I like sweet pickle relish chopped fine mixed with real mayonaise. I tend to turn up the volume of the relish. In a pinch, I use Hellman's mayo.

Nothing better than a good burger. That was supper last night.

Beautiful hams and press ........ and peppers too!

Just my opinion, but with a 70% brine I would only brine it for four days rinse it and hang it for the remainder of the days so it could equalize. Personally, I'm satisfied with the flavor this yields. So maybe on the next one usng the 60% brine, split the difference and only do it 5 days and hang a...

That is a beauty.

Cure 1 is fine, just take use the proper amount based on the weight of the meat then make the difference up with salt. You are dealing with whole muscle rather than a mince so you are forming a barrier around the muscle. Is best to keep the thickness to four inches or less for the times I listed but...

Here is the recipe I used to make the Basterma. You can turn up the heat some with some hotter pepper if you wish. I understand in some areas they make it real spicey but this is more on the mild side and is very flavorful Basterma/Pasterma Trim the meat of all fat and silverskin as best you can. We...

I would have posted it but I can't find it at the moment. I'll dig through my notes cause I know I wrote it down cause I intend to make more of it this year. Its very easy to make. In fact, its so easy you'd swear you're doing something wrong.

If I could make a suggestion, you may want to try basturma. Its not exactly what you are talking about but has similar differences and I think you would be real pleased with the outcome. Take the leg and cut out the main muscles from the bone. http://i102.photobucket.com/albums/m114/jogeephus/Food/B...

Can't wait!!

Very nice work.

Ah, yes. I still have my hazmat suit cause I still visit there occassionally when I feel the need to brush up on my math or get a good skeer but I can't venture there often else I'd be too skeered to cure meats. Of course I don't live to far from the CDC facility in Atlanta and I'm sure with budget ...

I'll have to try that. Sounds good.

Personally, I don't like the taste of soy protein concentrate and would rather use something else. I've just found my sausages tastes better - to me - if I make this substitution.

Thank you so much Chuckwagon! I am going to toss the phosphates and not use them in sausage. Is there something I could use for my binder I could find at my grocery store? I am making sausage on Saturday and I don't have time to order some more soy protein concentrate. I think powdered milk would w...