Smoked pork products

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PHOTO GALLERY of Smoked Pork Products

Last postbyredzed « Sat Sep 28, 2013 07:09
Replies: 98
byDevo »Fri Dec 09, 2011 14:57
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PHOTO GALLERY of Smoked Pork Products
Post your photos of Smoked Pork Products here (if your post does not contain a recipe).

Started curing 8 days ago.
12lbs. of pork belly

All rubbed down

After 7 days of cure hanging in the refer over night

After two hours of maple smoke...

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I forgot the time you want us to come over? :lol:
98 Replies

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Last post byredzed
Sat Sep 28, 2013 07:09

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White bacterial growth in cured Ham?

Last postbyButterbean « Sat Apr 02, 2016 16:41
Replies: 1
byGunny »Sat Apr 02, 2016 15:19
First post

I just cut into a 1 1/2 year old cured ham. As you can see in the pictures there are little islands of what appear to be white fungal or bacterial growth. No unusual odors, but I've never let a ham go this long without cutting and freezing.

Any opinions as to whether this ham has spoiled or if...

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I'll pm you my email address and I'll post the picture for you if you wish.

1 Replies

4190 Views

Last post byButterbean
Sat Apr 02, 2016 16:41
Sliced my cured bacon today

Last postbyharleykids « Wed Mar 09, 2016 16:09
Replies: 2
byharleykids »Wed Mar 09, 2016 05:25
First post

2 weeks ago I scored two beautiful skin on pork bellies when I went to pick up my 16 lbs of hard back fat. $2.99 a pound for the pork belly, and $1.99 a pount for the hard back fat.

Cured 25 lbs of bacon for the past 2 weeks, and sliced it all today. Smells awesome!

Just had to make a token BLT...

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Thanks Chris! No smoke on this batch. My wife likes hers with no smoke, so we just cured and sliced this batch.

I like to cold smoke mine, but I realized early on that if I can get her to participate a bit in my hobby then she doesn't complain as much when I buy things like the Hanna PH meter,...

2 Replies

4900 Views

Last post byharleykids
Wed Mar 09, 2016 16:09
Natural Cased Smokies

Last postbyKaiser « Tue Mar 08, 2016 13:57
Replies: 4
byKaiser »Sat Mar 05, 2016 20:12
First post

10 # pork butts, ice cold and grind through the 1/4 die
10 ea garlic clove, smashed
1 TBSP granulated garlic
3 TBSP kosher salt
1 TBSP ground black pepper
2 level tsp cure #1
2 1/2 cup ice cold water

24mm sheep casings

You can add ground jalapeno and cheddar for a little kick, I like 6-7 ground...

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Kaiser I like the simplicity of the ingredients in your recipe. Some of the best sausages that I have tasted were seasoned with only one or two spices (other than salt). And yet we still want to find combinations with a dozen or more. :shock:

The only thing that I would like to comment on here is...

4 Replies

6901 Views

Last post byKaiser
Tue Mar 08, 2016 13:57
Andouille with cubed Ham

Last postbyredzed « Thu Jan 21, 2016 21:09
Replies: 24
byReggie »Thu Jan 14, 2016 11:30
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I have a frozen 10 lb. Shank Portion Ham that I would like to cube up and substitute for the fresh cubed shoulder in one of Len Poli's Andouille formulations. He actually has 2 recipes and I would like to use the spice profile from the first Recipe and apply it to the 2nd recipe - which calls for 1...

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Hey that sausage looks great! I was very curious to see how it would turn out especially how well it would hold together. Looks like there were enough proteins in the fresh pork to glue everything together. There are proven sausage recipes out there that utilize cured and smoked bacon, and now you...
24 Replies

24434 Views

Last post byredzed
Thu Jan 21, 2016 21:09
Ham vs canadian bacon

Last postbypignout « Thu Dec 31, 2015 21:13
Replies: 8
bypignout »Thu Dec 31, 2015 00:41
First post

Can some stop my head from spinning. I want to make my own recipes and wanting to know what and why im doing things. so, Can someone clarify why if doing ham you use 120g cure per gal water and roughly 51g in Canadian bacon. Thanx KD

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Gentlemen, Thank you for your time and efforts. Butterbeans post knocked a clot loose in my brain and I have more of an understanding now. I really try to do things the right way and when I see things done by people I respect and trust doing things different then what i thought were the rules(and...

