Hi Sausage Makers!
This board has been pretty quiet lately. Hope everyone had a nice summer. Does anyone know how to make Deviled Ham? I'm not even sure if Poland has the product. It is a grainy, fatty ham, cooked in the can, and spreadable on bread or crackers. Its a little like a pate' but more...

I have been trying to make a some spreadable ham. The whole process goes well except when I use the pressure cooker.

This is the result:

97f3c6e3-39a1-4ed6-ab3a-e98d304ce457.jpg
a911b505-4c84-49fd-bb96-c7247583cf7a.jpg

The recipe:

1kg Pork meat - 70/30
15gr Salt
5gr Sugar
3gr Curing salt...

Hi, I'm a neewby here and hope I'm posting this in the right place, what I would like to know is what is the lifting pressure applied between the tin can and the cap by the can lifter just before forming the two stage :shock: rolled seals. I would appreciate an answer to this question, thanks in...

Was processing venison today and thought it would be nice to have some pre-cooked venison on hand that I could add to noodles, rice, eggs or whatever. Never done this before but I was hungry so I let my taste buds direct the seasonings and it came out pretty good.

First of all, dice up venison in...

Friend was canning some corned beef and had asked me for some recipes and advice and she had done a lot of reading on her own and found on Morton's website they say not to use Tenderquick in canning.

She gave me the link (attached) so I could get the context of why but they offer no explanation of...

after losing $100's of meat & other items in my freezer I hardly have the heart to store my smoked meats in the freezer. I have searched gov sites & other sources on this subject coming up with no info except on youtube. Pocono Prepper posted a video of canning smoked brisket, I have a full size...

When I was much younger we could buy canned Polish Ham that had to be kept refrigerated. I have canned a lot of meat in a pressure canner and that is shelf stable but over cooked. I read a report on Nitrites and food (meat) and it is often used to inhibit C. Botulinum in canned meats that are...

When my sister announced that she and her husband were coming for a brief visit she asked if I would like some meat, liver and bones from her food freezer. The quick answer was, Yes!!
She brought all of the shanks from a dairy steer they had butchered this past winter, plus several pounds of liver...

I had some frozen turkey left over from Christmas and inspired by the deviled ham thread decided to try making deviled turkey spread. I referenced Underwood's White Meat Chicken Spread to give me some insight on what spices to use. Here's what I came up with:

Turkey Spread

2 turkey legs and 2...

Last week I boned and cut into fist size pieces a couple of chickens. I weighed out 2.25 pounds each in three portions and seasoned them as I would for fresh sausage. Medium hot Italian, Breakfast, and Polish. I packed them into zipper bags and refrigerated them for a several days. Yesterday I...

I thought I'd try to make some Splam. It turned out real good, taste right on, just a few voids in the meat. Definatly a do again.

Semi frozen pork butt chunks ready to grind

First grind

spices thrown ready to mix

Second grind

ready for a fridge nap to meld the spices

stuffing...

At dinner last night we were discussing food and food quality and I said about this forum and its origins and the strict control that was in place during the years when Poland was exporting canned hams. They were always refrigerated and our guest remarked that as she recalled they were very good....