Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
-
-
Formed Hams - Basic Rules
Replies: 6
by
Seminole » Sun May 16, 2010 05:55
First post
1. Commercially made hams look as if they were made from a solid piece of meat but they are actually made from many smaller cuts. These cuts can come from the same or different animals. Keep in mind that these cuts will have different colors so if you aim to produce a product of uniform color you...
Last post
The steel pan has the appearance of a steamtable insert. Are such presses available in the US? I think I could improvise but my wife accuses me of reinventing the wheel already.
- 6 Replies
- 23412 Views
-
Last post by ssorllih
Sun Mar 20, 2011 18:52
-
-
Mielonka Tyrolska - Polish Luncheon Meat
Replies: 7
by
redzed » Fri Feb 05, 2021 09:20
First post
Mielonka Tyrolska - Polish Luncheon Meat
In almost every food store in Poland, whether it be a country market, a roadside convenience store or supermarket you find a product called “Mielonka”. It is a luncheon meat which may come in a can, a waterproof plastic casing, or a large block formed in a...
Last post
Hello Doc John and welcome to the forum.
Mielonka is normally not smoked, it is made like a cured sausage but it's canned (like spam), cooked in a meat press or stuffed into waterproof casing and poached. If you smoke it it will be another type of product.
- 7 Replies
- 22380 Views
-
Last post by redzed
Sat Mar 20, 2021 09:04
-
-
Christmas Terrines
Replies: 2
by
Scogar » Sat Dec 26, 2020 15:45
First post
I made two terrines, one a liver mousse and the other a pork pistachio terrine. Both were recipes from Olympia Provisions cookbook. The former used all venison liver instead of the specified pork liver. I have to say I don't really like it all that much. I'm not certain its the liver so much as its...
Last post
Terrines are a lot of work and not everyone likes them. They are certainly not as popular in North America as the they are in Europe. When you enter a charcuterie shop in France, even a small village, you are amazed at the selection and variety of terrines behind the counter. I think you have to...
- 2 Replies
- 3608 Views
-
Last post by redzed
Sun Dec 27, 2020 19:59
-
-
Salceson Śląski
Replies: 5
by
Butterbean » Sat Apr 21, 2018 16:33
First post
Here is my rendition of Salceson Śląski. Made pretty much by recipe only I added some peppers, onions and parsley for color.
Last post
Wow, I would love to eat some of that, nice job!
- 5 Replies
- 9545 Views
-
Last post by Kijek
Wed Apr 25, 2018 22:46
-
-
Sulz
Replies: 14
by
Butterbean » Mon Mar 26, 2018 01:17
First post
Was looking at the good head cheeses the other day on the board and began craving it. Then the other day I was looking through Mr. Marianski's book The Greatest Sausage Recipes and saw the recipe for Sulz (page 336). I'd never made it before and thought I'd give it a try.
Generally I stayed with...
Last post
Hmm, looks like some difficult meat items for me to obtain.
Butters wrote:
I can't speak Polish but my tastebuds do.
You telling the truth Butters! :mrgreen:
- 14 Replies
- 9644 Views
-
Last post by Kijek
Wed Mar 28, 2018 19:43
-
-
Spring loaded Ham Press
by
joe_indi » Fri Mar 02, 2018 05:06
I found this ham press to be a very simple affair.
Very light weight and can be placed vertically or horizontally for cooking.
I have just received it. But it requires the meat to be in steamer bags and I have ordered them too.
- 0 Replies
- 23978 Views
-
Last post by joe_indi
Fri Mar 02, 2018 05:06
-
-
pressed meat
Replies: 4
by
northener » Tue Jul 04, 2017 08:17
First post
hi everyone i have a ham press but want to make a pressed chicken luncheon loaf have made pressed ham using the recipe on the home page do i use the same recipe but add chopped chicken breast or do i make it without the cure can some body help a recipe would be good thks northener
Last post
thank you very much will give it a go and let u know :mrgreen:
- 4 Replies
- 9415 Views
-
Last post by northener
Thu Jul 06, 2017 09:34
-
-
Buffalo Wing Sandwich Meat
Replies: 6
by
Butterbean » Fri Feb 26, 2016 20:25
First post
This is an attempt at putting buffalo wings between two slices of bread. Not overly spicy and has a gentle bite near end. Not a bad sandwich at all but I have to reflect and wonder what I was thinking with the rosemary. Not bad, just seems a bit out of place in this meat.
Boneless Chicken - I used...
Last post
I like that idea! Thanks! Actually I had thought of coating the outside with paprika to give it better eye-appeal but I think soaking is definitely a better idea.
Everyone loves it like it is but I just know it could be better and I appreciate your help in thinking outside the box. Thanks. I'll...
