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  1. bigc06

    Canadian Bacon cure question

    I am attempting my first stab at Canadian bacon and used pops brine. It's been 8 days and I wanted to try a piece and I sliced off on one end to see what it would taste like. I fried up a piece but instead of being red like it was curing it turned white like there was no cure #1 in the brine. I...
  2. bigc06

    Venison Summer sausage

    Here's a pic of some venison summer sausage I ground and stuffed yesterday. Got them smoking this morning.
  3. bigc06

    Ready to smoke

    Hi my name is Chris and I live in southwest TN. Just getting into sausage making and smoking.
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