8 Replies

17346 Views

Last post bypignout
Thu Dec 31, 2015 21:13
Equilibrium Brine & Cure - Pork Chops

Last postbyredzed « Wed Dec 30, 2015 07:47
Replies: 1
byTatoosh »Tue Dec 29, 2015 09:09
First post

Background:

I have been doing a cured pork chop, done via a brine, and then smoked for some time. My problem was variable results. This was due to a couple of factors. First is I have been using the traditional gradient brine aka pickle which simply means there is more salt in the brine than I...

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Well I have to give you credit, and you have my admiration in your determination to create the perfectly salted pork chop. Most people would just go out and buy a Kasseler. :lol:

I know that the application of equilibrium brining is growing among restaurant chefs and something that passionate...

1 Replies

6119 Views

Last post byredzed
Wed Dec 30, 2015 07:47
bacon tips n tricks

Last postbyTatoosh « Tue Dec 22, 2015 11:09
Replies: 26
byhugestapedius »Thu Jun 26, 2014 17:03
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First post

bacon tips n tricks

« on: Today at 08:56:35 am »

QuoteModifyRemove

I have cured smoked several pork bellies with vaying degress of sucess.
just wanted to make a post to see how everybody else does it. Theres tons of recipes etc. The method seems differenet from one to the next. Heres some...

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Great thread on bacon tips!

Do u dry cure or wet brine I dry cure - both Gradient and Equilibrium approaches.
do you remove skin before or after I get my pork belly skin off.
do you hang on hooks or on trays. (Skin side up or down) In rack standing on side
How long you cure for 5-10 days For...
26 Replies

31212 Views

Last post byTatoosh
Tue Dec 22, 2015 11:09
How long can I keep bacon in smokehouse?

Last postbyGunny « Thu Nov 26, 2015 14:35
Replies: 2
byGunny »Wed Nov 25, 2015 23:08
First post

I am currently smoking my cured bacon in the smoke house. The highest temperatures at this time of year is in the 50 deg F range. I'm wanting to know if I can keep the bacon hanging in the smoke house along with my hams for the winter months. I have some of my dry cured hams that have been in there...

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Hello Redzed,

Thank you for the hearty welcome and the advice.

My hams turned out as a successful experiment. I wanted to see if I could control skippers and bad bacteria. I started dry curing the hams in October 2014 and in June of this year, we sliced up one of the hams. No larva and no...

2 Replies

5371 Views

Last post byGunny
Thu Nov 26, 2015 14:35
Drying prosiutto

Last postbyredzed « Wed Sep 02, 2015 08:20
Replies: 2
bynuynai »Mon Aug 31, 2015 13:55
First post

My brother and his friend have made and are drying 3 prosciutto hams. The guy drying them is using a dehumidifier to help the drying. I told them that seems like a bad idea, as IMHO, time is needed in order to produce a proper product and not force it. Any input from you would be greatly...

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Nuynai, that is a tough question to answer since you provide us with too little information. What type of curing environment are they using? A curing chamber, cellar, barn or garage? And what is the RH and the temp? Maybe it is over 80-85 and combined with too high a temp, and they want to lower...

2 Replies

5428 Views

Last post byredzed
Wed Sep 02, 2015 08:20
A non-maple bacon cure?

Last postbyHorte « Thu Aug 13, 2015 06:43
Replies: 2
byrdstoll »Mon Jul 27, 2015 22:22
First post

Hi -

After failing in my first attempt to cure/smoke bacon I'm going to do it again this week.

I'm going to split my 11lb belly in half and do one half with a recipe that Devo shared at one point here:

But I'd also like a decent bacon recipe that maybe isn't so sweet/maple-y. I was going to...

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Hi -

After failing in my first attempt to cure/smoke bacon I'm going to do it again this week.

I'm going to split my 11lb belly in half and do one half with a recipe that Devo shared at one point here:

But I'd also like a decent bacon recipe that maybe isn't so sweet/maple-y. I was going to...

2 Replies

6016 Views

Last post byHorte
Thu Aug 13, 2015 06:43
City Ham help

Last postbyButterbean « Thu Jun 18, 2015 23:54
Replies: 5
bySTICKSTRING »Tue Jun 16, 2015 19:05
First post

Hello all,
I harvest many wild hogs each year in my neck of the woods and the majority of my sausages, wet and dry, are all from wild meat. With that said, I harvested a nice 200 lb sow last weekend and have decided to make a city ham. My family LOVES our xmas hams and I would love to try making...

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Redzed, I really can't say where this came from for sure but if I had to guess I would think it came from my old friend and butcher Russell Bradford who first introduced me to curing. He was a big fan of brining but I can't remember him ever suggesting the injection part. That may have been...

