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    Older, natural casings

    Thanks! Cheapskate in me hates to but yeah, for the best. Just thought I'd ask before tossing
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    Older, natural casings

    Good morning, looked in the bottom of my fridge and found some natural casings, about 2 years old. Toss or safe to use? Hate to waste but don't want stomach issues. Thanks
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    not much liquid produced from curing bacon

    This seemed to barely cover my pork belly! Anyone with more knowledge think this was too little? Also, and I know I've read that not all pieces give off alot of liquid but I've gotten none. It's in ziplock bags
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    Brining a small, 3 lb pork shoulder roast for ham

    Should've read "thinking" I used 1 cup kosher salt, 1 cup brown sugar and I believe 1 tbsp pink salt. I also injected some of the brine.
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    Brining a small, 3 lb pork shoulder roast for ham

    Good morning! Since there is only two of us when choosing a cut for ham I go small. My first attempt worked out well. It was a slightly smaller picnic which I brined for 7 days and then smoked at 180 for an internal temp of 150. I'm now reading I over brined it. My question is this. Is...
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    Ham, better with time?

    Wasn't sure where to post this. I brined and smoked a picnic shoulder roast about two months ago. It was fine, not outstanding, just fine. I froze a few packages of it sliced and a few days ago I used one of those packs. Wow! What a difference! It was truly a better tasting experience. Is this...
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    What size grinding plate for sausage

    This might be a dumb question but I'll ask anyway. My grinding plates weren't marked size wise. Should I just use the largest plate for the first grind and then next one down for second grind? First attempt making italian sausage. Hot and mild. Using pretubed casings to get my feet wet working...
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    New member, new hobby. Glad to be here!!

    New member, new hobby. Glad to be here!!
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