Page 4 of 4
Posted: Mon Mar 19, 2018 16:57
by Kijek
Thank you BobK, very interesting pics.
I'm happy to see he made it a mobile unit with the steering wheel, wonder how fast he can get that baby up too. LOL
I know what the wheel is for.
Re: Wędzonki
Posted: Thu Oct 21, 2021 05:35
by redzed
Re: Wędzonki
Posted: Fri Oct 22, 2021 01:39
by fatboyz
Those look fantastic. Were the pork loins whole Cryo vacd or from a butcher? Nice looking loins.
Re: Wędzonki
Posted: Fri Oct 22, 2021 06:11
by redzed
They were vacced from Superstore. A couple of weeks ago I wandered into the store to buy some vegetables (my wife insists we eat them), and noticed that they had whole loins at $1.47 lbs. I haven't seen loins for 2 bucks now for a while, and with the price of pork these days, it was an absolute steal. I bought 6 of them, ranging 13-14 lbs each.
Re: Wędzonki
Posted: Fri Oct 22, 2021 14:27
by fatboyz
That is a great price. I'm hoping to get a barn clean out subject hog (bad foot, little smaller than market wt, etc) in the next couple weeks from the plant my friend works at now. They go for $200 and are 75-80kg. Current live prive for a market weight hog went up from $170 to $330! Grab it up when you find a deal like that!
Re: Wędzonki
Posted: Sat Dec 17, 2022 21:15
by StefanS
Christmas is coming so I have prepared some of traditional polish wedzonki. A few pork loin pieces, two pork butt pieces, 3 hams (like separate muscles), and polish style bacon (two pork bellies used). Brined by equilibrium method for 2.5 weeks, smoked and then poached (by sous vide method).
Before smoking
After smoking
Sous vide poaching
Re: Wędzonki
Posted: Sun Dec 18, 2022 03:51
by Dave in AZ
Wow that all looks outstanding!
Re: Wędzonki
Posted: Thu Dec 22, 2022 06:08
by bolepa
Stefan, as usual - looks awesome! I have a questions for you: when you are saying "smoked and then poached" - do you use cold cold smoke or hot smoke? And how long?
Re: Wędzonki
Posted: Fri Dec 23, 2022 14:09
by StefanS
bolepa wrote: ↑Thu Dec 22, 2022 06:08
do you use cold cold smoke or hot smoke? And how long?
usually temp in smokehouse is around 120-140 F (50-60 *C). I'm not smoking using timer - just for color - sometimes it is 4 hours or 5.5 hours. Sometimes it is just 3.5 hours.
Re: Wędzonki
Posted: Sat Dec 24, 2022 01:41
by redzed
Beautiful work Stefan! At what temp do you sous vide and for how long?
Re: Wędzonki
Posted: Wed Dec 28, 2022 17:26
by StefanS
Hi Chris. I started all pieces at same time - 60*C (140F).
after 5 hours - removed all pork loins (poledwica) then raised temp. to 62*C (144F)
After 8 hours removed pork hams (szynki), pork butt (balerony) - so total time -5 hours in 60*C plus 8 hours in 62*C
then raised temperature to 65*C (150F) and after 4 hours removed pork bellies (boczki).
Re: Wędzonki
Posted: Wed Dec 28, 2022 23:24
by Bentley Meredith
Being a wood cooker by nature, curious what wood was used?
Re: Wędzonki
Posted: Thu Dec 29, 2022 23:47
by StefanS
Bentley Meredith wrote: ↑Wed Dec 28, 2022 23:24
Being a wood cooker by nature, curious what wood was used?
for preheating smoker and first step of smoking (drying pieces of meat) I used hickory wood, for main smoking step - apple and cherry wood.
Re: Wędzonki
Posted: Tue Sep 05, 2023 02:29
by StefanS
Long time i didn't show my 'wedzonki" so it doesn't mean that I do nothing. My weekend play with them.
Around two weeks ago i put some meat to cure. equilibrium curing under vacuum - pork loins, hams, pork bellies - 18 g/kg of meat. Keep in mind that my salt mix contain 100 grams Cure #1 and 900 grams of sea salt.(that mix is exactly like polish "peklosol"). Usually im adding also some herbs and spices mix. Every piece of meat - excluding pork bellies- is also injected with "peklosol"/water solution. 8-10% solution im using. here are some pictures - pork loin.
, and hams
My netting system -
My friends meats and mine - ready to "rock and roll" in "Cadillac" smoker.
After smoking -
Meats ready to poaching ( vacuum packed) -
Sous vide poaching started -
Results tomorrow.