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  1. jborque

    I need advise on belly curing and making my own cure

    For my first attempt at curing/smoking bacon, I bought a box of skin on bellies and center cut 2 of them then removed the rind before curing. I used the sides and ends, rind on, as crackling meat (delicious!). I purchased brown sugar cure from Southern Indiana Butcher Supply. I prepared per the...
  2. jborque

    Cracker Barrel Style Cured Smoked Sausage.

    Any idea what I should target as an internal temp on my cloth casing, cured smoked pure pork sausage?
  3. jborque

    Using rosemary in my ground beef and fresh sausage

    I want to start using rosemary as an antioxidant in my ground beef and fresh pork sausage I grind and freeze for my family and friends. I was hoping when I ordered the rosemary from Butchers it would contain grams/pound or some other measure of addition. Can anyone help me?
  4. jborque

    Can you please help me with a cold smoke bacon smoking instructions and a cure recipe

    I want to make my first attempt at smoking bacon. I need a simple cure recipe (not too sweet or salty either) and cold smoking instructions. Sincere thanks and appreciation in advance.
  5. jborque

    Bacon cure

    I want to smoke whole pork bellies beginning in January and I have been looking for a good cure. I am not interested in flavors or gourmet cures just a basic simple cure that isn't real salty tasting and just does the job. Being a novice I also need instructions on how to cure. My wife has a...
  6. jborque

    Summer Sausage recipe substitution

    I found a recipe created to Pat Thompson in 2012 for Summer Sausage that everyone loved last year. It calls for liquid buttermilk and I was wondering if you guys think I could use powered Buttermilk or something else instead. Also have any of you used Curley's Summer Sausage spice? If so please...
  7. jborque

    Sausage Seasoning

    Years ago in the late 50's Mom and Dad received some home smoked sausage from a friend in Polk County Texas. It was pure pork from a farm raised hog, nothing fancy or exotic I can assure you because we were all poor. All of us remember things from our childhood as the best we've ever seen or...
  8. jborque

    Real Country Smoked Sausage

    Years ago in the late 50's Mom and Dad received some home smoked sausage from a friend in Polk County Texas. It was pure pork from a farm raised hog, nothing fancy or exotic I can assure you because we were all poor. All of us remember things from our childhood as the best we've ever seen or...
  9. jborque

    About to attempt my first cook

    Name is Jerry Borque, live in Athens, Texas. I worked in the meat business for 50 years as a meat cutter in supermarkets and in the meat packing business for 27 years (never worked in smoked or processed meats). I retired 5 years ago after some heart trouble but that seems to be behind me now...
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