Stefans kielbasa

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StefanS
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Post by StefanS » Mon Dec 17, 2018 16:05

jens49 wrote:Do you have an idea of how much saw dust (liter) you use per hour.
I'm not using saw dust just splitted out, dried wood logs. Sometimes for cold smoking I'm using wood chips (made by lumberjacks). Usual temperature for regular smoking is 120-140F. Time of smoking - depends on desired color - 2-6 hours. Wood - hickory, maple, beech, apple, cherry (also depends on desired color, taste).
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Post by jens49 » Tue Dec 18, 2018 13:15

Thank you StefanS
I will probably have to raise my temperature range to match yours for best color. Usually I smoke hams etc. at lower temperatures. I was afraid that holding meat at 140 F for maybe 4 hours could create problems.
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Post by StefanS » Mon Dec 24, 2018 16:17

redzed wrote:But you deviating from tradition.
redzed wrote:What's going on?
so today my another deviation - out of traditional polish style process -
Polish style beckon, Baleron (pork butt), Poledwica (pork loin), Szynka (pork ham)-
EQ cure in vac - pack -16 g/kg sea salt, 1.8 g/kg Cure #1, spices. Cured for 8 days. Then smoking, then poaching (sous vide method) -
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Most of them already gone to friends.
And one photo question - what is that?
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redzed
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Post by redzed » Tue Dec 25, 2018 08:21

Interesting. How was the moisture inside the meats compared to brine curing after EQ cure and poaching under vacuum? How long did it take at 65C?

And I have no idea what that project is. At first I thought that it might be bee hive, but it just does not have the shape.
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Post by EAnna » Tue Dec 25, 2018 21:01

StefanS wrote:And one photo question - what is that?
I know but I will not say :lol:
redzed wrote:At first I thought that it might be bee hive, but it just does not have the shape.
...heat, heat...
Best regards
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Post by StefanS » Wed Dec 26, 2018 15:31

redzed wrote:How was the moisture inside the meats compared to brine curing after EQ cure and poaching under vacuum? How long did it take at 65C?
What I can say - it is outstanding. Tenderness, juiciness, taste on almost perfect level.
Poaching in SV method was done -
pork loin - 6 hours at 136F(59*C)
Baleron (pork butt), pork hams - 8 hours at 136F(58*C)
pork belly(bacon) - 6 hours at 150F(65*C) then 2 hours at 158F(70*C) (next time I will live 150F for 8 hours).
After poaching all pieces were cooled down in ice cold water (1 hour) then air cold garage (48F).
On picture - winterized bee hives (5 of them).
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Post by redzed » Fri Dec 28, 2018 17:21

StefanS wrote:On picture - winterized bee hives (5 of them).
Aha! So my first huch was correct after all! :lol:
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