5 Replies

8218 Views

Last post byButterbean
Thu Jun 18, 2015 23:54
Help with casings

Last postbyStefanS « Fri Apr 24, 2015 14:36
Replies: 16
byNorthFork »Fri Apr 17, 2015 16:58
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I just finished a chub of ham loaf (for lack of an official name) and the casings I am using will not allow the moisture out of the casing as it is smoked and poached. The casings retain all of the liquid throughout the process. This is the second time I have used these casings with the same...

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Hello Pat.
Oh my goshh... Hunting for bear is scary, isn't it? Pictures, area breathtaking, but terrain is very difficult, so not for me :cry: By the way - never before I was thinking about a bear meat so is a surprise to hear that the meat can taste better or worse depend on bear diet.
Picture...
16 Replies

24816 Views

Last post byStefanS
Fri Apr 24, 2015 14:36
question about dry cure and how much to put on a 5 p belly

Last postbyBob K « Tue Dec 23, 2014 17:52
Replies: 12
byking kabanos »Fri Oct 31, 2014 20:36
First post

i want to try this dry cure on some bacon and chuckwagons recipe calls for 25 pounds but dont want to do that much. i am going to buy 5 pounds of pork belly should i use the same amount or cut the ingridents in half?

Sons Of Bees Bacon
Honey Rubbed, Maple Flavored, Dry-Cured Bacon

All along the...

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Thats fine rd

The 156ppm comes from the amount allowable in commuted (ground) meats.

There is a lot of confusion on correct amounts for different products.

12 Replies

20659 Views

Last post byBob K
Tue Dec 23, 2014 17:52
This and That

Last postbyBubba « Mon Dec 15, 2014 10:23
Replies: 6
byShuswap »Sat Nov 29, 2014 16:13
First post

Hog House Smoke Out

I used CW`s Canadian Bacon brine for the hocks and ham bones. This is the recipe I used for the dry cured bacon:

Loaded up the new Bradley Original for the first smoke with first time for streaky bacon, hocks, and ham bones. Bacon dry cured and hocks/bones brine cured. For the...

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Thank you very much Redzed, I appreciate the advice.

6 Replies

8165 Views

Last post byBubba
Mon Dec 15, 2014 10:23
German Summer Sausage (Len Poli)

Last postbyrgauthier20420 « Mon Nov 24, 2014 19:10
Replies: 12
byrgauthier20420 »Tue Nov 18, 2014 15:44
First post

So I made the recipe for the German SS from Len's site. I added 1 tsp of cayenne because I like a hotter sausage. No need to boor with the recipe and what not. I diced and mixed with spices and Cure #1 on Thursday evening, ground on Saturday evening, and stuffed and smoked last night into the AM....

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F-LC should work well for you since it is a versatile starter. Ferment at a higher temp to give it some tang which will nicely complement that extra spice. What type of fermentation chamber will you be using?

Good to hear. I've got a converted wine fridge that uses a paint can heater for temp...

12 Replies

16891 Views

Last post byrgauthier20420
Mon Nov 24, 2014 19:10
which cuts are these?

Last postbyssorllih « Sat Nov 15, 2014 05:36
Replies: 1
bymarkjass »Fri Nov 14, 2014 23:02
First post

The last two cuts from half a pig. What are they?

This came off the rear leg or ham. It was attached to a much larger muscle. At the moment I am brining it for a couple of days. I am then going to cover it in a hot spicy mix, then hot smoke it.

The other one came from the head is it the jowl....

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In the ham there are 3 major muscles. In beef they are equivalent to the top round, bottom round and eye round. The top round will be a large thick crescent, the bottom round is smaller and a trapezoid and the eye round is nearly circular and the smallest of the three.

1 Replies

7728 Views

Last post byssorllih
Sat Nov 15, 2014 05:36
some good bacon i made or boczek and also some baleron

Last postbyking kabanos « Tue Nov 04, 2014 20:26

byking kabanos »Tue Nov 04, 2014 20:26

This was some brined cured bacon i made. kept in brine for 7 days and then hot smoked. same as the baleron

baleron

0 Replies

8181 Views

Last post byking kabanos
Tue Nov 04, 2014 20:26
Storing wet cured bacon

Last postbymarkjass « Sat Nov 01, 2014 05:09
Replies: 7
bymarkjass »Thu Oct 30, 2014 09:53
First post

Just going to pull out of brine a 2kg slab of pork belly. The belly is fantastic tasting (I roasted 1 kg of it in wine, coriander and orange zest), I plan to cold smoke it for 4 hrs. I will probably do this Saturday (it is now Thursday evening) afternoon as it is supposed to be dry then. We are in...

