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  1. pushok2018

    Cold Cut Bacon

    Good afternoon, Cold cut bacon is one (of many!) of my favorite and I try hard to keep a few pieces in my freezer all the time. With sky rocketing prices this is not an easy task by I try my best... I like any bacon - cold or hot smoked but cold cut is pretty universal - at least for me: you...
  2. pushok2018

    First time Ciabatta

    I wanted to try making Ciabatta long time ago.... Finally decided to get this done. I was checking whole bunch of different recipes but stopped on one from Arthur King. Not too many pictures but there are some: This is a final rise before putting in the oven: In the oven at 475F and a waters...
  3. pushok2018

    Does anyone have experience to cold smoke halibut?

    Yesterday I was able to get 6 pounds of Halibut for $6.99 per pound. Considering that standard price at any store where you can find this fish is $18-24 per pound - I got a very nice deal. I always wanted to cold smoke halibut but am not sure that this is has to be the same process as cold...
  4. pushok2018

    Kabanosy this time....

    It's been some time since last time I made Kabanosy... so, having pork butt on sale for $.99 I had no problems with it.... Unfortunately, I didn't make any picks during the preparation process (my bad) but I got a couple with finished product. So..... Two pork butts were deboned, and cut in...
  5. pushok2018

    TSM gives 25 off on all sausage casings

    Just god an email from The Sausage Maker that they run 25% off on all sausage casings. Not too bad who needs to stock up.... https://sausagemaker.us8.list-manage.com/track/click?u=b967cf906dd956a127c65a591&id=581aecb817&e=686b08da9f
  6. pushok2018

    Canning Sun dried tomatoes

    I am asking for help here.... I want to my sun dried tomatoes to mix with olive oil and herbs and have them shelf stable. I googled it for the recipe but couldn't find a definitive answer.... Any help will be appreciated. Thank you.
  7. pushok2018

    Canadian Bacon.... Again...

    About two month ago, when I tried to find a piece of CB in my freezer I realized that I am out of it... What the.... I had to wait for almost two month till pork loin was on sale - $.99 a pound. I bought 22# - 4 chubs, calculated the cure and spices, vac packed them and in the fridge for 14...
  8. pushok2018

    Doctor's sausage

    Doctor's sausage used to exist in Soviet Union starting 1938 if I am not mistaken. This is bologna-kind of sausage which includes salt, cure 1, sugar and cardamon in it's recipe. BTW, I used beef only in spite this sausage has to be made of 85% of pork and 15 of beef. Some of my family members...
  9. pushok2018

    My first ever Rye sourdough bread!

    Yes, that's right: this is my first ever Rye sourdough bread. Also, this is my first sourdough bread made without adding any yeast in the dough. Just a starter... I wanted to make rye bread for long time but by whatever reason I was hesitant to start making it.... Never was sure if my starter...
  10. pushok2018

    My attempt to make Cervelat sausage

    SERVELAT is a semi-dry sausage. I made this Cervelat sausage using Soviet's government recipe dated 1938. This sausage was very popular in Soviet Union in 1960th, 1970th & 1980th but lost its quality at the end of 1980th and in the beginning of 1990th … It was literally impossible to buy this...
  11. pushok2018

    Smoked turkey parts

    Well... this year I decided to cut two 16-pound turkeys in parts (breasts, drumsticks, wings and thighs) and smoke them this way.... As usual, I used Pop's brine. Every piece was injected with the brine and kept in the fridge fro 12 days... Smoked for 5.5 hours at 230F using oak pellets till...
  12. pushok2018

    First try to ferment hot peppers

    This season I grew up two plants of Scotch Bonnet Hot peppers, three plants of Thai Dragon Hot peppers and only one plant of Habanero. I expected to have more peppers from my plants but so far I was able to get only three pounds all together… but more is coming. I never fermented hot peppers...
  13. pushok2018

    Fully cooked bacon

    About a couple of weeks ago I was trying to find some bacon (cooked) in my freezer but realized that I have zero of it.... Not too good... I decided to make some: drove for 40 minutes to closest asian supermarket and grubbed around 20 # of pork belly. After I came back home I made enough of...
  14. pushok2018

    Mill Grinder suggestion

    Well... This is not exactly about bread or grain grinding but rather about egg shell grinding. We have to grind egg shell to produce some calcium as a supplement to feed our dogs and we were somewhat successful for about 4 years. We ordered this mill from Amazon 4 years ago and it was in a...
  15. pushok2018

    Pork Shashlik

    The name "Shashlik" came (to my knowledge) from Georgia (former Soviet Republic). Authentic shashlik has to be cooked using ONLY lamb meat but lamb meat in USA (or Australia or New Zealand) is not exactly the same what it was in former Soviet Union.... I am sorry but... that lamb meat had more...
  16. pushok2018

    my son's 33rd Birthday dinner

    Well.... We didn't have our son in our hose for more then three month just because he didn't want to come and infect us with this nasty virus because we have some medical conditions... He is not infected or sick - just in case... We (the wife and I) insisted that he should come so we could...
  17. pushok2018

    Cocktail Sausage

    Well... This is Len Poli's recipe from A to Z with one exception only - I added some MSG. Used 22-24mm sheep casing (PITA - especially while linking).... I was planning to make cocktail sausage long time ago but always there was something else to make.... Finally this happened and I am...
  18. pushok2018

    What is your choice of ribs? First choice & last choice

    OK. I am sure this question was asked before on this forum but I can assure you: I did my part and tried to search this forum with no positive result.... This is my question: What is your choice of ribs to smoke? First choice & last choice. With prices going up like crazy, when baby back at...
  19. pushok2018

    MY sausage

    I was thinking about making a sausage based on the guideline for spice usage (I have it saved as a file) and my personal preferences. I prefer certain spices in my sausage and I used whatever I wanted - not based on any sausage recipes I have in my archive. So, I started with grinding very...
  20. pushok2018

    My best bacon - ever

    As soon I had to go out for shopping anyway, I decided to drive a little further (about 30 min one way)to get some pork belly to make some bacon. My destination was Smart FoodService (used to be Cash & Carry). There were only three slabs on the shelf so… not too much to choose from. I grabbed...
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