Devo, In the mid 1970s I was in Hornepayne on a bear hunt. There was a Hudson Bay store there that sold everything; food, clothes and meat market. They had, if my memeory is correct the best salami (Genoa ?) and best Kielbasa that had hunks of ? Ham? in it. The Kielbasa was in 45-50mm casings about ...

I'm certainly no expert on cold smoking, and have no experience with a refrigerated smoker, but I gotta wonder...why wouldn't you simply add the cure to your sausage and be safe, rather than try to keep a refrigerated smoker under 40* and worry? I have eaten smoked non cured and cured pork sausage....

Each year in the United States food borne diseases cause approximately 76 million illnesses and 325,000 hospitalizations. These are statistics from Center For Disease Control. Of this number, more than 5,000 Americans painfully suffer the clearly evident indications and symptoms of preventable food...

I am getting ready to make a cured and smoked southern style USA breakfast sausage. I have FINALLY procured 2# cloth sausage bags :mrgreen: . I have several questions; what can I do to keep the sausage from sticking to cloth when pealing back cloth to slice patties? Also what would be a reasonable t...

Cold Smoking Cold smoking is a drying process usually involving many hours for several days or even weeks. Products are not smoked continuously as fresh air is usually allowed into the smoker at regular intervals to allow time for complete penetration of smoke deep into muscle tissues. As moisture ...

Why are the bacons so limp or soft? seems will be hard to slice. Will this bacon hang in cool weather without refrigeration? If not how can I make bacon that will, dont want to hot smoke. Thanks (1) Dry cured (2) whole 20# pork bellies, in tub (no bags) 15 days (skin down) overhauled on 10 th day, (...

(1) Dry cured (2) whole 20# pork bellies, in tub (no bags) 15 days (skin down) overhauled on 10 th day, (used 20 oz on first rub and 12 on overhaul) total 32 oz (2#) Tender Quick + 3 cups Derma sugar. Poured off juices and rotated daily, Results, bellies were limp. You could roll them up. Was cure t...

For me also this is very timely. I bought two butts today that I plan to cut a slab from each for bacon and the rest into rolled cured and smoked butts about 2 pounds each. Devo's process sounds great will try. However I still don't know how to trim the Packer Cut on the sides as they are 20" wide ...

Devo, maybe you can help me. This is my first try at bacon. I just purchased two "whole" bellies from Packing house, weighed about 22# ea. My problem is I don't know how to trim them up for bacon, seems a good bit needs to be trimed to me. Packer said about 1/3 would need to be trimmed off, but don'...

Hi widetrackman, Welcome to WD. :smile: There is a post in "smoked pork products" regarding your question. When you see your question, look directly above it just two topics. It's in the "sticky" forums. Here is the link: http://wedlinydomowe.pl/en/viewtopic.php?t=4979&postdays=0&postorder=asc&star...

I am a newbie to the site which I find quite exciting. I didn't find a process, (if there is one) for dry curing and cold smoking bacon like country ham. I had rather cure for a non refrigerated product. I used to be able to purchase hanging slabs processed similar, years ago in my area of Ms but no...