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Thanks redzed. 2 kg is a nice amount of bacon. As may barrell is quite small I strip down the smoker after each smoking session Thus it does not get a build up of tar inside it.

Am thinking of modifying my smoker again. The gas burner tends to blow out when I only have one ring on low (about...

7 Replies

10116 Views

Last post bymarkjass
Sat Nov 01, 2014 05:09
Buckboard bacon

Last postbybmeyer50 « Wed Oct 29, 2014 20:06
Replies: 15
bybmeyer50 »Thu Oct 23, 2014 15:42
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I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. is there a preference of one over the other?
I have both, so that's not a problem, just wanted some input on which would be better, if there is a better :grin:

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I'll definitely look for those! Thanks everybody! :grin:
15 Replies

23701 Views

Last post bybmeyer50
Wed Oct 29, 2014 20:06
2nd try at back bacon

Last postbyDarwin « Thu Sep 11, 2014 03:39
Replies: 7
byDarwin »Wed Sep 10, 2014 23:54
First post

I did this loin awhile back. It was good but a bit on the dry side. Suggestions to improve moisture?

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Butts are on the list for when the temps drop down, I am almost out of tasso. :cry: I have not made buck board bacon, I guess I should add that to the list.

7 Replies

8820 Views

Last post byDarwin
Thu Sep 11, 2014 03:39
Dry cured Canadian bacon

Last postbyShuswap « Tue Aug 26, 2014 00:38
Replies: 14
bytdibiasio »Sat Feb 08, 2014 13:24
First post

I am going to attempt my first Canadian bacon cure and have a question for the experts... I would prefer to do a dry cure because I simply don't have room in the refrigerator at this time for a wet brine. I could not find tender quick locally but did find pink salt cure #1. Can anyone give me some...

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Thanks, I used my new Chef's Choice 615 slicer to fine cut 4 lbs of ham and wider cuts for 5 lbs of bacon - what a treat after the old Regal slicer :grin:

14 Replies

18943 Views

Last post byShuswap
Tue Aug 26, 2014 00:38
Control of the dreaded Skipper insect, plus a thank you.

Last postbyssorllih « Mon Aug 25, 2014 13:18
Replies: 5
byGunny »Fri Aug 22, 2014 13:42
First post

Hello,

Went to smoke house to check on a couple of hams that have been cured and smoked for several months. Temps are now approaching 100 deg F in this area of the country, and I am now noticing insect eggs and a few larva. I brought one of the hams in and processed it. While there were few...

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A pillow case will work if you don't have a sewing machine.

5 Replies

7994 Views

Last post byssorllih
Mon Aug 25, 2014 13:18
Different Cured Meats

Last postbycrustyo44 « Fri Aug 08, 2014 20:39
Replies: 1
byShuswap »Fri Aug 08, 2014 14:46
First post

As a beginner I am still learning about different cured meats and found this simple slide show in this link to be an easy primer. I can only hope it is accurate.

www.huffingtonpost.com/2012/04/12/cured-meats-defined_n_1417777.html#slide=860227

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I am still wondering how they manage to inject cure with a turkey baster,
their instructions are a bit on the same level as Hugh Fearnley Wittingstall of River cottage fame.
Personally I think that we should stick to Stan's instructions about curing.
Nice photo's though, I better get into gear to...

1 Replies

5092 Views

Last post bycrustyo44
Fri Aug 08, 2014 20:39
pork bellies gone bad!

Last postbyChuckwagon « Sat Jun 21, 2014 02:53
Replies: 10
byhugestapedius »Fri Jun 20, 2014 18:08
First post

Bradley smoker forum directed me here, looks like a great resource.

fml .... walked into my shop to find the refridgerator door left open 2-3 . I had 10 lbs of pork belly curing. any idea if the cure might have saved the meat?. the fridge temp was 60f.

heres the stats:

-10lbs ($50) of pork...

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Huge,
I'm sure your project will be fine. You came to the right place pal... plenty of good folks around with sage advice. There are other forums around, (ptuooey!), :roll: but nobody delivers an opinion or an answer like we do! ...on a plate with mashed taters and salad! Ol' ssorllih will even...

10 Replies

10557 Views

Last post byChuckwagon
Sat Jun 21, 2014 02:53
Our "Members' Recipes Index"

Last postbyChuckwagon « Fri Jun 20, 2014 08:16

byChuckwagon »Fri Jun 20, 2014 08:16

Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...

