I've got some loins from my recent hog kill that I wanted to make back bacon. but I think this will be what I do with them.

looks great!!

Thanks Lou, I think I'll just do a simple sopressatta.

I made Sopresatta and Pancetta last winter. They were a little too "perfumey" for my liking. I'm going to try again and this time I'm going to leave out the Cumin. I like the simple flavored meats. The only one I like that has a dominant flavor is Finnocchiano and it's the Fennel seed that I like th...

Looks fantastic Lou. I hope to put a couple more hams this winter too.

Chris, the whole project started early last December. I bought and slaughtered a market hog and I wanted to make country ham from one picnic and one whole leg. I followed a youtube recipe from the University of Kentucky. The recipe was just salt and brown sugar. It wasn't until the hams were put up ...

This was a picnic and it's aged one year!
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The pink salt they use is very similar to Mortons tender quick. Here is a copy and Paste from the Mortons site. They use 1T/pound of meatso that would be similar to the 17g/kg the German guys use in sausage: Curing Small Cuts of Meat in the Kitchen It can be used to cure pork chops, pork ribs, chick...

Bob Chris might jump in. These swiss and german guys all use "pink salt" it's a combination of regular salt and cure #1 and dyed pink so you don't get them mixed up. I think it's like Mortons quick cure which is salt and cure combined. Again from Mr Google|: Definition Pink salt is a common name for...

Well I had to use Mr Google to get the answer. For all my smoked sausage I used to just buy Prague powder from Halfords. It never was labeled 1 or 2 so I'm assuming it's 1 now. They now sell both prague 1 and 2 and I have both now. I guess the easy way to remember which is which is to think of it li...

Red can you explain the reason you wouldn't use cure #2 in this sausage? I'm still unsure of when to use cure 1 and cure 2? His recipe actually calls for pink salt which is what he uses in all smoked sausage. The recipe was fro 17g/kg of pink salt. We thought 15g of salt and 2.5 of cure.

Bob I prefer the more course texture. I'm actually not a fan of liver, or Pate, but this was excellent. My friend's little shop brings in the Thomy mustard from Germany in the tubes like toothpaste. It's great on this.

Well its done and it turned out fantastic. My deer meat and liver was from a 2 yr old buck so not strong or rank. In the picture above of the meat in the lug that was after grinding. it was a bit dry and crumbly. My friend said to make sure to just dip the liver in the pot for a min to seal the pour...

After poaching, dry and cold smoke for a couple hours.

Well no going back now. Tasting the mix is tasted pretty good. It's poaching right now. Red I used 20% deer liver 50% belly trim (quite fatty) and 30% very lean deer. In total it was 2.25lbs liver, 3 lbs lean venison, and 5 lbs of fatty pork belly trim and a 500g package of cheapo bacon. https://i.i...