So plugging in the info then, our 4 1/2# of meat would require 5.09g. of cure for 156ppm?

redzed wrote: But I have to chime in here on the subject of Cure 1. You wrote "You could drop the cure level if you wanted, but it is already very low in this recipe". Actually you are a bit over the recommended limit. 6g in a 4.5lb batch gives us a ppm of 184. Red, is the above comment based on usi...

Jeff, glad to hear your positive update, sounds like you have a keeper there if everyone is clamoring for more!

One question on the recipe, I see you use some pork belly. Ordering a belly for only 2 1/4# is pretty expensive.

How about just substituting 2 1/4# bacon for the belly?

Thank you

Rick

Thanks Redzed, I'm not so much on being a purist as I am looking for flavor.

As for video's, where would we look for them, You Tube? When are they due out and what is the subject matter?

In English I hope!

Redzed, Class II pork, does pork butt fit this category?

Thanks Redzed and Irdeer. There seems to be no fewer than a dozen additives one can use, and I can't help think that number can't be reduced due to redundancy. Shoot we haven't even mentioned corn syrup solids and what they're characteristics are! Redzed, I'd love to post pics too, as I know you fol...

Thank you Bob for the clarification. If I may, I see by a Poli recipe that calls for a whey protein isolate. I've read on this forum about a soy protein isolate. So what is the difference between the two? I couldn't find a source of supply for the whey protein isolate Len calls for in his wiener rec...

I have a pre-mixed spice package for a smoked German Bologna from PS Seasonings that calls for 1 1/2 cups of their binder flour, https://www.psseasoning.com/index.cfm/act/product.view/category_id/0/av/r/product_id/2092 which contains wheat, barley,oat and rye flour. I currently have soy concentrate ...

Sawhorseray, thank you for the confidence. I do hope after a short while I can pay back what I've learned by helping others! Grasshopper, your statement, "The people who actually own the site" tells me a lot. It's starting to sound like a case of someone took on a gratis approach (CW) and offered to...

I'm still a little baffled by grasshoppers comments about someone changing a forum. From what I understand, when a domain name is purchased, it belongs to the purchaser. When someone designs a web site under that domain name, it belongs to that person. After all, people do pay for web designs with t...

To the contrary Ray, Italian sausage is not my favorite because I don't like fennel. I do like Polish though. Everyone has their own likes and dislikes, which is the freedom which you speak of is all about. When one passes through the door though, everyone loses, because there is no longer a sharing...

Thanks Jan and Red, I knew I wasn't losing my mind and seeing things!

Ross, good point and well taken!

I'm sorry Redzed, I meant you in my last post, rather than Butterbean, although I'm sure Butterbean could have done a beautiful job also! I have to know, you used a beef bung cap correct? Did it have that extra hole in the side about 3-4 inches down from the opening? The hole would have been about 1...

Hi Bob, I see that. The beef bung caps I ordered were from BP. They both had that extra small hole in the side. The one that I soaked and used, which tore, and the unused one that I inspected also has the side hole. Of coarse once I soaked the first one, the hole did grow to about 1-1 1/4 inches in ...