Search found 113 matches

by jjnurk
Wed Nov 25, 2020 14:55
Forum: Venison and Other Game
Topic: A Corona Thanksgiving
Replies: 13
Views: 437

Re: A Corona Thanksgiving

That's a lot of work !!!
Lately I've also been doing a lot of the work myself.......the rum doesn't taste the same without helpers :D . Several a people have been fooled with the deer meat substitution for ham on the Krakowska! Apart from the color, nothing is different.
by jjnurk
Wed Nov 25, 2020 14:47
Forum: Sausages
Topic: Smart thermometers
Replies: 5
Views: 352

Smart thermometers

Just throwing this out there. I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can so...
by jjnurk
Mon Nov 23, 2020 14:49
Forum: For beginners
Topic: High temperature cheese questions
Replies: 6
Views: 232

Re: High temperature cheese questions

I make tons of j/c sausage and all I use is old cheese. Back in the day, a cheese dude mentioned to me that unless you're going for visuals eg, putting into stores, then use the high melt stuff, otherwise the old is pretty much the same and a lot less expensive. I cut mine in about 1/4" cubes, coat ...
by jjnurk
Fri Nov 20, 2020 14:39
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 63
Views: 14345

Re: Venison Sausages

I feel for you BB. My kid landed up getting it and the whole house hold is on lockdown for 2 weeks. I asked if I could go hunting, even though I'm negative and by myself, they still refused me. Just to have them check on me every odd day to make sure I'm staying at home. It's a bummer but what do yo...
by jjnurk
Tue Nov 17, 2020 14:41
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 63
Views: 14345

Re: Venison Sausages

You were doing it the hard way. Find yourself a nice clearing and call them in, no need for bush pushing. They are so promiscuous at this time, they come to what ever sounds or smells like a doe. :D . I didn't get drawn for anything, was supposed to go for deer this past sunday, however due to the w...
by jjnurk
Mon Nov 16, 2020 16:16
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 63
Views: 14345

Re: Venison Sausages

Hey Chris, nice looking recipe. Gonna give it try. One little flaw that I see, which would make it taste that much better, is if you actually shot the deer yourself :lol: :lol: :lol: !!!!
by jjnurk
Wed Nov 11, 2020 18:25
Forum: Sausages
Topic: Weekend sausage
Replies: 61
Views: 19361

Re: Weekend sausage

Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8 g...
by jjnurk
Tue Nov 10, 2020 14:28
Forum: Sausages
Topic: Weekend sausage
Replies: 61
Views: 19361

Re: Weekend sausage

Th 2.jpg So alongside the KK and turkey sausage, I also made Thuringer, as per meats and sausages website. I used the mondostart 2 culture, 1 gm / kg, and 10 gm of dextrose / kg. Fermented for 36 hrs at 30C and 90 - ish % humidity. Smoked and cooked till the internal temp was 65C and hung it for 3 ...
by jjnurk
Tue Oct 20, 2020 19:27
Forum: Sausages
Topic: Weekend sausage
Replies: 61
Views: 19361

Re: Weekend sausage

1rev.jpg 2rev.jpg 3rev.jpg One week later, my annual Thanksgiving turkey sausage !! Found 3 of the biggest turkeys, de-boned them, salted and cured the meat for 48hrs. Ground the turkey on a 6mm sieve, added lean pork that was ground through 3mm. Instead of adding water to mix, I boiled a turkey ca...
by jjnurk
Thu Sep 17, 2020 13:41
Forum: Dry Cured Meats and Sausages
Topic: Types of culture
Replies: 8
Views: 1071

Re: Types of culture

Thanks Chris. My plan is to experiment with Thüringer. Calls for the LHP but if you say that the mondostart will have the same effect then that's what I'll try. I did find it but only in Stuffers.
by jjnurk
Tue Sep 15, 2020 19:33
Forum: Dry Cured Meats and Sausages
Topic: Types of culture
Replies: 8
Views: 1071

Types of culture

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the ...
by jjnurk
Mon Apr 27, 2020 16:18
Forum: BBQ
Topic: Tusiaczek pastrami - by StefanS
Replies: 9
Views: 2823

Re: Tusiaczek pastrami - by StefanS

11.jpg 22.jpg 33.jpg 44.jpg So I tried this recipe and it turned out fantastic !!! I cured it with cure and salt for 7 days, repacked with spices for another 2 days. Washed everything off, padded it dry and coated with a 1:1 mixture of molasses and soy sauce. Covered everything with a generous amou...
by jjnurk
Fri Feb 07, 2020 14:34
Forum: Sausages
Topic: Weekend sausage
Replies: 61
Views: 19361

Re: Weekend sausage

Your deer are much larger than ours. Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 po...
by jjnurk
Fri Feb 07, 2020 14:31
Forum: Sausages
Topic: Weekend sausage
Replies: 61
Views: 19361

Re: Weekend sausage

Hey Chris, thanks for the advise on the meat processing, however due to the large volumes that I go through, that would take me a forever and a day to do. I'm restricted quite a bit for not only time but space as well. To tell you the honest truth, I can't say, even for myself, that I've done the pr...
by jjnurk
Fri Feb 07, 2020 14:25
Forum: Fishes
Topic: Salmon Snack Sticks
Replies: 4
Views: 2853

Re: Salmon Snack Sticks

That looks really interesting! Almost like candied salmon but with a lot more work :)