bluetang
somebody shut me the fark up.
AKA buckboard bacon. Anytime I grind sausage, I first cut the coppa(money muscles) off the butts, and add them back last as needed for weight. Usually have two or three left over for later. Brine cured (injected) one with salt, dex, cure#1, tabasco, and then hit it heavily with black pepper. Smoked to 140 IT. Didn’t disappoint, especially at .99/lb. Thanks fer lookin!
A52EB131-BC08-4B8F-AAD8-F7017B8F8AF7 by Mi Co, on Flickr
73275099-9676-4149-ACEC-9DD8D18C30B8 by Mi Co, on Flickr
C126C5A5-C58C-4218-B3C6-2A0AD814A0CB by Mi Co, on Flickr
A52EB131-BC08-4B8F-AAD8-F7017B8F8AF7 by Mi Co, on Flickr
73275099-9676-4149-ACEC-9DD8D18C30B8 by Mi Co, on Flickr
C126C5A5-C58C-4218-B3C6-2A0AD814A0CB by Mi Co, on Flickr