www.sausagemaking.org

by **Big Guy** » 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

by **vinner** » Mon Nov 24, 2008 3:28 pm

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

by **saucisson** » 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

by **Big Guy** » 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.

by **wittdog** » Mon Nov 24, 2008 10:30 pm

Nice job

by **wheels** » 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

by **heatherpetch** » 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

by **Iamarealbigdog** » Tue Nov 25, 2008 10:36 pm

hmmmmmmmmmmm. ONTARIO PORK.....

I love it

Bacon