Here's the recipe I used: real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or SplendaŸ 1 cup brown sugar or SplendaŸ brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pou...

Cured a pork belly in a brine for 12 days. Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Used a really simple brine recipe. You can easily find it if you google "pop's bacon brine". Turned out really good!! Drying off after the brine, before smoking http://i286.photob...

I have a buddy that wants to make up some sausage for family that use to live in Houston area. I've never heard of this type and was hoping you guys know of a similar sounding recipe: Here's his email to me. Any help would be appreciated. There was a meat market down there where they lived that sold...

crustyo44 wrote:Nick,
Now I am getting really interested, cure first, cold smoke and than stuff in a beef bung. Is that the idea?
Never too old to learn!!!!
Jan.

You bring up a good question that I haven't considered. What do you guys think? Smoke in the bung or before the coppa goes in the bung?

Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the sa...

I just made some today. Had to finish them off in the oven after smoking. Only got up to 20 deg's today. Smoker won't keep up. My question is did you dry them at room temp or in a brown bag in the fridge. reason I ask is because I did have a little to much water in mine. The last batch I did I bloo...

I only have ever made it to about 10 days before I start getting concerned and stuff it. I always worry about too much salt. You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it real...

I was planning on 3 weeks.

Hickory smoked kabanosy after drying for 5 days. Perfect!!

An important lesson I learned: don't use pine dowel rods in the smokehouse. Pine flavor doesn't taste good on sausage. I thought I was buying hardwood rods, nope, they're pine. Yuck!

Started some coppa curing today. Four of them. I used Jason Molinari's recipe: Coppa Ingredient % of Meat Pork Coppa 100% Salt ( Kosher) 3.50% White Pepper 1.00% Cinnamon. 0.075% Cure #2 0.25% Juniper 0.20% His blog: http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1 I used his recipe on th...

I have been meaning to post the results of some of my work. Clockwise it is Coppa, Fenne Pollen Salami, Bresaola, Slow Cured Pepperoni and Lukanka (middle). [url=http://img198.imageshack.us/img198/9922/drycure.jpg]Image [/URL] Uploaded with ImageShack.us That is some fine looking work there brother!

Open the door when you are not using it and let the air circulate freely. It will dry faster and better. You are encountering the sausage below the dew point problem and they will "sweat" just like a glass of cold beer. That's exactly what it was. I didn't let the sausage sit out of the fridge long...

I decided to make some kabanosy for my first smoke in the smokehouse. Think I may have screwed up. About ten minutes into the smoke I open it up to take a peak and notice condensation buidling up on the sausages. They were dry when I put them in. It's been raining all morning so its pretty wet, and ...