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  1. N

    smoking sausage stall

    I've had issues where sausages appear to 'stall' and stop raising in temperature. I could be wrong, but I've attributed it to a loss of moisture from poking a hole while inserting the probe. I first noticed this on my Traeger when the sausage that had the probe in it stopped increasing in...
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    Homemade Hot Smoked Paprika

    There's nothing wrong with growing a specific pepper for a project. Heck that's how I ended up growing Jolokia and Scotch Bonnets.
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    First Batch of Bacon Started!!!!!!!

    You are in for a treat. That is a great looking slab.
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    Garlic Kielbasa

    Well, it was stuffed into a 2.5" casing. Then I found out that it was too long to fit into my Bradley. I had to cut it in half so it would fit. I guess one way to look at it is now I have two instead of one! I formed a small meatloaf from the bits that I had to squeeze out and the small bit...
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    Garlic Kielbasa

    I'm looking to put this into a larger 2.5" fibrous casing since my boy really wants to see how fast the stuffer can fire it out using the large tube. The smaller casing is tempting because it looks like it would pair extremely well with perogies and a pile of fried onions. Man I'm hungry.
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    Garlic Kielbasa

    Are you use fresh garlic or powdered/granulated? I find that fresh garlic can have a bit of harshness to it at times. EDIT: I found the answer in a different thread. Granulated.
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    Garlic Kielbasa

    @SmokinEdge's recipe was so good that you had to mention him twice even! I think I'll give the recipe a try as well since my son is a big fan of garlic coil, crackers, and cheese
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    Sausagefest 2024 - What are your favorite sausages?

    Jalapeno Cheddar is a favourite of mine too. It's a very non-threatening sausage.
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    Educate me on "smoke" please

    I've been chasing Thin Blue Smoke for some time now, and kind folks like @SmokinEdge have been very patiently saying "well, it's not necessarily about color of the smoke..." and then pointing me towards better airflow. I've tried a few experiments (including piping TBS from my Traeger into my...
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    Can pork belly be in a sealed bag of cure and seasons for 14 days?

    Thanks for the tip @SmokinEdge. I've always just omitted it from my process since I often have the luxury of time and can let the sausage/bacon/whatever cure with time.
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    Come to me boys! What's the Best move here?

    Like the others have mentioned, go with one of each. I tried Dave Omaks ham and boy is that a good ham. This is coming from someone that previously didn't like ham.
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    anyone have some tips for smoking pork belly?

    We cook Chinese crispy pork belly from time to time, but have never smoked it. I suppose you could use a similar technique on a smoked pork belly to get the bubbly, crispy skin if that's what you. Essentially on the pork belly we do, you rub your spice mixture on the meat then wrap it in a foil...
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    SmokinEdge Bacon Doctrine

    Yes. It's just a protective measure since I can't control what's going on in my fridge when my wife and son are trying to get something out of it. They may end up knocking something over on it, or putting something on it and spreading contamination one way or another. It is still a dry cure...
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    SmokinEdge Bacon Doctrine

    When it comes to curing whole muscle meats, my school guidance councillor's words ring true. "No glove, no love", though I think he might have been talking about something else... I dunno. :emoji_laughing:
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    SmokinEdge Bacon Doctrine

    It's really the same process as the bacon you've already made. The difference is that you're using a pork shoulder, or as it's often called in the US and Canada, Boston Butt. When picking a shoulder, it's good to stick with one that's 3" thick or under. Mix up your rub with the same ratios...
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    SmokinEdge Bacon Doctrine

    This has been my experience as well. Wait for it to cure. Smoke it and wait some more for best flavor. l noticed this with the belly bacon I've made. The stuff that's smoked, sliced, cooked and eaten before it can balance out tastes different compared to the bacon that's had time to mellow in...
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    SmokinEdge Bacon Doctrine

    I agree! I do this for the enjoyment of making something for my family. I know that as soon as I start getting paid for it and I'm committed to filling orders, it wouldn't be fun anymore. Aside from that, when are you going to make Buckboard Bacon? 😃 Same process, same cure, just using a pork...
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    SmokinEdge Bacon Doctrine

    Good planning @I-am-Chorizo! I gave a few packs out to friends and family and now they want more. One even offered to buy any extra that I may have. My response was, "Extra? Who has extra bacon?!" I haven't sold anything since I enjoy hearing how people like what I make, so I give out what I...
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    SmokinEdge Bacon Doctrine

    That's the downside of homemade bacon and this recipe. It's really tough going back to store bought. I had picked up a bunch of commercial bacon when it was on sale since I wanted it for camping. Then I made my own with @SmokinEdge's recipe. All the store bought bacon is sitting in the freezer...
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    Can pork belly be in a sealed bag of cure and seasons for 14 days?

    Duncan Henry operates a butcher shop in Alberta, Canada. The recipe he uses for bacon in his shop is: Salt 25g/kg Golden Brown Sugar 20g/kg Cure (Sodium Nitrite) 2.4g/kg Sodium Erythorbate 3.5g/kg
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