PDA

View Full Version : Searching for the Cure



  1. Sausage/Curing Information and Resources
  2. MAK Hot-Smoked Kielbasa
  3. Smoked Italian Sausage
  4. Curing Sausage with Celery Juice - An Experiment!
  5. Holiday Gifts Packs - Sausage, Cheese Spread & Nuts
  6. Holiday Peperoni - DONE!
  7. Holiday Beef Summer Sausage - DONE!
  8. Pastrami Log & Hot-Pepper-Cheese S.S.
  9. A Couple of Old School Picnic Hams
  10. Hot-Smoked Italian Sausage
  11. First Ham attempt on MAK
  12. Bacon - Dry-Rub Cure & Cold Smoke Method
  13. Here we go! Learn and/or share the wonderful world of curing!
  14. Canadian Bacon
  15. Junior Beef Smokies in BBQ Sauce
  16. Bacon making with a unique flavor
  17. Wangenspeck - German Style Jowl Bacon
  18. Apple-Smoked Cider Mill Bacon
  19. Hot Dog... Homemade!
  20. Sausage Question
  21. Grinder & Stuffer Recommendations?
  22. Sausage Recipes
  23. Curing Salt, Nitrites/Nitrates & Botulism
  24. How to: Smoke Sausage on a Pellet Grill/Smoker
  25. Tangy Summer Sausage
  26. Sausage Calculator - Spreadsheet
  27. Homemade hot dogs
  28. Pellets In My Bradley
  29. Buckboard Bacon and Canadian Bacon
  30. Wild Boar Bacon question
  31. First Sausage on the MAK
  32. Pancetta Time In NC
  33. Canadian Bacon
  34. hot dog!
  35. Appliance failure is stroke of good luck!
  36. Newbie Question for bacon
  37. It's a bacony birthday....
  38. Ham Brining 101 (and Bacon)
  39. Ham, Pastrami & Pepperoni Snack Sticks.
  40. Cured Pork Loin Ham for Holiday Dinner
  41. 28 lbs Bacon, Holiday Summer Sausage, Best Pepperoni to date, & some Pickles
  42. Wet cured Bacon!
  43. 12.5 lb Ham - Shank Half
  44. Bourbon Bacon cure?
  45. Kasseler Rippchen (Loin-Ham) for Easter Dinner
  46. Dry Cure chamber project
  47. Homemade Footlong Hotdogs - Best So Far!
  48. Smoked Kielbasa Time!
  49. MAK Super Smoker Box Bacon!
  50. Home-made Pastrami
  51. Cider Mill Maple Burbon Bacon
  52. After the brine
  53. Second Bacon cook
  54. Ready to try some Dry Curing!
  55. Grinding and stuffing tricks
  56. Lower-Salt, Chopped & Formed Bacon - Using Ground Pork
  57. 20 lbs Venison Summer Sausage
  58. Time for more Kielbasa on the MAK!
  59. Oysters
  60. Mmmmmm bacon
  61. Hot-Smoked Sausage Patties on the MAK for Breakfasts
  62. Smoked Country Sausage
  63. 15 lb Batch of Venison Smoked Sausage
  64. Tender Quick vs Cure #1