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Awesome!

It's called kahm yeast. not harmful, but can affect the flavor. To prevent-sanitize all equipment, use an airtight airlock, make sure all fruit/veggies are submerged, use at least 2% salt brine. Also ensure adequate fermentation for acid production. Others may know more and can share.

Great post and step by step. Congrats on making the Carousel.

So, I thought about this question of never having enough bacon fat on hand. What about salting then cold smoking pork back fat? Render that down and you basically have something very similar to bacon fat. Thoughts?

You could, if all you want is the flavor. But you would miss the umaimi and crunch the bacon brings to the BLT.

Thank you Rafter! Baconnaise kicks the BLT to next level. Regular mayo just won't cut it anymore on a BLT. LOL! Thanks jcam!

And I had to make a Baconnaise BLT!!

Had to whip up another batch for burgers on the 4th....

Yep. Everyone beat me to it. Trichinosis is the most common parasite in pork. It is killed at 136*F when pasteurized for minimum of 12 minutes. Which is why when I smoke sausages, I start the clock when the internal temperature of the sausage reaches 136*F and hold at that internal temp. for 1.5...

For me, it's not the music......it's the smell! LOL!

Welcome Back!

HOMERUN! You hit the leather of the ball ....right over those home PLATE ribs!!! Outstanding!

Hell yeah! I love grilled pork loin sandwiches! Excellent post! Congrats on the carousel ride!

Don't forget the BEANO!! LOL!!!!

Cajun Power has some awesome stuff!

Yes, I asked this in the moderators forum. Apparently the site was intermittently shutdown the last few days to address some issues. Seems to be running fine today.

Here is the one I use. Been making it for over 15 years. Reminds me of the coleslaw my grandmother made. I like to add diced apple (squeeze lemon or lime on the apple first) and you can add some nuts too if you want....pecans, walnuts, or peanuts...

This is getting serious.... All looks good to me. I love the banner too. How many loads can you bake at one time in that oven?

Feature worthy....congrats.

From one sausage head to another......Hot Dog!.....those look good! (pun intended)