am looking for a Hawaiin summer sausage mix and or kit for a 25# batches, seen before but cant find, anyone able to point me in the right direction
Got 50 lbs bacon, going to use Blue ribbon maple bacon wet cure. Recipe says 2# of cure per 100# bellies, but only 1 gal water, not enough water to cover bacon. Not sure how to adjust . Any suggestions. Curing bacon in sealable 5 gal buckets.
Going to start and butcher hogs we raised in couple weeks.
I a m going to cure some hams and bacons, first time. May need a little advise. Have you ever cured and smoked hams and /or bacons
Just joined. Looking forward. From Hudson, Il.
Do minor butchering. Got 6 hogs, going to start to butcher in 2 weeks. Going to cure some ham and bacons.