0 Replies

4921 Views

Last post byChuckwagon
Fri Jun 20, 2014 08:16
Smokin' 52 Hours

Last postbysawhorseray « Wed Jun 11, 2014 06:34
Replies: 7
bysawhorseray »Tue Jun 10, 2014 16:30
First post

We got home from the Giants game about 1am and I immediately got the two 12&1/2 pounds hams from last weeks wild boar out of the brining buckets, rinsed off in the sink, patted dry, and placed under a strong fan for four hours

The two hams had formed a perfect pellicle before going into the Pro...

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What I make is more akin to ham soup with a split pea backround, been known to put six pounds of ham into a double batch. I'm in with cogboy, take breakfast into account and some sandwiches and this boar will eat up just fine. The fact that I saw so many small hogs bodes well for the future, tho I...

7 Replies

8551 Views

Last post bysawhorseray
Wed Jun 11, 2014 06:34
2nd Loin Back Bacon

Last postbysawhorseray « Mon Jun 09, 2014 08:02
Replies: 13
byShuswap »Fri Jun 06, 2014 00:23
First post

Too long absent but back and trying to improve my Back Bacon. This batch was in the smoker at 200F for 3 hours and I think the color is better than my first effort. I used cherry with hickory chips.

Still trying to get the cracked pepper to stay on the bacon I`ve adopted CW`s family secret by...

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There' is really no difference in the flavor between fried butt bacon or belly bacon. There's not much difference in flavor between Canadian bacon or ham. Seems to me to be a world of difference between fried belly or butt bacon and fried ham, like comparing apples and oranges. Both are cured...

13 Replies

12659 Views

Last post bysawhorseray
Mon Jun 09, 2014 08:02
Curing/smoking country without skin OK?

Last postbyGulyás « Mon Apr 14, 2014 17:18
Replies: 2
byGunny »Mon Apr 14, 2014 12:37
First post

Hello again,

I've had some failures with country ham and spoilage in the past. My question today is regarding removal of the skin from a ham being prepared as a country ham.

Is the skin an important element for the curing and/or smoking process?....I've read where some slit the skin along the...

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Many things are cured and smoked without skin, like ribs, pork butts, even neck bones, ham shanks etc.....
When they make slits, they can pack in the salt.
More modern is the injecting with needles.

2 Replies

6563 Views

Last post byGulyás
Mon Apr 14, 2014 17:18
Cured Smoked and Pulled

Last postbyMetalMan « Fri Apr 11, 2014 04:30
Replies: 6
byMetalMan »Thu Apr 10, 2014 02:17
First post

It was time for a family favorite. Pulled Ham. Took a few pics along the way.

Cured a 8lb Boston Butt with bone removed. Without going into a ton of detail,here are some pics.

Here we go.Getting started.

After about 5hours at 225 with hickory smoke. Ready to wrap and finish.

Cooked about 8...

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This stuff is great. been making it for a long time now. The kids LOVE it. Kinda fond of it my self :mrgreen:

I posted some hotdog pics on here a few weeks back. Made lots of sausages over the years but always happy to learn something new. I already seen some good ideas on this site i plan to try...

6 Replies

7310 Views

Last post byMetalMan
Fri Apr 11, 2014 04:30
Pork Shoulder Bacon

Last postbyChuckwagon « Fri Mar 14, 2014 03:29
Replies: 4
byCarpster »Sun Mar 09, 2014 04:47
First post

Some apple smoked pork shoulder bacon

A picture of my Smoker.

Last post

Topic Split by CW 031314@18:31 See this link:

4 Replies

7564 Views

Last post byChuckwagon
Fri Mar 14, 2014 03:29
Bacon question for first time

Last postbysawhorseray « Wed Feb 19, 2014 17:08
Replies: 12
bytooth »Tue Feb 18, 2014 04:35
First post

I bought 5 lbs of pork belly and cut them into 2 different pieces. I used the basic dry cure recipe from the Ruhlman book, but parsed it down into a much smaller batch.

1lb salt
13 oz dextrose
3 oz pink salt

I dry rubbed them and put into a ziplock in the fridge, turning and massaging every day...

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The Boo is doing fine and living in the lap of luxury. The vet says she'll get a little lump or two over time but nothing that will keep her from living to a ripe old age. Thanks for inquiring CW, and thanks for doing all you do do! RAY

12 Replies

12596 Views

Last post bysawhorseray
Wed Feb 19, 2014 17:08
Ham photos from Gunny

Last postbyGunny « Wed Feb 12, 2014 13:40
Replies: 8
byBubba »Mon Feb 10, 2014 02:53
First post

Hi All,

I'm posting these photos for Gunny, and he will add the description and his questions afterwards.

