Wędzonki

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Bob K
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Post by Bob K » Mon May 08, 2017 18:45

That looks really good!!
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redzed
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Post by redzed » Sat Feb 24, 2018 16:32

Sometimes you have to take a step back from dry curing and go back to basics. Nothing tastier than freshly smoked back bacon. 5 days in 8% brine flavoured with pepper, garlic, rosemary and lemon, smoked 3h at 55C, poached for about 20minutes until IT of 63C.

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Bob K
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Post by Bob K » Sat Feb 24, 2018 16:52

That looks good! What did you use for a casing, kept a nice shape.
Cured and smoked/cooked loins have become a staple around here, mainly in the form of Sweetheart "Hams" and various flavors of Back Bacon A/K/A Canadian Bacon.
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redzed
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Post by redzed » Sat Feb 24, 2018 17:03

No casing, just the netting.
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Bob K
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Post by Bob K » Sat Feb 24, 2018 18:39

Wow smooth surface, my compliments to the butcher! Are You using the Tube for smoke?
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StefanS
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Post by StefanS » Sat Feb 24, 2018 19:55

Bob K wrote:Wow smooth surface, my compliments to the butcher! Are You using the Tube for smoke?
IMO - Redzed used special press forming mold during curing :lol: :mrgreen:
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DanMcG
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Post by DanMcG » Sun Feb 25, 2018 09:42

That's a good looking loin Redzed!
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redzed
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Post by redzed » Sun Feb 25, 2018 19:29

Bob K wrote:Wow smooth surface, my compliments to the butcher! Are You using the Tube for smoke?
Yes, the Amazen tube is the cat's meow. 100 times better than my expensive Smokai venturi generator.
DanMcG wrote:That's a good looking loin Redzed!
Thanks Dan! I try. :grin:

As to the rounded and uniform shape, the netting really helps here.
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StefanS
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Post by StefanS » Sun Mar 18, 2018 17:47

So again - polish style wedzonki - Easter is coming so time to prepare something for important Holiday:
EQ curing - 18g/kg of meat - salt; 2g/kg Cure #1, 5g/kg coarse black pepper; 2g/kg granulated garlic.
2 weeks of curing.
On picture - slabs of pork belly (polish bacon)Image
New England weather during smoking Image
after smoking Image
poaching to internal temp. 152 F (water temp. - 170F)
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Ready 9 pork loin, bacon, baleron, ham)(black spots on meat - black pepper crushed corns, and herbs))
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Butterbean
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Post by Butterbean » Sun Mar 18, 2018 21:16

That looks terrific.
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Post by EAnna » Sun Mar 18, 2018 21:30

Butterbean wrote:That looks terrific.
Well, the hand of a master :clap:
I know what I'm saying. I've tasted :grin:
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Post by Kijek » Mon Mar 19, 2018 00:01

You all make me so jealous, and hungry.
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redzed
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Post by redzed » Mon Mar 19, 2018 01:52

Beautiful work Stefan! If my Easter ham will look half as nice as yours I will be very happy.

Did you EQ the hams as well?
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Post by Kijek » Mon Mar 19, 2018 13:59

Hey Stefan I really like the looks of your smokehouse, can take some more pics of it so I can see some of the in and outs of it's workings.
And maybe PM them to me, unless others don't mine seeing them in a post.
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Bob K
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Post by Bob K » Mon Mar 19, 2018 14:29

Kijek wrote:And maybe PM them to me, unless others don't mine seeing them in a post.
No one minds sharing info on the Board, that's how we learn and share knowledge...

Cadillac by Stefan....including construction pics

http://wedlinydomowe.pl/en/viewtopic.php?t=7565
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