I think the best use of the pork shoulder is the cap fat And all. If you still need more fat then back fat would be the answer in my opinion. I would cut the shoulder up in its entirety and then grind it through a 3/8 inch plate, fat and all. As for the use of the jowls, I would use those for bacon!...

I wanted to chime in because I was inspired by these old boys on this site to make bread :wink: Here are a couple pics of my adventure!!! http://i1345.photobucket.com/albums/p679/Carpster6/image_zps5695d2b5.jpg http://i1345.photobucket.com/albums/p679/Carpster6/image_zpsc3da4d34.jpg The good thing i...

The apple is really nice, never too strong (I am a Hickory boy myself). I have peach, pear, and Apple from an old Orchard on my place, so I use it often.
The biggest problem is trying to chip it to a good smoking size for my Venturi smoker.

carpster, your bacon looks great but your smoker looks like red cedar. After the first couple of runs it won't smell like a gerbil any more. ;-) It is!!! Native red cedar from Missouri. Funny you said this, because it's the first thing I smoked...gerbils I mean. I figure if someone can do a bird sa...

Too Sa-weet looking!!! I have never made fermented sausage (on purpose).

Pleased Pleasant Peasant Pheasant Pluckers.

Awesom looking project!!

Thanks Redzed! I did a dry cure and a warm/hot smoke. Started at 100 degrees F for one hour, 140 degrees F for four hours.

Some apple smoked pork shoulder bacon http://i1345.photobucket.com/albums/p679/Carpster6/image_zps25e84095.jpg http://i1345.photobucket.com/albums/p679/Carpster6/image_zpsc749c249.jpg http://i1345.photobucket.com/albums/p679/Carpster6/image_zps79befd0f.jpg http://i1345.photobucket.com/albums/p679/Ca...

Too funny....I like your style Bob!!!

I've not seen any pheasant down here Sensei. I do see thousands of doves and even big quail in the country. I'm sure I'd get a strange look if I asked anyone where I can get some to eat. They cage quail to harvest eggs. The doves are quite small. I'm going to have to stick with pork, chicken, and b...

22mm casing would not fit on the smallest plastic one that came with my stuffer....I had to use the stainless.

I wish I had it...

. Checkerfred...here is a picture of the Kabanosy recipe in three different sizes!!! :mrgreen: Don't let those old dudes beat you up. :wink: Check out project B 2 on this site...it's a lot of fun and may introduce you to some of the personalities like Redzid, or was it Redzig, or was it Redbird (car...

Here is a pic. Last piece, Rite before I ate it....after about three weeks!!! Texture dry and delicious!!!! All Gone!!!
D