It's been a good start to the year. Been cranking out several different kinds of sausage here the last few weeks. And started a new batch of buckboard bacon. The bacon should be ready to go into the smoker this weekend.
Fresh kielbasa
30# of kielbasa in the smoker. Smoked with cherry harvested from my farm.
21# of deer, garlic & black pepper snack sticks
snack sticks got smoked too
homemade salameats
Fresh salameat hot off the grill
Last but not least, my buckboard bacon. 31# of deboned and trimmed pork shoulders. I prefer shoulders because I like thick cut, lean, peppered bacon. You can't buy that in the store.
In the cure, will sit in the fridge for 7-10 days before I smoke.
Fresh kielbasa
30# of kielbasa in the smoker. Smoked with cherry harvested from my farm.
21# of deer, garlic & black pepper snack sticks
snack sticks got smoked too
homemade salameats
Fresh salameat hot off the grill
Last but not least, my buckboard bacon. 31# of deboned and trimmed pork shoulders. I prefer shoulders because I like thick cut, lean, peppered bacon. You can't buy that in the store.
In the cure, will sit in the fridge for 7-10 days before I smoke.