I've been busy

[Big Guy01]

I went down to the local abbatoir $0.85 a pound and $25 for the kill

Breaking it down into pieces

head and trotters into brine for brawn

getting the ribs and bacon slabs seperated

getting ready to bone out the loins

cutting some nice thick chops

just the shoulders and hams to debone

starting to grind

tomorrow and the next few days liverwurst, andouie, landjaegers, garlic sausage, Italian sausage, maple breakfast sausage and some pepperettes.
Pepperettes going in the smoker at first light

The rest hanging to dry before smoking

In the mean time I made some Breakfast sausage patties
Mixing





the patties ready to freeze

Pepperettes done (6 hrs in smoker)
On to making some fresh garlic sausages

Linking

Some Italian links too

Second batch out of smoker (6 hrs)

Pepperettes, Smoked liverwurst, Andouille, and some Landjaeger, the rest of the landjaeger just went in the smoker another 6 hr run. Its going to be a late night . I think I'll taste test some and have a few libations while the smoker does its magic. :lol:

[Soup du Jour]

Man that is awesome!I just attempted my first venison summer sausage last week. I smoked it for 11 hours to 165 degrees. All in all it is not bad but it tastes like smoked ham. I am guessing I used to much pork. Thanks for posting the pics, they are making me hungry......

Soup

[jerseyhunter]

That's alot of meat. Looks good. I've got those same chairs.

Soup, I use beef fat in my summer sausage, not pork.

[Phil from Maine]

Wow!! That is awesome, some day I will have to try something like that..
Thanks for sharing..

[MdDave]

so roughy how much time did it take you to do that an how much money you think you saved if you went to the market an bought what you jus made ???????

[Big Guy01]

It took me a couple of hours to cut up the pig and grind , another couple of hours to stuff the sausage, another couple of hours putting things in the brine solutions and through the smoker, spred out over a few days. You can't buy the stuff I make at the store, there is a world if difference to your own. eg. my sausage patties are 25-30 % fat comercial patties are around 50-60%, store bought bacon is pumped with phosphate to retain water, when you cook it you get a white scum given off before it starts to cook, my bacon no watery scum. Its a hobby so I don't try to figure out the costs, but It does save money even compared to the inferior store bought. And most of all I enjoy doing it.
The pig cost me $0.85/lb after taking out the waste I think my usable meat is around $1.00/lb that was about 40 lbs of fresh sausage, 10 lbs liverwurst,5 lbs head cheese,40 lbs smoked sausage,20 lbs bacon,15 lbs pork chops. thats 130 lbs that cost me maybe $150 when you figure in te spices,salt casings etc.

[Phil from Maine]

Say Big Guy do you have any idea on making Canadian Bacon? I am thinking about getting a couple of pork loins to make some with..

[Big Guy01]

I just made a big batch of peameal bacon, and smoked loins. We don't have "Canadian bacon" in Canada if we do we must call it something else. here is my recipe for peameal or back bacon, I think what you call canadian bacon would be a cured and smoked pork loin.To make it brine loin piecesas in peameal bacon,then smoke to an internal temp of 142F with maple smoke.

Peameal Bacon[/b]
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Pork loin trimmed and cut into 1-2 lb. chunks
1 cup coarse salt
1 cup brown sugar
2 tsp cure #1
20 cups cold water
cornmeal

Make brine and add loin chunks, keep refrigerated 7-10 days
Remove meat chunks drip dry, roll in corn meal until all sides coated. Package and freeze or slice and fry up.

[Phil from Maine]

Thanks I will try it and see how it comes out..

[jerseyhunter]

I've got to try yours also Big Guy.

Here's the one I make from Rytek Kutas' book



Canadian Bacon

Brine enough for 12 lbs

2 1/2 qts water
½ cup of powdered dextrose
2 Tbls instacure no 1
6 Tbls salt(no iodine)

Inject brine into loins
Stuff into synthetic casing size depending on size of loin
I use casings for bologna or cooked salami
Then let soak in remainder of brine in fridge for 4-6 days

Smoke
130 degrees dampers open for 4 hours
Gradually increase to 150 and smoke with damper ¼ open for 2-3 hours
Increase temp to 160 and maintain till you reach 142 internal (about another2 ½- 3 hours)