Search found 58 matches

by Laftpig
Thu Dec 21, 2017 15:45
Forum: For beginners
Topic: Boston Butt Cure
Replies: 7
Views: 2696

Boston Butt Cure

Can I dry cure a whole ham such as a Boston Butt or Picnic? I just saw a post by StefanS and it looks very interesting. His project is way above my talents but it appears he used dry ingredients. I then read a posting by Butterbean on his wet cure of a Sweethart Ham. That is what I want to make but ...
by Laftpig
Thu Dec 21, 2017 14:00
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

BobK

I used the juice of one orange, which was about 3 teaspoons, and orange slices on top of the pork, I quess another 3 teaspoons if you were to squeeze them. Anyway there was liquid in the bag not dry. Is that the correct way?
by Laftpig
Thu Dec 21, 2017 00:13
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

BobK good question about brining or dry cure. I have six under way. Three with dry ingridents and three, orange lonzino. Because of the juice added and wet orange for the orange Lonzino, I was considering this sort of a brine and the other three dry cure as no liquid was added? Loeber74 does vacuum ...
by Laftpig
Wed Dec 20, 2017 22:51
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 414031

Hello I think I missed this part. I`m new to all of this but have been making, correction attempting to make, fresh sausage for a while. I`ve done the normal grilling thing and have a smoker that hasn`t been used in a while until recently. Getting better at smoking but have a lot to learn. I have an...
by Laftpig
Wed Dec 20, 2017 21:33
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

I ordered a bunch of casings from Butcher and Packer; a little of this and that. I tried to order the pasted hog casing but for some reason, Canada, won`t ship to the US. Of course China will. I find this very odd. Soccerguy83 I have a bunch brining so I`ll give it a try without a casing and one wit...
by Laftpig
Wed Dec 20, 2017 18:39
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

BobK: Would collagen casing be suitable? What`s your best choice for a casing? Something that would serve as a dual purpose casing for other large muscle meats maybe?

The loins I`m using are about 4 inches in diameter.
by Laftpig
Wed Dec 20, 2017 17:30
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

Thanks BobK I did read about both of those. The pasted hog casing would to difficult to get vs bungs. Would the pasted hog casing be the same as collagen sheets? Sausage Maker sells collagen sheets 22"x24".
by Laftpig
Wed Dec 20, 2017 16:57
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 5385

Lonzino Casings

What is the best choice for casing Lonzino? I`m talking about pork loin not tender loin. I read somewhere Lonzino is tenderloin? Is a casing even required? Would collagen be better than natural? I`m looking for opinions from people who have made this; reading only gets me so far and I`ve read enough...
by Laftpig
Tue Dec 19, 2017 21:15
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 3246

Thanks B&B. Yikes! 60 pounds of fat would be nice, haven`t got that much room. I was looking to make American Bologna and Kielbasa for starters. I made some uncooked sausage such as Italian but it always comes out try. I assumed not enough fat. I usually use Boston Butt, seems to have a lot of fat b...
by Laftpig
Tue Dec 19, 2017 14:30
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 3246

Thanks Butterbean and Bob K. Fats are what I`m having a problem finding. I thought class 3 was very fatty. Many recipes call for pork fatback and that is just not available around here. Tons of salted fatback here. Also pork belly is almost impossible to find. If I wanted to spend $5-$6 dollars a po...
by Laftpig
Mon Dec 18, 2017 22:33
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 3246

Thanks bolepa very informative. So if I went to the store a good choice would be a picnic for a recipe calling for class III. It appears picnic can also be class IV. Just trying to figure out what to buy picnics are readily available would pork belly/side be considered class III?
by Laftpig
Mon Dec 18, 2017 22:07
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 3246

Class III pork

I tried searching for what class III pork is but couldn`t find an answer. Could someone enlighten me as to what it is. Thanks
by Laftpig
Sat Dec 16, 2017 19:15
Forum: For beginners
Topic: Bologna recpie
Replies: 7
Views: 2789

Bologna recpie

Hello all new to the forum. I have no experience in curing meats and hope to learn little by little until I`m not afraid to experiment. I have made fresh sausage in the past though. I don`t have much equipment, grinder, stuffer, and kitchenaid mixer. Any suggestions on necessary equipment would be a...