Sounds like you re positive on how you like to eat it. Are the cucumbers in brine the sun pickles where a slice of bread is placed on top of the brine to add to the ferment?

When I lived up in New Hampshire I used to go to Elks Club Game Suppers. The best meat all around that I had was beaver hands down

Thought I would cobble onto this same thread since I started it and I wanted to close out the conversation on injection. Above, are images of the Canadian bacon I made which my wife loves. About the same time I also made a buckboard bacon. Both were recipes from Chuckwagon on the recipe post. As I n...

I can do this challenge - who's in?

I think they would be great with the maple

UPDATE The Canadian bacon is done. In essence I made Chuckwagon's recipe but forgot to inject the meat so I let it sit in the brine for one extra day (6 all in). He has two recipes both of which are linked to earlier in this conversation. I made the one with 1/2 cup of salt. I was concerned that no...

Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.

It certainly isn't as red as a full cure, but it is pink and I was surprised that 0.1% would give this much color

So I decided to somewhat make Stefans kielbasa https://wedlinydomowe.pl/en/viewtopic.php?p=42526#p42526 but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense...

2nd recipe
http://wedlinydomowe.pl/en/viewtopic.php?t=4906

Chuckwagon had two recipes. I put the second one in my second post. It wasnt until you referred to the onecup that I realized the first link was to a different recipe

They were then removed and submerged in a pot of boiling water and the water was kept on boil for 15-20 minutes. After this time the flame was reduced and the water temp was lowered to 180F and I poached the hams till the internal temperature hit 152F. Why boiled? Most everything else I have seen h...

I'm not sure my "experiment" will help, but I am pulling the loin from the brine tomorrow and soaking it for a bit in fresh water before I slice and taste. It is only 1/2 cup of sea salt and 3 tblsp of cure #1 in 1 gal H20. After I smoke it, cool it, and cut it. I'll take pics of the inside to see i...

I have used some "about" ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't ...

Interesting...I have been only EQ curing with bacon and anything else I do. I wanted to understand the two levels of brine that BB suggests, i.e., "pick a brine strength and get to know how it works". That was the goal because the next thing to add to a brine is a deboned shoulder for buckboard baco...