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cathouse willy
11-30-2010, 08:13 PM
I spent the weekend makin Bacon and sausage. Mighty tasty

http://www.dualsportbc.com/photogallery/data/856/3012010_1129bacon0001-med.JPG

http://www.dualsportbc.com/photogallery/data/856/3012010_1128bacon0004-med.JPG

Bob Adams
11-30-2010, 08:50 PM
Where's Jamie?;)

Paul Pless
11-30-2010, 08:52 PM
tell me more about how you made the bacon please

Captain Intrepid
11-30-2010, 08:58 PM
You have no idea how much I've missed that porter these last 4 months on the east coast! MmmmMmmm! Best beer they make by a country mile!

cathouse willy
11-30-2010, 09:26 PM
The bacon is a 6 lb pork belly dry cured in the fridge for 8 days. After an overnight dry off in the fridge it's into the smoker with maple smoke at around 200 f till the int temp reached 160 f, about 4 hrs. ( a hot smoke, bacon is now fully cooked but really comes to life in the fry pan). The Porter was a big help, it really is a nice hearty brew,a dark sweetish 8.5% glass of feel good.