Our local Costco has started handling some nice looking belly at a reasonable price so I picked up a smaller slab(7.8 lbs) and it is not pre salted or brined. My wife has wanted me to try making some Pancetta or Rolled Bacon for some time and I plan on trying it with this cut utilizing the Umai meth...

redzed wrote: Hey Pat! Tell us how's fishing in your neck of the woods these days. I usually fish from shore on a river in Port Alberni for Sockeye this time of year and so far nothing. Way too warm, and the rivers are low. :sad: Hi Chris, I thought I would respond here so we don't hijack king kabon...

cmunson3, I really can't help you on the wiring issue for your setup but would like to reiterate the cautions that have been expressed. If you know what you you are doing with the entire project you might come up with a safe and functional unit, if not-stand back when the gas is on! If you have an i...

King-your smoker is much like mine. Mine is cedar boards about 42 inches square, I have the heat/smoke source in the base of mine (2 separate propane burners) and I have a baffle plate about 12 inches above my burners. the plate is about 3 inches from the walls on all sides so the smoke/heat is dive...

Hi Pete, The bear was a very dark chocolate brown, he had one of the best hides I have seen on a bear-would have made a great rug but we were in about 3 miles and didn't want to go back for the hide. The boned out and trimmed meat was 167 lbs. and only my brother and I to pack and it was quite warm ...

Hi redzed, Yes, I am one of the fortunate ones to live in this wonderful area, my grandparents homesteaded about 30 miles from where I live today so it is really "Home" to me. We made sausage out of most of this bear, mostly "Polish Hot Smoked" sausage with little deviation from the Marianski recipe...

Stefan, Wind is blowing and not a good day to be hunting or fishing so I stayed home to catch up on a few things. I'll try mixing the spices with the water when emulsifying. Like you, I have always just pricked casings when I see an air bubble, whether it is in the larger casings or the smaller natu...

Thanks again Stefan, I do plan on making your recipe and will follow your method exactly. Do you prick these casings after stuffing? You mention that perhaps the water is not fully absorbed by the meat in my sausage. I went back and reviewed your post on your Ham Sausage again and am now wondering i...

Correct Bob-thanks for catching that-I am a one finger typist so occasionally my mind outruns my finger and I skip a word or two----

Hi StefanS-yes it is very close to your kielbasa Szynkowa recipe. The recipe and process that I used is not really my creation, a couple of years ago I tried the Marianski recipe for "Ham Sausage" which appears to be a version of the recipe and process that you posted. The Marianski recipe calls for...

Thanks for the replies- rgauthier-It's a very simple recipe-80% fresh ham cut into about 1 in. squares and around 20% rougher cuts(CL. 3 type meat, I guess)-in this case it was shank, diced small and emusified. Cured with .2% Cure #1, 1.8% salt and spiced with only blk pepper and sugar(.2 and .25% r...

I just finished a chub of ham loaf (for lack of an official name) and the casings I am using will not allow the moisture out of the casing as it is smoked and poached. The casings retain all of the liquid throughout the process. This is the second time I have used these casings with the same results...

A bit of Irish Humor--

https://www.youtube.com/watch?v=d8r_-Ktth3w

Good info redzed--Thank you

I hope someone picks up on this unit-looks like a good start to a nice curing chamber.

I am kind of fond of Tumwater-- met my wife there dang near 50 years ago while working for Weyerhauser, nice place to be from if you don't like the rain!! Shoot!! We even drank Oly in those days----