Search found 58 matches
- Thu Dec 21, 2017 15:45
- Forum: For beginners
- Topic: Boston Butt Cure
- Replies: 7
- Views: 3554
Boston Butt Cure
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 ...
- Thu Dec 21, 2017 14:00
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
- Thu Dec 21, 2017 00:13
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
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 ...
- Wed Dec 20, 2017 22:51
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 576329
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...
- Wed Dec 20, 2017 21:33
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
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...
- Wed Dec 20, 2017 18:39
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
- Wed Dec 20, 2017 17:30
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
- Wed Dec 20, 2017 16:57
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8184
Lonzino Casings
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...
- Tue Dec 19, 2017 21:15
- Forum: For beginners
- Topic: Class III pork
- Replies: 9
- Views: 4246
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...
- Tue Dec 19, 2017 14:30
- Forum: For beginners
- Topic: Class III pork
- Replies: 9
- Views: 4246
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...
- Mon Dec 18, 2017 22:33
- Forum: For beginners
- Topic: Class III pork
- Replies: 9
- Views: 4246
- Mon Dec 18, 2017 22:07
- Forum: For beginners
- Topic: Class III pork
- Replies: 9
- Views: 4246
Class III pork
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
- Sat Dec 16, 2017 19:15
- Forum: For beginners
- Topic: Bologna recpie
- Replies: 7
- Views: 4153
Bologna recpie
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...