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Head cheese on steroids...

dernektambura

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Kind of goes between nose and tail... Real deal internal organs sausage... food for real, rough and tough dudes... lol...
Ok, got carried away a bit with announcement...lol...
It is sausage known as "Hurka" from the region of old world "Galicia", right on the border between today Hungary and Slovakia... My job as a kid was to stir "goodies" for hours with boat paddle, cooking in oversized pot (30 gallons) and make sure it doesn't boil... let me tell ya... it was serious business to keep that bitch below boiling point for hours...
It's sausage stuffed with pork hocks meat, hearth, kidneys, liver, pig ears, pig tongue, bacon and ( blood and pork lungs).... I could not get my hands on blood, lungs and pig head, so...my bad... still, it is closest to sucking bone marrow with straw out of the bone... (thats not bad either)...
anyway... tomorrow morning it's start up and I'll post picks but for now here is how we do, backyard gazebo swap from summer to winter...lol... can't do meat processing, up here north in Canada, at minus (cold as F#ck) and wind blowing...
stay tuned... it's coming...lol...
20200621_145422.jpg

summer
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20201029_192244.jpg

Winter...
 
Last edited:

Brokenhandle

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Yep, that time is coming! Felt like 4 degrees F. At the beginning of the week with snow, 60 s next week. Looking forward to your sausage

Ryan
 

dernektambura

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Update...

pork hocks going in first for about 2 hrs @ 190F
20201030_082653.jpg

Pig ears...
20201030_092924.jpg

Liver, hearth, kidneys...
20201030_105450.jpg

Cooking @190F...
20201030_111750.jpg

Scooping fat from the top... need a fat to soothe red onion pure....
20201030_120246.jpg

Goodies are chillin'....
20201030_121923.jpg

Ready to grind...
20201030_124231.jpg

Grinding done...
20201030_125905.jpg

Soothing red onion and garlic in pure fat...
20201030_131209.jpg

Spices: salt, pepper, paprika....
20201030_132040.jpg

Ready to mix spices and meat...
20201030_132221.jpg

Stuffing....
20201030_134653.jpg

Stuffed and back for thermal processing finale:
20201030_143244.jpg

Hanging in smoke house...
20201030_155303.jpg

Ready to cold smoke...
20201030_155314.jpg
 

chef jimmyj

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All Good Stuff in there. Everything is cooked. What holds the meat together?...JJ
 

chef jimmyj

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I missed you adding broth. In PA they make a similar product in Loaf Pans. Locals calif Puddin'. Add Corn meal for Scrapple. Good eats...JJ
 

chef jimmyj

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Nice plate. Looks like Puddin, I love that kind of stuff...JJ
 

dernektambura

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by adding more gelatinous broth one can make pork pate spread... no need for cure since it goes in to the freezer right away... good for up to 6 months... this variety can be consumed as cold cuts as shown on plater or fried and spread over cooked potato and sauerkraut salad... but, you're right... anyone who develops taste for this kind of sausage will appreciate dish...
 

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