Search found 54 matches

by Scogar
Thu Apr 02, 2020 03:47
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 365893

Re: Hi New Guys - Introduce Yourself

Welcome aboard
by Scogar
Fri Feb 14, 2020 23:34
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 15962

Re: Kaszanka - Polish Blood Sausage

Sounds like you re positive on how you like to eat it. Are the cucumbers in brine the sun pickles where a slice of bread is placed on top of the brine to add to the ferment?
by Scogar
Wed Feb 12, 2020 15:34
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1355

Re: So who's in with me?

When I lived up in New Hampshire I used to go to Elks Club Game Suppers. The best meat all around that I had was beaver hands down
by Scogar
Mon Feb 10, 2020 14:37
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 3376

Re: Argghh Forgot to inject the meat

Thought I would cobble onto this same thread since I started it and I wanted to close out the conversation on injection. Above, are images of the Canadian bacon I made which my wife loves. About the same time I also made a buckboard bacon. Both were recipes from Chuckwagon on the recipe post. As I n...
by Scogar
Fri Feb 07, 2020 17:27
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1355

So who's in with me?

I can do this challenge - who's in? :mrgreen: :mrgreen:

Image
by Scogar
Fri Feb 07, 2020 17:05
Forum: Fishes
Topic: Salmon Snack Sticks
Replies: 4
Views: 1604

Re: Salmon Snack Sticks

I think they would be great with the maple
by Scogar
Sun Jan 26, 2020 17:32
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 3376

Re: Argghh Forgot to inject the meat

UPDATE The Canadian bacon is done. In essence I made Chuckwagon's recipe but forgot to inject the meat so I let it sit in the brine for one extra day (6 all in). He has two recipes both of which are linked to earlier in this conversation. I made the one with 1/2 cup of salt. I was concerned that no...
by Scogar
Thu Jan 23, 2020 12:32
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1034

Re: Ugliest Kielbasa Ever & What I Learned

Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.
by Scogar
Thu Jan 23, 2020 00:45
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1034

Re: Ugliest Kielbasa Ever & What I Learned

It certainly isn't as red as a full cure, but it is pink and I was surprised that 0.1% would give this much color
by Scogar
Wed Jan 22, 2020 20:23
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1034

Ugliest Kielbasa Ever & What I Learned

So I decided to somewhat make Stefans kielbasa https://wedlinydomowe.pl/en/viewtopic.php?p=42526#p42526 but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense...
by Scogar
Tue Jan 21, 2020 19:44
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 3376

Re: Argghh Forgot to inject the meat

Chuckwagon had two recipes. I put the second one in my second post. It wasnt until you referred to the onecup that I realized the first link was to a different recipe
by Scogar
Tue Jan 21, 2020 12:31
Forum: Smoked pork products
Topic: Smoked Sweet Cured City Ham
Replies: 3
Views: 748

Re: Smoked Sweet Cured City Ham

They were then removed and submerged in a pot of boiling water and the water was kept on boil for 15-20 minutes. After this time the flame was reduced and the water temp was lowered to 180F and I poached the hams till the internal temperature hit 152F. Why boiled? Most everything else I have seen h...
by Scogar
Tue Jan 21, 2020 12:23
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 3376

Re: Argghh Forgot to inject the meat

I'm not sure my "experiment" will help, but I am pulling the loin from the brine tomorrow and soaking it for a bit in fresh water before I slice and taste. It is only 1/2 cup of sea salt and 3 tblsp of cure #1 in 1 gal H20. After I smoke it, cool it, and cut it. I'll take pics of the inside to see i...
by Scogar
Sat Jan 18, 2020 21:16
Forum: Hyde Park
Topic: Couldn't say no
Replies: 5
Views: 967

Re: Couldn't say no

I have used some "about" ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't ...