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  1. Worble7

    My First Sausage

    Trying Sausage for the first time @SmokinEdge educate me Please. So I will be using a Kitchen Aide for grinding and LEM for stuffing, Looking for the best casings to use? Also how do you judge the meat to fat raito. Thanks Jeff
  2. Worble7

    My First Canadian Bacon Cure

    Hello Everyone & SmokinEdge, Need a little reassurance Please So I'm going to try Canadian bacon hope I do better this time lol. So I looked at Disco's post about it just have a few question's and he's not been on here for over a year hope he's OK. So my pork loin is 5.87 Lbs. so doing Disco's...
  3. Worble7

    Curing pastrami I need a little Help please

    So I did 1/2 a brisket about 6.5 lbs trimmed. Just woild like to know if my ingratiates are correct. Meat Churchs Pastrami recipe. Here's what I add to 1 gallon of water: 2 TBS #1 Prague curing salt 2 TBS Garlic 1 Cup of salt 1 1/2 Cups brown sugar 2 Cups pickling spice I have been reading up...
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