1.55 K coppa rubbed and in the fridge for two weeks. Then into the UMAi bag.

Happy New Year all. I'm hoping for a bit slower 2014 at work so I can spend more time with hobbies and grand kids

...too easy. ...sure does look that way, but if it can allow me to avoid sinking megabucks into a temperature/humidity controlled rig, it might be worth a shot. However, I believe in the "second mouse gets the cheese" philosophy- - I'd sure like to hear from someone who has tried the things. (Also,...

I have used that injector for a few years now. Just gotta be careful that the plunger with the o ring goes in nice and straight so you don't pinch and tear the o ring.

You will be happy.

Happy Birthday brother. Hope it was a good day for you.

I too have a batch of Polska Wedzona on track for the 3 day cure. Hot smoked however. Together with 2 slabs of Butt bacon this weekend will be a happy time

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polska wedzona

I just finished another skin side butt bacon cold smoked with hickory for two 8 hour sessions with an overnight rest. Absolutely fantastic once again.

BLT's with fresh garden tomatoes and Swiss chard tonight for supper. Talk about two happy campers

I love the idea. I love Golobki and I love sausage. Heck, I've stuffed chili into a casing. Why not Golobki?. I how. Ever, would stick with rice. Love it!

Ross, you always hear " bake until the loaf sounds hollow". I have trouble with that. Any idea what the actual internal temperature is of that "hollow" bread is? 190?

Buckboard bacon is made from the butt. I tried Ross' skin side slab from the butt a few weeks ago. 2.5% salt, 2% brown sugar, 0.25% cure 1 for 8 days in the fridge. I then tried my first ever cold smoke using a tin can full of hickory and a soldering iron in my smoker. Cold smoked 3 sessions of 4-5 ...

Questions 2,3, and 4 no! If it can't be cured it must not be smoked. Chuckwagon has written several very detailed posts concerning this need. I must respectfully disagree with the answer provided for question 2. The question was if you cold smoke it...you do need a cure and that is absolutely yes a...

We love stuffed cabbage. In fact I will be making some today using the big leaves of Swiss chard atraight out of the garden. Absolutely delicious in a tomato sauce, sauerkraut and a little rice in the meat ball. Straight out of grandma's Hungarian recipe book.

Beautiful Mark, a part of the world I hope to visit some day.

Apparently new from ThermoWorks. Just got this email yesterday.

BLUETHERM™ DUO WITH BLUETHERM PRO FOR iOS
MODEL #292-601