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Thread: Sausage and Smoke Cooking

  1. #1651
    Str8Faced Gent. MikeB52's Avatar
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    I was wondering if you had a proper slicer.
    Nice work Roy!
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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by MikeB52 View Post
    I was wondering if you had a proper slicer.
    Nice work Roy!
    Thanks Mike, I'm looking forward to eating some of it.

    'Proper' is a relative term---I couldn't afford the $2000 to $3000 for a Hobart, but I could afford about $200 on Ebay for a 10 inch that's made by the C. H. Ina Company.

    I've got most of the kinks worked out. The 'sharpener' was more like using concrete. I took it off and used a small Arkansas White to do the sharping. I had to shim the backing plate as it wasn't straight and to get it where it needed to be, it would hit the blade.

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    All in all for $200 it's not a bad little slicer.
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    Senior Member blabbermouth PaulFLUS's Avatar
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    Righteous Roy! I have always wanted to make my own bacon. Of course I haven't bagged a ferel pig for quite a while now plus, I don't know that there is enough fat on a ferel pig to make bacon. Good meat, just not as "marbled" as a farm raised pig.
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    32t
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    I have used Roys recipe and recomend it.

    The slicer I have is a very chep one but for bacon I use a sharp knife and make thick cut.............
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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    I have used Roys recipe and recomend it.

    The slicer I have is a very chep one but for bacon I use a sharp knife and make thick cut.............
    Many thank Tim. I am tempted to use the guy's recipe who has a licensed shop in Alberta. It uses Light Brown Sugar. He's a young guy and I really like his channel. Check him out.

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    32t
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    Quote Originally Posted by cudarunner View Post
    Many thank Tim. I am tempted to use the guy's recipe who has a licensed shop in Alberta. It uses Light Brown Sugar. He's a young guy and I really like his channel. Check him out.



    Let us know how this turns out!

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    'with that said' cudarunner's Avatar
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    Quote Originally Posted by 32t View Post
    Let us know how this turns out!
    Uhhh--you lost me--
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    32t
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    Quote Originally Posted by cudarunner View Post
    Uhhh--you lost me--
    I am sory if this is your latest and greatest.

    I followed the guy with his girlfreind in your previous posts.

    That is the recipe that I copied and it worked great.

    I watched part of this recent video but it is time to go to bed for the night.
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    Quote Originally Posted by 32t View Post
    I am sory if this is your latest and greatest.

    I followed the guy with his girlfreind in your previous posts.

    That is the recipe that I copied and it worked great.

    I watched part of this recent video but it is time to go to bed for the night.
    Morning Sunshine!! Hehehe----You don't need to watch the video, there's a complete recipe at the end. It's basically the same--in that it's an Equilibrium--but it's in metric. I do have a k and kg scale so it's not a problem.

    You could just use the old one but substitute the brown sugar for the white.
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    Darn you Roy, posting Canadian sausage makers r3cipes..
    So I went ahead and ordered some Prague pink.

    Me thinks I’ll start with bacon…
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