Search found 1109 matches

by sawhorseray
Mon Feb 01, 2021 16:03
Forum: Smoked pork products
Topic: CB Question
Replies: 7
Views: 257

Re: CB Question

Thanks Chris. The way I understand is that a level tablespoon of pink curing salt weights .88 grams. You are say the weight would be .58 grams? I'll check this all out with my gold scale later, thank you Chris! RAY
by sawhorseray
Sat Jan 30, 2021 21:34
Forum: Smoked pork products
Topic: CB Question
Replies: 7
Views: 257

Re: CB Question

After some research I find that CW's Canadian bacon brine is well within allowable limits at 2.64oz per gallon of water, the max is 3.84. Thanks for the reply Chris, stay safe! RAY
by sawhorseray
Sat Jan 30, 2021 18:52
Forum: Smoked pork products
Topic: CB Question
Replies: 7
Views: 257

Re: CB Question

Can you post a link to the recipe you are using or the amount of Cure #1 in the recipe? Sometimes when Cure #1 is added to a brine it appears to be a high amount, but once you do the calculations, the ppm is within regulations. Hi Chris, hope you are well and staying safe. In the old recipe CW was ...
by sawhorseray
Sat Jan 30, 2021 17:22
Forum: Smoked pork products
Topic: CB Question
Replies: 7
Views: 257

Re: CB Question

With the lack of response I reckon I'll just cut the nitrite about 20% and proceed with CW's recipe. Thanks, I guess. RAY
by sawhorseray
Fri Jan 29, 2021 16:04
Forum: Smoked pork products
Topic: CB Question
Replies: 7
Views: 257

CB Question

It's been quite some time since I've been around here, when Chuckwagon left in somewhat of a huff I followed him to support his new blog endeavor. I'm going to smoke up 15 pounds of pork loins in some Canadian bacon and am wondering if there's a different cure other than CW's. I've used his recipe i...
by sawhorseray
Sat Jan 05, 2019 21:52
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 7266

Has anybody used any of his premixed seasonings? Just curious. I use PS Seasoning 260-B Italian sausage seasoning exclusively. I used to mix my own but after trying this the first time I loved the flavor, and got rave reviews from my friends. Another great aspect of using this is that I gat the sam...
by sawhorseray
Tue Jan 01, 2019 10:10
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker help
Replies: 31
Views: 7266

The PK100 is a great way to go. I've had one for many years, like Redzed mine was sold by Cabelas and made by PS Seasonings. I smoke mostly bacon, sausage, and hams tho the Pro 100 has the capability to act as a great roasting devise also. By flipping a switch the unit runs from 110 volts to 240, ru...
by sawhorseray
Mon Oct 15, 2018 18:58
Forum: Hyde Park
Topic: NOT DEAD!
Replies: 4
Views: 2435

Not dead here either, tho I haven't been around for quite awhile now. Still stuffing and smoking as CW so graciously taught me https://imageshack.com/i/pnlHGbxOj https://imageshack.com/i/poMp1zjuj https://imageshack.com/i/plpiKwWYj Started making coppa and dry aging steaks with UMAi bags https://ima...
by sawhorseray
Fri Apr 20, 2018 15:21
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 4214

Maple-Honey Bacon
Wild Hog Italian Sausage with Cabernet & Garlic
Chicken Italain Sausage with Chardonnay, Tomato, & Black Olives
Canadian Bacon
CW's Hipshot Burgers
by sawhorseray
Thu Mar 01, 2018 17:16
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 9153

Chuckwagon

aka as Barry Byner, passed away on Feb.10, 2018. He taught me all I know about sausage making and charcuterie, was a great wit, and a fine man. He will be missed, may he rest in peace. RAY
by sawhorseray
Fri Jan 05, 2018 16:29
Forum: Hardware
Topic: Cabela's 33lb sausage meat mixer
Replies: 13
Views: 6068

I got the same mixer last year and it works flawlessly with my Cabelas 1hp commercial grinder. The clean up is pain, but worth the hassle. I'd think the gear issue would have something to do with the attachment. RAY
by sawhorseray
Thu Jan 07, 2016 05:15
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 35313

Thanks a lot Red! I thought the calculator you posted in the Makin' Bacon thread was good, this one is even better. Thanks again. RAY
by sawhorseray
Wed Jan 06, 2016 16:54
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 35313

Thanks for that Bob, will do. I just measured a level teaspoon of cure #1 and it came out to 6.5 grams, quite a difference from dumping two tablespoons of cure #1 into a rub for a 12.5lb. slab of belly. Never too old to learn. RAY
by sawhorseray
Wed Jan 06, 2016 16:14
Forum: Smoked pork products
Topic: Nitrite and Bacon
Replies: 41
Views: 35313

It seems difficult to find a massage bacon curing recipe the folks can agree upon for being effective, yet safe. The curing calculator Redzed provided in the initial thread seems to take away a lot of the guess work, thanks for posting that. Looks like a 12.5lb slab of porkbelly will take 14 grams o...
by sawhorseray
Wed Jan 06, 2016 15:14
Forum: Hyde Park
Topic: Question
Replies: 1
Views: 3830

Chuckwagon is over around this way these days.

http://sausageswest.com/