I hadn't seen that video before...it's pretty good but I wish he would have strongly emphasized how important it is to thoroughly pack salt around the bone...especially on the upper end. The bone is the most likely spot for trouble to start.

Can't wait to see the rest of your adventure.

Looks great!





=Martin=

Cure calculator on my website..... http://www.diggingdogfarm.com/page2.html The calculator factors the salt in the cure into total salt content. More details here.... http://www.smokingmeatforums.com/t/124590/universal-cure-calculator Here's one of my spreadsheets.... Sausage & Meat Curing Recipe Te...

The way it's written it's saying not to use their curing products in canning the way that canning salt is used. It's not saying that meats cured with Morton products can't be canned. "Can Morton meat curing products be used for canning? No, Morton meat curing products --- MortonŸ Tender Quick, Morto...

Hello all, I also make my own jalapeno powder (with seeds and veins), considered adding this to the mix but was worried the jalapeno flavor may be over powering? But on the other hand, maybe not? Your thoughts? There's only one way to find out. Adding seeds and placenta will up the heat. ~Martin

In my opinion beef wouldn't be a good sub for veal in any quantity.

Some folks use turkey or chicken thighs.



~Martin

Is that at Wegman's?

Yeah, some of that real lean stuff is like a pencil eraser!

I agree with Ross....consider the fat level first...commercial sausage tends to be on the fatty side and that definitely affects the texture.




~Martin

Looks good.


~Martin

Yes, and the benefits are subjective....it's obviously not something that necessarily needs to be done and it doesn't work as well when the drier areas of the meat have become super-dry.



~Martin

I think it's quite common....it's frequently mentioned on the Facebook sausage/meat curing groups and over at the sausagemaking.org forum.



~Martin

The price has dropped 30 cents a pound here within the past week.....currently $1.49 a pound.





~Martin

ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both [url=http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg]Image [/url] http://www.c...

I would definitely go with a bigger slicer like Ray's if you're going to be doing a lot of slicing. If you intend to slice a lot of big chunks of cheese along with your meats it's important to have a slicer with a good amount of power because cheese puts a lot of stress on a slicer. Check Craigslist...