Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.

I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web eit...

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...

StefanS wrote: ↑

Mon Dec 30, 2019 20:50

Piekne kielbasy....

Dzięki !!!

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...

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...