Bacon And Sausage Hanging Out In The Smokehouse

HookedOnQ · Jan 28, 2015

Cured 27lbs of belly using yetidaves recipe of 3% salt 1% sugar 0.25% cure 1, in the cure for 11 days than out and hung for a day to form pellicle. Ended up with around 36 hours of hickory smoke on these.

This is the best bacon I have made without a doubt. Yetidaves recipe is pretty much perfect for my taste and I would highly recommend it

Also did 5lbs of Tenn smoked country sausage smoked in muslin bags

landarc · Jan 28, 2015

That all looks great, the sausages are a new one on me, never seen it in muslin bags

JDM46 · Jan 28, 2015

Good looking bacon and sausage.
Ya, gotta love those "Old Hickory" knives.:clap2:

saseekutz · Jan 28, 2015

Wow! Looking good!

mchar69 · Jan 28, 2015

It looks nice quality bellies. Good job.

never seen it in muslin bags

might be mistaken, but some liverwurst comes in similar casings...

HookedOnQ · Jan 28, 2015

landarc said:
That all looks great, the sausages are a new one on me, never seen it in muslin bags

New one for me too. This is my first time doing it like this. Seen it on another fourm and decided to give it a go

JDM46 said:
Good looking bacon and sausage.
Ya, gotta love those "Old Hickory" knives.:clap2:

Yea my Old Hickorys are my go to knives

mchar69 said:
It looks nice quality bellies. Good job.

might be mistaken, but some liverwurst comes in similar casings...

Not sure about liverwurst but I believe some summer sausages are done in muslin

bbqwilly · Jan 28, 2015

Looks good to me

c farmer · Jan 28, 2015

That all looks great.

Nice job.

mchar69 · Jan 28, 2015

5lbs of Tenn smoked country sausage smoked in muslin bags

I overlooked the obvious - that slice looked fantastic - what's IN a Tenn SmokedCountrySausage (SCS.) ??

Pitbull · Jan 28, 2015

Looks great! Been wanting to try that. Do you have a picture of the smokehouse you could post?

Stingerhook · Jan 28, 2015

Looks fine, I wish some was hanging out in my house.

HookedOnQ · Jan 28, 2015

mchar69 said:
I overlooked the obvious - that slice looked fantastic - what's IN a Tenn SmokedCountrySausage (SCS.) ??

It's pretty much just country breakfast sausage stuffed and muslin bags and smoked ill post my recipe below

Pitbull said:
Looks great! Been wanting to try that. Do you have a picture of the smokehouse you could post?

Ill try and get some pics this weekend.

HookedOnQ · Jan 28, 2015

Here's my country sausage recipe for anyone interested.

Per pound of ground pork

1Tsp Salt
1 Tsp Black pepper
1 Tsp Ground sage
1/2 Tsp Red pepper flakes for mild heat or add to taste
1 Tsp cure 1 FOR EVERY 5 LBS OF GROUND PORK ONLY IF COLD SMOKING

This is a pretty basic recipe from my granny that I tweeked a little to my taste

Hoss · Jan 28, 2015

Looks AWESOME! The breakfast sausage is my next project to cold smoke. :clap:

Wickedcajun · Jan 28, 2015

Nice job!!! Looks farkin tasty:clap::clap::clap:

Sausage Warrior · Jan 28, 2015

What is about Virgina smokehouse's? That's a beautiful thing.

slow-smoker · Jan 28, 2015

That looks awesome.

Bacon And Sausage Hanging Out In The Smokehouse

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