Well,
I'm certainly glad I gave it a shot. I like the snappier flavor

Yup, everything you guys said on these replies is what I've been reading here for the last couple years. The main thing that sticks in my mind is getting the meat mixed with the salt and cure the night before. Really looking forward to doing some Polish and some Hot Links the same way. Interesting w...

I've been making Linguisa for about 30 years. Always using the recipe and process in Rytek's book, Great Sausage Recipes and Meat Curing. Based on the book, the only thing I didn't do according to his recipe was mix all the ingredients minus the water and vinegar and let it sit in a cooler overnight...

Country hams are salt cured, and need to be soaked for a day or two. True, but these are salted far beyond any country ham I'd ever tasted but this is how she said they liked them. [/quote When you receive a country ham from Broadbents it comes with instructions and they usually say to soak slices ...

I'm thinking that it is the amount of salt. They some MSG too, but that has nothing to do with curing. One other note is, there is a lot of fat in Broadbents sausage. The one I make is the hit every time we cook it.

So, Long story long. I purchased some smoked breakfast sausage from a place in Kentucky USA called Broadbents Country Ham. If you haven't went to Broadbents site, it's a fun place for a look! Anyway, wife and I fell in love with their smoked breakfast sausage, comes stuffed in a long cloth tube/bag,...

For the last 6 years I've been cooking bacon in a cast iron skillet in the oven @ 350 deg. F. Flip it once after 10 min. or so and it'll be don in another 7 min..................then remove the bacon and crack an egg or two in the skillet in the oven. Perfect eggs...................

Well, I fumbled it into place. Not sure I can do it again though. Seems like as things pop up to make a selection, there is a bit of guess work or experience necessary. Not good at guess work and my experience level is low!

Here is the two of them............I hope. Can someone send me specific info on photo uploading? The instructions are rather slim, at least for my brain.

https://imageshack.com/a/img921/8462/U9Bgbj.jpg

hosting photo

Seriously maddening...................I'll keep at it

Let's see if there are images below!

https://imageshack.com/a/img921/7098/NXjvYN.jpg

https://imageshack.com/a/img924/3065/SWHXeF.jpg

Well,
I'm trying to figure out how to upload some photos.............................but I don't see it happening with the instructions on this forum. I will need to get my wife's assistance.

So I made some Shinkenspeck for my Christmas Smoke House adventure this year. I made it according to Rytek's recipe in the his book. Which quite different than the Shinkenspeck in the Sticky on this page. I used a sirloin for the middle and belly for the rap. Brined them according to his recipe usin...

Bob K wrote:Not easily. Sorry.

So, do you convert it to grams or ounces and weight it out?