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Hi all Happy holidays to everyone. So, I had deboned a fresh ham and divided into three parts and put into a tote for a dry rub cure. Two sections I had planned for speck and one went directly into the chamber to cure. I planned on two smokes for the speck. I did a full tray for the first smoke...

Hi all My sister sent me a link about this a few weeks ago and I could not resist trying it. The real deal is actually a Calabrian salami that you scoop out of the casing when ready. I had a lonza in my chamber that had just passed the 30% weight loss and one thing led to another. I smoked some...

Hi all I finally got around to my first attempt at a salami. I made some Italian sausages last night and had some left over casing and had a couple of buckeyes in the fridge so I boned them out and cut up some backfat to mix in. The recipe is just the standard umai soppresatta recipe stuffed...

Hi All I was at Costco awhile back and they had bellies for a pretty good price so I sorted through and found a decent one. So, was in a dry cure for ten days then rinsed and paprika and black pepper rubbed in. Into the smoker for about 6hrs and hung up in unheated garage for 5 days. Forgot...

HI ALL Just started three coppa's following the trial run of Lonza in my first curing chamber. Pretty standard recipe, ground juniper berries, some hot pepper powder, thyme, black pepper, garlic and bay leaves and 1.5% salt and cure#2 per weight. They are all around 4 and a quarter lbs. wrapped...

Good day I did a batch of lonza awhile back and it is the first time using collagen sheet and also using mold 600. One piece finally dropped a bit over 30% weight loss and I could wait no longer. Well, I guess I could have, but it was calling me. After peeling the collagen off, I gave a cleanse...

Good day all. I have another batch of lonza in the chamber and finally sourced some collagen sheet at a decent price and some mold600 that I got bent over on, but have a question. The white mold is spreading nicely, but I have noticed a few specks of green here and there. Is this normal? I would...

Hello All Got some trim from the local abbatoir Friday(Thursdays kill) and made up some umai soppresatta and some venison/beef/ pork snacksticls. First time using Bambi for me, 5lbs mixed with 5lbs beef and 10 lbs pork. Diced up with about 10 medium sized jalapeno, chillies, black pepper...

Hi All Made some peameal bacon this week. This is not a strictly Canadian thing but I think originated in the Toronto area and is very common in Ontario. So, I divided a whole loin into thirds and it spent 2 weeks in Pops Brine with a couple cups of pickling spices added. It is called peameal...

I have a small batch of Lonza in my curing chambers first run. I looked in this mornig and noticed some white somewhat fuzzy mold starting on all three pieces. Now, I know white mold is not a problem, but my question is, does it appear even if it was not treated with something like Mold 600? I...

Hey all I have a batch of lonza in the curing chamber finally and am looking forward to the process. I have not finalized any of the placements of wires or components yet, as this will be a learn as you go thing, I am pretty sure that there are contstants with any chamber and also that each one...

I have just started on a curing chamber build, if you want to call it that. I picked up an inkbird humidity sensor a couple weeks ago on Kijiji (think craigslist) and then ordered an inkbird temp control on the big A online store. So, I start hunting around for a freezer and found one today for...

Good day. I made some lonzino about a month ago. So, lots of crushed juniper berries, hot pepper, garlic, nutmeg, black pepper, about 2% salt to weight and the calculated amount of cure#2. Cut the loin into thirds and removed most of silver skin. I want to build a curing chamber and have an...

Greetings I hope everyone is staying safe. Just sharing a few pics of some hocks and backbacon I smoked last week. Both the hocks and a whole loin in a five gallon bucket for about 3 weeks in Pops Brine. The hocks make the best bean soup, and I usually get four meals per hock per batch, couple...

Hey all Curious about where or who people are ordering their snackstick casings from in Canada

Bought a whole belly a few weeks back and was gonna cure then smoke some bacon, but at last minute, I decided to try a panccetta instead. So, salt by weight around 2%, cure #2 by weight, bay leaves, fressh chopped garlic, some crushed coriander and let sit for two weeks, with a massage every...

Hi All I found some USDA CHOICE eye rounds at the supermarket a couple or three weeks ago for a real good price and thought I would make some pastrami. I am pretty sure choice is the highest U.S. rating. I assume it is the equivelant of our AAA rating in Canada. Anyway, I was looking around for...

Thought I would share some pics of my first time making speck. This started out as a full prosciutto and for following reason, ended up as speck.I took the hip bone out of the ham, pressed as much blood out as I could and salted the leg for 14days, cleaned the salt off and lightly resalted and...

HI ALL I was at Costco last week and picked up a belly, and got it out today to start dry cure. I usually buy my pork from a local abbattoire, pay a bit more but it's always one day after kill fresh and you cant beat that. Anyway, our local Costco does not normally put out whole bellies, but...

I did two whole loins of back bacon today.They were both done in a pops brine lite.I had seen that someone on smf had done some with a glaze on it and I wanted to try that.The glaze was made with equal measures of sriacha sauce, maple syrup and brown sugar.The glazed loin was for me and the...