Search found 96 matches

by jjnurk
Mon Jan 13, 2020 14:51
Forum: Sausages
Topic: Stefans kielbasa
Replies: 73
Views: 28211

Re: Stefans kielbasa

Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.
by jjnurk
Mon Jan 06, 2020 14:13
Forum: Sausages
Topic: Double Smoking
Replies: 1
Views: 82

Double Smoking

I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web eit...
by jjnurk
Fri Jan 03, 2020 16:23
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 410

Re: Much Better than Ruhlman's

1.jpg I've done quite a bit of bacon with very good results both visually and taste. My ratios, for the sugary one is: Salt 2.00% Cure #1 0.25% Brown Sugar 3.00% other wise I use 2% white sugar for the regular one. I have occasionally run out of brown sugar, to which I threw in some molasses with t...
by jjnurk
Tue Dec 31, 2019 17:13
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9736

Re: Weekend sausage

StefanS wrote:
Mon Dec 30, 2019 20:50
Piekne kielbasy....
Dzięki !!!
by jjnurk
Mon Dec 30, 2019 17:25
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9736

Re: Weekend sausage

1.jpg 2.jpg 3.jpg Just wanted to show off some good ole Saskatchewan bucks from this year's hunting. After the fun hunt, then came the work. December weekends consisted of 300 lbs of Polish, jalapeno, pepperoni sticks (with ghost peppers) and some Krakowska. Followed by another 200 lbs of deer saus...
by jjnurk
Thu Aug 22, 2019 12:16
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 42707

Re: Made some salceson

I had a hankering as well and was thinking of making some next week!

Is there a taste difference is you use a beef bung vs synthetic?
by jjnurk
Wed Jul 24, 2019 18:04
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 951

Re: Prosciutto

Hey Chris,
that looks really nice and tasty. Certainly something that I want to try, however I'm not sure if I have the patience for it :D
by jjnurk
Mon Jun 10, 2019 16:19
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9736

Re: Weekend sausage

csp2.jpg csp1.jpg A big shout out to whomever created the chicken,spinach,feta sausage. Very,very tasty! At first I thought it would only be my wife and myself eating it, but once the boys got a hold of it, they couldn't keep their hands off it. I bought 11 lbs of boneless chicken thighs and follow...
by jjnurk
Sun May 05, 2019 21:53
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9736

Re: Weekend sausage

After my first dismal attempt at making soppressata, I've decided to go balls out and pull a Red. I made 11 lbs of Spanita Romana into a beef bung, made a press out of 2 cutting boards, with 6 threaded rods for the tension, squished it for 3 days and hung it for 9 weeks. Still needs a little more ti...
by jjnurk
Fri Mar 29, 2019 17:44
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 23
Views: 13046

Re: Kaszanka - Polish Blood Sausage

Yea I did, none of them have it. They figure in about 3 weeks, lots of beef blood though. I was also going to try to make some liverwurst but there are no middles around here either. Maybe next week. I guess weekend off :lol: .
by jjnurk
Fri Mar 29, 2019 13:40
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 23
Views: 13046

Re: Kaszanka - Polish Blood Sausage

Thx for info. When I talked with the local Poles on this subject, they're just used to pork blood and really haven't heard of anyone using beef, including my Mom, who used to make quite a bit of it back in the day. She figured the flavour might be quite overpowering. Gonna give it a whirl anyways. :...
by jjnurk
Thu Mar 28, 2019 15:35
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 23
Views: 13046

Re: Kaszanka - Polish Blood Sausage

Has anyone made kaszanka using beef blood vs pork? Pork blood is really difficult to get here but there is an abundace of beef blood. If so, is there a big difference in flavour?
by jjnurk
Thu Feb 28, 2019 17:20
Forum: BBQ
Topic: Smoked Brisket
Replies: 3
Views: 531

Re: Smoked Brisket

I think you're right BB. There is no need to inject, I did it thinking that it would moisten the meat. I believe the most crucial component is when the brisket is finished smoking for the 8 hrs, it needs to be wrapped with either aluminum foil or butcher paper, to seal in the moisture for the remain...
by jjnurk
Wed Feb 27, 2019 16:09
Forum: BBQ
Topic: Smoked Brisket
Replies: 3
Views: 531

Smoked Brisket

2.jpg 1.jpg What to do when it's -30C ? Smoke a brisket!!! I've done one about 15 yrs ago and from what I remember, turned out really, really dry. Thinking I know a little bit more this go around, I injected the 10 pounder with some beef broth overnight and gave it a dry rub of garlic and onion pow...
by jjnurk
Tue Feb 12, 2019 17:01
Forum: Sausages
Topic: Weekend sausage
Replies: 47
Views: 9736

Re: Weekend sausage

sopp.jpg sopp2.jpg I threw back the soppressats that weren't looking too good back into the curing chamber and to my surprise, 1 out of the 4 salamis turned out! Nice color and flavour. Passed it around at work and not bad review for a first time try. I was expecting a rather off flavour, consideri...