www.sausagemaking.org

Posted: **Mon Nov 24, 2008 3:06 pm**

Bacon slabs out of brine and hanging to dry before smoking

in the smoker

out of the smoker and cooling down

finished

Posted: **Mon Nov 24, 2008 3:28 pm**

Fine looking slabs, Big Guy. I am still jealous that you have found such meaty belly,

Posted: **Mon Nov 24, 2008 4:24 pm**

I was going to ask what joint it was as it is so meaty, it's a lovely piece.

Dave

Posted: **Mon Nov 24, 2008 5:05 pm**

I was suprised too as to how meaty that belly slab was. Just a local pig I got at the abbatoir.

Posted: **Mon Nov 24, 2008 10:30 pm**

Nice job

Posted: **Tue Nov 25, 2008 1:15 am**

Dear Santa

Please send me belly pork like that. I'll be a good boy - honest. :lol:

Superb job Big Guy.

Phil

Posted: **Tue Nov 25, 2008 6:16 pm**

wheels wrote:Dear Santa

Please send me belly pork like that. I'll be a good boy - honest.

Superb job Big Guy.

Phil

lol and me too please i am a very good girl

Posted: **Tue Nov 25, 2008 10:36 pm**

hmmmmmmmmmmm. ONTARIO PORK.....

I love it