I used 4gm/kg along with peppercorns. Gave them a quick toast and threw them into a spice grinder. The smell was fantastic, as a spice only.

That looks really, really nice! I tried a Hunters sausage with the berries, in fact added probably 10% more berries than the recipe called for but certainly didn't notice it in the flavour. In fact, I even double smoked it, using the juniper wood on my second go around. It was tasty but no juniper f...

viewtopic.php?f=5&t=7993&start=30&sid=8 ... e540990656

The above thread has a nice discussion on cold smoking.

Well it was an excruciating -40C weekend here in beautiful Regina, so why not make some kaszanka and salceson. 4r4.jpg I cooked up all the meats in one pot, consisting of pork hocks, heart, side pork, trimmings from a pork butt and at the end threw in a liver. I seasoned the stock with some crushed ...

Thx guys. Not sure if it is strained or not but will soon see .

Hey kaszanka experts! I finally was able to get some frozen pork blood and hopefully I'll be able to make some in the upcoming weekend. I don;t want to screw it up the first time and was wondering what is the best way to prepare the blood. From what I've read and heard, it seems to vary from (1) boi...

20201231_104410_resized.jpg 20201231_141421_resized 1.jpg So I thought about having some fun today. Instead of preparing some meat products, let's make dessert. Wifey and I made a coconut cheese cake, which I then threw into the smoker for about 2 hrs, smoked it on cherry wood and let me tell you, ...

That's a lot of work !!!
Lately I've also been doing a lot of the work myself.......the rum doesn't taste the same without helpers . Several a people have been fooled with the deer meat substitution for ham on the Krakowska! Apart from the color, nothing is different.

Just throwing this out there. I was looking into the idea of a smart / wireless thermometer for the smoker. More so for to have in smoker and injected into the meat throughout the smoking, cooking process, so as not to open the smoker too many times. There is quite a few out on the market but can so...

I make tons of j/c sausage and all I use is old cheese. Back in the day, a cheese dude mentioned to me that unless you're going for visuals eg, putting into stores, then use the high melt stuff, otherwise the old is pretty much the same and a lot less expensive. I cut mine in about 1/4" cubes, coat ...

I feel for you BB. My kid landed up getting it and the whole house hold is on lockdown for 2 weeks. I asked if I could go hunting, even though I'm negative and by myself, they still refused me. Just to have them check on me every odd day to make sure I'm staying at home. It's a bummer but what do yo...

You were doing it the hard way. Find yourself a nice clearing and call them in, no need for bush pushing. They are so promiscuous at this time, they come to what ever sounds or smells like a doe. :D . I didn't get drawn for anything, was supposed to go for deer this past sunday, however due to the w...

Hey Chris, nice looking recipe. Gonna give it try. One little flaw that I see, which would make it taste that much better, is if you actually shot the deer yourself !!!!

Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8 g...

Th 2.jpg So alongside the KK and turkey sausage, I also made Thuringer, as per meats and sausages website. I used the mondostart 2 culture, 1 gm / kg, and 10 gm of dextrose / kg. Fermented for 36 hrs at 30C and 90 - ish % humidity. Smoked and cooked till the internal temp was 65C and hung it for 3 ...