Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: MossyMO on February 12, 2017, 10:56:02 AM
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Normally just make the ground & formed bacon (venison/pork mix here) in loaves for bacon slices, but decided to stuff some of this batch in casings so we could have round slices for sandwiches. Smoked this batch with a blend of maple, hickory and cherry and when it was done fridged for the night.
(http://imagizer.imageshack.us/v2/640x480q90/922/1PeTNG.jpg) (https://imageshack.com/i/pm1PeTNGj)
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Next day sliced and vacuum sealed up the bacon...
(http://imagizer.imageshack.us/v2/640x480q90/922/wYdpkI.jpg) (https://imageshack.com/i/pmwYdpkIj)
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(http://imagizer.imageshack.us/v2/640x480q90/922/ay0bI6.jpg) (https://imageshack.com/i/pmay0bI6j)
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Just had to make some bacon, egg and cheese biscuits for breakfast...
(http://imagizer.imageshack.us/v2/640x480q90/924/yrt2vd.jpg) (https://imageshack.com/i/poyrt2vdj)
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(http://imagizer.imageshack.us/v2/640x480q90/924/3AdkkK.jpg) (https://imageshack.com/i/po3AdkkKj)
Will definitely be making both loafed and cased ground & formed bacon from now on, the round slices are just too handy!
Thanks for looking!
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They look good, Marty!
The ones in cases remind me of a Taylor Pork Roll.
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WOW!! That's looks simply scrumptious :thumbup: :thumbup:
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Fantabulous Marty!
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Man...those biscuits are making' my teeth sweat! :D