Search found 139 matches
- Fri Jan 03, 2020 16:23
- Forum: Smoked pork products
- Topic: Much Better than Ruhlman's
- Replies: 13
- Views: 7742
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...
- Tue Dec 31, 2019 17:13
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
- Mon Dec 30, 2019 17:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
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...
- Thu Aug 22, 2019 12:16
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 80734
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?
Is there a taste difference is you use a beef bung vs synthetic?
- Wed Jul 24, 2019 18:04
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 4521
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
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
- Mon Jun 10, 2019 16:19
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
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...
- Sun May 05, 2019 21:53
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
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...
- Fri Mar 29, 2019 17:44
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 35362
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 .
- Fri Mar 29, 2019 13:40
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 35362
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. :...
- Thu Mar 28, 2019 15:35
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 35362
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?
- Thu Feb 28, 2019 17:20
- Forum: BBQ
- Topic: Smoked Brisket
- Replies: 3
- Views: 4550
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...
- Wed Feb 27, 2019 16:09
- Forum: BBQ
- Topic: Smoked Brisket
- Replies: 3
- Views: 4550
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...
- Tue Feb 12, 2019 17:01
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
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...
- Mon Feb 11, 2019 20:12
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
Re: Weekend sausage
I'm going to say that it was a 50/50 mixture. It was rather mushy, not something I care for too much. That's why I prefered the gator, the texture was a lot firmer.On the boudin, what would you guess the rice ratio was? Heavy, medium or not much?
- Wed Feb 06, 2019 21:30
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 50087
Re: Weekend sausage
nola2.jpg Just came back from a trip to New Orleans. And of course had to try authentic local boudin and gator sausage, not to mention a whole pile of everything else. The boudin was nice and spicy but rather on the soft side, grilled not smoked and served with some creole mustard sauce. The gator ...