Recent content by eh1bbq
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Is this cured?
Thanks everybody. This is from a Berkshire/Tamworth cross so it would make sense then that the meat is darker. Thanks! -
Is this cured?
Have had this belly in Pops low salt brine for 14 days and my concern seems pretty obvious looking at this pictures. Thoughts, comments etc? Is this binnable at this point? Any info would help. I’d really appreciate any info you guys can provide. Thanks. -
Pops6927's Wet Curing Brine
Hey all, quick question, hope someone can help. Have some FS Cure from Canadiana land and it's 5% Nitrite. There are varying opinions on the internet of course, so wanted to get SMF's thoughts. One person suggested using 1.25x as much of the FS cure as you would Cure #1 in this recipe. Thoughts... -
Goose/Pork Jalapeno & Chedder Smoke Sausage snack links
Wow! Thank you for being willing to share! I really appreciate all the info. -
Goose/Pork Jalapeno & Chedder Smoke Sausage snack links
Heyo IDS, I am wondering if you wouldn't mind expanding on how closely you followed the recipe from Len Poli vs your own smoked sausage recipe? IE, the NFDM and AC Vinegar as well as the spice mixture. Have some goose in the freezer itching to get smoked.... Thanks in advance! -
insta cure #1
I have seen white instacure. It's called SuperCure in Canada. -
stomach cramps?
Could be smoke. Also, could be pork. Too many variables. Though, I did see you stored your first one for 5 hours. That's a bit long... But if you both got it, my hunch is bad smoke.- eh1bbq
- Post #7
- Forum: General Discussion
-
Porchetta! Because pork prices are finally reasonable in Canada again!
- eh1bbq
- Album
- Comments: 0
-
Porchetta! Because pork prices are finally reasonable in Canada again!
Original recipe from Jacked Up Grill. I used his recipe as a base and modified it to my friends tastes. Full disclosure: This was a rush to put together and so I didn't get any of the procedure pictures. I'm really sorry in advance. All I got was a final picture in the roast rack. Meat... -
IMG_0509.JPG
- eh1bbq
- Media item
- Comments: 0
- Album: Porchetta! Because pork prices are finally reasonable in Canada again!
-
How to tell if meat is cured before dehydrating
Thanks Dave!- eh1bbq
- Post #6
- Forum: Drying/Dehydrating
-
-
Kielbasa (dward51), Andouille, and Texas Hot Links(Willie)
Thanks all! I'll be honest, this was my first attempt at sausage on my own and I am really REALLY happy with the results. Thank you to everyone who has responded in this thread as you have all helped me in one way or another. The knowledge base of this forum is out of this world and I hope it... -
GUYS QUICK HELP - buffalo chicken sausage recipe!
I have looked at a lot of his other recipes, and to be honest, not the greatest content. Which surprises me a lot. Kenji and the team at SE are really solid, and 99% of the content there is awesome. Sad. -
GUYS QUICK HELP - buffalo chicken sausage recipe!
100% the same here. Moments like this are embarrassing and can diminish one's drive to continue smoking and bbq'ing. I feel horrible for the OP. Sorry I didn't see this sooner. The moment I looked at the recipe I knew the %'s of liquid were WAY off.
