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  1. chewmeister

    Pork Shortage?

    With the news of several large pork processing plants shutting down, wonder what how this will affect prices and supply. Pulled pork may get expensive to make. Thoughts?
  2. chewmeister

    First try at a picnic ham

    Like the title says, thought I'd try curing and smoking a whole bone-in picnic. Being this was my first attempt I didn't want to possibly ruin a big piece of meat so I found a small 7.5lb shoulder. Cured in Pop's brine for 21 days after a 10% injection. Was originally going to cure for 14 days...
  3. chewmeister

    Boneless pork loin ham

    Had a couple pieces of boneless pork loin I put in some of Pop's brine a couple weeks ago and it was time for them to hit the smoker. The only changes I made to the brine was to add a half cup of maple syrup and then inject them. After injecting, I added a teaspoon of ground cloves to the brine...
  4. chewmeister

    All pork pepperoni

    Wondering if anyone has made any dried pepperoni using only pork instead of the traditional pork and beef mix. If so, how did it turn out?
  5. chewmeister

    Anyone know where to find a guide on removing coppa?

    Does anyone know of a good tutorial on how to remove the coppa from a butt? I've searched but no success as of yet. A video would be best. I think I know the procedure, but want to be certain.
  6. chewmeister

    Ring bologna

    Decided to make some ring bologna to try and duplicate the flavor of the Midwest style I grew up with as I don't care for the PA style. Made a 5# test batch with half pork and half beef using the Marianski recipe plus a few additions. After mixing, gave the food processor a workout to emulsify...
  7. chewmeister

    Smoked pecans

    With Easter coming up, the relatives requested some of my smoked pecans which they received at X-mas. Pretty simple to make. Made 1 1/2 pounds. Start by soaking them in a bowl of warm water with a Tbs of Kosher salt dissolved in it along with a tsp of maple flavoring for 1/2 hour. This helps to...
  8. chewmeister

    Small batch of Kabanosy

    Like the title says, made a kilo using Marianski's recipe except added a tsp. of cayenne. Turned out okay but seemed a little bland in flavor. Maybe I'll up the seasoning a little next time. Smoked with apple and cherry.
  9. chewmeister

    UMAi pepperoni 2.0

    Decided to have another go at making some pepperoni with the Umai stuff. Made a half batch of the Umai recipe. Hopefully with better results this time. After 24 hours of fermenting at room temp.
  10. chewmeister

    First CB using Bearcarver's method

    After reading Bearcarver's fine tutorial on CB, I figured I give it a go. Turned out great. Only used two 1lb. pieces of loin to get my feet wet with making this. Thanks to Bearcarver for a wonderful step by step. Smoked this on Monday, sliced today. Smoked the corned beef I had curing...
  11. chewmeister

    How do you prevent salami from drying too much?

    Like the title says, my Umai soppressata has gotten to the 40%+ range of weight loss. So, how do I prevent it from drying too much and getting too hard? Any suggestions short of eating it all right away?
  12. chewmeister

    Better vac sealer rolls

    Looking for suggestions on vac sealer rolls/bags. The Foodsaver stuff just isn't working well. The bags seem to hold vacuum initially, but about every third one I pull from the freezer has lost vacuum. I'm double sealing the ends but still having issues. I'm using a Cabela's commercial model and...
  13. chewmeister

    UMAi pepperoni

    My first experience using these to make soppressata turned out well so next up is pepperoni. Using the smaller (30mm) bags this time. Made half the UMAi recipe to see if I like the seasoning. Beef and pork mixed waiting for spice mix. Spices, cure, and Bactoferm mixed in. UMAi bags ready...
  14. chewmeister

    Summer sausage fail

    Not sure what went wrong here. Made a batch of summer sausage last weekend with same recipe I've used before except decided to ferment the sausage rather than use Fermento. Used the recommended amount of FL-C and fermented for 24 hours in 85% humidity at 86 degrees. All looked fine, so into the...
  15. chewmeister

    Another batch of smokey goodness w/Qview

    After a two week swim in the brine, it was time to smoke some more bacon. Dried it off, peppered both sides with fresh GBP and after a day in the fridge, into the smoker. Gave it 12 hours of hickory and apple pellets. Pork heaven. Going for a two week swim After peppering and a rest, into...
  16. chewmeister

    More cheese

    Seeing how the cheddar worked out well, and it has cooled off, thought I'd try some Muenster and Monterey Jack. I'll let you know how it turned out in a month or so. Cut into smaller chunks Used a mix of apple and cherry pellets Smoker stayed in low 60's After a 3 hour smoke and rest...
  17. chewmeister

    Time to try some cheese

    Now that it's starting to cool off, I would like to try smoking some cheese. What seems to be the favored kind of wood to use? Will probably start with an aged cheddar. Opinions please.
  18. chewmeister

    Bacon Part II

    I decided to do the other half of the belly I had left since my first attempt at bacon. Instead of coating with black pepper like I did the first time, I left it 'naked.' The first smoke turned out awesome and the bacon didn't last long. The first attempt was cold smoked with all hickory. This...
  19. chewmeister

    Hitting a stall while smoking sausage?

    I've had 4 sticks of summer sausage in the smoker for 10 hours now. Started at 160 and slowly raised temp to 175. I'm using an electric smoker with a pid controller. Internal temp of meat was gradually going up until it hit 145. It stayed there for a couple hours then started dropping. It's now...
  20. chewmeister

    Bacon curing concern

    I've had a half belly in Pop's brine for 2 weeks now. Turned over after a week. Took it out to dry and found that it has an area about 4" in the middle that was down that appears to not be cured. Mixed up another brine and put it back in. How long should I let it go for? Any thoughts?
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