Roll Call (Start Here First)
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PapaSop They are there under the smiley face.
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Got it, Thanks!
jamesearthdrum welcome this site is not like any other you will find ,feel free to post any questions there are many videos on different aspects of many types of processing and creating
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
jamesearthdrum Welcome to the community. There’s so much to learn here. Enjoy.
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
jamesearthdrum welcome to the community
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Cman66 welcome to the site. Feel free to ask questions and join in discussions. Lot of folks willing to help out.
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
jamesearthdrum welcome to the site. My brother and I have been on a quest for the perfect banger recipe, had some tasty ones in the UK. Ask your questions and feel free to join in the discussions. Lots of rabbit holes to explore.
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Thanks for the warm welcome! I’ve been making my own bacon for a few years now with sketchy results. From Pop’s Brine to the EQ method. Seems my bacon never really tasted like bacon but more like ham. Hopefully I can learn a few things from folks here as I’m sure you all have plenty to share.
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Cman66 Welcome Curtis you’ve found a great site
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Hello folks,
I’m James and have just begun making sausage at home. I’ve started this adventure because I really wanted a traditional style English Banger for breakfast. I found several videos and recipes on line that sent me down this rabbit hole. My first attempt has turned out okay. I need to tweak my seasoning a bit, specifically adding in some sage. I’ll be making small batches at a time so have started with a #12 grinder and a 7lb. sausage stuffer. I have lots of questions, the first being, is there a search function for the forum. I don’t want to put folks through my newbie ramblings if I can help it. I’m looking forward to learning.peace
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Tex_77
Only ones I see are the custom ones. -
Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
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Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Cman66 said in Roll Call (Start Here First):
Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Read the ingredients of whatever you are thinking of adding to modify the flavor. You really don’t want to add anything that contains additional salt or nitrite (cure) since you already have those ingredients in belly in the optimal amounts when using the EQ method.
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Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
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Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
Jamieson22 said in Roll Call (Start Here First):
Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
That’s my thoughts too.
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I smoked some, but I held some out. As it turns out, it was the flavor that is the issue. I guess I’ll go with the Bacon seasoning only as the actual belly was about 14 days in before I rinsed. Should I pickle the bellies and then smoke? I used the formula for EQ to the letter. I’ll be using my Masterbuilt 1050 for the smoke and probably cherry for the wood. Could I rub the bacon seasoning into the belly and then vacuum seal overnight?
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Cman66 said in Roll Call (Start Here First):
Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Read the ingredients of whatever you are thinking of adding to modify the flavor. You really don’t want to add anything that contains additional salt or nitrite (cure) since you already have those ingredients in belly in the optimal amounts when using the EQ method.
processhead thanks… I’ll just be using the bacon seasoning instead of adding additional cure.
on my last post, whatever happened to all the emoji’s? 
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