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Wondering if anyone has tried using black garlic in their beef summer sausage. Looking for some guidance on how much to add per pound/kilogram of beef. In my head it sounds amazing.

Hello all, I just pulled a coppa from the drying chamber (50deg, 75% rh) and found the muscle split during the drying process and was full of white mold (mold 600). When I cut through the area the meat was brown for about 1/2” on either side of split In the deepest area. Everywhere else the...

Looking for thoughts on how long to age/dry bacon after cold smoking. Typically I cold smoke for 10-20 hours, very light smoke, smoker temperature @60-70 degrees, then I let the bacon rest in the smoker for several days to a week. After that I let the bacon dry on racks in my beer fridge for 1...

Has anyone tried aging their Capicola, Coppa, Gabagool, etc. in a glass jar filled with oil? I recently read a couple of posts that suggest placing the capicola in a glass jar filled with either vegetable oil or olive oil for anywhere from 4 months to 2 years. Most recommend aging for 1 year...

After nearly 14 hours of cold smoking my latest batch of bacon I decided to leave the bacon in the smoker over night to cool. After all, it’s December in Wisconsin and the temp was forecast at 8 degrees. 2 days later I pulled the bacon and found that condensation in my chimney had dripped all...

I’ve been brining and smoking the thanksgiving turkey on a big green egg for 15 years. Over that time, about ever other year some family member also brings a turkey made some other way (deep fried, pellet grill, commercially purchased brine, etc. etc.). I’m not in a competition, but the BGE...

I’ve made many really good hams using Pop’s brining method over the last few years, but they were never “amazing”. On the other hand, I’ve discovered that letting bacon rest and dry out in the fridge after smoking for 5-7 days really improves the flavor and changes good bacon to “amazing” bacon...

I dry cured 20lbs of pork belly generally following Brican's maple bacon and wet cured 10lbs with a maple version of Pop's. Same ingredients, same time drying before cold smoking, same time aging after smoking. Head to head, the warden much preferred the dry cured style, but both were awesome...

Third time I have tried pop's brine and scored big points again. Thank you! I bought 2 pork butts at Sam's club for the fat to make some venison salami, then what to do with the remaining meat? Why not cure it in pop's brine and smoke it! I only made a couple of subtle changes - juniper berries...

Curing my first ham(boneless) with Pop's cure. Used 1 level Tablespoon per gallon of cure #1. Injected 10% by weight and then covered with brine. After 18 days the meat is gray except where it is touching the sides of the curing bucket. I found a later post that says 1 heaping Tablespoon per...