Thanks Red, not our favorite store but the loins have gone on the list

Irdeer, that is why I was surprised to see it as I had pumped it in several spots. Won't hurt anyone but no prize for presentation

redzed wrote:He made several hundred pounds of sausage before this past Christmas and will be 91 this year.

No pressure there, eh Chris Thanks for the link

Red, about the Class I, II, and III - you know doubt use your experience with your Dad to be able to do that by eye - but what about is green horns? Tell us more, please

I used CW`s directions for making our first Pastrami (I used an eye of the round roast.) giving it a good water bath for 8 hrs after the brine, smothering it in cracked pepper (no corriander) and letting it dry overnight in the fridge. Let it settle at room temperature whilst preheating the smoker t...

redzed wrote:Take a look at some great pancetta made by Kyle Hildebrant:
http://ourdailybrine.com/...ancetta-recipe/

And read the article about nitates/nitrites referred to in Kyle's article.
http://www.yourdoctorsorders.com/2013/0 ... or-health/

Thanks Bob. Looking at the price Chris paid for the loins not too long ago compared to today makes one cry

So guys where is the recipe? I looked under "L" and "O" in the recipe list but to no avail

lol

Welcome SmokedMeat - always good to have another Canuck join the crowd. You'll get lots of help here. Red - you must still be safely south of the border to ignore our Lions so publicly :roll: "BTW great to have another member from Calgary. Love your town, but hate the Stampeders since I bleed green!...

There is a $60 difference in price between amazon. com and amazon.ca for the Milwaukee 102 meter. With today's excchange rate there should only be a $21 difference. Looks like cross-border shopping to me.

I feel the pressure of adopting pH measures when using Umai bags for fermented products in spite of what Umai says about it not being necessary. In addition to what has been said on this forum, I have been doing other reading on the subject. This morning I came across this article by Eutech Instrume...

Hmmmmm pizza in a bun - tasty

Devo, I'll be watching for the answers as I'm getting ready to work on a ham. Here is an article on the Virginia Ham you might find interesting:
https://pubs.ext.vt.edu/458/458-223/458-223.html

Devo, the butchering photos were interesting especially the deboning photos where the bones came out so clean - shows how much room for improvement there is for me