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I bought the Williams-Sonoma 15-pc set of All-Clad stainlees a couple of years ago (with a free shipping offer...a huge plus in Alaska) and don't regret it for a minute. The biggest selling point on that set was the included 7-qt pasta pentola, which by itself retailed for about $400 IIRC...

I just cooked a 14-lb bone-on PR this past Sunday on my Summit rotisserie and fortunately, it came out quite nicely. I say "fortunately" because I had a temp snafu, as well. I poked 112°F with the instant read but when I came back, the temp had shot up to around 145°F, which didn't make sense...

Nice. I need to try Pepperoni again. I didn't much care for the R&P recipe.

Oh, I'm familiar with the product. I only asked because I'm a mold eater...but The Wife® isn't, so I strip/clean it for her, too. Here's a sample of my first attempt at a Tuscan style salami (back when):

Those look darned good for first attempts. Make that excellent. But I'm curious...you said you innoculated with mold. Did you strip the casings before serving?

I'm fortunate to have a local butcher supply shop that carries sausage making equipment and supplies. Still, I often order online for better deals and items not locally available. My two main sources are The Sausage Maker and Butcher & Packer. I'm not sure these will be of great use to our...

My very first attempt was a tenderloin but really, they're far too small. I buy vac-packed whole boneless loins at Sam's or Costco. I trim the exposed silverskin and heavier fat but leave the chain meat intact. After curing, I rinse the meat well, pat it dry, cut it into two or three pieces...

Absolutely. While I use pink salts for sausages and such, I still use Morton Tender Quick for Canadian bacon...out of habit, I guess. I rub on the recommended amount per weight, then rub on brown sugar, and add maple syrup to the bag before sealing.

Canadian bacon was my gateway drug to the world of charcuterie. I've tried several recipes but a simple maple syrup and brown sugar cure is still our favorite. I use a vacuum seal dry cure process but for quite a bit longer than the times I've read in this thread...3 weeks. I've never had a...