Hi Redzed,

That's about the best Kabanosy I have ever seen, and made from Goose I bet it tastes phenomenal!

Ron

It sounds like one awesome feast about to happen!

Take lots of photos!

That CB looks perfect Kevin!

Have you also found that letting it nap a few days in the refrigerator improves the taste a lot?

I always use white sugar and molassas in place of brown sugar for when I cure butt bacon. Interesting that you would prefer to use white sugar and molasses, can you control the amount of molasses that way? I read a few months back about you using molasses, and can't find it around here, maybe I sho...

I looked on the Hi Mountain website to see if they have another Bacon cure mix that does not contain Maple flavor. I can't find one.
Maple is ok but I'm not all that fond of it.

Can anyone help with a cure for this Minced Bacon that does the same with maybe Hickory flavor?

(...with apologies to Carnival Cruise Lines, which really IS a great cruise line.) There's a free cruise going on a Liner at the moment, it might still be in the Mobile, AL port. If you hurry, you can board before it heads out again. :D Our new member Waterbo has not bothered to check in again... i...

They look perfect!
Reading this made me decide to try the 7up recipe as well, last night I was comparing prices of whole birds in the local Supermarket.

I enjoyed reading on the website!

Very interesting and it would be awesome to go on one of those.

Bubba, When I click on my post, he photo is loaded on the forum and I imagine other people as well otherwise they couldn't comment on the way it looked. Anyway, you better make it my Japie Mate otherwise you will regret it the rest of your days. :lol: Here is the photo from Jan, I think the problem...

Hi Jan,

Something went wrong with the photo upload there, if you want please sent it to me and I will upload for you.

Blackriver your ham looks perfect.
I'm interested what flavor the Cherry wood added to the ham, does it taste with a hint of sweet?
I have never used Cherry to smoke.

There are many, many, of use who appreciate your advice and wisdom on this site. :D I'll second that! Uhmm CW, one thing though, you say Ross is an ol' timer. I thought all this time he is around 28 years old. :shock: Ross, that Breakfast Sandwich (Panwich?) looks like I could invite myself for bre...

I will donate all 9 lbs to an Animal Shelter. :) Booboo Dog is the benefactor of my every culinary mishap Is that why Booboo sticks his tongue out when you snap a photo of him. :D After I saw these marks I was first leaning towards the brine pump needle as well, took the needle to a strong magnifyin...

I`ve used the Kassler recipe many times over; I guess it`s a comfort zone where good, lean Ham can be made without fail. All was well until this last time. Have a look at the photo below, and with CW`s good help I think I have also again learnt something, even in a comfort zone. See the black / dark...

I am inclined to think that the purpose of Waterbo joining this forum is to defame an honorable man who has an interesting past. If he should be able to provide useful knowledge on the technology of food and meat processing we will make him welcome. BUT if his purpose is to be disruptive then it wo...