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  1. slavikborisov

    Second bacon batch

    Local store I get my meat from started selling pork bellies at a good price compared to so many places so I bought 3 and doing the dry rub I tried the first round about 2 years ago 1.5% salt .75% sugar .25% cure 1 I also added some SE and california ham spice at .1% waiting roughly 12-14 days...
  2. slavikborisov

    Busy weekend venison bologna and sausage

    Had a busy weekend. 100lb of venison bologna. 40lb of fresh sausage. 12lb of smoked sausage. Had a few coworkers wanted some venison bologna and I need some breakfast sausage and my mother wanted fresh and smoked sausage. My recipe is same as in my other posts for bologna mace is the key...
  3. slavikborisov

    Canadian bacon

    Got a pork lion brining. I left little Bit of fat as I like it …. Followed @SmokinEdge method 10% water 1.5% salt .75% sugar .25% cure 1 …. I added SE .05% and California ham spice at .2% …. Got everything injected as evenly as I could 10% water wasn’t as much as I thought it would be for...
  4. slavikborisov

    Sausages recipe book 500+ recipes

    Hey guys i found a link from an old post on here. I wanted to print them all. So i spent a couple hours and complied them one by one onto a PDF. Feel free to use as you please. Let me know if you cant open them i can send you a word document. These are not my recipes I just complied from the...
  5. slavikborisov

    First sourdough

    Tried my first sourdough recipe today turned out pretty good as far as tastes goes lol gonna have to try other recipes to see the differences the techniques and ingredients make still a lot of learn
  6. slavikborisov

    Eye of round jerky

    Did some eye of round jerky on the smoker using Duncan Henry recipe turned out really good I had it in the marinade for 3-4 day before it went on the smoker …. Tried with the grain against the grain and they’re both fantastic! Really love the Hobart slicer being able to cut such large slices!
  7. slavikborisov

    Sable cold smoke smoke generator

    Anybody own the sable cold Smoke generator? It’s like the Bella but a bit bigger… i ordered one as the Bella has good reviews and the sable seemed to make more sense for my application.
  8. slavikborisov

    My haul for today

    Hotdogs Kelbasi Doctors sausage Honey jalapeños bologna While I had everything dirty wanted to try my Patty maker for the sausage stuffer worked great
  9. slavikborisov

    Increased water and fat content to make hotdogs

    After talking to some people and basically getting nowhere on the internet I'm going to experiment my hotdog recipe with more water and pork backfat. my question is if I still use the same 1.8% salt but i double or triple the water from my normal 10% of the meat block to 20% or even 30% will...
  10. slavikborisov

    cold smoked salmon/trout cure amount

    I'm looking to dry bring a few pieces of trout or salmon. I've a few forum poster method of achieving good results and they're all a little different. Aalt sugar cure then cold smoke and hang in the fridge to dry a little bit. For cure #1 is the standard 2.5g/kg of meat weight good or does is...
  11. slavikborisov

    Cheap knife holder

    Magnetic knife holder hack… go to harbor freight, buy the $2 magnetic tool holder and there you have it
  12. slavikborisov

    Meat season is coming

    Got my champion juicer…. 150lb of pork bay fat cubes up and vac sealed and loaded in the freezer ….and finished plumbing up my 3 bay sink… before someone asks yes those electric sockets are on a GFCI breaker for saftey lol!!! I didn’t want to relocate them and the sink came after… Got a new...
  13. slavikborisov

    Economics of casings

    Curious if anyone has ever done an “analysis” on what the most cost effective casing is… anywhere from 32mm-100mm edible or nonedible ….. these would include fibrous, collagen, cellulose, plastic, natural etc… $/lb a casing can hold what is the cheapest vs. most expensive….. obviously the end...
  14. slavikborisov

    anybody active on this site wedlinydomowe.pl

    that site is a gold mine just like this one for all kinds of stuff. @indaswamp i know you are a member, I've been trying numerous time to register because apparently my email has been in use but the forgot my password doesn't work neither does register to a new email. how do i get a hold of the...
  15. slavikborisov

    I bought more stuff

    Hobart 2812 124” 3 bay sink lol I got some Plumbing to do but I sure am excited to not use the kitchen sink anymore for cleanup !!!!!
  16. slavikborisov

    Smoked tenderloin w avocado romaine salad

    Smoked up some tenderloin injected and rubed with homemade rub which never disappoints… Made with my wife’s favorite salad… avocados , queso fresco cheese, red onion, Mayo, salt pepper and a head of romaine.
  17. slavikborisov

    Venison bologna

    Tested out two hot honey recipes. One with honey jalapeños the other with honey and hot pepper cheese. Need more honey but the heat level was spot on. Honey changed the texture and mouth feel quite a bit in my opinion. More batches to come when deer season rolls around.
  18. slavikborisov

    Confused… help!? I froze hotdogs and the texture was ruined

    I just did a batch of hotdogs vac sealed and froze I pulled a pack out and one they turned a darker red color and looked like there were air bubbles. No flavor difference but texture was like straight rubber out of 8 hot dogs two were good the rest sucked! Any ideas on what happend? They were...
  19. slavikborisov

    Multiple fine grinds vs emulsified meat…

    I’ve made a few batches of hotdogs and attempted an emulsified type sausage without a food processor or chopper… I’ve just done 3-4 fine grinds on and 1/8” plate…. Texture is great but when you bite into it there is a very dense bite like it’s almost hard to explain not tough but there’s a lot...
  20. slavikborisov

    More venison hotdogs, venison bologna and Russian doctor’s sausage

    As if 50lb wasn’t enough on my last run here’s another 75lb of hotdogs. This go around I decided to go the poaching route and bumped up the casing from 26mm to 28mm cellulose casings which my 30lb stuffer liked a lot more! Venison bologna as usual both recipes stayed the same from the last batch...
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