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  1. bigrub

    Canadian Bacon by SQWIB

    VERY NICE, HAVE MADE FOR YEARS, DO NOT UNDERSTAND WHY THE CANADIAN'S KEEP PAYING BIG BUCKS FOR IT IN CANADA? LOVE IT!
  2. bigrub

    Cured loins and sausage

    sounds great, mine dried fast also , keep hum up so no case hardening, I thin i had too much fan, need smaller one or variable one
  3. bigrub

    Cured loins and sausage

    if you deside to make I can give you more detail
  4. bigrub

    Cured loins and sausage

    used no 2  on loins  and tenderloins, no 1 on the sausage as I smoked for 2 hours, yes hug casing mid size 
  5. bigrub

    Cured loins and sausage

    20 cf freezer, put in a small fa, and an ultasonic humidfier. Freezer plugs into ditital temp comtroller and Humidifier into a ditital humity controller. bought controller on ebay about $20 each, 110 volt and but in little gray box. f you are interested I can send you more details. The freezer...
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    • bigrub
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  8. Cured loins and sausage

    Cured loins and sausage

    • bigrub
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  9. bigrub

    Cured loins and sausage

    Cured two pork loins one as Lomo with paprika, one with juniper Berry's and pepper. 45 days in chamber. Two smokes sausages smoked two hours and cured 20 days a Saucisson SEC and a Kabanosy. Fun process. First time using curing/fermenting chamber. All came out well. Next Spanish Chorizo and...
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    • bigrub
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  15. bigrub

    sausage smoke and dry chamber

    sliced some loin today, I like the loin better than the tenderloin, after all the shrinkage the tenderloin is quite small. next time i stick with pork, packed the Kabanosy today 5 days drying in chamber, it had been smoked for 3 hours , int temp to 155 loin or a beef eye of the round
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    • bigrub
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  19. bigrub

    sausage smoke and dry chamber

    Thanks It has been fun, I love your Finocchietto, would you share reciept
  20. bigrub

    Lomo and Bresaola

    I like what you did with the ducks. We do not get to many in San Diego
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