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

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smoking b

Smoking Guru
Original poster
OTBS Member
Sep 20, 2012
5,095
486
Middle of Nowhere, South Central PA
My dad found a great deal ($250) on a barely used fridge & decided to get it for me - Awesome!
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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... 
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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 
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I got lots of trim


from the rib, belly, shoulder & leg areas.


This will all be used to make sausage 
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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 
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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! 
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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... 
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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....   

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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... 
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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... 
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In the smoker...


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

Updates to follow if anyone is interested... 
 
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 !
 
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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 !
Thanks man! 
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  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...
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  It feels good to be back 
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Hey busy  Smoking B!

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


Great thread man.
 
 
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.
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...
 
 
Hey busy  Smoking B!

Welcome back!
Thanks man! It feels good 
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Howdy Jeremy! Welcome back! Don't be a stranger man! Great mega smoke!

Points!
Thanks Case! I missed it here - hoping to be able to stick around now 
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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.....
Thanks Dave! I love the fridge 
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  & yup I'm doing my best to get back in action...
 
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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