Thanks for sharing all of it.
It all looks sooooo good!
Al, Thanks to You and liz for having us up to the farm. Got my first chance to use a smokehouse . I know i asked alot of ??? But that's how you learn. Really ate and drank well the whole weekend and had a great time.
Got the bellies home and cut them in quarters and fileted the rind off of all of them. Bagged and in the freezer, will slice one of the nicest slabs for BLTs mon. Night.
The colored ties are to identify the bellies so I knew there precooked weights. I was trying to get an idea of the weight change after curing and after smoking.
I don't have exact numbers in front of me but I think they lost about 7% of their original weight by the time they came out of the smoke.
Thanks for the good vibes guys
Tell you what Bob, we been chewing on the Andouille for dinner and I am real happy the way it came out. The heat and paprika is starting to show itself a bit more after the sausage rested for a day or so.
Glad you liked the bacon, you kept a good, even smoke going all night. Did it have any sweetness to it? I haven't had any yet.