Got the BBB sliced. Buck Board Bacon.

This is the Poli recipe.

Gotta taste so fry some up.

Taste is good.

I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know?

Everything :!:

As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius.

I think poaching at 70...

I went to a reputable butcher and got pork belly for making homemade bacon. I made it twice but my pieces didn't have anywhere near the amount of meat that the stuff he sells does. Am I getting the wrong cut. Next time I plan to question him on this. Any input would be appreciated. Thanks in...

Honey Butt Bacon
Started 12/12/2011

Ingredients:
6 lb. pork butt
1/3 cup sea salt
2 1/4 tsp. Cure #1
1/3 C. packed brown sugar
1/4 C. Wild flower honey

12/19/2011 I pulled the meat, rinsed, and let it rest in the refrigerator over night. This morning I pulled the meat and let it warm up...

Here is the plan. I want to prepare an Easter dinner around a roulade made by taking the center section of a pork loin and unrolling it like a scroll about a half inch thin. Then cure that piece of meat with salt and cure#1 and maple syrup. While that is happening I want to prepare a sausage...

(1) Dry cured (2) whole 20# pork bellies, in tub (no bags) 15 days (skin down) overhauled on 10 th day, (used 20 oz on first rub and 12 on overhaul) total 32 oz (2#) Tender Quick + 3 cups Derma sugar. Poured off juices and rotated daily, Results, bellies were limp. You could roll them up. Was cure...

Hello Everyone

I made a 7 pound Buckboard Bacon I used a 7 pound boned out pork butt and Hi Mtn seasoning's Buckbopard bacon cure this stuff is great I rubbed the butt with cure and placed into the fridge for 10 days actually it was 12 days got busy doing other stuff I turned the butt every other...

Tying a ham...
Wiązanie szynki....

Sven

Ingredients:
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
1/4 C. Maple sugar or packed brown sugar
1/4 C. Maple syrup

5 lb. fresh pork belly
(Makes enough for a 5 lb. belly)

Got my two pork bellies yesterday, 12.7 lbs. This is skin off...

Country hams are unique. The USDA has quite a bit to say about them, so if you are going to make one of these tasty guys, you should be acquainted with some of the rules. (Right off the bat, the FSIS says you can`t even call it a country ham unless it meets certain specifications.) Of course,...

One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The...

In Mr. Marianski's book Home Production of Quality Meats and Sausages, his canadian bacon recipe calls for brushing the pork loin with beaten egg yolks prior to smoking for a nice sheen.

Does anyone else have any tips or tricks to improve the appearance of their products, without compromising...

Seeking the views of the forum members about rubs. There is in some quarters the view that a rub should not be rubbed onto the meat, but sprinkled. Reasoning is that rubbing ingredients into the meat, ie massaging by hand fills the pores, and most of it ends up on your hands anyway. I have always...

Hi sausage makers,

Here it is, promised brining table. I recalculated it from kg, so I'll appreciate if you can spot check.

Bushwhacker`s Buckboard Bacon (25 lbs.)
(Hickory Smoked Pork Butt)

Buckboard Bacon is made from pork butt (shoulder), rather than pork belly. Many people prefer its texture and thick-sliced portions. Note that a ham is normally pumped with 10% brining solution. Because of its composition, pork...

This is a recipe that I use for my smoked chops:

5 lbs. thick cut pork chops.
2 quart filtered icewater.
5 tbs. uniodized salt.
3 tbs. demerara or dark cane sugar.
1 tsp. prague powder #1.

Dissolve all ingredients in the icewater in stone crock or stainless steel container. Put pork chops in...

I am a newbie to the site which I find quite exciting. I didn't find a process, (if there is one) for dry curing and cold smoking bacon like country ham. I had rather cure for a non refrigerated product. I used to be able to purchase hanging slabs processed similar, years ago in my area of Ms but...

Cowboy`s Ham Hock`s N` Beans
(Cure And Smoke Your Own Ham Hocks For A Great Dinner Dish)

Ask your butcher for short-shank fresh hams more commonly called ham hocks . Be sure to ask for fresh - meaning not cured. Hocks are cured exactly like ham except they are pumped to 15% of their green...

I've got 2 whole pork loins coming out of the cure tonight for Canadian bacon. Two halves of a pork butt coming out for buckboard bacon, and about 12 and a half pounds of pork leg/butt curing, going to be ground for sausage tonight- Polska Wedzona hot smoked.

Im staring the smoke at 6am tomorrow...

I'll be smoking a pork butt tomorrow and will try to post some pictures. It's been curing for aobut 4.5 days and I just took it out, rinsed it, did a test fry and its great!! I tied it up with butcher's twine to get a better shape and will smoke it in my cinder block smoker with hickory.

Canadian Bacon
Cured Pork Loin - (Ham)

2 - six pound pork loins
1 gallon ice water
6 ounces powdered dextrose
8 ounces kosher salt
8 level teaspoons (2 ounces) Prague Powder #1. (American strength 6.25% sodium
nitrite and 93.75% sodium chloride. For Polish Peklosol, the note below*

Heck, when...