Hello jjnurk Looks like some good eats you got going there. Now you got me thinking. I wonder if peppercorn's soaked in whiskey would work on that. Or maybe some homemade Gin to impart a bit of Juniper flavor on it. How are you doing in this heat. We have been 30 C+ all day and hit 32 C while we wer...

Hello redzed Sorry for taking so long to reply we have been busy with the cattle this past week. As far as replies go not getting a bunch of that's way too much or that's not enough comments in a sense answered my question. Most of my recipes I do have down in metric, this one was just based off a q...

UPDATE Bacon was not developing as much liquid as I was expecting so day 2 I added 1 gal of water, still not enough to cover the pieces but enough that with turning and rearranging them twice a day they were all getting a good soak. Day 3 washed off the bacons real well then set them back in the coo...

Been a while since I have posted on here but like many others I have been lurking in the background soaking up knowledge. Anyhow we got around to cutting up a few pigs again and I was hoping you could comment on what I have going for curing the hams and bacons. It has been a while and I am forgettin...

Update; Got an early start this morning Cooked up 2 lb hamburger 1 lb diced bacon 1 lb pork sausage meat 2 big onions from the garden 3 toes garlic diced up A handful of chopped dill Salt and pepper Cooked it all up and mixed it 50/50 with cooked rice. Stuffed a roaster full of cabbage rolls then st...

It's that time again to be making up a bunch of perogies and cabbage rolls for Christmas. Have been doing this for decades so no I have no questions about recipes or methods. So here is my question. Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the cabb...

Have a opportunity to get a Cabelas 20 lb mixer cheap. Anybody have one, anything good or bad to say about it. The guy that has it used it once and did not like it. Although they don't run and hide our boys are tired of freezing there hands every time we butcher. Have read reviews good and bad on th...

Good point on the plexi glass, food grade or not I agree who knows what might leech out of it when near boiling.
There is a good size maple tree that has been standing dead for a few years with the syrup trees out back, just might have to saw it up after we finish putting the taps in this week.
Dave

After testing out my creation. Homemade meat tumbler and ham press, I decided to share the results as I had several people inquire about what I was attempting. Calving season has began so things have been busy. add to that the fact that I had no idea what a photobucket was or how to post a picture, ...

Progress update After tumbling the meat and letting it rest overnight I took one of the larger pieces, sliced and fried it to check cure distribution, all looked good. Amazing less than 24 hrs. Back into tumbler for one hour. Loaded up the press with 5 lbs of meat and into a 160 f water bath for jus...

quote="Baconologist"]I wouldn't use brine amounting to more than 10% of the meat weight. You'll just have to see what works best for you.[/quote] Hi Bob I already started a test batch today with a brine that was 20% of meat weight. I injected 20% of that into the pieces and poured the balance into t...

Thank you Baconologist that article was an excellent read. Seems there are countless different ways to proceed with this project. Should I factor a brine with the water reduced to say 20% of meat weight, with salt and cure levels adjusted to hit final target % in meat, so when finished in the tumble...

Hello to all from the farm in Northern Saskatchewan. I have been reading the fourms for a while and I am impressed with the knowledgeable folks on here so I hope somebody can help me out. I have done all my own butchering/sausage making for years, and in a quest to make a good formed ham I finally b...