Finished my first Buckboard bacon. Also my first time making and injecting a sweet pickle brine. It turned out great. Thanks to Deepwoodsbutcher for the posted info and inspiration. Thanks to Walton’s for this site and the Automatic injector syringe I used to inject the brine.

Hello!
OleSmokey here and I am new to the community. I live in Waterloo, IL and have been smoking meat and grilling for my family for about 40 years. Within the last year I have started making my own sausage. I have made Summer sausage, meat sticks, Salsiccia and breakfast sausage. My Summer sausage and meat sticks are good but could use some improvement. The last Salsiccia I made was the best I have ever had, even better than the best I purchased from “The Hill” in nearby St. Louis, MO. To those into canning I just fermented my first batch of Sauerkraut. I tasted a jar after 3 weeks of fermentation and it was good but not strong enough so I will let the other jars go the full 5 weeks. Well that’s enough from me. Just wanted to let you know a little about me.

I have made venison smokies using sheep casings but this was the first time making venison snack sticks using Walton’s 21mm collagen casings. They tasted good but maybe not as pretty as some of the pictures of snack sticks I have seen on this website.

Yeah, I’m the jack of all hobbies but the master of none. But some of my hobby attempts turn out Ok.

processhead Sweet Italian is another name for it

processhead Nice looking pork loin! Just the other day my wife pulled a pork loin out of the freezer and asked what we should do with it because she said she prefers pork tenderloin. I told her maybe I’ll brine it and roast it, but I think I will wet cure it and put a rub on it and smoke it like you did. Thanks for the post.

Dave in AZ Good deal on the brisket. I passed on a whole brisket for $3.99 a lb. A few days later the same local store had whole pork butt for $1.57 a lb so I bought 2.

Yes, I think salt is like heat from peppers you build up a level of tolerance and that can keep growing like a fungus

processhead Nice looking pork loin! Just the other day my wife pulled a pork loin out of the freezer and asked what we should do with it because she said she prefers pork tenderloin. I told her maybe I’ll brine it and roast it, but I think I will wet cure it and put a rub on it and smoke it like you did. Thanks for the post.

Jonathon BTW, Sorry to take so long to reply but I was on vacation in a area where I had limited cellular and Wi-Fi .

Jonathon The appearance issue was there were more curved pieces because of limited space in my horizontal offset smoker. I just purchased a vertical offset smoker for hanging meats so the looks of rope style sausage should be improved. Funny thing was I left a couple pieces of the curved ones for my sister-in-law but I cut them up into one inch pieces so maybe they would look better and therefore taste better. She said they tasted great and she preferred the sausage nibs over the sticks.

I have made venison smokies using sheep casings but this was the first time making venison snack sticks using Walton’s 21mm collagen casings. They tasted good but maybe not as pretty as some of the pictures of snack sticks I have seen on this website.

Dave in AZ Good deal on the brisket. I passed on a whole brisket for $3.99 a lb. A few days later the same local store had whole pork butt for $1.57 a lb so I bought 2.

cdavis Congratulations to Cooper and his proud Dad, makes me want to shoot some clays

Dave in AZ I think I will try bourbon instead of maple syrup next time.

cdavis Water, salt, brown sugar, maple syrup and cure#1

John Belvedere
The Chevalatta looks good. I wasn’t aware of this type of fresh Italian sausage. I think I will try this recipe. I need to use up some regular sheep casings but I understand why some spend the extra money on tubed casings.

Dave in AZ I used twice as much salt than sugar into the brine. The sugar part was made up of half light brown sugar and half pure maple syrup. I will say I could not really taste any maple flavor but I don’t like maple flavored bacon that tends to burn easily when you fry it. I don’t know if there is a way to get maple flavor without adding as a rub after brining.