ROS (Random Orbital sander). ...

Butterbeans recipe is a KEEPER! I made it and will again. Can't eat too much though
because my family won't eat liver anything. So, the next time I make some I'll pass out most of it.

Ross, excuse my ignorance but where is the acid coming from? From the fermentation of the chilis?

Ross
That is a precious site! Thank you

Ross - Norcal Kid I went back to the market where the butcher was holding large jowls for me. Out of the 10 - I selected 5 large ones - I tried to match my purchase to the photos offered here. So, the jowls I selected look a lot like Ross's skin side of slabs for butts. I think I made some good sele...

Thanks Ross, I'll do that.

Thank you for these recipes Norcal Kid, I will make these recipes for sure.
I don't have a temp/humidity controlled chamber to do the more exotic sausages but I
know how to sous vide.

I can hardly wait for the heat in the hot links and the spiced Keilbasa.

Yumeeee!

Ross - Then as a beginner, I can assume that the meat with most fat streaked through the meat is best for bacon? Is that the reason Guanciale is so popular for bacon ? My jowls are still in the freezer and have not made any bacon from them as yet. I am freezing -10 F for 15 days before making any ba...

ssorllih, I think you and Norcal Kid have an IN to hog jowls. Those are beautiful.

Thanks Kevin,
It is so easy for a beginner to confuse the curing requirements between sausages and bacon.

Doug

Hello Gulyas,

A 400 Kilo Mangalica? That is my dream. That is what I wanted to do - raise a Mangalica pig to that size and have a huge BBQ. and lots of Charcuterie material.

Hello Chuckwagon,

I stand corrected.
1000grams of cure per 5lb of meat? That would really pucker me up.
I like 1 level teaspoonful of cure/5 lb. meat better.

Doug

Hello all, Since I will be getting various sizes of jowls - I have decided to use the larger pieces for bacon and grind up the rest for sausages. Since I do not have a Fermentation/ curing chamber; My plan is to utilize Len Polis. Rytek Kutas, Marianski and forum recipes for a base - omitting the as...

Yours are a lot better looking. Mine was a lot thinner - after trimming the nodes. glands and edges etc. I lost a lot of the weight. I got mine at an asian mkt also. The regulsr butchers did not know what a jowl is so I had to place my hands on my cheeks and motioned down to my neck. I hope the 10 p...

Hello All, Chuckwagon, thanks for the email. I figured out why my bacon would not cure. My garage refrig. at any setting - the temp is always 25 F. Took care of that! I just picked up 6 hog jowls for 0.69 cents a pound. I don't know for sure what to do with it - all I know is that it was priced like...