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.

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

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

After success with my first time fermenting the cabbage into sauerkraut I have decided to try fermented pickles. So yesterday I filled two 3 gallon crocs with 1/2 bushel of pickling cucumbers . Put grape leaves at the bottom and added fresh dill, garlic cloves, dill seed, mustard seed and brine. With the investment of so many cucumbers I hope these turn out good.

The crock is the the way all the old German farmers around here used to make it.

Never heard of Buckboard bacon but looks great. I have a shoulder and will try making it. It looks like a great idea for me because I can use the bone in part of the shoulder for pulled pork or sausage. Thanks for the detailed description.

Thanks for the reply Dave

If the GFCI detects a ground fault leakage of 5mA it will trip. This leakage is caused by a hot wire touching the ground somewhere on the electrical line such as an appliance or even the outlet itself. This can be caused by water, wires touching, dust or debris, etc.

I am not an electrician but I would be worried that there is a ground side problem with the slicer.

After success with my first time fermenting the cabbage into sauerkraut I have decided to try fermented pickles. So yesterday I filled two 3 gallon crocs with 1/2 bushel of pickling cucumbers . Put grape leaves at the bottom and added fresh dill, garlic cloves, dill seed, mustard seed and brine. With the investment of so many cucumbers I hope these turn out good.

Yesterday I tasted the the jar of sauerkraut that I had opened and tasted a week back and was not strong enough. To my surprise the taste is now strong enough. I didn’t expect it to get stronger in the frig but it did.
So I opened the other two jars and they are good so I put them in the frig today. If they get stronger tasting in the frig they will be perfect. Will they continue to ferment and get stronger in the frig? I am assuming the fermentation will eventually stop in the frig.

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

Yes, my wife and I love salty bacon and country ham, etc… I have stopped salting my food before I taste it a while back so now I try to make everything with less salt cause I prefer it that way now. My wife still grabs the salt shaker before she tastes the food.

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

Going to try to make Buckboard bacon but I will try with a wet cure instead of a dry cure. The reason is, I have not done a wet cure with a syringe injector. I saw Walton’s had their Automatic Syringe Injector on sale so I ordered it.

processhead Sweet Italian is another name for it

Was a computer programmer analyst for over 36 years so I have seen weirder stuff than that problem.