Decoy205
Babbling Farker
How the hell do you guys do that! It's like witch craft to me lol. I'm still intimidated by all the homeade bacon. Keep the pron coming!
What is your process now? Garage/basement?
Good lawd you win!:clap:I've had my curing chamber built for 4-5 months now and never seemed to actually get anything inside it.
I've been helping out the Woodlands Pork and The Curehouse with their amazing products so I've not had as much motivation to work on my own personal projects.
Back bacon (Lomo and Lardo)
I wanted a spreadable cured sausage so we ran a chunk of smoked back bacon through a buffalo chopper with some chipotles, garlic, and whatever else we had laying around.
Two year old Woodland Pork mountain hams.
Cutting up some ham, smoked coppa, and back bacon.
Getting ready for a Christmas party
Christmas party
Party back in the fall. I had some mortadella and old fashion bologna for this plate.
Lastly here in town we have the Bourbon Classic coming up tomorrow and saturday. A few weekends ago we had a ham tasting with bourbon and 5 regional hams to decide on the pairing for the event.
Good lawd you win!:clap:
That back bacon looks beautiful. Never seen that before or what to even get from the butcher for it! Need to look up how to do that.