Homemade Sausage Making

I don't see a problem with excess pork fat!

JerBear wrote:I don't see a problem with excess pork fat!

Very true
They were just not as nice as the last two times I bought off of him thats all.

Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs.

ssorllih wrote:Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs.

Where I live out in the country there are a few pig farmers, and I now know why they charge more for their pigs than the store bought butcher pigs. Going to shop around next time but hey we have some bacon till then

Here is all four slabs going into the fridge to rest over night and then get sliced up tomorrow.
I got some salmon brining in the fridge for tomorrow so its going to be another smokey day

ME? I like fat bacon. If I want lean I get ham.

Post your photos of Smoked Pork Products here (if your post does not contain a recipe).

Although the farmer down the road might charge more sometimes it's worth it for a not-so-dissappointing product. You'll know that the product was right from the start, also, there's something to be said about knowing the providence of your meal.

Chuckwagon wrote:Post your photos of Smoked Pork Products here (if your post does not contain a recipe).

Thanks big guy

That bacon looks great!

Plated this up for my 8 year old this morning. He was on his xbox already this morning but I heard him tell his on line buddies "Dude you should see the awwwsome breakfast my dad just made me"

French Toast With Bacon



All sliced up.


The HoBart Slicer making fast work of it all
http://youtu.be/5yoZF_jsgPI

Out of 13lbs. I ended up with 10lbs. of vac packed bacon

That looks like properly balanced lean bacon to my eyes. A very fine breakfast for a growing boy.

Hi Devo,

That bacon does look very good!

If I could serve up home cured and smoked bacon like that here in my home, I'd have a string of friends stopping by for breakfast!

On March 24 I rubbed some pork butt bacon with a mixture of 2% salt and.3% sodium nitrite based cure#1 and 1% sugar and a ttouch of molassas and a little water to make a slurry. Today I brought it out to smoke. ;
I laid my fire with hickory,
And fill the fire box,
Then I lit the fire.
And I had smoke.

Hey all
Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat.

Wally