Search found 10 matches
- Sun Jun 07, 2015 18:31
- Forum: Sausages
- Topic: Unused summer sausage meat
- Replies: 2
- Views: 2967
Unused summer sausage meat
Made my first summer sausage today - they are in the smoker now. I bought a 25lb PSI mix and a package of SS casings that use 25 lbs from cabelas.... Well I mixed up 15 lbs of beef and 9.5 lbs of ground pork shoulder, mixed seasoning and cure and let sit over night and got to stuffing today. Well af...
- Mon Apr 21, 2014 16:06
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62279
Thanks to everyone for the guidance and vote of confidence on my first attempt at smoked sausage. As required - here are the pics 5lbs port butt cubed with spices and cure mixed in. In the frig overnight before grinding and stuffing: http://i1340.photobucket.com/albums/o737/tdibiasio/F5BC34B3-D011-4...
- Thu Apr 17, 2014 16:44
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62279
- Thu Apr 17, 2014 12:41
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62279
I Have A Question
There are no "silly" questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have ...
- Tue Feb 18, 2014 14:34
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
Well here is the final result of my first Canadian Bacon attempt: After 7 days of curing here is what the loin looked like before going into the smoker (WSM) - rubbed with Montreal Steak seasoning http://i1340.photobucket.com/albums/o737/tdibiasio/96E4D7D6-8D75-4448-8BD7-173BD9A54389_zpsxlbvykb5.jpg...
- Sun Feb 16, 2014 16:48
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
Little worried about the Loin
Hi Pat - PM sent
- Sat Feb 15, 2014 22:47
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
Pat - i have been turning and rubbing the pork loin every day now, tomorrow will be 7 days. Do you think based on the size I posted above that I will need the full 10 days you recommended? I am not asking because I am impatient, but due to work I will not be able to smoke it until next weekend (13 d...
- Mon Feb 10, 2014 19:40
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
Pat I just wanted to follow up and let you know that I got the Loin resting in the cure yesterday. I took your recipe %'s and put it into an xls spread sheet so that I could just enter the meat weight and have all other measurements calculated for me. Below is what I came up with: Pork Loin: 1356 gr...
- Sun Feb 09, 2014 13:45
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
- Sat Feb 08, 2014 13:24
- Forum: Smoked pork products
- Topic: Dry cured Canadian bacon
- Replies: 14
- Views: 15687
Dry cured Canadian bacon
I am going to attempt my first Canadian bacon cure and have a question for the experts... I would prefer to do a dry cure because I simply don't have room in the refrigerator at this time for a wet brine. I could not find tender quick locally but did find pink salt cure #1. Can anyone give me some g...