I figured I'd put this here since there will be more pork than anything else
I'm having a busy day. My grandfather is back home - at least for now He likes the plain CB I make so I figured I'd make some for him He also said he was hungry for some basic fresh sausage - just salt & pepper & a little brown sugar. No problem there either
Then he surprised me - he said what he could really eat was some country ham like he used to make. He hasn't made any for years & years though. I can remember them in his smokehouse back when I was knee high to a watermelon but once he quit butchering he stopped making them. Well him saying this made my day. You see, I've been secretly dry curing a ham to surprise my grandparents & parents with over the holidays It is now 8 months old & he wants some so why wait any longer?
I was in such a hurry & so excited to get to give him some ham like he used to make that I forgot to take any pics before I started cutting it but I realized & still took some I'll put them up directly but gonna start with the sausage...
This was the butt I started with for the sausage.
Deboned it, got rid of the gland & some membranes & cut it into chunks. I put it into the freezer to stiffen up.
Once it was stiff I took it out of the freezer, put it in the grinder's hopper & got ready to go.
A minute later I had this.
And this is the loin I started with for the Canadian Bacon.
I cut it into 3 pieces, saved 1 to smoke & trimmed these 2 for the bacon. Please forgive my sloppy job I was in a big hurry - lots of irons in the fire today...
To be continued directly...
Edited by Smoking B - 1/6/14 at 8:32am