Hi all you good lookin` people! RockChuck WagonTrack here. I very much appreciate your support and don`t quite know how to thank you all. There is no big mystery about all this but it is certainly a surprise to me. Vtek the administrator in Poland sent me the following words yesterday: I have a requ...

Trucktramp wrote: Thanks CW for a great recipe. It really is fool proof (and I'm just fool enough to try it) and tasty. Thanks too for all the guidance and letting me jump ahead of the class a bit. Now onward and upward to the next project. Hey Truckster! I am so glad your project turned out well. I...

Oneills you ol' salty dog! Just how old are you getting to be? Have you got any bones that creeeeek in the night? Are you gettin' "cratcity" like me? Keep a smile on your face pal and... have a HAPPY BIRTHDAY!

Best Wishes,
Chuckwagon

Snakeoil... the FSIS says pork is safe at 160°F. It is safe from trichinae spiralis at 137°F. The extra heat insures protection from several other pathogens including listeria. Finishing Temperatures Pork (Very Rare = 140 degrees F. IMT ) Rare = 150 degrees F. IMT Medium = 160 degrees F. IMT Well do...

Using Sodium Nitrate and Sodium Nitrite Cures Anciently, most probably by accident, man discovered that when salt was added to meat, it improved its flavor, color, and shelf life. Then somewhere in time, sodium nitrate came into use as a naturally occurring contaminant of salt. Chile and Peru have ...

Yikes! Have you ever stepped on a rattlesnake? I have. A couple of times actually. Now that will give a person a "pucker factor" of about 10! My fishin' partner was bitten on the lower leg and his immune system was never the same after that. Our pal Butterbean in Georgia has been around those danged...

Chuckwagon`s Smoked Pork Loin (Canadian Bacon) (5-Day, Brine Cured, Smoked, Pork Loin) Many meat products are cured by simply soaked in saltwater brine containing a specified amount of sodium nitrite. However, to insure complete penetration and disbursement, often up to fifteen percent of the meat`...

Trucktramp wrote: I did double the volume keeping the cure and salt double also. I needed that much to cover the darn things. Yes. That is exactly right. You'll be just fine. Oh, good idea about smoking one and leaving another. They'll both be mighty tasty yet different and unique in their own way. ...

FRESH SAUSAGE BASICS Here are a few valuable tips! Be sure to keep a logbook ! Record everything you do. Write down dates, times, measurements, etc. Write down your successes and your failures - and the reasons you believe caused either. Believe me, you`ll refer back to it several times during the ...

Those are pretty large hams Trucktramp. I hope you doubled the brine. In the next day or two, you should be able to remove the hams from the brine. Here's a note from the instructions about brining and then the cooking step: Having injected the ham, submerge it in the remaining brine, (called a "pic...

King, the guy to talk to is my friend Scott. His handle is Blackriver on this site. He knows about this stuff believe me. He's had some bad experiences with some types and good experiences with others. He knows what is available out there and has studied the quality of those products on the market. ...

2MnKids wrote: Are we talking an entire pork loin or a portion? Ol' pal, if there are just you and Jean for dinner, you may wish to make 1/2 loin. I do it all the time so I'll always have very fresh Canadian Bacon on hand. Sometimes, if I expect a little company, I'll inject and baptize two entire ...

What Is Meat And Why Does Salt Change Pork Into Ham? Amino Acids And Proteins Have you ever wondered what meat is made of? To begin with, it`s about 75% water. Another 20% is made of biological molecules called proteins. And just what is a protein? Without being overly complicated in a sausage foru...

Everyone seems to be doing well with the project. We've had some good response and a lot of you have been amazed at how the protein development affects your final product. Before we leave that particular study, we'll explore how salt affects pork and beef. Without the effects of salt on the meat pro...

The Duk said: ...mos' lackly, gots lots ta do with yo' boogaloo situation. Grab sumpthin' an' hol' on reel taat, y'heah? Now gimme ' nother one a them "Ye Haws" what we tawked about. Got a mouthful of west Texas quicksand?... you, you....., you... unbalanced, overgrown, woodpecker! :roll: Dang Rabid...