Recent content by ipyrek

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  1. ipyrek

    Venison polish kielbasa

    What kind of cure did you use ?
  2. ipyrek

    canning venison

    Could I put a whole chunk of venison, like for a roast that will fit in a wide mouth jar, instead of cubes or slices ? Then slice it up later after it is canned.
  3. ipyrek

    Polish meat

    Szynka, I think you are right. My ancestors did come from Boronow/Katowice/Lubliniec in the province of Silesia. Thanks very much for the info.
  4. ipyrek

    Polish meat

    Sorry I can't remember, I was just a little kid at the time. I don't think it was, we ate mostly fresh sausage.
  5. ipyrek

    Polish meat

    My parents are Polish and I remember them calling a sausage that is pronounced like Vushta, I do not know the Polish or English spelling , but that is what it sounded like. Does anyone have any info on this meat ? I would like to find out more about it and maybe make some !
  6. ipyrek

    peppreoni

    Knotfree, That sounds like the right spices. I'll give it a try next time, it may be awhile though, before I get a chance to do some more.
  7. ipyrek

    peppreoni

    Made a 5# batch of Venison/beef/pork pepperoni with LEM Backwoods seasonings, turned out very good, everybody liked it. To me it could have more of the pepperoni taste. What seasonings could I add to give it more of that pepperoni taste ?
  8. ipyrek

    Basic Brisket Smoke

    I have a 12 lb., before trimming , brisket for my first smoked brisket. I would like to do it all at once, but this a lot of meat for just the wife and me. Is it good freeze the leftovers, or should I just smoke half and freeze the rest to smoke latter?
  9. ipyrek

    Snack Sticks & Breakfast links

    What kind of casing coligen or sheep ?
  10. ipyrek

    Too Salty

    Thanks for all the replies ! The equilibrium looks like it'll take a little figering , but I'm shure I can figure it out, It wont be as bad, once I get going along.
  11. ipyrek

    Too Salty

    I've found a few different brine recepies, but I don't recall seeing the equilibrium brine, just what is it ?
  12. ipyrek

    Too Salty

    The 60* solution with 1gallon water, salt ,sugar, and insta cure #1 in the amounts required. and 2, 1 1/2 lbs strips of back strap of venison.
  13. ipyrek

    Too Salty

    I wet cured my venison ham for 5 days,  then slow smoked for 5hrs untill IT hit 160,  Still nice and moist good taste, but too salty. What did I do wrong to make it too salty ? Did I brine it too long ? Would 3 days have been long enough ? How can I now remove some of the salt out of the Ham ?
  14. ipyrek

    Venison ham? Sort of...

    I'm planning on doing a small 2-3lb venison  ham. I have some instacure #1, it says to use 5tbs. for 5lbs of meat, this is like for sausage and such. Would that be the same in a brine for soaking and injecting ? That is my main concern on how much instacure to use.
  15. ipyrek

    Grinder Lube

    LEM replied, the gears do not need to be relubed and a little Lem silicone spray on auger,knife,and cutting plate. Thanks for all the replies, you were all right.
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