Homemade Sausage Making

I posted somewhere pictures of a smoked slab I had cut from the skin side of a pork butt. Today I sliced some of the bacon that it made and put it in grilled cheese sandwiches. Nancy is a complete convert now that I can make bacon better than the store bought stuff.

Sure looks great!

The fat that cooks off is as clear as olive oil. It stays liquid at room temperature, that is the mark of unsaturated fat.

Delicious indeed Ross. May you never eat store bought bacon again!

Dave

Here is the best part. The pork butts cost me a buck thirty a pound and the last bacon I bought was a package of ends and pieces for two fifty a pound. And Nancy has given me a green light.

Yeah Ross! And I like this part:

Nancy is a complete convert now that I can make bacon better than the store bought stuff.

That's great pal! Do you like bacon, lettuce, and tomato sandwiches on toast?
Question: Are you smoking the bacon with hickory?

Best Wishes,
Chuckwagon

Hickory smoke courtesy of the good guy Bob. I have a good sized wheel barrow full of dry hickory slabs. the burner I built with hold a piece of hickory at a smolder for about two hours. That is a small chunk about 2x2x6 inches.
Ilove BLT on toasted homemade bread.

Roos,

The looks of your Bacon spells one can't buy that quality in stores. Looks very good!

Did you keep the fat that cooked off?

Oh Yes I keep the fat. Bacon fat is almost as good as goose fat. It is my favorite for sauteing almost anything and the shortening of choice for my bread. Bacon fat makes wonderful oatmeal cookies.

ssorllih, This really looks great, but I do have a small remark.
When we post in topics like "Smoked pork products" we expect to see not only photos, but also recipe, so other forum members can benefit from this great looking and tasting products.
With no recipe moderators should move this to "Hyde park"
Please also put validity date to the post's where you just would like to say how good the product looks, and so on.
Later when you read this topic, after 25-30 pages, of "congratulations" you are really frustrated to select post which are valid.
So no OT please here please, moderators, do your duty

Thank you Siara, I will make a point of doing that.
With that said My proceedure was to combine salt and cure#1 at the rate of 20 grams of salt and 2.5 grams of cure per kilogram of meat with an added heaping tablespoon full of sugar and a tablespoon of molassas. This was rubbed into the slab firmly and it was all applied. The meat was then placed in a plastic bag and refrigerated for ten days with a turning and massaging each day. At the end it was washed clean of the surface salt, dried and hot smoked with hickory to 150 degrees internal temperature.
I have two butts that are cut for various use that are curing in this same way when they are ready to come out I will take pictures and provide details.