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My first ham, air dried ham, and pancetta - a trifecta!
While deboning a shoulder for my first BBB, I dissected one of the lean muscles intact to make into a ham of some kind. I did two shoulders, so I ended up with two of these lean cuts. I had just done belly bacon, and had a chunk of it uncured as well. I proceeded to dry cure all three, using...- lrfiv
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- Replies: 16
- Forum: Meat Selection and Processing
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My first BBB
I dry cured it, with cure proportions from the calculator in the articles section, save that I doubled the (brown) sugar called for. I smoked the BBB for two days, cool the first day and then as hot as I dared the second (my smoker is a CBB7000, aka cardboard box). I finished it in the oven to...- lrfiv
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- Replies: 21
- Forum: Hot Smoked Bacon
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My Mexican Chorizo (cased)
Hello! After seeing the other Mexican chorizo recipes posted here, I figured I'd post the ones I made this weekend. If you've never seen Mexican chorizo stuffed, relax, it's sold that way, although loose is probably as common if not more so. I like them cased for a few reasons: Portion control... -
First bacon a success, but have questions... with q-view.
Hello, all, thanks for the info that led to my successful bacon - the best bacon I've had. I want to make even better bacon, or at least repeat this batch with less hassle. I have questions... ;) I used the dry method at 4% salt, using the calculator from the articles section of this site, and... -
Hello from Nashvegas, TN
Hello all! I am a world traveler, and I have a healthy curiosity. This is a treacherous combination at times! From seeing the chef squatting on his haunches, hacking away at bushmeat on a tree stump cutting board, machete in hand, to trying kalia while surrounded by Moroccan prostitutes who had...
