Andouille

Will have pictures. First Andouille today. In smoker right now. Looks good. Recipe:incinc

7.5 Lb Pork Soulder (Picnic this time)
3/4 Lb Pork fat (jowl this time)
3/4 cup chopped garlic
1/3 cup coarse ground black pepper
3 TBSP cayenne
1.5 TBSP dry Thyme
6 TBSP Kosher Salt
1 t. Mace
1 t. Allspice.
Coarse grind partially frozen meat and fat, keeping as cold as possible. Mix in remaining. Stuff in 38- 42mm natural casings. Tie into 12 inch lengths with knots at both ends. Smoke until 165 internal temp.

Maple Bacon done

12 Lbs gone in the freezer today. Worked perfect skinless.

Bresoala bomb

I believe it got to warm with a hot spell here in mid October. Nasty mold. Gone.

Maple Bacon

Started a whole side in Maple Bacon today. Trying skinless. Will be ready to rinse and drain Sunday the 16th, put in fridge to dry a day and smoke on Monday the 17th.

Off and Running

Bought a good market hog the 1st of Sept and starting curing. Yesterday October 1st hung Proscuitto, Sweet and Hot Coppa, Bresoala, and Guanciale! Pictures coming.

Catching Up

I don't due a lot of Salume in the summer months here, too hot. Back at it come September. The Copa/Lonzino turned out great, probably our house favorite!

Copa

Made a sweet Copa from the Polcyn book with the exception of using a whole pork loin as in Lonzino. Hung tonight 5/17 in beef bung. Should be ready in a few weeks.