Made my homemade sausages the other day. I don't have a very good imagination, so I'm just going to call my sausage Marjoram Sausage. Can you guess what herb I added? :mrgreen: The cured were smoked for two hours in hickory. Both the fresh and cured sausages were tasty, but the cured were a bit too ...

CW,

On the making your own sausage recipe you call for 800 g meat and 200 g backfat. If I am using pork butt, do I still add 200 g backfat? i.e., if the pork butt is already 25-30% fat, do you want more added?

Thx. david

I couldn't find any mapleline When I looked for Mapeline on the web, some sites said it was just maple extract. I found Wagner's Maple Flavor which is a somewhat diluted maple extract at the grocery store. I used it and I was able to detect the flavor in the finished CB. I don't know how widely dis...

Yee haw, CW. I'll trade with you any day!

david

I smoked the pork loin today after a five day brining. Looked great and tasted just like Canadian bacon! Pics below. Will have to make some Eggs Benedict soon. David Smoked pork loin out of smoker: http://imagizer.imageshack.us/v2/150x100q90/537/DTh6iD.jpg Smoked pork loin sliced: http://imagizer.im...

CW, For both of the cured sausages you say Cure #1 Cure #2. I assume you mean cure #1 since these aren't being dried. You also have two Type 1 cured sausages one with both large and the other with small fat particles. Do you want us to make both or should we choose one of them? I.e., are we going to...

CW, The brine formula calls for ice cold water. However, most of the kosher salt will not dissolve in the ice cold water. Should we be dissolving the salt in a portion of the water at room temp or warmer and then, once the salt is dissolved, add the remaining water and ice. I know the salt would eve...

Bob K, Baker's Percentages? That's exactly what I was thinking. I'm a semi-professional baker and a volunteer for the Bread Bakers Guild of America and convert many of their member submitted formulas into a standard format for publication. That standard format includes weights and baker's percentage...

Bob, I agree. I totally get that not all recipes use the maximum 200 ppm. That was the whole point of my question. Is CW using less than the maximum 200 ppm in the smoked pork loin recipe on purpose? If so, why? Was it because he wanted a longer cure time for more uptake? Was it because he wanted a ...

CW,

Thanks for your response. But in your smoked pork loin you are using 1 gallon of water, so wouldn't you be using 4.2 oz/120 grams of cure #1 and not 45 grams?

Thanks. David

CW, Your recipe for the smoked pork loin calls for 3 Tbsp cure #1. What is the weight? Earlier in the discussion on brining, it mentioned 120 grams cure/gallon of water for 200 ppm nitrite. Your 3 Tbsp would be 40 gram/Tbsp which seems awfully dense? Or are you going for a brining solution much less...

Just checking in. Have been following, but out of town for two more weeks then I can start. Butt is in the freezer...I know you want it fresh, but I live two hours from Costco and I ain't paying grocery store prices!

CW,

Cow critters? Not familiar with the reference. This is chicken territory here on the delmarva penninsula. Several million a week face their death here! The crabs are great though.

david

I would like to participate too. Thanks.

david