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  1. skandic

    Bacon and Ham/BBB - 5 different recipes

    Hi, just want to share what I have been doing for the last week. Here are the recipes. You may notice that I call ham and BBB interchangeable. For everything else other than bacon I have only known ham - BBB is a new term to me since joining this forum. Here are my recipes. These are unknown...
  2. skandic

    Curing turkey legs

    Hi, Most of the recipes I see for curing turkey legs involves using a brine. I have two questions: 1. Instead of using a brine solution, can I put the turkey legs in a ziplock with dry ingredients (cure 1, salt etc...) like I do with bacon? 2. How does the bone in the leg affect how much...
  3. skandic

    Rib Loin Bacon and a Ham

    Hi, Not exactly sure what to call this but I bought a pork rib loin and decided to make a bacon out of it. Perhaps it would be more appropriate to call it a ham, or, perhaps a bacon style ham. Anyways, for the purpose of this article I will call it Rib Loin Bacon. I also had a small pork roast...
  4. skandic

    First buckboard bacon w/ qview

    I decided to make buckboard bacon. I am not sure what type of pork roast I used but it came out pretty good. I decided to make two different recipes so that I could experiment with different flavours. I cut the bone out and butterflied the roast. I forgot to take pics of the initial roast...
  5. skandic

    Fresh sausage I done on January 18, 2015

    Just wanted to share this with the community: Made just over 5000g of sausages today. In the first pic you will see the ground meat and my grinder. The grinder is as cheap a model you can get probably around $100 Canadian and I had it for at least 5 years, it does not take up much space and...
  6. skandic

    Hello Fellow Canadians - nitrite question

    Hello from Eastern Canada, Just wondering if any of you read through the canada food inspection agency / health canada / meat inspection regulation on the use of nitrites? From what I can gather is that for meat to be considered cured in Canada, there must be: 100 PPM of sodium nitrites...
  7. skandic

    First Bacon Recipe Concern

    Ok, I do have a concern with the recipe that I have used to cure my pork belly. At first there was liquids coming out of the belly but it seems to have absorbed back into the meat, and there is no liquid in the bag now. Is this a problem? Also,I was confident at first with the recipe I used but...
  8. skandic

    Absorption of Nitrites

    Hi, I am a newcomer to nitrites but I do understand that they are dangerous if used carelessly. I am a hands on kind of guy, i like to rub in spices into my meat with my bare hands instead of using gloves. I was rubbing pork belly the other day to make my first bacon and after I was done I...
  9. skandic

    Hello Meat and Smoking Enthusiasts

    Hello, Just want to introduce myself as I am new to this forum. I am from Eastern Canada and according to my recipe book, I have been making fresh sausage and smoked fish since January 2006. My next adventures will be making bacon, smoked sausage and ultimately after gaining more experience...
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