Thread: Sausage and Smoke Cooking

I was wondering if you had a proper slicer.
Nice work Roy!

Originally Posted by MikeB52

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.



All in all for $200 it's not a bad little slicer.

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.

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.............

Originally Posted by 32t

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.

Originally Posted by cudarunner

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!

Originally Posted by 32t

Let us know how this turns out!

Uhhh--you lost me--

Originally Posted by cudarunner

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.

Originally Posted by 32t

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.

Darn you Roy, posting Canadian sausage makers r3cipes..
So I went ahead and ordered some Prague pink.

Me thinks I’ll start with bacon…