Thanks Giving Toils - Kielbasha, Coon Azz, Bacon

Discussion in 'Pork' started by walle, Dec 2, 2009.

  1. walle

    walle Smoking Fanatic OTBS Member

    Wanted to share some of the hard work and BBQ that happened over my Thx Giving weekend. We always butcher over the holiday, and one of our long standing family favorites is making kielbash. Made 150 lbs this year.

    Pattied out ready to stuff in casings


    Racked in the smoke house


    Smoke bucket of oak and apple




    That's it for the sausage - had to leave to right after and didn't get to wait the 24 hours they smoked. Then it was on to cooking the ribs we pealed out of the bellies. For those of you who Coon Azz... I'd be interested to see if you have ever tried it in these conditions! Lost $5 to my dad as I was convinced he couldn't keep the fire going in the blizzard!

    Before


    During


    Sorry - no AFTER! Got too dark and cold... and I was starving!

    Finally, my first batch of bacon getting ready for the dry cure. I have that and a CB that should be ready to smoke on Sunday. I'll share the pictures.


    Thanks for looking.
    Tracey
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    WOW !! that is quit a setup I'm sure that recipe is pretty good by all the years of figuring out what ya like and dis like. Do you have anything in the buckets? Like a screen at the bottom of them and then just holes on the top? I haven't seen this before. Nice bacon by the way. store bought is not good enough anymore..lol
    and what is coon azz????????
     
  3. walle

    walle Smoking Fanatic OTBS Member

    We like it - Beef/Pork/Deer/Elk.
    The other buckets are just empties or stools! No screen, just holes in the bottom that we light with a weed burner. 1st layer is dried corn cobbs, then green apple shoots with some oak mixed in - stuff it full and let it go. It will smoke for about 12 hours, but we let it sit in the smoke house for 24. It's cold smoked, so we wrap and then into the freezer.

    Coon Azz - it's a type of cooker - works like a dutch oven. Meat on the inside, fire on the top. They work great...even in the snow! Have added an outside smoke box that you can't see.

    Tracey
     
  4. alx

    alx Master of the Pit OTBS Member

    Looks like a blast.Nice work on this smoke.[​IMG]
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Everything looks great, Walle. I didn't know it snowed here or were you somewhere else? I sure didn't smell the smoker.[​IMG]
     
  6. walle

    walle Smoking Fanatic OTBS Member

    Hey Bassman... that bacon testing is getting closer... ;o).
    Yeah, I was down South in Dove Creek. It's been cold plenty cold here, though!
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Don't look now, but it's 8 degrees this morning down here close to the river![​IMG]
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man Walle you have the set up for sure. I like the sausage and you have a bunch of it if you bending the metal rods you used to hold the sausage. L would like to see the bacon finishing Qview so I'll have to check back in.
     

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