Wędzonki
Yes, the Amazen tube is the cat's meow. 100 times better than my expensive Smokai venturi generator.Bob K wrote:Wow smooth surface, my compliments to the butcher! Are You using the Tube for smoke?
Thanks Dan! I try.DanMcG wrote:That's a good looking loin Redzed!
As to the rounded and uniform shape, the netting really helps here.
So again - polish style wedzonki - Easter is coming so time to prepare something for important Holiday:
EQ curing - 18g/kg of meat - salt; 2g/kg Cure #1, 5g/kg coarse black pepper; 2g/kg granulated garlic.
2 weeks of curing.
On picture - slabs of pork belly (polish bacon)
New England weather during smoking
after smoking
poaching to internal temp. 152 F (water temp. - 170F)
Ready 9 pork loin, bacon, baleron, ham)(black spots on meat - black pepper crushed corns, and herbs))
EQ curing - 18g/kg of meat - salt; 2g/kg Cure #1, 5g/kg coarse black pepper; 2g/kg granulated garlic.
2 weeks of curing.
On picture - slabs of pork belly (polish bacon)
New England weather during smoking
after smoking
poaching to internal temp. 152 F (water temp. - 170F)
Ready 9 pork loin, bacon, baleron, ham)(black spots on meat - black pepper crushed corns, and herbs))
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
No one minds sharing info on the Board, that's how we learn and share knowledge...Kijek wrote:And maybe PM them to me, unless others don't mine seeing them in a post.
Cadillac by Stefan....including construction pics
http://wedlinydomowe.pl/en/viewtopic.php?t=7565