Plethora of Pink Pig Parts Christening the New Fridge (Ham, Bacon, Sausages etc...)

Discussion in 'Pork' started by smoking b, Apr 3, 2016.

  1. My dad found a great deal ($250) on a barely used fridge & decided to get it for me - Awesome! [​IMG]  

    I got it set up & decided to break it in properly. The timing was perfect as my neighbor was getting ready to butcher so I got half a pig from him...  [​IMG]


    Here is the loin - I decided to make Canadian Bacon with it.


    I trimmed it up nicely


    & cut it into three pieces.


    Here is the belly


    Of course it will be made into bacon...


    It is a nice thick belly  [​IMG]


    I got lots of trim


    from the rib, belly, shoulder & leg areas.


    This will all be used to make sausage  [​IMG]


    Here is the new fridge with the belly in the bucket on the left & the loin in the one on the right. They are in brine...


    I will cure these guys & cold smoke them for soup...


    Here are the front shoulder on the left & hind leg on the right.


    Some more trim on the left & some nice fatback & cheeks on the right...


    Here is what it looks like so far...


    Time for the front shoulder...



    I gave it a very light trimming


    Then boned it out & cut it up.


    Reserved for a friend's dog...


    Nice bit of meat from the shoulder.

    I put the cut up meat in the freezer to stiffen up & put all the trimmings in to do the same...


    Now to start the hind leg on the journey to become a ham...


    Pretty nice size...


    I gave it a bit of trimming.


    Not too much...


    But just enough...


    Then it went in here to be injected with brine.


    You can get an idea of how big it is here - it wouldn't fit in a five gallon bucket...


    Luckily I had a 7 1/2 gallon bucket on hand for such emergencies  [​IMG]


    Ready to head to the curing fridge...


    This thing weighed so much I was afraid to put it on a shelf so I took out the crispers & put it directly on the bottom...

    Now it was time to make sausages!  [​IMG]


    I decided to make four kinds of stuffed sausages & three kinds of breakfast sausage...

    The spice mixes are Linguica on the left & Bratwurst on the right.


    Hot Italian on the left & Sweet Italian on the right.


    All four waiting on the meat to get ground...


    Stuffer & grinder parts sanitized & drying.


    I made a quick trip to a slaughterhouse less than two miles away & talked them into selling me some casings...  [​IMG]


    I separated some out & got them soaking in some fresh, warm dihydrogen monoxide...


    Grinder set up & ready to go...


    First bowl...


    Second bowl...


    Almost 24 lbs...


    Stuffer set up & ready to go...


    Bratwurst...


    Closer view of a Brat...


    Hot Italian...


    Closer view...


    Sweet Italian - I didn't make much of it.


    & a closer view...


    Linguica


    Closer view of Linguica...


    Hanging on my custom drying rack to prepare for cold smoking...


    Now there are sausages in the fridge too...


    Some breakfast sausage I made - split into 1 lb portions...


    Now I had time to do the hocks quick while the AMNPS was getting started.

    I injected them & put them in brine.


    Ready to go in the fridge...


    & here they are...


    Since I was gonna be cold smoking I figured I might as well do some cheese too...


    Cheddar up top then Provolone, Gouda & Swiss on the bottom...


    Marble Longhorn & Mozzarella up top - Pepper Jack & Muenster on the bottom...


    Linguica ready


    to go in the smoker.


    & here they are


    enjoying the smoke...


    Cheese out


    after 2 1/2 hours.


    It will go in paper towels in the fridge for a coupe days then get vacuum sealed...


    The Linguica stayed in overnight & got finished the next morning.


    It got 11 1/2 hours of smoke...


    I decided to celebrate by making a bunch of bread & some Summer Sausage.

    I started to proof the yeast...


    & put a couple fibrous casings to soak...


    First spice mix...


    Second spice mix...

    Then it was time for a quick snack...

    Intermission....   

    [​IMG]

    Ok back to work...  


    Stuffer ready...

    I finished both summer sausages but my camera went dead & had to charge so I don't have pics...  [​IMG]


    First four loaves of bread done...


    Pans greased up for the second four loaves...


    Second batch rising...


    Second four loaves done & I just noticed a renegade piece of Linguica photo bombed me...  [​IMG]


    In the smoker...


    Done & hanging to bloom after the ice water bath...

    Updates to follow if anyone is interested... 
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, great thread man ! I really wanna try linguicia, on my next sausage making adventure ! It's great to see ya back on & hope all is well !
     
    Last edited: Apr 3, 2016
  3. b-one

    b-one Smoking Guru OTBS Member

    Good golly your busy! It all looks good!
     
  4. Thank you!  [​IMG]
     
  5. Thanks man!  [​IMG]   Yup this is the first time I've been on in forever - been going through some pretty bad health issues for a long time now & didn't think I'd still be around at this point to be perfectly honest but lately I've been doing a lot better so here I am for now at least... [​IMG]   It feels good to be back  [​IMG]  
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Glad to have ya back..... I see ya have not slowed down too much.

    If you would have hurried a bit more you coulda got the barn painted while doing all that <Chuckles>

    Great thread, welcome back.
     
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Hey busy  Smoking B!

    Welcome back!
     
    Last edited: Apr 3, 2016
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Howdy Jeremy! Welcome back! Don't be a stranger man! Great mega smoke!

    Points!
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hey Jeremy !!!   You been plenty busy....   great deal on the refer....   good looking pig parts.....   You've bee missing for a couple years... Hope all is well.....
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Holy hell. Man you have been missed. Glad your recovering?


    Great thread man.
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice score on the fridge and use of it Point

    Richie
     
  12. Thanks Foam! & funny you should mention the barn...


    I really do need to paint it but haven't had anywhere near enough energy to tackle that project - I'm working on getting it back though...
     
  13. Thanks man! It feels good  [​IMG]
    Thanks Case! I missed it here - hoping to be able to stick around now  [​IMG]
    Thanks Dave! I love the fridge  [​IMG]   & yup I'm doing my best to get back in action...
     
  14. Thanks Adam! It's been a long, rough road but I'm finally seeing a bit of light at the end of the tunnel - not ready to give up yet!  [​IMG]  
     
  15. Thank you sir!  [​IMG]
     

  16. Here is a summer sausage cut shot...
     
    Last edited: Apr 4, 2016
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I can almost taste it from here!
     
  18. It turned out pretty good Case  [​IMG]   

    Here is a closer shot...


    I'll get a couple pics of the Linguica in a little while when I make breakfast...
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay, just stop! I'm at work, and hungry!!! Any photos of Linguica may throw me right off my chair!Oh man linguica and eggs!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow B, what a great thread!

    That was some marathon, I got tired just looking at the photo's

    Didn't take you long to fill up the new fridge.

    POINTS for a very well written thread!

    Al
     

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