I rather doubt that color has a taste. I do know that the butter we made from hay fed cows during the winter was very pale in color and the butter made after the cows were on spring grass for a month was as yellow as a dandilion blossom and had a much better taste. Corn was just a part of the diet ...

I grew up on a farm in Saskatchewan, the son of a German immigrant farmer. He used to cross Yorkshire sows with either a Duroc or Hampshire boar. He always chose the best hog and the best steer out of his herds, and finished them on ground barley/wheat for our domestic use. I learned at the age of 7...

Unclebuck's smoked centerloin pork chops 3/4 in. thick, new red potatoes done in a shot of EVOO, on the grill, steamed baby turnip tops, and a swack of well iced Molson Canadian. The "war department" is usually the resident chef, but I took it upon myself to do the dirty work this time though. She i...

CW, trust me. Flash a lighter or a match when you roll back, and you have the "Blue Flame Kitchen". When our son and I did it, after a half dozen pickled eggs and half dozen beer each, the pressure overcame us. In a juvenile moment, going back to my teenage years, I flashed the pressure release. Sea...

Looks similar to how we do it. As my father used to say(an old German) "we use everything from the pig but the squeel. We sell the squeel to the Scots to put into their bagpipes!!"

I season my red willow, alder, DEBARKED birch, & maple for at least one year in my garden shed before I use it for smoking. Unseasoned wood leaves quite a bitter taste on whatever you are smoking.

I inherited a stainless steel injector from my late father. It has seen a lot of use while Dad had it and it is getting a workout from me. Cabela's has a plethora of injectors, including chrome plated injectors, in both 2 oz. & 4 oz. sizes. The 4 is $25., while the 2 is $20.

We have an abundance of red willow here in the boreal forests of Northern Alberta. My father, an old German immigrant, used it to do all of his smoking. It was hard to roll and keep lit, but it sure gave a buzz!!!!!!! I still use it.

I dip my equipment in sodium metabisulphite, rinse it in filtered water, and use it from there. When I am finished with the grinder and stuffer, they are washed in antiseptic soap, rinsed, air dried, and put away under cover. On the next use, I do the metabisulphite solution and go from there. Never...

Frolich Weinacht von eine Alberta Deutsche!!!!

We always used the "Burdizzo" to seal our packages.

I buy hocks at $1.29/lb on any day from a butcher out in the country. He is also a pseudo sausage maker!!!

Sobey's has fresh pork shoulder at $1.00/lb!!!! I have no problem doing it up to grind or cure up a "picnic ham", as they are called in Canada. The little fat man will be picking up quite a few pounds for moose, elk, and deer sausage. They brought it on at the right time of year.

Any pork fed on Canadian barley will put fat on. The fat is also very white. Marbling is a natural on any hog fed this ration. My father raised hogs for many years, and our slaughter hogs(always fattened on barley)were to die for. The neighbours and the local butcher shops bought & paid premium pric...

Rather than hone the blade & plate, I lap them. I have found that they mate up better than with honing.