Dang, I can't make up my mind! Guess I'll have to buy more rabbit and do it both ways! 5 lbs smoked, wrapped in bacon, 5 lbs like Chef Brigsten and 5 lbs like a good old cajun smoked. I can cure the rabbit for a couple of days before BobDog gets to the party and we can stuff it then.. Chef's recipe is closer to a fresh sausage and we just need to cook it to temp in 4 hours on the hot smoker., shouldn't be a problem
Going to start a SELA picture thread so I can post pics of the curing bacon. Remember limited access to post at the farm, unless you want to load pics at 3 am. Anyone else doing prep could also post in the new thread so we can follow the process in one location. We can keep this thread going for communication, directions and chat. Keep the update thread open for attendance.