Search found 3841 matches
- Sun Apr 29, 2012 05:34
- Forum: For beginners
- Topic: Free wood for smoking
- Replies: 3
- Views: 3131
- Fri Apr 27, 2012 16:05
- Forum: For beginners
- Topic: Different textures of cooked bacon - brined vs. dry cured.
- Replies: 31
- Views: 16206
- Thu Apr 26, 2012 16:56
- Forum: Sausages
- Topic: [USA] Smoked Cheddar Kielbasa
- Replies: 15
- Views: 13472
- Thu Apr 26, 2012 16:51
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 150235
- Wed Apr 25, 2012 16:39
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 150235
We make 120 lbs of sauerkraut each year and only in the fall, when the late hard packed head variety is available. At that time it is crisp, full of liquids and sweet tasting. The results are not as good when you use cabbage that has been in cold storage for 8 months. We use a 15 gallon Medalta ston...
- Wed Apr 25, 2012 03:16
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 51070
- Wed Apr 25, 2012 01:58
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 51070
1. Pork butt - 5 kg 2. Salt - 180g 3. Saltpeter .007 kg 4. Pepper - .01 kg 5. Allspice - .01 kg 6. Artificial casing or caul fat membrane Rub meat with the salt, saltpeter and mortar crushed spices. Place in a container (preferably stoneware), cover with a plate and press with weight. Set aside in a...
- Tue Apr 24, 2012 23:36
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 51070
I don't think this recipe is of much help to most of us. I'd like to see the entire Polish version but it looks like an old home recipe from a time where there was a shortage of proper curing ingredients and lack of appropriate storage. Whether they are talking here about ammonium nitrate or ammoniu...
- Tue Apr 24, 2012 03:18
- Forum: Hyde Park
- Topic: Care To Share How You Got Your Handle?
- Replies: 114
- Views: 102311
- Sun Apr 22, 2012 23:30
- Forum: For beginners
- Topic: Wood condition for smoking
- Replies: 24
- Views: 16794
You are right about the plethora of oak species available. The Polish Quercus Robur is in fact a white variety. The lumber industry categorizes the wood by the color of the wood. And while most oak used in smoking will have similar characteristics, there will also be differences in varying proportio...
- Sun Apr 22, 2012 22:26
- Forum: For beginners
- Topic: Wood condition for smoking
- Replies: 24
- Views: 16794
The native oak in Poland is Quercus robur or known to us as French oak or English oak. And that is the variety that is most used in smoking in Poland. Red oak and white oak are native to Eastern North America. Red oak does now grow in Poland, but some places it's considered an invasive species. Wher...
- Sat Apr 21, 2012 21:43
- Forum: Technology basis
- Topic: Carrot fiber
- Replies: 14
- Views: 18873
In the end, its all a matter of taste and what you like. Potato starch is obviously a traditional ingredient, and readily available for a long time. Soya, milk powder and now the carrot stuff are modern ingredients. By the way, I spent three weeks cycling around Holland last September and very much ...
- Sat Apr 21, 2012 20:55
- Forum: For beginners
- Topic: Boild Ham questions
- Replies: 37
- Views: 18215
- Sat Apr 21, 2012 20:49
- Forum: Technology basis
- Topic: Carrot fiber
- Replies: 14
- Views: 18873
Binder is used in commercial products for economic reasons. Soy powder or flakes mixed with water are a lot cheaper than meat. And when used in the right amounts they absorb the flavour of the product and its almost impossible to tell that they are there. Sausage supply houses sell not only to home ...
- Sat Apr 21, 2012 19:55
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 51070
We do have some Polish speaking members here. Perhaps they could help with the rest of the translation. The temperatures are of course in celsius. Baleron might be a cousin to what Americans call Canadian bacon (in Canada we know it as back bacon), (Polędwica wędzona, in Polish) but it is, as has b...