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Breakfast sausage question
I have been making sausage from the hogs I raised for several years now. It is good, but I have had sausage with a different seasoning before and was wondering if anyone can point me in the right direction. Now I use Leggs old plantation, I think blend no. 7. Basically it is sage, red pepper... -
Pellicile question
I just got my bacon out of the brine after 2 weeks. Last night I rinsed and soaked the slabs in cold water. After an hour, I placed the slabs in the fridge on drying racks. I left them there all night and day. I am smoking them tonight, but I never could get a pellicle to form. They felt wet... -
Ham questions
First post. I raise my own hogs and have recently become interested in smoking meat to get more enjoyment out of the hog besides just grinding everything for sausage. Currently I have half a ham and several slabs of bacon sitting on Pop's brine. I dont plan on eating the ham immediatley. My...