- 6 Replies
- 14792 Views
-
Last post by Butterbean
Sun Feb 28, 2016 20:36
-
-
Tinned corned beef: How do you make it?
Replies: 14
by
markjass » Thu Jan 15, 2015 06:50
First post
Am thinking of making something along the lines of tinned corn beef. Not looking for a recipe, but interested in the process.
What method is used when making this?
What cuts of meat would you use?
Is it made like a terrine?
Is it cooked as a whole then shredded?
When is the cure added?
Is the...
Last post
Will write at length with pictures. Needless to say I cracked it. I did not set out to recreate the commercial product, just a product that is less bad for my health and tastes a truck load better.My corned beef tastes stunning. So much richer than the tinned variety (some call it bully beef), it...
- 14 Replies
- 32979 Views
-
Last post by markjass
Mon Mar 09, 2015 14:09
-
-
Cooked And Pressed Ham
Replies: 5
by
Krakowska » Tue Aug 27, 2013 13:08
First post
Cooking Pressed Ham
This topic was split and continued from the following topic in the same forum:
Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per :?:
Thanks, Fred
Last post
Jan take a look at steam table pans many come in the size you are looking to.
- 5 Replies
- 19708 Views
-
Last post by ssorllih
Sun Sep 01, 2013 14:04
-
-
Col's. Olive loaf
Replies: 10
by
Big Guy » Mon Aug 26, 2013 17:21
First post
second grinding of the meat mixture
the emulsifying bucket
the mixing end
meat in the bucket
spices and ice water added
emulsified
packed into the mold
top on
unmoulded
slicing
the recipe
Col.`s Olive Loaf
6lbs. of Lean Beef
4 lbs. of Pork Butt
2 Tbs....
Last post
Topic Split 082813@18:12 See: Cooked And Pressed Ham in the Products In Blocks forum.
- 10 Replies
- 19907 Views
-
Last post by Chuckwagon
Thu Aug 29, 2013 01:17
-
-
Chudziak's products in blocks
Replies: 3
by
chudziak » Sun May 16, 2010 12:53
First post
I think this kind of products are very easy to prepare and there is no need of smoker .
My press
(if you don't have this you can use osłonka barierowa - I can't find english name :sad: it looks like (this 2 photos by Zbój Madej from polish forum)
This is my products , this on the right...
Last post
Topic Split 062913 @ 16:16 by CW. See: Ham Press in the Hardware forum at this link:
- 3 Replies
- 12184 Views
-
Last post by Chuckwagon
Sat Jun 29, 2013 23:19
-
-
Leberkaese
Replies: 12
by
crustyo44 » Wed Nov 07, 2012 07:28
First post
This is the leberkaese I made a few days ago. Taste was good but still a bit dry for my liking.
No doubt it needs more fat. The meat was pork forequarter, some veal and about 11% backfat. That's all the fat I had in the deepfeeze. The pork was lean as well, veal had no fat at all.
If somebody has a...
Last post
Hi this is one that I got from somewhere and have been using.
Bavarian Leberkase . For 1 Kg meat.
60% lean pork or pork and beef.
30% pork fat.
22g salt including your cure.
3g white pepper.
0.5 g marjoram.
0.5 g thyme.
0.5 g mace.
0.5 g ginger.
+- 300g crushed ice.
Grind meat fine and emulsify in...
- 12 Replies
- 22729 Views
-
Last post by Maz
Sun Jun 09, 2013 18:31
-
-
Chicken Terrine
Replies: 7
by
DLFL » Sun Mar 11, 2012 16:15
First post
I boned 10 lbs of leg quarters for some chicken sausage. I made a reduction from the bones, poached 2 breast in it, added two packages of unflavored gelatin, cubed the chicken, and made a terrine. It would of been better to of left the breast as strips and layered them. The cubes tear to easily....
Last post
I would of like to have prettied it up but as this was a last minute endever I did not have what I would of liked to use. A carrot flower or two over the meat would of been nice. Hindsight!
- 7 Replies
- 12113 Views
-
Last post by DLFL
Mon Mar 12, 2012 11:30
-
-
Honey Loaf
Replies: 14
by
DLFL » Mon Nov 28, 2011 14:40
First post
Where I grew up all the delis had a block formed luncheon meat called Honey Loaf. I have found a recipe for a ground Honey loaf and wonder if it could be converted to a formed block.
Honey loaf
4 1/2 lb. Pork butt 2050.0 g
1/2 lb Pork Fat 225.0 g
1/2 cup Honey 125.0 ml
1 cup Non Fat Dry Milk...
Last post
Dick, You can also use chicken legs or turkey to make this pressed ham. Some of my first sausage efforts were with bargain bin turkey because I could afford to screw it up and not wreck the budget.
- 14 Replies
- 18408 Views
-
Last post by ssorllih
Thu Dec 15, 2011 17:08
Forum permissions
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum