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Thread: Uncharted rambling of a Primal mind... page 156

  1. #1551
    ssn679doc's Avatar
    ssn679doc is offline Senior Member
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    Quote Originally Posted by Pebbles67 View Post
    Curing Meat? That's not dirty at all. Bummer.
    I will have sausage porn pics for you later....

  2. #1552
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    Pebbles67 is online now Senior Member
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    Thank You, Baby.

  3. #1553
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    Quote Originally Posted by ssn679doc View Post
    I will have sausage porn pics for you later....
    Boom chicka waa-wow!

    love me some food pron.

  4. #1554
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    NZ primal Gwamma is offline Senior Member
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    Count Gwamma in....................I like me a bit of sausage porn ................
    "never let the truth get in the way of a good story "

    ...small steps....

  5. #1555
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    OK... hold on to your pants.....

    First up.....
    Canadian bacon.jpg

    Canadian bacon

    Italian sausage.jpg

    Sweet Italian sausage, and last but not least

    Polish sausage.jpg

    Polish sausage

  6. #1556
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    Oh my...(fans self)

  7. #1557
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    Here is a package of bacon.... this was my breakfast today....

    Attachment 11597

  8. #1558
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    I normally use Morton's Sugar Cure, which is mostly salt. Measure out by weight of the pork belly, rub 1/2 on one side the remainder on the other. I put the belly in a plastic tub with a lid, throw it in the fridge at about 45 degrees F. Flip it ever 2-3 days, rub it down again after 7 days. At the end of 14 days, soak the belly in cold water for about 2 or 3 hours to remove some of the salt, pat it dry, back in the fridge to let the salt "equlize" for 2 days, then I smoke it for about 3 hours at @ 170 degrees F.
    so with this, you are cold smoking it, not hot smoking it? i need to see if the son in law's boss's fancy fish smoker will go that cold.

  9. #1559
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    Doc - that is some serious sausage pornography........ I so hope it tasted as good as it looked !!!!!!!!!!
    "never let the truth get in the way of a good story "

    ...small steps....

  10. #1560
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    Primal Blueprint Expert Certification
    recipe?

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