Running out of goodies in the freezer and have family coming for Turkey Day !!! Hosting around 25 with most staying at the house for several days. Need to feed their faces. Spent a couple of weekends preparing:
First little piggy ran into the grinder and was turned into sage breakfast sausage.
Boneless pork shoulder from Costco. This one has a lot of silverskin and bad fat that needed trimming. It usually isn't that way.
Little knife work from the big bad wolf and the strips went into the freezer for a couple of hours and then into the grinder. Used the double grind attachment which works great.
Breakfast sausage isnt very good without the spices. Mixed up with the water and then into the grind.
Used the paddle mixer and then finished up by hand to get it sticky so it will stick to bottom of hand upside down. Maybe a little easier than using the meat mixer but way easier to clean up and sanitize.
This little piggy ended up in 1 lb bulk bags. About 15 bags worth when all done. Ate one the next day, turned out really good.
Second little piggy lost her way but her belly found its way into my fridge to cure into some habanero bacon. Dry cure and use cure mix of #1, salt, sugar plus granulated garlic, white pepper, and habanero powder. This is a family fav.
Went through the last whole belly in two months.
All smoked up. Hot smoked along with another piggy.
Half a belly on the new to me slicer.
Little slice of piggy heaven.
Gotten keep the freezer burn away so vac sealed into 1 lb bags.
Love the new scale with detachable faceplate. Makes it so much easier to read.
8 lbs of deliciousness ready to cook or could eat like this but prefer it pan fried.
This last little piggy has to be from up north. He ended up as Canadian bacon. Must have came down for some warmer weather. Been a crazy hot fall until past week. Finally filled up the hot tub and able to use it.
Whole pork loin from Costco. Trimmed off the fat and silverskin.
Cut it in half and into the brine bucket with lid.
Coated with maple syrup and brown sugar prior to smoking and let sit four hours in the fridge to help with the pellicle.
Added to smoker with piggy #2 after she was in there four hours.
Ran into an issue with the pellet pooper. It decided to stop heating. It had been in smoker 4 hours so just finished in the oven. Not sure why smoker quit. Cleaned it up a couple days later and seems to run fine. Ordered a new ceramic burner just in case. Need to cook some ribs or something before Turkey Day just to test it and make sure not an issue. Ended up with nice color.
Two piggies side by side after resting in fridge two days wrapped in saran wrap.
All sliced up.
All ready to get in my belly!!!!
Thanks for looking. If you find yourself in SW Mo on Thanksgiving, stop on by. Wouldnt notice more bodies. Having two smoked turkeys and a SRF double smoked ham.
Went on a dinner cruise a month or so ago on STL waterfront. Beautiful evening. Historic Eads bridge with Arch in background at sunset. Beautiful. I design bridges for a living, so you get pictures of bridges. This was dedicated in 1874 and designed by James Buchanan Eads who wasnt even an engineer and built by St Louis Bridge and Iron. It was a remarkable achievement and incredible story.
Adjacent to this is the Martin Luther King Bridge. Another old historic and rare bridge these days. 962' main span opened in 1951.
Can't leave out the modern. Recently opened Stan Musial Cable Stay Bridge. Go Cards!!!
My newest honey do project for next year hopefully. Which option do you like best? This side of wall is protruded out and holds hvac air returns on left and right and a fireplace and chimney on the other side. Fireplace will be removed and replaced with some kind of cabinet / bar configuration. The air returns on left and right side of walls will be moved into the ceiling. Votes A or B? AI is an amazing thing. Too bad it can't do the work for me.
A
B
Sorry for the long post.
First little piggy ran into the grinder and was turned into sage breakfast sausage.
Boneless pork shoulder from Costco. This one has a lot of silverskin and bad fat that needed trimming. It usually isn't that way.
Little knife work from the big bad wolf and the strips went into the freezer for a couple of hours and then into the grinder. Used the double grind attachment which works great.
Breakfast sausage isnt very good without the spices. Mixed up with the water and then into the grind.
Used the paddle mixer and then finished up by hand to get it sticky so it will stick to bottom of hand upside down. Maybe a little easier than using the meat mixer but way easier to clean up and sanitize.
This little piggy ended up in 1 lb bulk bags. About 15 bags worth when all done. Ate one the next day, turned out really good.
Second little piggy lost her way but her belly found its way into my fridge to cure into some habanero bacon. Dry cure and use cure mix of #1, salt, sugar plus granulated garlic, white pepper, and habanero powder. This is a family fav.
Went through the last whole belly in two months.
All smoked up. Hot smoked along with another piggy.
Half a belly on the new to me slicer.
Little slice of piggy heaven.
Gotten keep the freezer burn away so vac sealed into 1 lb bags.
Love the new scale with detachable faceplate. Makes it so much easier to read.
8 lbs of deliciousness ready to cook or could eat like this but prefer it pan fried.
This last little piggy has to be from up north. He ended up as Canadian bacon. Must have came down for some warmer weather. Been a crazy hot fall until past week. Finally filled up the hot tub and able to use it.
Whole pork loin from Costco. Trimmed off the fat and silverskin.
Cut it in half and into the brine bucket with lid.
Coated with maple syrup and brown sugar prior to smoking and let sit four hours in the fridge to help with the pellicle.
Added to smoker with piggy #2 after she was in there four hours.
Ran into an issue with the pellet pooper. It decided to stop heating. It had been in smoker 4 hours so just finished in the oven. Not sure why smoker quit. Cleaned it up a couple days later and seems to run fine. Ordered a new ceramic burner just in case. Need to cook some ribs or something before Turkey Day just to test it and make sure not an issue. Ended up with nice color.
Two piggies side by side after resting in fridge two days wrapped in saran wrap.
All sliced up.
All ready to get in my belly!!!!
Thanks for looking. If you find yourself in SW Mo on Thanksgiving, stop on by. Wouldnt notice more bodies. Having two smoked turkeys and a SRF double smoked ham.
Went on a dinner cruise a month or so ago on STL waterfront. Beautiful evening. Historic Eads bridge with Arch in background at sunset. Beautiful. I design bridges for a living, so you get pictures of bridges. This was dedicated in 1874 and designed by James Buchanan Eads who wasnt even an engineer and built by St Louis Bridge and Iron. It was a remarkable achievement and incredible story.
Adjacent to this is the Martin Luther King Bridge. Another old historic and rare bridge these days. 962' main span opened in 1951.
Can't leave out the modern. Recently opened Stan Musial Cable Stay Bridge. Go Cards!!!
My newest honey do project for next year hopefully. Which option do you like best? This side of wall is protruded out and holds hvac air returns on left and right and a fireplace and chimney on the other side. Fireplace will be removed and replaced with some kind of cabinet / bar configuration. The air returns on left and right side of walls will be moved into the ceiling. Votes A or B? AI is an amazing thing. Too bad it can't do the work for me.
A
B
Sorry for the long post.
