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?

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

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...

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...

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 .

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. :...

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?

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...

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...

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...

On the boudin, what would you guess the rice ratio was? Heavy, medium or not much?

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.

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 ...

Thx for the info BB !! I've got 2 hygrometers and thermomters in the chamber, which are reading relatively close, so maybe it's taking longer to cure than I thought and the parameters are being met so as not to cause the case hardening. Thoughts on the ammonia smell? From what I have read, it should...

https://images89.fotosik.pl/101/9135607ebe9a0c94m.jpg https://images90.fotosik.pl/101/1718e01d966799e5m.jpg So its been over 5 weeks and the weight loss was down to 42%. I must say I thought this would have turned out a little bit better than I expected. It almost seemed as though the inside wasn't...

Thought I'd throw my 2 cents in. The first smoker I had was 2ftx2ftx6ft high - non insulated. Very difficult to keep the temp constant throughout, especially in the balmy -30C temps that we experience here. A few times, the bottoms of the sausages were already done but the tops weren't. In warmer da...