Search found 121 matches

by Siara
Wed Dec 07, 2011 12:33
Forum: Hyde Park
Topic: Pork butt bacon
Replies: 10
Views: 3844

ssorllih , This really looks great, but I do have a small remark. When we post in topics like "Smoked pork products" we expect to see not only photos, but also recipe, so other forum members can benefit from this great looking and tasting products. With no recipe moderators should move this to "Hyd...
by Siara
Mon Nov 28, 2011 17:52
Forum: Smoked pork products
Topic: Tying a ham.......
Replies: 13
Views: 5921

I'am using this method of tying a ham:

http://www.youtube.com/watch?v=i6MqmcLtQD0
by Siara
Wed Oct 26, 2011 18:02
Forum: Microbiology of meat and products
Topic: Curing meat for sausage
Replies: 16
Views: 9879

ssorllih wrote:This is a good method to continue? Yes?
Yes in general @ssorllih, it is a good method.
Just check the recipe , sometimes curing is 24 hours, sometimes more.
by Siara
Wed Oct 26, 2011 14:39
Forum: Microbiology of meat and products
Topic: Curing meat for sausage
Replies: 16
Views: 9879

ssorllih wrote:That makes the process faster
Yes :smile:
ssorllih wrote:without compromising quality
I would not say that. For sausages, I prefer 1-3 days dry curing.
by Siara
Wed Oct 26, 2011 07:00
Forum: Microbiology of meat and products
Topic: Curing meat for sausage
Replies: 16
Views: 9879

ssorllih , Let me add to Chackwagon`s answer. When you cure meat in big pieces, you should calculate 7 days for 1 inch of thickness. Adding cure to grinded meat will affect it much faster. Another reason of the difference mentioned by you is, that before the Iron Curtain we were using Sodium Nitrat...
by Siara
Fri Oct 21, 2011 19:11
Forum: Microbiology of meat and products
Topic: Curing meat for sausage
Replies: 16
Views: 9879

ssorllih wrote: and in that it is written that most sausage meat was cured before grinding under the old government rules.
And the question is: what is the old ...?
Correct?
by Siara
Fri Oct 21, 2011 07:10
Forum: Microbiology of meat and products
Topic: Curing meat for sausage
Replies: 16
Views: 9879

ssorllih , In its simplest form the word `curing` means `saving` or `preserving` meat and the definition covers preservation processes such as: drying, salting and smoking. When applied to home made meat products, the term `curing` usually means `preserved with salt and nitrite.` When this term is ...
by Siara
Thu Oct 20, 2011 06:58
Forum: Sausages
Topic: [POL] White Sausage
Replies: 7
Views: 15278

What Is the Difference in the following meats specified in the recipe link? Quick answer is, that class of meat is defined by the content of fat : Pork class I looks like this: http://wedlinydomowe.pl/roboczy/wieprzowe/wieprzowe1.jpg Pork class II A like this: http://wedlinydomowe.pl/roboczy/wieprz...
by Siara
Tue Oct 18, 2011 20:21
Forum: Hyde Park
Topic: Not my web page so why should I complain?
Replies: 7
Views: 4337

Hi ssorllih , Please find below few tips how to use forum. A quick look at the latest topics today shows the last 3 days of activity and everything before that gets put back onto the shelf for safe keeping. It is only true, if you have read all the topics, in any other case if you click: View unread...
by Siara
Thu Oct 13, 2011 15:23
Forum: Smoked pork products
Topic: Smoked Ham - Kassler
Replies: 25
Views: 26062

Bubba wrote:I assume these are the cold smoking temperatures along with the times given?
Bubba, correct, so ligawa says that he is drying in 30C to 35C for 2.5 - 3 hours, then smoking in 25C to 30C for 10 to 12 hours 2 times ( two days in a row ).
Better results he gets when smoking in 25C.
by Siara
Thu Oct 13, 2011 07:27
Forum: Smoked pork products
Topic: Smoked Ham - Kassler
Replies: 25
Views: 26062

Few photos of similar product from our polish forum. Below cold smoked pork loin by @gasmil http://images40.fotosik.pl/794/fc095422168efc23med.jpg http://images43.fotosik.pl/812/9e0ba0cb554b6258med.jpg http://wedlinydomowe.pl/forum/viewtopic.php?p=189280#189280 This one by @ligawa : http://wedlinydo...
by Siara
Tue Sep 27, 2011 11:19
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 65117

Dear Winners, We recently had some problems with deliveries of books from Poland. In many cases they were shipped back to us with customs stamps, comments etc. I would like to apologize all winners, who still not receive their books. Currently we are testing new way of distributing the books, which ...
by Siara
Wed Aug 03, 2011 20:30
Forum: Smoked pork products
Topic: Schinkenspeck
Replies: 52
Views: 51144

OK here we go folks. http://wedlinydomowe.pl/roboczy/nasze/ligawa/schinkenspeck/IMG_0110.jpg 1. Pieces of ham need to be dried to the touch before cure is applied. 2. Cure should be carefully applied from each side of the meat 3. Put the layer of cure on the bottom of your cure box, 4. Put the piece...
by Siara
Thu Jun 23, 2011 11:58
Forum: School of Domestic Meat Processing
Topic: School Of Home-Made Meat Production
Replies: 4
Views: 14667

Well, let me explain in a few words. This is a project that we do in Poland for a few years now. We asked couple of pros who still remember traditional ways of meat processing, to teach us. They have prepared location, training room which meet all H&S requirements, we have equipped thanks to our spo...
by Siara
Thu Jun 23, 2011 11:41
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 108472

Hi smoke addicts , I`m so impressed with what you do here. At the same time I`m sorry I do not have time to join You in this oddsome projects. We are lucky to have our buddy CW to provide us professional support. Please post photos, they will be very helpful for newbie`s who will follow this project...