Photo 1

Photo 2

Photo 3

Photo 4

Photo 5

Last post

Thank you Chuck..............Jerald

8 Replies

9493 Views

Last post byGunny
Wed Feb 12, 2014 13:40
Smoking in an ice storm

Last postbyBob K « Thu Feb 06, 2014 20:40
Replies: 10
byssorllih »Wed Feb 05, 2014 16:39
First post

Yesterday I put a slab of butt bacon and a half dozen whitting filets in the smoker and got a maple fire going. About six hours in it started a light rain that was freezing on contact. The temperature inside the smoker was hovering around 35 degrees. The fire was still making smoke at midnight so I...

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Ross- Its a small world!!

I was one town down in Stepney... used to go to Newtown to the grocery store or just over the border to the package store on Route 25....Monroe was a dry town at the time.

I am now up in Torrington

10 Replies

9771 Views

Last post byBob K
Thu Feb 06, 2014 20:40
First Canadian Bacon

Last postbysawhorseray « Wed Feb 05, 2014 06:28
Replies: 8
byShuswap »Tue Feb 04, 2014 16:18
First post

Finally my first smoked meat. I put a 5 lb pork loin into Rhulman`s Canadian Bacon brine for 72 hours. My first mistake was when I added 2 qts of water to the brine to cover the loin I boosted the cure (4 oz per gallon) but not the salt. I also pumped some brine into the loin. After the brine,...

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Gee whiz Ross, that looks delicious! For dinner with a baked yam and green beans, breakfast with eggs sunny-side up, taters with onions and peppers, maybe a couple of slices of buttered toast with strawberry jam! I can hardly wait to go to bed so I can wake up and start thinking about a brekky like...

8 Replies

7945 Views

Last post bysawhorseray
Wed Feb 05, 2014 06:28
Big Game Bacon

Last postbysawhorseray « Tue Jan 21, 2014 08:39
Replies: 4
bysawhorseray »Sun Jan 19, 2014 20:35
First post

Yesterday was spent smoking

and baking

Today will be spent doing a little slicing

and enjoying a few ice-cold Rolling Rocks in front of the big screen. GO NINERS!!! RAY

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Hi Carpster! I don't get anything about pork prices either, nothing adds up anywhere, but I get my same deal every year right about this time. Making bread is a gas, go for it! I got a raging ton of help when I was just starting out from the direction of Ross, also known on this site as ssorllih ....

4 Replies

6024 Views

Last post bysawhorseray
Tue Jan 21, 2014 08:39
Pork Butt Bacon

Last postbyChuckwagon « Sun Jan 05, 2014 07:54
Replies: 12
byKrakowska »Sat Dec 28, 2013 20:56
First post

Well first time ever and it came out excellent. Used the Sons of bees recipe. Used apple wood and I am thankful for the help, recipes and support from everyone at the W B site. Thanks for all your generous time and effort to help Us novices continue traditions from all You master sausage makers...

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Topic Split by CW - 010414 @ 11:44 See: Hyde Park Daily Chat at this link :

12 Replies

12912 Views

Last post byChuckwagon
Sun Jan 05, 2014 07:54
another 1st ham guy

Last postbyCabonaia « Mon Dec 23, 2013 21:32
Replies: 19
bypignout »Wed Dec 18, 2013 22:46
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First post

I was to get a fresh ham last week but never arrived. Opted for a bone leg. Brinnig in a 40 degree brine, 10% pump. Being that it is boned can someone help with or tell me whats the best way to figure pickle time. The muscles are approx. 4 thick and total weight is 16.3 lbs. Thanks,Kevin

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Ray - if you are going looking for it, you may see it being sold as celery root. Same thing. It makes awesome soup, and is great raw or cooked like any other vegetable.

Jeff
19 Replies

20800 Views

Last post byCabonaia
Mon Dec 23, 2013 21:32
Tasso

Last postbyel Ducko « Wed Dec 18, 2013 02:14
Replies: 13
byel Ducko »Mon Jun 10, 2013 04:28
First post

...anybody have a good recipe for making tasso ? Here's one from Emeril Legasse's book, Louisiana Real & Rustic. He's a good cook, but is he authentic? These days, the Food Channel Cajun expert is from Boston, the Food Channel southwestern expert is from Brooklyn... (Yeah. Right.) How about YOUR...

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Tasso may be kept in the refrigerator for a week but loses flavor when frozen. Uh oh! I keep some in the freezer for when I make red beans and rice, or for emergency use when I run out of chorizo for my eggs...... like this morning.

