Community > Butchering, Cooking, Recipes
pork a palooza--updated
brew:
went friday to cash & carry and bought 20 pounds of pork bellies ( $1.98/lb) and 55 pounds of pork shoulders . Took one of the shoulders and turned it upside down and cut it about 3" thick and brined it for bacon as well for experimental reaons along with the bellies...thats 25 lbs of bacon brining in the fridge. Took 30 pounds of the shoulders and ground that up into breakfast sausage (recipie here on the site that uses buttermilk)--fried some up this morning and it is awesome. I have a 1 hp cabela's carnivore grinder and it took just over 3 minutes to coarse grind the shoulders..seasoned the meat then ran it through the fine plate and put it in 1 lb bags and taped it. Took the remaining meat and cubed it and will pressure can it next week with onions, carrots and potatoes for stew (will update you on that). took all nite to do it and clean up but was o.k. cuz watched the Huskies throttle Utah with plenty of busch pounders and a couple cans of Grizzly. will try to attach pics but for some reason my confuser won't allow me to do it on this thread
brew:
breakfast sausage
Timberstalker:
Looks damn good. Thanks for sharing.
slowhand:
8)
Very cool!
Thanks for sharing
Bill W:
let us know what bacon recipe you used and how it turns out.
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