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 ...

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?

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 ...

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...

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...

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.

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".

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...

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...

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...

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?

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

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...