That actually sound very much like drywors and is eaten a lot in Southern Africa

Thanks !

Long time since I posted and not sure if this is the right place. I was recently referring someone to the affiliated website meatsandsausages about curing bacon. We had a look at this page: https://www.meatsandsausages.com/hams-other-meats/bacon-cured-smoked And it's all a bit messy. It is giving so...

Welcome back and congratulations on you new knee

Those pictures are absolutely fantastic!
Wish we had some shops like that here

That's definitely interesting and I will be following this thread.
Those Kabanosy's look very tasty (to my untrained eye)

Thanks for the replies: Butterbean: the method you describe still places the injected piece of meat in a brine with cure #1, doesn't it? So not only inhjecting? Redzed: I get your point. The cure could leach out and you can't inject in enough places to make sure the meat is cured all over. I figured...

I am just wondering:
Could you make ham from a chunck of pork by only injecting the appropriate amount of cure?
Or do you have to immerse it in a brine as well?

Good luck!

Well said. Muxmun! I totally agree. I am totally new at fermented sausages, going to try and make some snack sticks (as described on a different forum) and just read the saucisson sec for everyone recipe and want to try that as well. To do more than that, I will need to start tinkering with my fridg...

Japanese waterstones for sharpening for me too! I think the ceramic steel is interesting for the hard steel Japanese knives. Since I have one, I use it for my other knives as well. But then, I am not walking around with it and I am the only one using it (and I am also the only one usig my knives, yo...

I have made sausages in sheep casing with a steelstuffer tube and can't recall having had a problem (except for working with those sheep casings, they are finnicky and break easily).
I am using a 5lb lLEM stuffer, so maybe you have a point in saying that there is less pressure?

You may very well be right. And I actually made a mistake in my calculations. Even with the 25/75 ratio it is 41 % fat My apologies. I actually clean all the visible fat of pork and then calculate the "clean" meat as about 25% fat. I do not know what @Club does though... So it might well be a fair b...

At first glance, it just looks like to0 much fat. duck 1.75 fat 1.75 pork: 2 -> estimated as 25% fat / 75% lean Making total fat 1.75+.5 = 2.25 lean -> 1.75+1.5 = 3.25 Which works out at around 30% fat, so actually not too bad.... (I am contradicting myself here). So it's something else.... There go...

My condolances.
I learned a lot from him.
RIP ChuckWagon