<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich G:
Bill-
I was inspired by
this post by Phil R two years ago, but used another recipe off the net that I have currently misplaced. I asked for, and received, Charcuterie by Ruhlman for Xmas, and have already done one read through (my wife is currently very concerned about mumblings relating to curing chambers, fermenting sausages, etc....) I think that the recipe I had used a higher ratio of salt to pink salt than Ruhlman, and I also believe I erred on the side of too long in the cure rather than too little. This 5 lb slab went Sat to Sat in the cure before I pulled it, rinsed, and set to dry. I will be more vigilant about checking firmness, etc on future attempts to try to get the timing just right.
On the smoking end of things, this little guy saw a little more than three hours in hickory smoke at an average of about 190 degrees.
A totally edible first attempt that only makes me want to try again!
Got a favorite recipe you use?
R </div></BLOCKQUOTE>
I have 15 lbs. of fresh side in my freezer right now. I'm waiting on some Sugar Maple wood from a friend down in Virgina. I've collected all the other ingredients though. I do have a TON of Maple Sugar - 5 lbs! It's also the powder/granule mixture, which I think will offer greater absorption than regular granular. Of course I have no idea if that's true or not, but it makes sense. I heard that Sugar Maple Wood actual turns the pork fat into candy....
If anyone wants Maple Sugar let me know, I have heaps! Going to FoodSaver it into 1/2 lb. "bricks".
I also found this on amazon.com - seems to be the cheapest especially if you do the Subscribe & Save option. You can cancel immediately after it ships.
Maple Sugar - Link is already through the TVWB so Chris will get credit.