach meet to 148F.
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Post by DanMcG » Thu Mar 01, 2018 11:12

Beautiful Baleron Redzed, and thanks for the Polish lesson, as I've never heard it called this before. I make a cottage ham with a similar spice mix. Casing it sure makes for a great presentation, I always just truss mine up and call it good.


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Post by bolepa » Thu Mar 01, 2018 16:44

DanMcG, looks really nice (and I am sure very tasty too)! I see you were able to post a picture... Would you mind too share with me how did you do this? Thanks!
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Post by DanMcG » Thu Mar 01, 2018 17:11

I used a third party host. Then copy the pic's address, open the "Img" tag at the top of you message body and paste it there...Trust me, I'm not the guy to be giving computer advice, :shock: hopefully someone can give you better instructions.
I also noticed that the forum suggests imageshack.us, maybe try that if you don't have a host already.
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Post by bolepa » Thu Mar 01, 2018 21:55

Thank you, DanMcG! Will try tonight....
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Post by jjnurk » Mon Mar 12, 2018 20:26

redzed wrote: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 to fullfill the 12 day curing process. My Q is:

1. what would the min time be to get a good cure at 2.2%?
2. if I added more salt, eg 5% would I be able to cut the time down by 1/2? or is it not a linear equation?
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Post by redzed » Tue Mar 13, 2018 06:20

When are you getting the pork collar? Lots of time to cure it before Easter. Usually an EQ cure on small cut like that would need no more than a 5-7 days. However, the collar is composed of section of muscle and fatty connective tissue which requires a bit more time. If you are short on time you might want to pump and brine. The whole concept of equilibrium curing is that the added amount of salt and nitrite is the same as the ongoing amount. That way we don't under salt or over salt and make a product with just the amount we like.

If you use 5% then it longer will be EQ curing.
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Post by jjnurk » Tue Mar 13, 2018 20:06

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?
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Bob K
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Post by Bob K » Tue Mar 13, 2018 20:34

What Chris said:
redzed wrote:If you use 5% then it longer will be EQ curing.
What he meant was it will no longer be EQ curing, not that it would take longer.
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Post by redzed » Wed Mar 14, 2018 03:36

Yes, what Bob said! :lol: That English language is such a pain!
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Post by Kijek » Wed Mar 14, 2018 03:52

redzed wrote:Yes, what Bob said! :lol: That English language is such a pain!
Oh come on!

You Canadians wish you spoke the USA language :lol:
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Post by jjnurk » Mon Mar 19, 2018 19:48

redzed wrote: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, instead of 4 hrs @ 57-60C, then poached to final temp? Reason being, I've got some cold smoking on the books and would like to incorporate the 2.
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Post by redzed » Tue Mar 20, 2018 15:15

Meat takes on hot smoke faster than cold smoke so a few hours longer than the recipe is a good idea. Poaching also tempers some of the smoke flavour. It will take bit longer to poach but in the end should work out. You may want to compensate for salt loss during the poaching by adding about 4 grams to the cure or poach in a 2% salt water. The recipe on the Polish site uses 24g/kg salt
https://www.wedlinydomowe.pl/index.php? ... 9&Itemid=4
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Post by EAnna » Tue Mar 20, 2018 16:35

jjnurk wrote:Would there be an issue or a flavour difference if the meat was cold smoked for 5-6 hrs, instead of 4 hrs @ 57-60C
redzed wrote:Meat takes on hot smoke faster than cold smoke so a few hours longer than the recipe is a good idea.
Cold smoking teperature = to 25 degrees Celsius
The smoking time should be longer - IMO 12 -16h.
Best regards
EAnna
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