Recent content by Rob Petersen

So if I go 15 days will it be too much?

I boned out* dang autocorrect. Ill take that 1/2” per day advice and measure it in the morning

Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.

so I have a fresh uncurled bone in ham I was thinking about making for Easter. My plan was to use pops brine. I just had a thought about making it boneless and tying it really good. I was just wondering if there’s some tips or tricks about doing it? And if it might be too small at this point to...

hi so I am new to fermenting sausage and have never tried to do it before. I was reading a recipe a while back for tangy summer sausage and mentioned it needed to ferment. I was just curious as to what is the process to ferment summer sausage. I’m not new to making sausage because I am a head...

Does anyone have a brown sugar bourbon sausage recipe that they are willing to share?

Hi, so a while back I tried smoking my own bacon and it was delicious now I want to try making pepper bacon. Does anyone have a recipe that they are willing to share?

i was thinking about making some snack sticks this weekend and I was thinking about using queso cheese in it. Has anyone ever tried this and if so did it turn out?