Recent content by jslay
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J
Honey cured bacon
Thanks guys! I appreciate the feedback and will keep it in mind going forward, but as I stated I didn't use Instacure, I used Morton's Quick Cure. I went back and looked at the recipe in the book, and it did say 4 Tb. Said it was enough for a whole slab of bacon. So if it was a typo, it was...- jslay
- Post #6
- Forum: Hot Smoked Bacon
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J
Honey cured bacon
Tried something new from a recipe I got from Rytek Kutas' book. I picked up a 9 lb pork belly from Costco. I cut it in half, and each half fit in a 1 gallon freezer bag. The recipe called for 1 Cup of salt and 4 Tb of InstaCure. Instead I used 1 1/4 C of QuickCure salt. I rubbed each half...- jslay
- Thread
- Replies: 5
- Forum: Hot Smoked Bacon
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J
Margarita Salmon
Most of the honey you buy in the store is also pure honey and not diluted or cut with sugar, otherwise they cannot advertise it as "pure" honey. However, it is usually heat processed, which does affect the flavor. Raw honey, like I process from my hives, tastes much better. I've had... -
J
Summer Sausage
- jslay
- Post #6
- Forum: For New Members
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J
Summer Sausage
Ended up with 10 lbs of summer sausage and 10 lbs of Pepper Jack salami.- jslay
- Post #5
- Forum: For New Members
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J
Summer Sausage
For deer sausage, I used to mix 70/30 with pork, or even 75/25. However, I didn't get a deer this year, either. :-( But a friend from work gave me the hind legs of a buck he shot. He said it was an old buck, and I ended up with 12 lbs of ground meat, so I mlxed it 60/40 with pork. .. and...- jslay
- Post #4
- Forum: For New Members
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J
Margarita Salmon
Thanks, Hunter Rose! I will definitely have to give this a try. And being a beekeeper, I have plenty of honey. -
J
Margarita Salmon
That looks and sounds awesome! I love smoked salmon, and this sounds like a really good twist on it. Might have to get your recipe, if you don't mind sharing it -
J
Curing a venison quarter
I used Maple Bacon & Ham Cure from Sausagemaker.com to cure a 3 lb boneless deer roast. According to the directions, I put in the smoker at 120 degrees with no smoke and drafts wide open for 12 hours. I then added cherry and pecan wood chips, and bumped the temp up to 130 for 8 hours. Then...- jslay
- Post #16
- Forum: Blowing Smoke Around the Smoker.
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J
Venison summer sausage and snack sticks
Looks really good! The last batch that I made, I did 10 lbs of venison summer sausage, and 10 of pepper jack venison salami. Both turned out pretty good. Got lots of compliments at work anyway. -
J
BACON (Extra Smoky)
I am hoping to find somewhere that I can buy pork bellies around here (SW Iowa). I have made buckboard bacon, and like it... but I really want to try some belly bacon. Your instructions on here look very easy to follow. I also found a recipe for Honey Cured bacon that I really want to try...
