- May 29, 2011
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Have been smoking meats and making my own sausage for a few years now. An absolutely addicting hobby.
Make my own pastrami, bacon, sausage of all kinds. Smoke ribs, pork butts, even smoked corn and cabbage.
Here are few of the things I have done in the past.
First, is a Maple cured pork belly bacon.
Raw, before any flavor or cures added.
After a few hours of cold smoking.
One of the slabs sliced up and ready to be vac sealed and into the freezer. Store bought aint' got nuthin on this stuff.
Leg of lamb, rolled up with Basil, garlic, celery leaves and Feta cheese.
Rolled up and secured with netting.
Several hours in the smoker.
Sliced shot.
Smoked and fermented summer sausage. Ground pork and venison in meat tub.
A variety of spices and cure.
Casings filled with my sausage stuffer, smoked and cooling off a while.
Cut away section. For this particular recipe, I used was it called "Leaf Lard". That is the big white pieces you see, which is a very rich tasting fat. Highly sought after for its flavor. Great when used in pie crusts.
Venison pastrami.
Three nice roasts from some of the does my kids harvested.
Rubbed down with various spices/herbs and let sit for about 10 days.
After a few hours in the smoker, and time to rest, sliced it.
This went great with some homemade Rye, home canned kraut and swiss cheese.
Ribs on the smoker.
Orange and Lemon zest smoked Salmon.
Some rubbed down pork butts sittin in the smoker. Homemade beans below catch the dripping and make for some out of this world eating.
Pork butts almost done.
Pork done.
Pulled pork.
The beans. My god these things are sooooo good, they should be illegal.
Smoked cheese. No more paying store prices.
Sealed and mellowing.
Venison loin with wild hen of the woods mushrooms and cheese, rolled up in a blanket of pork sausage and wrapped with a bacon weave, then smoked. We call these "Fatties"
Smoked cored cabbage.
Well that just ONE of my hobbies and I have omitted many of the steps in each of these to save space and time, but just wanted to show you what the basics and outcomes were. Hope you enjoyed looking at this as much as I like eating em.
Its a great hobby that is very very addicting. If you have any questions on smoking meat, just shoot me a pm and I'll help ya out the best I can.
Todd
edited to remove link
Make my own pastrami, bacon, sausage of all kinds. Smoke ribs, pork butts, even smoked corn and cabbage.
Here are few of the things I have done in the past.
First, is a Maple cured pork belly bacon.
Raw, before any flavor or cures added.
After a few hours of cold smoking.
One of the slabs sliced up and ready to be vac sealed and into the freezer. Store bought aint' got nuthin on this stuff.
Leg of lamb, rolled up with Basil, garlic, celery leaves and Feta cheese.
Rolled up and secured with netting.
Several hours in the smoker.
Sliced shot.
Smoked and fermented summer sausage. Ground pork and venison in meat tub.
A variety of spices and cure.
Casings filled with my sausage stuffer, smoked and cooling off a while.
Cut away section. For this particular recipe, I used was it called "Leaf Lard". That is the big white pieces you see, which is a very rich tasting fat. Highly sought after for its flavor. Great when used in pie crusts.
Venison pastrami.
Three nice roasts from some of the does my kids harvested.
Rubbed down with various spices/herbs and let sit for about 10 days.
After a few hours in the smoker, and time to rest, sliced it.
This went great with some homemade Rye, home canned kraut and swiss cheese.
Ribs on the smoker.
Orange and Lemon zest smoked Salmon.
Some rubbed down pork butts sittin in the smoker. Homemade beans below catch the dripping and make for some out of this world eating.
Pork butts almost done.
Pork done.
Pulled pork.
The beans. My god these things are sooooo good, they should be illegal.
Smoked cheese. No more paying store prices.
Sealed and mellowing.
Venison loin with wild hen of the woods mushrooms and cheese, rolled up in a blanket of pork sausage and wrapped with a bacon weave, then smoked. We call these "Fatties"
Smoked cored cabbage.
Well that just ONE of my hobbies and I have omitted many of the steps in each of these to save space and time, but just wanted to show you what the basics and outcomes were. Hope you enjoyed looking at this as much as I like eating em.
Its a great hobby that is very very addicting. If you have any questions on smoking meat, just shoot me a pm and I'll help ya out the best I can.
Todd
edited to remove link
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