June 17, 2012


Made it on 6/16/12 and smoked it for 24 hrs. Spices from Scott at the Sausage Debauchery. All Berkshire pork! Beef middles for stuffing.

 This is the paste I made with 2 organic red bell peppers, ground up 1/2 cup red pepper and added about a cup of red pepper flakes, 1/2 cup hot pepper powder.

 Bungs soaking in water and slices of orange.
 The pork! Shoulder, belly, and back fat
 A little hot pepper
 Nice pasty mix...

 Taste test!
 My red neck smoker! ha!

 12 hours of smoke
 24 hours of smoke and going to the curing chamber

Hanging in the pig locker! I'll let you know how it tastes in a few months!

And the first one is ready! Delicious if I must say so myself. I will add more fat next one, but still tasty!

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