Cold smoked meat

[matermark]

It should be noted that there is a problem with the translation after certain words. Anatomy of pig parts has nothing to do with the human in our language.

There is an interesting history of the sausage. Many do not know that once know were filled by animal horn.

What about pork bellies? We make bacon from them. They are also sold on a Commodities market, along with things like wheat, cattle, soybeans, oranges, gold, oil, etc.

[darkoford]

What about pork bellies? We make bacon from them.

Also in this smoke in the first post.



Grill or two special ways:

1.



2.

[matermark]

Are those boneless bellies in the first pic or ribs + rib tips? That's what we call them... that last pic I never saw a cooker/fryer like that!

I think your bacon is a different cut than ours...

[darkoford]

Without bones, the bones were removed.

Different? The bacon here looks like this:



Second version:



"I never saw a cooker/fryer like that!"

A very practical way to feed food for more people. There are plates larger than 2m in diameter. Various types of meat, fish and vegetables can be prepared.

[matermark]

Thanks darkoford, I see what ya did now! I thought in your original post, you said "Now we're on bacon. The best bacon with the neck and back with the pigs..." I thought you were making your bacon from the back. When you said that parts of the pig aren't the same as humans I asked about pork "bellies." Sorry about the confusion. It's a shame we can't find translators that are 99% accurate! (LOL)

My local butcher shop sells slab bacon, pea meal bacon, and "Canadian bacon" (unless someone tells me it's the same as pea meal...)

[darkoford]

The best bacon with the neck and back with the pigs[/COLOR]

The best neck bacon for sausage because it is hard. Soft bacon is not good for sausages because then the sausage and soft. I hope you understand.

[matermark]

The best neck bacon for sausage because it is hard. Soft bacon is not good for sausages because then the sausage and soft. I hope you understand.

I think you just said: "The best bacon for sausage is from the neck because it is hard. Soft bacon is not good for sausages because then the sausage is soft." Is that correct?

If so, is it common to use bacon to make sausage or do you use the word "bacon" for many parts of the pig? You use the cold smoker to make bacon, is that correct? Also, hickory is the most common wood used here in North America to smoke pork, especially bacon, followed by apple and pecan (occasionally maple), oak & mesquite are often used for beef. What woods do you use in your smoker?

[darkoford]

The pig neck bacon for sausages. Everything else as in post # 24 in the picture.

Lat. Carpinus betulus and Fagus sylvatica and the end for aroma lat.Juniperus communis, last smoke.
The wood must be dry with minimal moisture. 2 years must wood be dried before use.

[matermark]

Hornbeam, Euro Beech & Juniper...

[matermark]

My girl is overworked, but just sent me this before she went to sleep.....

Continue:

Now we're at the pork's fat (pic 1). The best fat is from the pork's neck and then from the back of the pig. From that parts of pork's fat even the most soft part of fat and skin are need to be removed. I cut the fat into small cubes of 1.5 x 1.5 x 1.5 mm. I do not mill the fat because you will get softer sausages. When the pork's fat cubes mixes with the meat, it is a golden roulette wheel to pour pork fat cubes with a little lukewarm water to separate them (you need to do this before you add this fat cubes to the milled meat). Before I did not know about this rule, and hour by hour and I manually separated fat cubes from each other. You can add pork's fat to the meat of 20% maximum, some 30% of the time but that's too much for me. This year I used only the pork's neck fat and up to 10% on the total quantity.





darkoford, do you have an Ingredients List with quantities like Tablespoons or ounces, or quantities per pound? If you don't have a true "recipe" can you list the ingredients and amounts you used to make your last batch of these? (the last time you made them, or the last you remember.)