Thanks for commenting, CW. As I explained to Chris, I had planned to use Cure #1, but after reading that the bird had already received some factory injections, I didn't really know how much more I could give it before it was too much. I finished the smoking this afternoon, and pulled it at exactly 1...

Thanks for your comments, guys. This was a turkey given to me by my brother-in-law to smoke for him. He's not going to get this one, and I don't have time to do another one before the weekend. Guess he'll have to wait. Chris: I had the salt, sugar, and cure #1 all measured out when I read on the bi...

I find myself in a bit of a pickle. It's been cold here in Minnesota; we've been getting some snow flurries, and we're just above freezing now, at 36°F. This morning I started up the smoker to preheat to 220°F. I had a 10 lb. turkey that's been brined but not cured. I preheated the smoker for &frac3...

Okay Hoss! I'm in for another round. I still have way too much to learn. Although I have a lot of irons in the fire just now I will try to keep up.

Finally getting around to posting a couple of pictures of my work of the last weekend of September. I started with 18 lbs. of venison, 9 lbs. of pork back fat, and about 25 lbs. of pork butt. I wasn't too sure at the beginning what I was going to make, other than the Venison links. I decided on a Co...

Greetings to CW and all Forum members. After a lengthy recovery from a fall last Dec. 2nd, in which I fractured two vertebrae, I am slowly returning to sausage making. For several months I haven't been able to handle the pain of standing over the grinder or stuffer. In the last few months I have rea...

I'm still with the program! I made the Hungarian Csabaii a few weeks back, however, I didn't take the time to cold smoke over several days. I'm sure the sausage suffered because of that. The Autumn hunting season has started to creep into my free time! :cool: I will be doing catch-up sausage making ...

After 10 hours of soaking in clear water, I sampled an end cut. It was rather bland, so I cut into the loin about 3 inches and tasted another sample. There was still some taste of salt, although not overwhelming. I pulled all the loin pieces and hung to dry, and are now in frig. They will rest for 2...

Just a note. If you entertain the thought of getting a slicer like this, be sure to get some kevlar gloves for the cleaning phase, round razor blades are just too awkward to deal with. Ray, I have the same or very similar Cabala's slicer. I haven't been cut yet, but it will happen. Thanks for the a...

Thanks for the replies! They are soaking in about four gallons of cold water and ice in one of my coolers. I couldn't find room for anything big in the frig. I will start test tasting about 7 am. :lol: I was somewhat concerned about losing the smoke flavor. Glad to hear that it all doesn't wash off....

This past week one of the local markets ran a special on whole pork loin for $1.78/lb. I picked up two at 10 lbs each, and followed this recipe: http://www.wedlinydomowe.com/hams-other-meats/pork-loin-smoked to prepare them. I divided the brine recipe by four, and then multiplied the results by five...

But they look great, Rudy. I didn't smoke mine as long, and stopped the drying at 40% loss. Mine didn't get as dark and so nice looking as yours!

Fine work.

Jim

I'm looking forward to the Smokehouse forum. I have been looking at pictures in the Polish site, trying to find ideas. Very difficult and time consuming not speaking the language and translating with Google.

Jim

Thanks for the information.

Jim

Would someone please explain the benefit of using a cloth casing? Is it only for some types of sausages?

Jim