Search found 108 matches

by bolepa
Mon May 22, 2017 20:53
Forum: Smoked pork products
Topic: Polish style smoked ribs or wędzonki
Replies: 12
Views: 12938

redzet and Bob K,

Thank you for your input. My two slabs of baby back ribs are smoked, cooked and currently hanging in my chamber because I want to dry them a little. Will try them tonight and let you know of the result. Thanks!
by bolepa
Sun May 21, 2017 16:58
Forum: Smoked pork products
Topic: Polish style smoked ribs or wędzonki
Replies: 12
Views: 12938

Gentlemen, I am just curious: instead of poaching or finishing in the grill your ribs, can you just souse vide them? Let's say you brine them for a week, then smoked for 3-4 hours and then souse vide them as a last step... If this is possible - which I think it is - how long this suppose to take (ho...
by bolepa
Sun May 07, 2017 16:57
Forum: Hardware
Topic: Which Vacuum Sealer is better?
Replies: 8
Views: 6877

Gentlemen, Thank you very much for sharing your thoughts with me and giving your advice. In spite my old FoodSaver 2400 series vac sealer is slowly dying, I did not decide just yet which one to buy... Tough task! Without any questions (even it's over my budget) I would go with a chamber but it's siz...
by bolepa
Fri May 05, 2017 21:31
Forum: Smoked pork products
Topic: Wędzonki
Replies: 58
Views: 85288

StefanS,
This is BEAUTIFUL! Did you use Photoshop to create such a nice pictures? Just kidding...
Would you mind to share with the detail on your smoking and poaching process? This will be much appreciated!
Thank you.
by bolepa
Fri May 05, 2017 19:24
Forum: Hardware
Topic: Which Vacuum Sealer is better?
Replies: 8
Views: 6877

Bob K and Butterbean, I am more than agree with you on that. After reading multiple reviews on several (less expensive) chamber models I was considering to buy one but chamber`s size....!!! It is huge. I am still fighting with myself on "YES" or "NO" but there is no way my wife will allow me to keep...
by bolepa
Fri May 05, 2017 17:30
Forum: Smoked pork products
Topic: Loin "Ham" - Orange Fennel
Replies: 2
Views: 3540

Bob K,
looks great! I got pork loin in my local supermarket at 1.49 a pound so... your Orange Fennel on my list to do for the next weekend. Yummy!!!! Thank you for the recipe.
by bolepa
Fri May 05, 2017 17:20
Forum: Hardware
Topic: Which Vacuum Sealer is better?
Replies: 8
Views: 6877

Which Vacuum Sealer is better?

Hi everyone, In spite I went through this forum and found several posts discussing vacuum sealers but I did not really found an answer for my question: which sealer is better. I am not going to but a vacuum chamber because I don't do too much of packaging but need a relatively powerful and reliable ...
by bolepa
Mon Apr 24, 2017 21:47
Forum: Hardware
Topic: Any thoughts on using sous vide to finish sausage
Replies: 13
Views: 9649

Bob K, As usual - thank you very much for your advice!
by bolepa
Mon Apr 24, 2017 21:23
Forum: Hardware
Topic: Any thoughts on using sous vide to finish sausage
Replies: 13
Views: 9649

Bob K, Thank you very much for your reply. " An internal temp is taken to see when finished " - this is definitely makes sense. Mistakenly, I was under impression that there is a way to poach sausages using "sous vide" method and with sausages vac sealed during the process. O, well.... " At 152° for...
by bolepa
Mon Apr 24, 2017 17:48
Forum: Hardware
Topic: Any thoughts on using sous vide to finish sausage
Replies: 13
Views: 9649

redzed, Approximately one month ago I found your post about sous vide technics and here I am - Anova device in my arsenal now. I finished Canadian bacon yesterday by "sous vide" it at 152F for 5 hours and will try it today after keeping it in my fridge for 24 hours. I have a question for you though:...
by bolepa
Fri Mar 31, 2017 20:02
Forum: For beginners
Topic: First Salami Done
Replies: 7
Views: 4531

muxmun,

It does look very good. Congrats!
One question though: did you use Bactoferm Mold-600 in your recipe? Doesn't look you did....
by bolepa
Mon Mar 27, 2017 00:00
Forum: Hyde Park
Topic: Casing tip
Replies: 3
Views: 3516

Ditto on this. Completely agreed with you!
by bolepa
Sun Mar 26, 2017 21:36
Forum: Hyde Park
Topic: Casing tip
Replies: 3
Views: 3516

Butterbean, Your "casing tip" came up as a very needed one - at least for me: I just made a couple of batches of kabanosy sausage (10 pounds of each) in March and just struggled dealing with sheep casing. I had to cut it time to time because it was a mess.... Thank you very much for your tip and I w...
by bolepa
Fri Sep 30, 2016 20:32
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 13156

Woops... Thank you for educating me, redzed. I learned something new.
by bolepa
Fri Sep 30, 2016 01:30
Forum: Dry Cured Meats and Sausages
Topic: Cold smoked and dry cured pork loin
Replies: 17
Views: 13156

redzed, redzed
This is probably sounds stupid but what is BP? Thanks. Boris