Thread: Sausage and Smoke Cooking

A full belly. That’s just the first half. Gonna finish it all up tomorrow night and get everything into vac bags.
The weight on the belly, rind on was almost 15 lbs.
So figure I net about 13 lbs of bacon.
Duncan’s rub again.
And good meat fat ratio again to boot.

All sliced, and packed up in 20, 12 slice packs of thick cut apple smoked bacon.

Pretty sure 20 packs of bacon would be round 200$ now up here, so this does save some money.
Think the real gain is in the quality though.
Trimmings sure tasted good anyway. Salt was way better than the fancy bacon.
Cheers.

Bacon??? I thought you guys called ham bacon up there.

Originally Posted by PaulFLUS

Bacon??? I thought you guys called ham bacon up there.

Not in my neck of woods. Unless you are meaning back bacon? But that’s more loin than bacon.
We do call bologna Newfie steak though, if that counts,,

Well maybe they don't even call it that there but what is called "Canadian bacon" here is indistinguishable from ham...but mainly I was yanking your chain.

We don’t have any cold cuts on the west coast that are what you call Canadian bacon. I have no idea where they came up with the name, it doesn’t even have maple syrup in it.

The biltong box is packed away once again and all the ‘steaks’ are to target weight so bundled up in ziploc bags, but still whole.
Going to only slice them up one at a time as needed this time. First time I sliced them all at once. Not sure if there will be a difference but figured try and see.
Tonight’s slab is particularly lovey and full of marble so I had to share,

Super chew, and Bruno’s knife cuts through it with authority.
Make this if you are into jerky with some heat and a very unique flavor.
Cheers.

Had BBQ on Sunday and had my family over. Alas no pictures of the finished articles, but here are a couple of the prep. Some pork and haggis sausages, some pork and sage, a couple of wings that hung out in the smoker and the boy massaging a brisket.

Geek