Just whack apart (dice are fer gamblin') some tasso, fry it in a...

13 Replies

17722 Views

Last post byel Ducko
Wed Dec 18, 2013 02:14
First ham success

Last postbycrustyo44 « Mon Dec 16, 2013 10:00
Replies: 3
bytobertuzzi »Sun Dec 15, 2013 22:14
First post

A couple weeks back I tried CWs Hobble creek ham recipe. I smoked it instead of boiling and it turned out awesome. Thanks Chuckwagon. It was going to be a christmas ham but alas its all but bones. So I have another one just done brining, ready for the smoker tomorrow.

It looks like it was...

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Hi Toby,
That is a mighty fine looking ham. When injecting cure I was always amazed how it spread through the tissue so well.
I never had any grey patches in anything I injected.
Cheers Mate,
Jan.

3 Replies

6304 Views

Last post bycrustyo44
Mon Dec 16, 2013 10:00
Brining Question

Last postbysawhorseray « Sat Dec 14, 2013 19:17
Replies: 2
bysawhorseray »Sat Dec 14, 2013 16:26
First post

I couldn't find a specific recipe for brining a couple of nine pound picnic hams on this site. I've got this one from the makers of my smoker, PS Seasonings:

●3 1/2 Gallons Water 38-40 degrees F
●3 lbs. Pickling Salt
●10 oz. Sugar
●10 oz. Pink Speed Cure

I'll add a 2oz. bottle of Mapeline to the...

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Thanks for that, I'm going with it. RAY

2 Replies

4226 Views

Last post bysawhorseray
Sat Dec 14, 2013 19:17
Smoked Ham - Kassler

Last postbyredzed « Sun Dec 01, 2013 19:45
Replies: 25
byBubba »Sun Jul 17, 2011 15:19
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First post

This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, :lol: my Grandmother or any other Family member claiming to be my family (*) has no say in this one after conquering all the hurdles myself to render a fine tasting Kassler...

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According to the tables of the Polish site, smoking at a temp of 30-35° is classified as warm smoking rather than cold.
Cold smoking - up to 22°
Warm smoking - 23° - 45°
Hot smoking - over 45°

As to my comment that the gasmil loin looks raw I stand by it, but what I meant is that I don't think it...
25 Replies

38902 Views

Last post byredzed
Sun Dec 01, 2013 19:45
Found the wifes weakness....Bacon!

Last postbyuwanna61 « Sun Dec 01, 2013 05:26
Replies: 2
byuwanna61 »Sat Nov 30, 2013 19:59
First post

In past years, I have made bacon once or twice. Back in early October my wife and I attended a local beer & bacon festival, what a combo! We stopped by the Dakin Farm booth (they specialize in Vermont cob smoked hams & meats), the Dakin Farms rep, was frying several pounds of cob smoked bacon. My...

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Divey

Big Guy is a forum member here on this site. The maple sugar, I bought at www.butcher packer.com.

Big Guy`s Brine
Turkey /Pork hocks
1¼ gallon water
1 cup Kosher salt
1 cup sugar
Cure 1 (1/8) cup?
Keep refrigerated for 7 days

Adjustments: Used maple sugar in place of sugar. Added 2...

2 Replies

8608 Views

Last post byuwanna61
Sun Dec 01, 2013 05:26
First HAM Ham

Last postbyChuckwagon « Thu Nov 28, 2013 04:38
Replies: 13
bycryan1980 »Sun Nov 17, 2013 21:57
First post

I have a butt end ham I am getting ready to cure based on the Hobble creek Hog leg method. Starting in two days -- realized I was almost out of cure 1 and only fructose not dextrose --rush order sausagemaker just now!

I have made a few boneless cottage hams in the past but this will be my first...

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Nicely done Cryan! Yeeee Haaaaw! :wink: It should be a hit at the party eh? Good goin'!

Best Wishes,
Chuckwagon

13 Replies

14296 Views

Last post byChuckwagon
Thu Nov 28, 2013 04:38
My ham project

Last postbycryan1980 « Fri Nov 22, 2013 01:52
Replies: 19
byBlackriver »Tue Dec 18, 2012 05:32
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First post

Hello all I decided to cure a Ham for the holidays. Chuckwagon was kind enough to give me a great recipe!

1/2 gallon of water
60 grams of cure #1
8 ounces of salt
2/3 cup dextrose

Pump ham to 10% of the weight of the ham. Soak in pickle for 5 days. Remove from pickle rinse in cold water. I made...

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Thanks for the Smoking timeframes everyone.

