Search found 13 matches

by wkw
Sat Feb 02, 2019 06:33
Forum: Hyde Park
Topic: School
Replies: 10
Views: 662

Congratulations! I took that course in 2014. You will enjoy and learn lots from the instructor Desmond. You will get spoiled with all the high end equipment! A side bonus is that the bakery course is taught across the hall and they were always bringing over fresh baked samples.
by wkw
Wed Aug 09, 2017 19:26
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 17747

Hi Chris
In your instructions you say to smoke for 90 mins at 135-140f, then raise the temp to 160f and finish at 180f for 20-30 mins.

How long do you keep the smoker at 160f?

Thanks
Ken
Cobble Hill
by wkw
Thu Jun 22, 2017 19:19
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 19
Views: 6025

So - here what I did - Beef Ragout (Moose Ragout). meat kl II and III - 1.00 kg water - 0.45 l salt - 23 g Cure #1 - 2 g Black pepper - 2 g Red pepper (sweet) - 4 g Caraway seed - 0.5 g Coriander - 0.5 g Nutmeg - 0.5 g Sugar - 2 g Dried chopped onion - 20 g Tomato paste - 80 g Wheat flour - 58 g Po...
by wkw
Wed Jun 14, 2017 18:41
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 19
Views: 6025

So lets start to do our recipe. First - your expectations- what kind of containers for caning you going to use- glass Mason jars or metal cans. Ready meat should be : in juice/jelly? sous? or minced without any jelly (like luncheon meat) or something similar to ex. beef stew: bigger pieces of meat ...
by wkw
Tue Jun 13, 2017 18:45
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 19
Views: 6025

Hi Ken. I have never before use moose meat, but infos telling that meat is very similar to beef meat ( darker reddish, more connecting tissue) So - I do not know how much in rush are you with that meat, but if you have frozen it we all together can work on develop some recipe for it. So today is Po...
by wkw
Mon Jun 12, 2017 19:50
Forum: Canned meat products
Topic: Canned meat by StefanS
Replies: 19
Views: 6025

StefanS
Can you please post some of your canned meat recipes. I have a lot of moose meat and I would like to can some. Could you post a recipe that you think would be good for making canned game meat.

Thanks
Ken
Vancouver Island
by wkw
Thu Mar 09, 2017 16:45
Forum: Hyde Park
Topic: new to Vancouver Island
Replies: 6
Views: 2498

Thanks for the warm welcome Chris! Maybe I can get you to introduce me to some of the shellfish farmers, if you know any, up that way. I would be keenly interested in a get together.

Cheers
Ken
by wkw
Wed Mar 08, 2017 01:08
Forum: Hyde Park
Topic: new to Vancouver Island
Replies: 6
Views: 2498

It is the employment thing that has us moving!
by wkw
Wed Mar 08, 2017 01:07
Forum: Hyde Park
Topic: new to Vancouver Island
Replies: 6
Views: 2498

We are moving from the Drumheller area.
by wkw
Tue Mar 07, 2017 19:57
Forum: Hyde Park
Topic: new to Vancouver Island
Replies: 6
Views: 2498

new to Vancouver Island

Sorry if this is not the appropriate forum for this posting. I am relocating from Alberta to Vancouver Island and am wondering if there are any forum members on the island that I might occasionally meet with to improve my charcuterie skills etc. I am relocating to the Cowichan Valley.

Thanks
Ken
by wkw
Fri Feb 20, 2015 22:17
Forum: Dry Cured Meats and Sausages
Topic: spanish chorizo - what choice of wood for cold smoke
Replies: 9
Views: 5784

I've purchased a few jowls form Hertels for curing. I would love to share my smoked fish recipes. Thawing out some rainbow trout for supper tonight. Maybe we can trade your cured sausage/meat recipes for salmon smoking techniques. I will follow your input and cold smoke with the oak. You are lucky w...
by wkw
Fri Feb 20, 2015 21:59
Forum: Dry Cured Meats and Sausages
Topic: spanish chorizo - what choice of wood for cold smoke
Replies: 9
Views: 5784

Thanks for the response. I see that you live on the Island. I keep a boat in Alberni for my fishing adventures. I spend a lot of time mid-Island. I am following the recipe in "The Art of Making Fermented Sausages". I did modify it in that a went with 2/3 sweet Hungarian paprika and 1/3 hot spanish p...
by wkw
Fri Feb 20, 2015 19:19
Forum: Dry Cured Meats and Sausages
Topic: spanish chorizo - what choice of wood for cold smoke
Replies: 9
Views: 5784

spanish chorizo - what choice of wood for cold smoke

Hello everyone, I am currently fermenting a batch of spanish chorizo that I will dry cure. I wish to cold smoke them when the ferment is complete and am looking for direction on what choice of wood I should use for the smoke. On hand the choices I have are; hickory, alder, apple, cherry, maple and o...