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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....

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,,

All sliced, and packed up in 20, 12 slice packs of thick cut apple smoked bacon.
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Pretty sure 20 packs of bacon would be round 200$ now up here, so this does save some money.
Think the real...

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...

And tonight Ive been slicing up the belly I smoked on the weekend.
Bacon stores replenished!
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Just in time for Easter brunch.

And we are dry enough to try the smaller strips.
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Doubling the marinade step was a good success. Flavour all the way through the meat.
Great spicy kick, and that chew is sublime.
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Th...

I found once with a bacon batch that fine salt is a no no and for whatever reason made the bacon too salty, despite the weight being accurate to the batch.
Since then I’ve always use coarse, or sea...

No smoke in this cure, only coriander, salt, chili flakes and pepper corns. All crushed.
Biltong could be hung in a breezy room that’s always mid 70’s to cure, but I’m in Canada, with pets so needed...

Out of a few staples so had to clean out the Biltong box for a fresh load.
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After upping the marinade step an extra day, now it’s just hang them till they hit target weight.

Also...

First BBQ of the season. Family will be over around 4:30 and this will be in the cooler about 4 resting.
Just past the stall and into the butcher wrap for a few more hours.
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Agreeed, that lone start smoker looks like a serious upgrade. 3/16 thick cooking chamber steel, damn!
Glad he’s doin well.
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Hope you and all my states side friends have a great thanksgiving Roy!
That looks good!
I see tc selling his traeger on Facebook. Seems to be doing a fall purge down there..
Bet thats seen a few...

Fancy looking Biltong box, but inspires one to make some more.
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A very good kettle smoker. Some swear by those tiered baskets. Never had one personally but hear good things.
Enjoy and share the results!!
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Looks good for the maiden burn.
What kind of smoker did you get??
We like smokey shots here too ya know.
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My last brisket on our kanayama style smoker.
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Was delicious, and no left overs. Thanks.
The knife’s my favorite thin Bruno made carbon knife.
Developing a patina cause I got tired of cleaning it, but the edge is always true.

Felt rack o lamb tonight so went for it on the Weber with a smoke tube filled with apple to add some flavour.
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Garlic, evo, rosemary, thyme, and lemon zest all muddled together made the...

looks pretty damn good to me.
Will give those a go.
Thx Roy..

Had to google molcajete. But they sure look similar. Maybe a smaller handle on it but the same premise,..
Cool tools.

Do all that in the mortar?
Will have to give it a go next time, thx.
I like mine on the medium rare side as well so the thicker ones were for me.
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No after shots sadly, but did these lamb chops alla garlic and fresh rosemary on the Egg tonight over Apple wood.
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Wife made a fresh mint sauce and we had baby potatoes and peas with....

I always thought white sausage was made from gray matter? As in pork brain. Sort of why I always avoided it.
What are these ones you mention. Presume not organ meat?

Last pool party of the season so I picked up a Costco full packare.
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Went on at midnight and when I woke up she was ready to wrap.
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Almost done now @ 200’ and will rest in the cooler...

4 months later and today was the day to unwrap the capicola.
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Final weight is actually 1310 so more like 36% total moisture loss, but I couldn’t wait any longer.
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Looking tasty!
Do you wrap it? I prefer not to for the sake of the bark.
I spray a lot with apple cider vinegar after the stall as well.
This is all on the egg mind you. Haven’t tried a brisket...