RAY looks real nice! I'd like to hunt feral swine some day but luckily they do not have a huge population in PA at this point
19 Replies

22285 Views

Last post bycryan1980
Fri Nov 22, 2013 01:52
More Canadian bacon

Last postbyssorllih « Tue Nov 19, 2013 16:21
Replies: 12
bysawhorseray »Thu Nov 14, 2013 00:14
First post

Hard to believe I ran out of the last batch so fast but the smoking season is upon us. I scored two whole pork loins yesterday totaling 18 pounds. I usually wait till the sale price is $1.99lb but the fact that I was all out made me have to lump $2.69lb.. I whipped up some of CW's Famous Canadian...

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Ray, I have started to ferment the rye flour for about 3 days before I make it into bread but beyond that not much different from whole wheat.

12 Replies

14112 Views

Last post byssorllih
Tue Nov 19, 2013 16:21
How To Bone A Boston Butt (Pork Shoulder)

Last postbysawhorseray « Mon Sep 23, 2013 20:07
Replies: 5
bysawhorseray »Sun Sep 22, 2013 16:35
First post

Topic was split 092313@12:45 by CW. This post CONINUED from Need Help Brining at this link:
________________________________________________

Go with what the pros recommend, debone that butt and use CW's Canadian bacon brine. I like to add a ounce of Mapeleine to that brine from time to time just...

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I've never tried the hot water bath method on a loin or butt. I keep them in the smoker until IT is reached and then dump them in ice water for 15 minutes. Fact is the only time I tried the hot water bath on some sausage everything disintegrated into a gloppy mess and got tossed so I just stick to...

5 Replies

8991 Views

Last post bysawhorseray
Mon Sep 23, 2013 20:07
Need help with brine!!! smoking first picnic sholder

Last postbyChuckwagon « Mon Sep 23, 2013 19:47
Replies: 5
byking kabanos »Sat Sep 21, 2013 19:04
First post

i just bought a bone in pork shoulder bone in picnic and want to smoke it and then put it inro a hot water bath method then shower with cold water BUT dont have a brine recipe. I want to inject the picnic and then place it in the leftover brine. it is a 10 and half pound shoulder picnic. Can anyone...

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Topic Split 092313@12:42 by CW - See: How To Bone A Boston Butt in the Smoked Pork Products forum at this link:

5 Replies

7196 Views

Last post byChuckwagon
Mon Sep 23, 2013 19:47
Canadian Bacon "al la Krakowska"

Last postbyKrakowska « Mon Sep 16, 2013 01:35
Replies: 41
byKrakowska »Tue Sep 10, 2013 15:37
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First post

Both Kutas and Marianski mention placing Canadian bacon into a stockinette before smoking. Is this just for hanging purposes? Got 2 loins now in brine cut in half, just curious. Never had CB rolled in cracked black pepper, C.W. I might have to give it a try. So this is a SLOW cooking and smoking...

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Ray, I think the bacon is going to be my next project. Going to try it with a pork butt. Haven't a clue where to get pork bellies down here in Florida and I do not want to buy a 40 lb case. This is the restaurant capital of the world, (Gulf Coast Florida) NOBODY cooks, lol Going up north for a...
41 Replies

40765 Views

Last post byKrakowska
Mon Sep 16, 2013 01:35
Store bought bacon

Last postbyssorllih « Wed Sep 11, 2013 13:31
Replies: 15
byssorllih »Fri Aug 23, 2013 17:48
1
2
First post

I stopped at a local supermarket today and among the things I bought was a sliced smoked jowl.. I suspect that it was taken from the brine, carried quickly through a smoke filled room, neatly sliced and vacuum packaged and heated to about 160° F. there is melted fat in the package. The only...

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I have found out here in California, that there are a certain number of Latino Markets that sell bellies trimmed and ready to go for around $1.75-$2.00 per pound. More prevalent as it gets closer to the holiday season

If you can find them by all means go for them. Just don't dismiss the skin side...
15 Replies

16261 Views

Last post byssorllih
Wed Sep 11, 2013 13:31
Smoked Pork Butt

Last postbyChuckwagon « Fri Aug 23, 2013 04:57
Replies: 9
bySmokin Don »Mon Jan 28, 2013 18:07
First post

Jan 26 2013

The other day I went looking for a large beef chuck to fix but came home with a pork butt. At $1.46 a pound I couldn`t pass it up. I will freeze most of it for using in other dishes, like tacos or chili. I prefer to get one from my butcher, they have no added solutions. This one was...

Last post

The n u rve!

9 Replies

10768 Views

Last post byChuckwagon
Fri Aug 23, 2013 04:57

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