Recent content by dwane oliver

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  1. dwane oliver

    HELP ,I for got the Cure

    Yea , I had never seen it do that before Thanks
  2. dwane oliver

    HELP ,I for got the Cure

    Yea , after I talked to my cousin he said the same thing. That when it gets ropey or slimy its time to smoke it. The color is right I think I overreacted ,......... Its in the smoker now I'll let you know how it turned out Dwane
  3. dwane oliver

    HELP ,I for got the Cure

    I put 6 bellies  ( in 3 different buckets ) in to cure 10 days ago , I took them out today and one bucket of them , the brine was kind of slimy and they just look raw , not cured. I think I may have forgot to put the prague in....... Is there any hope to save it ? Can I re-brine them ? They...
  4. Brook Trout

    Brook Trout

  5. dwane oliver

    Brook Trout

    We caught a mess of Brookies and wanted to smoke them. Cousin said to brine them in Cure #1 , so I made the following brine. 1 Gallon water 1/2 cup non-iodized salt 1 cup brown sugar 1 tsp Prague powder ( pink salt ) ( Cure #1 ) It took about 3 gallons to cover them in a 5 gal bucket ...
  6. IMG_0614[1].JPG

    IMG_0614[1].JPG

    • dwane oliver
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    • Album: Brook Trout
  7. IMG_0613[1].JPG

    IMG_0613[1].JPG

    • dwane oliver
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    • Album: Brook Trout
  8. IMG_0611[1].JPG

    IMG_0611[1].JPG

    • dwane oliver
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    • Album: Brook Trout
  9. dwane oliver

    Kielbasa Smoking

    They came out great, I started a new post in this section. Dwane
  10. dwane oliver

    Kielbasa , as fresh as it gets

    I was looking for "boar taint" that's what they call it, its a rank, gamey,  or musky taste that boar meat will get from being around sows in estrus. I had heard you can separate them away from sows for min 30 days , but I just didn't want to chance it AND I wanted more sausage anyway , LOL...
  11. dwane oliver

    Different curing technique than I'm used to

    Daves method is perfect , he even resurfaced his plate/hole/ thingy......I'm a NEWBIE Dwane
  12. dwane oliver

    Different curing technique than I'm used to

    Not to change the subject , but my brother-in-law's grinder was dull as hell, I took the blade , on a ultra flat surface ( granite block ) some 320 grit sandpaper , and sharpened it. He said it runs like it did 10 years ago when new. I make knives and the geometry of the original grind on the...
  13. Kielbasa , as fresh as it gets

    Kielbasa , as fresh as it gets

  14. dwane oliver

    Kielbasa , as fresh as it gets

    Let me start from the beginning. We needed to breed our 2 sows , we were going to do the Ai but this was more cost effective. Found this boar on CL , for $200 he was a steal. Put him in with the sows , he did his bizness and I separated him for 40 days to make sure they didn't come in to heat...
  15. IMG_0511.JPG

    IMG_0511.JPG

    • dwane oliver
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    • Album: Kielbasa , as fresh as it gets
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