Thanks redzed...another reason to not try to do so many things at the same time prior to leaving on a short trip!!!! I didn't like Chuckwagon's recipe originally because nothing was weighed. So about a week ago I started going down the rabbit holes about wet brines and read all that Butterbean poste...

I put a loin into a brine yesterday, making Chuckwagon's Canadian Bacon http://wedlinydomowe.pl/en/viewtopic.php?f=4&t=7258&p=28207&hilit=canadian+bacon&sid=4c688b1f60ed319b2ee1374110ab83f5#p28207 but I just realized that I forgot to inject it. I have no ability to do so now since I will be away. I ...

Thank you. I just bought two cheap shoulders. Was gonna do buckboard bacon for both but I may make the kielbasa for one if I can arrange my time appropriately

wow- any specific recipes?

I've screwed up an awful lot on my trajectory of sausage making. Haven't seen too many things that made enough of a difference to take an otherwise good sausage to bad. There seems to be a lot of flexibility in my experience. Unless you were actually trying to dial a specific result or sausage in I ...

Looks great...assuming spinach or maybe leek? So what is it since I too must add more veg

I am in a quandry as well. I made the decision to get the All American Canner so I no longer have to freeze broth. That will free up space. It will also enable me to can the soups, stews, chili, and gumbos that I make in Army size quantities so I don't have so many leftovers. I have always hesitated...

agreed, looks great

ahhhh, now I know what I was thinking on the cure. The calculator to which I referred to earlier this morning automatically filled in that I had skin on belly. I actually had skin off belly. If you flag this choice, you get the 6.5 gram of Cure #1 that I used.

Thanks for the links. I really love me some garlic so I'm going to be on the lookout for some more shoulder to make the garlic kielbasa

Sorry Butterbean I just saw this post... Typically I rely on the unread category to see updates of posts but somehow this wasn't flagged and I'm just catching it now I rebuilt my thought process....so...what I did was this: I had 2044 grams of belly and I put that into http://www.localfoodheroes.co....

That looks awesome Redzed

Butterbean that looks delicious. I like the look of the parsley but it's good info that you added, i.e., "the original recipe was a tad better..." anyway my question; I have been making stock (now called bone broth by the powers that be) since I left the nest in the mid-80s. I have always frozen it,...

awesome

Looks and sounds awesome Butterbean