Good day brethren,
Recently I got my hands on some wild boar belly so what else to do but bacon.:mrgreen:
There is a small grocery store that has a meat dept and my bro knows the butcher there. My bro called me up and said that he picked up a whole pack of wild boar belly for $2.99/lb.
Here it is
It was so tender that you can literally fold it
The cure process begun
In the mean time I decided to make some Jagerwurst (hunter sausage)
Stuffed it in hog casings
Let it "hang out" for a bit :wink:
Time to hot smoke them. In they go into the kamado at 160 to 170* ish until done. Setting up the kamado and my fave, cranking open a cold one.
They're at 145 to 150 IT and done.
Into the ice bath to stall cooking.
The go fast but I managed to snatch this pic of the bacon and the sausage sliced. They're delish!!!!!!!!!
Sorry for the crappy cell phone pics but better than nothing right?
Recently I got my hands on some wild boar belly so what else to do but bacon.:mrgreen:
There is a small grocery store that has a meat dept and my bro knows the butcher there. My bro called me up and said that he picked up a whole pack of wild boar belly for $2.99/lb.
Here it is
It was so tender that you can literally fold it
The cure process begun
In the mean time I decided to make some Jagerwurst (hunter sausage)
Stuffed it in hog casings
Let it "hang out" for a bit :wink:
Time to hot smoke them. In they go into the kamado at 160 to 170* ish until done. Setting up the kamado and my fave, cranking open a cold one.
They're at 145 to 150 IT and done.
Into the ice bath to stall cooking.
The go fast but I managed to snatch this pic of the bacon and the sausage sliced. They're delish!!!!!!!!!
Sorry for the crappy cell phone pics but better than nothing right?
