Homemade Bacon, Polish Kielbasa, German Bratwurst, And Pastrami

[Yyjdennis]

After 10 days in brine just did over 200 lbs worth of honey hams.....so juicy and yummy and yes tried true famous hidden recipe!!!!
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Wow, and I was proud of myself for doing 2 kg of wieners yesterday. My first emulsified sausage and I thought they turned out great. No pics though. Roy, I assume you sell this stuff through a shop? Which one?

 

[Chasin' Dreams]

Hi again C.D. I tried to D.M. you but for some reason it doesn’t let me send it to you. That said I was wondering if you could post your brine and process that you use for smoking your heritage pork belly? I read your post where you mentioned apple juice reduction, and another where you mentioned concentrated apple cider brine's. Could you please elaborate more on this process? Also your heritage pork belly is skin on or off? Thank you.

No problem. I got your DM and replied to it