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I planted my plants already, but I do live in south Louisiana. Tomatoes, poblano peppers, bell peppers, jalapeño peppers, and snap beans seeds - as well as starting my cucumber seeds. I have to start early, as the scorching heat will be here before you know!

I think they are referring to brining/curing for 10 days, then 5 days AFTER removing from the brine - it would spoil.

...1 t dry thyme 1 (15 oz) can diced tomatoes 3 bay leaves 1/2 cup chopped parsley 1 T lemon zest 1/2 cup sliced green onions Preheat oven to 375* - heat olive oil and butter in dutch oven over medium-high heat. Season shanks generously with salt, pepper, garlic and hot sauce. I tied my shanks...

...on rebar, but prefer to lay them flat. After cleaning, I break them lengthways so they lay flat on a rack - belly down. Dry for 60-90 minutes @ 110* - then add smoke of your choice. For squirrels, I use pecan and/or red oak. I generally smoke for about 2-3 hours around 135*-140*. After...

Thanks everyone!! My first trip on the "Carousel"!! Tex1911 - I do have a slicer, but actually prefer to hand slice my bacon......adds a little more love to it!! My slicer comes in handy for jerky making, and I soon hope to use it on homemade pepperoni , salami and chorizo - about to give the...

Thanks everyone! This is only my second belly to transform into bacon, but the results are amazing if you follow directions. After gifting a few packs, it looks as though I should pick up another belly and start the process all over, again! ( I'm not complaining, BTW ) I also smoked some tasso...

...in the fridge for a couple days. Coated with black pepper, smoked over hickory wood with a kiss of cherry and red oak for 8 hours, starting at 125* and working up to 165* to an IT of 130*. Pulled out the smoke shack and cooled outside for a few hours. Bloomed in the fridge for a couple days...

Alegro makes a teriyaki marinade that is pretty good. Use 1 bottle and add one bottle of water to your meat and cure. Marinate for 24-48 hours, pat dry, and smoke.

I marinate/cure my jerky meat for a minimum of 7 days. After doing many batches at different times, 7 days seem to produce the best results. I once had to leave a batch in the marinate for 12 days, and it was actually the best batch I've ever made. However, that's too much time in between for...

If anyone wants to try something different with their breakfast sausage, try putting some high temp cheese in the mix. I had some leftover pepper jack, and used it to make a batch of breakfast sausage. After giving some out to family/friends - I'm almost certain I will never make it without cheese.

...oak & hickory, along with 18 lbs of pork jerky. The three flavors were spicy garlic, black pepper, and jalapeño/white pepper. Took the IT to 142* - pulled and placed in fridge for three days, before slicing. Spicy garlic Black pepper All three - jalapeño/white pepper on bottom...

Try your local processor. They often have scraps/mis-cuts in a large box, just to make a little $$ - rather than throw away. I also get boneless picnic shoulders by the case from a local supplier ($1.25/lb) - and I find these make excellent smoked sausage. When I'm making breakfast sausage, I...

Thanks again for all the responses - but I guess I should have worded my question more specifically. If injecting brine AND submersing in brine - how much does it reduce the brine time? If most go 2 weeks WITHOUT injecting, common sense tells me the brine time would be reduced. Is it reduced by...

Thanks everyone! My concern/question was due to the fact I've injected them. I wasn't sure if by doing that, it would decrease the brine time. Looks like I'll let them brine for 2 weeks! Pics and a new post to follow, after I'm done. Thanks again, and happy smoking!

How long do you guys and gals brine your loins for back (Canadian) bacon? I've injected the loins with, and submersed in Pop's brine. I figured (but could very well be wrong), 5 days would be plenty. But since this is my first try at back bacon - I wanted to hear from those who've successfully...

What processor? Choctaw? Skinless or skin-on bellies? If it wasn't Choctaw - check them out. Cash only, but they have great prices on loins, even better than sale prices at Ralph's. I only buy skinless bellies, and I get those by the case from Sam's. 30-50 lb cases (5 lb bellies, anywhere from...

Better watch that Tabiola boy - he can be a handful!!

What wood did you use to smoke? Maybe if you used maple wood it would help retain some flavor? I've been wanting to smoke some maple sausage, as well - but think I'm gonna order some maple wood to smoke. Figured I could also smoke a pork belly or two while I've got the smoke shack fired up.

You can try adding jalapeño powder to your recipe - this may help the flavor profile. It's only 4K shu, so it's not hot.

You're obviously not a deer hunter, as I've put off sausage making until next weekend due to the cold weather and the rut. Looking forward to seeing your finished product!