Recent content by jborque

  • 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.
  1. jborque

    I need advise on belly curing and making my own cure

    For my first attempt at curing/smoking bacon, I bought a box of skin on bellies and center cut 2 of them then removed the rind before curing. I used the sides and ends, rind on, as crackling meat (delicious!). I purchased brown sugar cure from Southern Indiana Butcher Supply. I prepared per the...
  2. jborque

    Cracker Barrel Style Cured Smoked Sausage.

    Any idea what I should target as an internal temp on my cloth casing, cured smoked pure pork sausage?
  3. jborque

    Using rosemary in my ground beef and fresh sausage

    Thanks to all of you guys. Johnny B. When I was with FL Foods back in early 2000 we used Rosemary as both an antioxidant and because it was said to contain color retention properties. That is the basis for my decision to use it at home. If there is something better I will gladly use it. I am...
  4. jborque

    Using rosemary in my ground beef and fresh sausage

    I want to start using rosemary as an antioxidant in my ground beef and fresh pork sausage I grind and freeze for my family and friends. I was hoping when I ordered the rosemary from Butchers it would contain grams/pound or some other measure of addition. Can anyone help me?
  5. jborque

    Can you please help me with a cold smoke bacon smoking instructions and a cure recipe

    I want to make my first attempt at smoking bacon. I need a simple cure recipe (not too sweet or salty either) and cold smoking instructions. Sincere thanks and appreciation in advance.
  6. jborque

    Bacon cure

    I want to smoke whole pork bellies beginning in January and I have been looking for a good cure. I am not interested in flavors or gourmet cures just a basic simple cure that isn't real salty tasting and just does the job. Being a novice I also need instructions on how to cure. My wife has a...
  7. jborque

    Summer Sausage recipe substitution

    Nepas, Thank you Sir! Believe me I appreciate your help.
  8. jborque

    Summer Sausage recipe substitution

    Thanks Nepas and Chewmaster. One more question: I made a batch of venison SS today and my fiberous casings shrunk to the point of being loose. The meat was lean, low moisture and I did not rush the temps. There was no moisture or grease evidence in the bottom of the smoker I finished off at 170...
  9. jborque

    Summer Sausage recipe substitution

    I found a recipe created to Pat Thompson in 2012 for Summer Sausage that everyone loved last year. It calls for liquid buttermilk and I was wondering if you guys think I could use powered Buttermilk or something else instead. Also have any of you used Curley's Summer Sausage spice? If so please...
  10. jborque

    Real Country Smoked Sausage

    Foamheart, Even though I worked in Lafayette in 72-73 and have been back to visit friends 100 times since then, I really don't know because I never ate Veron's even though he was in his heyday back then. I was a kid then and I ran the meat market at K-mart Foods on the Thruway and my wife...
  11. jborque

    Real Country Smoked Sausage

    ChefJimmyJ, A grandson of the family tells me they relocated to Polk County from Georgia but the ancestors were from Ireland.  Thanks for your help. Jerry
  12. jborque

    Sausage Seasoning

    Thanks Lamar, I'll try it this weekend. Jerry
  13. jborque

    Fassett's Breakfast Sausage Seasoning

    Thanks Pops, I'm going to try it this weekend. Jerry
  14. jborque

    Real Country Smoked Sausage

    Boykjo, It was like a rope smoked sausage with links about a foot long between the curves. That stuff really made an impression on me because I can see it in my mind's eye today.  Thanks
  15. jborque

    Boudin ?

    Best Boudin made is at The Best Stop store right off I-10 in Scott, Louisiana. Fantastic!!!
See more
Top Bottom
Back
Clicky