Very nice job!

That does looks good!

Crusty, I do the same. I trade sausages for buckets of dust. I just ask my friend to set a bucket under the conveyer when they are running the wood I'd like dust from. Never had any problem but all my children were born naked for some reason.

Its just a phosphate to make it moister. Any would do but I think you could leave it out without any problem. One thing to be sure to do and I don't think the recipe details this but once you pack it in the casing its best to let it sit for a day or two in the fridge to allow the gelatin to set up r...

Alright, I'll post it as soon as I dig it up.

Edit: Here is a link to an e-book with the recipe.

http://www.deejayssmokepit.net/Download ... llaHam.pdf

Chuckwagon wrote:Margaret, you are amazing! How did you do that?
Or do you have a weird chicken that lays those crazy colored eggs?
If so, what are you feeding that chicken?

Best Wishes,
Chuckwagon

I agree! Those are amazing beauties for sure!

If you decide to make the "imitation" with the chunks I have a very good recipe if you'd like it. Its much easier and much more forgiving. Here is the real - on left. Image "Imitation" Image As far as appearance yes they look different but as far as taste wise how did it compare. Both are delicious...

Baconologist wrote:

eightysixCJ wrote: Do most folks treat the whole shoulder with whatever fat is on it as the lean and add 20-30% fat (fatback) to it?

I typically use butts with a good fairly thick fat cap without adding extra fat.

Same here.

If you decide to make the "imitation" with the chunks I have a very good recipe if you'd like it. Its much easier and much more forgiving. Here is the real - on left. http://i102.photobucket.com/albums/m114/jogeephus/Food/Coppa/IMG_6049.jpg "Imitation" http://i102.photobucket.com/albums/m114/jogeeph...

I guess it would depend on the fattiness of the butt. Before I did that though I'd try being sure the meat is next to freezing and once ground mix it really really well till it just sticks to your overtuned hand. Then stuff it. Just a suggestion to try. Also, you might want to try cutting the meat u...

I make them occasionally along with pickled eggs. Very good snack or beer drinking enhancement food.

I process a fair amount of deer and when making sausages I view 30% is the minimum and even at that I personally don't like the way they turn out. If I'm doing venison by itself, I'll up this percentage to around 40% if I'm using straight fat. Some people like the more grainy texture but I don't. I ...

Thank you for the information I will let them stay in the brine alittle longer. They are fully covered and kept around 36 deg. I have Bacon/Jowls and Hocks to do anyway so alittle longer wont hurt a thing. Nick What you can also do is to take one of the hams out and just slice a small slice off the...

That looks great. Great photos too.

That looks good.