Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_0295.JPG

    IMG_0295.JPG

  2. IMG_0294.JPG

    IMG_0294.JPG

  3. homebrew

    Pork Butt Ham--- Results

    Now that is a nice lookin ham!  Great job
  4. homebrew

    First attempt at Canadian Bacon - Finish product is fantastic!!

    Thanks to all the posts on this website, my first shot at Canadian Bacon turned out so GREAT!!!! A few photos below from the process - 2 weeks in the brine, smoked and ready for packing.
  5. IMG_2030.JPG

    IMG_2030.JPG

  6. IMG_2029.JPG

    IMG_2029.JPG

  7. IMG_2028.JPG

    IMG_2028.JPG

  8. IMG_2025.JPG

    IMG_2025.JPG

  9. IMG_2024.JPG

    IMG_2024.JPG

  10. IMG_2023.JPG

    IMG_2023.JPG

  11. IMG_2022.JPG

    IMG_2022.JPG

  12. IMG_1887.JPG

    IMG_1887.JPG

  13. IMG_1885.JPG

    IMG_1885.JPG

  14. IMG_1883.JPG

    IMG_1883.JPG

  15. homebrew

    Curing Chamber - completed, ready for meat (w/pics)

    Probably around  $300 or so to complete this project.
  16. homebrew

    Curing Chamber - completed, ready for meat (w/pics)

    After reading so many posts on curing sausages and other meats, I decided to jump head first. I had a spare fridge in the garage that I used for lagering homebrew. Moved the fridge to the basement and started the conversion. Should be enough room to start... Hole cut for fan Fan...
  17. IMG_1907.JPG

    IMG_1907.JPG

  18. IMG_1900.JPG

    IMG_1900.JPG

Clicky