Wanted spare ribs , ended up with pork cushion .

[Winterrider]

Excellent looking sausage. Nice work.

 

[chopsaw]

W O W !

Thanks Charlie .

Sausage looks good!

Thanks bud . Yup . That pack of spares used to sell for 28 bucks . It will come back down .

That's some fine looking sausage right there sir.

Thanks Robert . Good to see you .

 

[chopsaw]

Excellent work

Thanks .

Nice work, Rich.
They're real beauties.

Thank you Stu .

Excellent looking sausage. Nice work.

Thanks for the comment .
I like the smoke / cook method . I don't bump it 10 degrees per hour anymore .
The outside was getting to tough . The SV makes it nice too .

 

[Smokin' in AZ]

Thanks John . I appreciate that bud . Hope you're feeling well .

Getting better every day Rich, but happening slowly which is not fast enough for me. Patience is a virtue but not one that I have....thanks for asking!

 

[chopsaw]

Yeah I did it with "chunks" one time. Now I just do a course grind and call it done. Tastes the same.....

Exactly . I have done other things like that , but I like this with a fine texture .

 

[chopsaw]

Getting better every day Rich,

Good to hear . Positive thoughts are a powerful thing too .

 

[DRKsmoking]

Thank you . Be a couple weeks on the hams , but worth the wait .

Understand Chopsaw, i just put 3 loins up for Back Bacon( my first time trying ), in the fridge on June 30th ready on the 14th July
Hope they turn out like i'm hoping they will

David

 

[chopsaw]

Hope they turn out like i'm hoping they will

What curing method did you use ?

 

[MJB05615]

Wow Rich, those all looks great! Excellent work.

 

[chopsaw]

Wow Rich, those all looks great! Excellent work.

Thanks Mike . Hams gonna be good too .

 

[DRKsmoking]

What curing method did you use ?

Hi chopsaw , I'm using the same method that disco has the instructions for. Dry cure with sugar and salt in the fridge. I have been putting it off for awhile now ( little nervous ) . As it is the first time. But following it so far to a "T" as i have a problem and like to change things up sometimes, but thought do it right at least the first time. lol

David

 

[chopsaw]

. Dry cure with sugar and salt in the fridge.

I have looked at his method , but not sure right now exactly what it is . I think he used to do TQ , but changed it up .

As it is the first time. But following it so far to a "T" as i have a problem and like to change things up sometimes, but thought do it right at least the first time. lol

When doing curing , follow it as is the first time . Some parts can't be changed .The thing about doing this at the start , is it makes you nervous . I was there when I started . That's a good thing though . Keeps you from making yourself or someone else sick . Follow his lead , and if you have concerns just ask someone .
I learned it all here too . They teach a safe way to do it . It's second nature for me now .

 

[SmokinEdge]

At some point I am going to do Dave’s method with a Krakowska. Dave’s ham is my only ham I’ll make now. So dang good. But I think that flavor with added spices will make a great Krakow sausage. They are delicious anyway but this could make them better.

 

[DRKsmoking]

I think he used to do TQ , but changed it up .

Yes i looked back at his older methods and he did use Tender Quick but now Cure #1 powder, that is what i went with, brown sugar and kosher salt and cure #1.
Will see , flip and rub them ( wow does not sound right) every day in fridge. for 13 days , than dry, rest in fridge over night, than smoke etc

Yes the amount of Cure #1 cant be changed with the weight of the meat, but sugar and salt can, but this time following disco 's latest method exact

Like you said , love this place for all the helping hands and knowledge that is here and offered by all
Thank you

David

 

[gmc2003]

Most Excellent looking sausage Rich.

Point for sure
Chris

 

[chopsaw]

At some point I am going to do Dave’s method with a Krakowska. Dave’s ham is my only ham I’ll make now.

I did Krakow using Marianski's formula . It was fantastic . I think the phosphate method might be to moist for the way I like Krakow .
Update on the summer sausage I did here . After a few more days in the fridge , it taste just like the ham . It's really good . I left the other chub in the bag . Gonna cut into it soon . Try that . I agree on the ham .

Most Excellent looking sausage Rich.

Thanks Chris . I'll be smoking the hams next week .

 

[SmokinEdge]

I use the same Marianski recipe for Krakow. I have to be under the radar about though because friends and family make 10# disappear and I do mean fast. I have always added phosphate to though just as I do my 5” bologna chubs. I wouldn’t make it any other way.

 

[gmc2003]

Thanks Chris . I'll be smoking the hams next week .

Looking forward to it.

Chris

 

[crazymoon]

CS, Wow, nice job on your goodies.I would have a hard timeto try and stop eating it all also!

 

[flatbroke]

Dang dude Nice job. I like the sacks, they are so nice to stuff.