Thread: Sausage and Smoke Cooking

Come on guys......... Don't keep this up!

Obesity is a large contributing factor to Covid 19 deaths..............

Originally Posted by cudarunner

I left the skin on while curing, but once smoked, I'll remove it and then package it up separate to use in various dishes.

I'm afraid I'm of no help on how to control the saltiness. The guy who I got the recipe I'm using weighs the meat, then has a formula that you use for the cure.

As per his recommendation I weighed in grams.

Weigh your piece of pork belly.

Weigh the rest of the cure components:

Salt is 2.5% of the weight of the pork belly.

Sugar is 1% of the weight of the pork belly.

Pink Cure #1 is 0.25% of the weight of the pork belly.

Mix together the salt, sugar, and pink cure #1.

Here's the link to his video.



If this new bigger batch comes out anywhere near as good as the first batch, I'll be very pleased.

I started another batch tonight but am using ziplock bags.

I had a heck of a time showing my wife how to use percentages in a recipe.

To me it is just a formula.

Her brain doesn't think like that...........

Trying to explain how to use the tare button on a scale.

Originally Posted by 32t

I started another batch tonight but am using ziplock bags.

I had a heck of a time showing my wife how to use percentages in a recipe.

To me it is just a formula.

Her brain doesn't think like that...........

Trying to explain how to use the tare button on a scale.

First and foremost, let us know how the latest batch comes out.

No to your Lovely Bride--it could be worse--A Lot Worse!

I feast tonight and probably a couple more as I made too much for me and the mrs.

Scotch eggs, Armadillo eggs, and how do you make a Nathan’s hot dog better? You wrap in bacon

Originally Posted by cudarunner

First and foremost, let us know how the latest batch comes out.

No to your Lovely Bride--it could be worse--A Lot Worse!

Yeah , Nahh he's not using math & science. He's trusting a possibly faulty instrument.
Wouldn't it be funny if he actually calibrated his speedo & found her 58 minute answer was right

Originally Posted by onimaru55

Yeah , Nahh he's not using math & science. He's trusting a possibly faulty instrument.
Wouldn't it be funny if he actually calibrated his speedo & found her 58 minute answer was right

From what I've read back when this first was recorded, the guy posted the video online at some social thing--- Without Asking his lovely bride. I read that they almost ended up divorced because of him posting it.

'How long will it take us to get to your mother's home 80 miles away? Well I really don't know, we'll just have to see'

Originally Posted by cudarunner

From what I've read back when this first was recorded, the guy posted the video online at some social thing--- Without Asking his lovely bride. I read that they almost ended up divorced because of him posting it.

'How long will it take us to get to your mother's home 80 miles away? Well I really don't know, we'll just have to see'

Gold !!!!!

Teriaki boneless, skinless chicken thighs over oak and ash fire.

Originally Posted by tcrideshd

I feast tonight and probably a couple more as I made too much for me and the mrs.

Scotch eggs, Armadillo eggs, and how do you make a Nathan’s hot dog better? You wrap in bacon

Scotch eggs are one of my favorite foods, those look good.

Smoked spam, Not sure if it is going on sandwich, or crackers, or fried rice. Big decision I dont want to rush into.