Just signed up to SMF, figured I'd follow protocol and toss a thread up in here.
I've been haunting these forums for half a year or so now on and off as I've started to learn the art of Smoking.
My buddy bought me a charcoal wood Brinkmann Smoke'n'Grill about 8-9 months ago, and I've smoked a few things so far.
I've done pork tenderloin a couple of times, I've done a few racks of ribs, I've done salmon 3 times now, I did some smoked Mackerel (that I caught!) and now I'm thinking of doing some smoked sausage.
I'm currently living in Nova Scotia, Halifax area and having gone through a bunch of threads, I saw that a sodium nitrate cure is an essential part of doing up some fresh sausage.
I've got entry level kit all around, I'll be using my Brinkmann for smoking, and a jerky gun for stuffing...for now anyways.
A friend of mine lent me his crica 1899 New Britain No. 1 antique meat grinder that I've ground up some venison and pork with. Despite being over one hundred years old, it does a decent job of grinding meat, and as I had no grinder to start, well...ya gotta work with what you've got, right?
Either way, I've got a few pounds of venison and pork each just about ready to mix up for some sausage.
But...the main reason I've signed up, is I found a source of Super Cure (salt, sodium nitrate 6.5%, sodium bicarbonate, and glycerin) locally. Rather than having to ship any in or whatever.
It's a bit of a big bag, at 1kg for $20 CAD, but I was able to drive in and pick up up.
The store is called Britain Butcher, in Bedford Nova Scotia. I think it's the only local place within 150km radius that sells a cure product in Nova Scotia.
They also sell hog casings if anyone was interested.
Just wanted to pass that bit along and will most likely go back to haunting the forums, maybe occasionally asking a question or two.
Edited by David Sinanan - 5/17/15 at 4:44pm