Roll Call (Start Here First)
-
Cman66 welcome to the site. Feel free to ask questions and join in discussions. Lot of folks willing to help out.
-
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.
-
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.
-
Cman66 Welcome Curtis you’ve found a great site
-
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
-
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.
-
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.
-
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.
-
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.
-
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?
-
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.
-
I’m unclear if you cooked and tasted it before or after smoking? If you cooked some to taste after curing but before smoking, you are not tasting bacon, you are tasting cooked salt-pork, which will taste nothing like smoked bacon.
-
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?
Cman66 What is “bacon seasoning”?
-
I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
-
I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 Nice to see you post, glad to have you here
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
