Ironwood (Hop Hornbeam) smoke is very pleasant smelling, sweet and aromatic, yet I never hear of it being used for smoking meat.
I'll try it someday.



Bob

I have both a Harsch Gairtopf (German) and a Boleslawiec (Polish) fermentation crock. They are not without issues, price being the most obvious, they're also quite bulky and the stones can be a bit of a nuisance because they must be kept very clean and sanitized or there will be a problem with unwan...

Butcher & Packer is the original source of the 1/4 packet nonsense.
Ruhlman & Polcyn parroted their recommendation.





Bob

JerBear wrote:Anyone have some advice on how to get some better color on 'em for next time?

Extend the cold smoking time or smoke at a higher temperature.
In general, the best color is achieved at about 160 degrees.







Bob

So just to clarify Chuckwagon, are you suggesting to avoid the beef fat entirely or only the yellow fat? All my brisket trim was fairly white. That said, can you recommend another use? Brisket fat is excellent. Great in beef snack sticks, beef salami, hot links, smokies, etc. I can't imagine Lebano...

Thanks redzed!
I appreciate you taking the time to do the translation!






Bob

Table Salt.......................................1 cup...............292 gr. ...10.3 ounces Morton (Kosher)........................1-1/2 cups..........218 gr. .....7.7 ounces Diamond-Crystal (Kosher) ...........1 cup...............142 gr. ....5.0 ounces I checked my records. I have a very different...

Saltpeter was translated to ammonium, but of course Cure#1, in the correct amount, is the appropriate cure as far as those in the US and Canada are concerned. Here's the original: Baleron Wędzony 1. Karkówka wieprzowa - 5,0 kg 2. Sól - 0,180 kg 3. Saletra - 0,007 kg 4. Pieprz - 0,01 kg 5. Ziele angi...

Have you tried making sausage without a binder?
I've never found a need to use added binders.



Bob

I have found that 65 degrees and 2% salt are perfect for sauerkraut if you can maintain the temperature and exclude oxygen. I don't use an airlock, I fill the container (1/2 gallon canning jars) all the way to the very top then place on the lid (no ring) with a 1 pound weight on top. There will be s...

Thanks so much for your response Jason! So, I guess I was correct in assuming that it's much like American-style Canadian bacon or Cottage ham, both of which I've made countless times over many years. Cottage ham is my "go to" cured meat, after bacon, of course! LOL What is a cottage ham? Here's a v...

Thank you! I sure hope that Jason or someone else will chime-in. If someone doesn't chime-in, I'm planning to go with the following recipe. The baleron, in most cases, appears to me to be the coppa. http://www.zdrowodomowo.pl/Przepis/Baleron%C2%A0m%C4%85kolicki%C2%A0/669/ Here's the rough translatio...

Does anyone know the recipe and procedure for making Polish Baleron (Smoked Pork Shoulder)?
It's mentioned by the Marianski's in the "Home Production" book but without detail.
Many of the pictures I'm able to find look like Cottage (or Daisy) Ham.


TIA

Bob

I figure that to be about a 54° brine. Have I got that right? Edit to detail my thinking: a saturated salt solution is 26.4 ounces of salt per one gallon of water or 128 ounces. Dividing we get 128÷26.4=4.48. Therefore one unit of salt can be dissolved in 4.48 units of water. Bob has about 23 grams...

I get approximately 51.5°, if I calculated correctly.

22.8125 grams salt
167 grams water

22.8125/167=13.66% salt


Bob