Wędzonki

Kijek
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Post by Kijek » Mon Mar 19, 2018 16:57

Thank you BobK, very interesting pics.
I'm happy to see he made it a mobile unit with the steering wheel, wonder how fast he can get that baby up too. LOL

I know what the wheel is for.
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redzed
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Re: Wędzonki

Post by redzed » Thu Oct 21, 2021 05:35

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Yesterday I smoked a few "wędzonki": Cold smoked pork loins (Kasseler style), Polędwica Sopocka (Polish smoked and poached pork loin), and a couple of garlic and rosemary hams. The smaller ham was finished by poaching and will be used for sandwiches. The larger ham was smoked for 3 hours at 58C (136F) and will be cooked by roasting for the dinner table.

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fatboyz
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Re: Wędzonki

Post by fatboyz » Fri Oct 22, 2021 01:39

Those look fantastic. Were the pork loins whole Cryo vacd or from a butcher? Nice looking loins.
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redzed
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Re: Wędzonki

Post by redzed » Fri Oct 22, 2021 06:11

They were vacced from Superstore. A couple of weeks ago I wandered into the store to buy some vegetables (my wife insists we eat them), and noticed that they had whole loins at $1.47 lbs. I haven't seen loins for 2 bucks now for a while, and with the price of pork these days, it was an absolute steal. I bought 6 of them, ranging 13-14 lbs each.
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Re: Wędzonki

Post by fatboyz » Fri Oct 22, 2021 14:27

That is a great price. I'm hoping to get a barn clean out subject hog (bad foot, little smaller than market wt, etc) in the next couple weeks from the plant my friend works at now. They go for $200 and are 75-80kg. Current live prive for a market weight hog went up from $170 to $330! Grab it up when you find a deal like that!
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StefanS
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Re: Wędzonki

Post by StefanS » Sat Dec 17, 2022 21:15

Christmas is coming so I have prepared some of traditional polish wedzonki. A few pork loin pieces, two pork butt pieces, 3 hams (like separate muscles), and polish style bacon (two pork bellies used). Brined by equilibrium method for 2.5 weeks, smoked and then poached (by sous vide method).
Before smoking
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After smoking
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Sous vide poaching
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Dave in AZ
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Re: Wędzonki

Post by Dave in AZ » Sun Dec 18, 2022 03:51

Wow that all looks outstanding!
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Re: Wędzonki

Post by bolepa » Thu Dec 22, 2022 06:08

Stefan, as usual - looks awesome! I have a questions for you: when you are saying "smoked and then poached" - do you use cold cold smoke or hot smoke? And how long?
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StefanS
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Re: Wędzonki

Post by StefanS » Fri Dec 23, 2022 14:09

bolepa wrote:
Thu Dec 22, 2022 06:08
do you use cold cold smoke or hot smoke? And how long?
usually temp in smokehouse is around 120-140 F (50-60 *C). I'm not smoking using timer - just for color - sometimes it is 4 hours or 5.5 hours. Sometimes it is just 3.5 hours.
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redzed
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Re: Wędzonki

Post by redzed » Sat Dec 24, 2022 01:41

Beautiful work Stefan! At what temp do you sous vide and for how long?
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StefanS
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Re: Wędzonki

Post by StefanS » Wed Dec 28, 2022 17:26

Hi Chris. I started all pieces at same time - 60*C (140F).
after 5 hours - removed all pork loins (poledwica) then raised temp. to 62*C (144F)
After 8 hours removed pork hams (szynki), pork butt (balerony) - so total time -5 hours in 60*C plus 8 hours in 62*C
then raised temperature to 65*C (150F) and after 4 hours removed pork bellies (boczki).
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Bentley Meredith
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Re: Wędzonki

Post by Bentley Meredith » Wed Dec 28, 2022 23:24

Being a wood cooker by nature, curious what wood was used?
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StefanS
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Re: Wędzonki

Post by StefanS » Thu Dec 29, 2022 23:47

Bentley Meredith wrote:
Wed Dec 28, 2022 23:24
Being a wood cooker by nature, curious what wood was used?
for preheating smoker and first step of smoking (drying pieces of meat) I used hickory wood, for main smoking step - apple and cherry wood.
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StefanS
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Re: Wędzonki

Post by StefanS » Tue Sep 05, 2023 02:29

Long time i didn't show my 'wedzonki" so it doesn't mean that I do nothing. My weekend play with them.
Around two weeks ago i put some meat to cure. equilibrium curing under vacuum - pork loins, hams, pork bellies - 18 g/kg of meat. Keep in mind that my salt mix contain 100 grams Cure #1 and 900 grams of sea salt.(that mix is exactly like polish "peklosol"). Usually im adding also some herbs and spices mix. Every piece of meat - excluding pork bellies- is also injected with "peklosol"/water solution. 8-10% solution im using. here are some pictures - pork loin.
DSC_0160.jpg
, and hams
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My netting system -
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My friends meats and mine - ready to "rock and roll" in "Cadillac" smoker.
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After smoking -
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Meats ready to poaching ( vacuum packed) -
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Sous vide poaching started -
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Results tomorrow. :D :)
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