22 pounds of bacon and many other cuts cut on Hobart meat slicer and sausage in natural casing

[motolife313-2]

Cured the belly’s for almost 2 weeks and got them on sale for about 2.30 a pound. Have a cart for the slicer that I’m building now and almost done, pork loin and turkey breast also, pork belly burnt ends and 100% beef brisket sausage I make couple days ago

 

[motolife313-2]

 

[jaxgatorz]

Looks great !!

 

[motolife313-2]

Here’s the sausage. Smoke it at the same time as the pork belly at 150 or so. Didn’t come out like I wanted so it’s drying in front of a fan now. Should come out good. Going to dry for 1.5 days and it has cure in it, stepped up to the #32 grinder coming from the 22, definitely eats things much faster lol but more loud

 

[SmokinEdge]

Fantastic work. None of that would last long around my crew.

 

[motolife313-2]

Got all the sausage double vacuum sealed yesterday and will seal the bacon today in 1.5 or 2 pound packages

 

[jcam222]

All looking great! That sandwich pic makes me drool.