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This is a great Trinidad Scorpion pepper sauce. It has great heat with fantastic flavour. https://www.sonoranspice.com/products/high-river-rogue

Be glad you don't live in Canada!

I have a LEM #22. I am a charcutier in my other life so I use mine a lot. I would recommend the LEM line of grinders. They often sell reconditioned ones on their site for a much reduced price but with a full warranty. I wouldn't go to small on a grinder as a lot of those models require you to...

Power was out for about 4 hours starting around 1am. The tropical storm has passed.No physical damage here. We truly appreciate the concerns expressed and your prayers. Thanks Ken

We are in for the tropical storm here tonight in South West Nova Scotia. Generator is ready to go. Hope the power doesn't go out .

I would let the bellies cure for at least 2 more days before smoking. I wouldn't be afraid of letting them go for another 4 or 5 days.

There isn't a lot of liquid generated. There is a high percentage of fat in pork belly and fat doesn't contain a lot of water.

My bad. I thought I attached it. Here it is. https://www.makinbacon.net/eq-curing

The equalization method involves calculating the amount of salt, sugar and Cure #1 based on the weight of your meat. Its a dry rub. I put mine in vacuum seal bags but don't pull a full vacuum. I turn them everyday. The rule rule of thumb is that the cure will penetrate 1/4 inch of meat per...

This is the method that I use. I make it frequently. I cold smoke mine for 12 hours everyday for 3 days refrigerating for the other 12 using a mix of apple, hickory and oak. I have done the hot smoke method but we find we like the taste and texture of the cold smoked. With the equalization dry...

Do you make the sausage?

Hi Tim Follow this method and you will bake great sourdough. Its the method that I use. https://thesourdoughjourney.com/what-is-two-stage-bulk-fermentation/

My rye sourdough

This is the knife I use for my sashimi, lox, turkey, roasts and briskets etc. https://knifewear.com/collections/masakage/products/masakage-shimo-sujihiki-270mm I would highly recommend the following book. It describes the different knife types and how to use them with very good pictures of the...

You need to get yourself a yanagiba! They are also great for carving turkeys and brisket. https://japaneseknivesguide.com/yanagiba-sashimi-knife/

Too funny. I had my wife pick up 3 cans of beans and 1.5kg of weiners!

When the wind does down we realize that the power will be out for days. I stocked up on 20lb propane tanks for cooking on the Weber. I understand what you are talking about! Thanks Ken

Nice recipe!

Will plan that. Thanks.

Thanks