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Michael Ruhlman home cured bacon online recipe. So yes you make it your self. easy but so far the best tasting one I have ever made and I have been making bacon for years and years.
This recipy so far seams really good Michael Ruhlman home cured bacon. This is why I want pigs around 200 lbs for bacon. now home made bacon taste different it has flavor.
This is the best way to pack sausage https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-9/19959199_1624599640893297_6576764608148509766_n.jpg?oh=d58daf291af6d5ac20845ae7b060f928&oe=5A05253B https://scontent-mia1-1.xx.fbcdn.net/v/t1.0-9/19884438_1624599670893294_898409714476752099_n.jpg?oh=da07eb3ccea7bcd54...
Its an old Cabela's 1.5 hp size 32.. I also have a 1932 ibm industrial sausage make or what I call a meat grinder, it a 1/3 hp with a geared drive that grind just as good as my newer Cabela's. There not really color coded. I just want large slices of bologna and salami. I thinking I will slice and v...
Well finally finishing my processing now that my last pig is done. Made 18 lbs of bacon last week end. Now I making sausage Made salami bologna peperoni, and breakfast sausage. Well still have about 30 something pounds to grind and stuff. brat and Italian tomorrow https://scontent-mia1-1.xx.fbcdn.ne...
- Sat Jun 10, 2017 7:33 am
- Forum: THE PIGGY CHASE (HOG HUNTING) FORUM
- Topic: Want to get back to hunting.
- Replies: 13
- Views: 1064
If my sow doesn't have piglets, I will be processing a 300 lb pig in a week or 2. Now I am undecided about shaving this one or skinning? Its really 300 lbs and over fattened. For wild I say skin and dump the skin with ticks in a bag or in the woods.