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  1. #1
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    blackgang's Avatar
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    10 pounds of slim jim beef snack sticks in the smoker

    Been at this some time today, but working with sheep casings is a pain in the ass, them things is real delicate, so Sunee does the linking when we use them,

    I put a pic I just got that was found on my old PC and sent to me today so I took the liberty of posting it on here, makes me homesick, but I sold it for a hell of a lot more than it cost me to come over here to live.








  2. #2
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    blackgang's Avatar
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    I am glad I put that gas hotplate in the cabinet, cold as it was tonite I had it running full to get the heat up to cook and finish that sausage.

    Last edited by blackgang; 11-01-2009 at 10:57 PM.

  3. #3
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    What's the diameter of the sausage? Hard to tell from the pick, but looks damn tasty.

  4. #4
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    blackgang's Avatar
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    They finished about finger size, And 3 to 4 feet long, but I think the recipe calls for a little to much heat to finish em so will run it off cooler next time, I am chewing on one now but you can't see it, 555
    Sunee grabbed 2 out of the smoker on her way to work just now.

    Got 4 pork bellys being delivered today as i am about out of bacon so will cure some more, I bought a smaller fridge to use for curing, be nice if it was this cool for a longer period so we could cure outside of a fridge the way we do at home in the fall/winter.

  5. #5
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    make sure you post the bacon procedure this time.

    Do you sell any of this stuff or just hog it all down yourself ?

  6. #6
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    make sure you post the bacon procedure this time.

    Do you sell any of this stuff or just hog it all down yourself ?
    OK I will,. easy as hell to do the cure, just rub on the nitrate/nitrite/salt cure mixture and then the sugar/honey or what ever you use, this time will be honey cure and then hang it and smoke.
    As far as selling it, I don't know how you could get it as I don't think I would ship it so you would have to pick it up. have to figure out some price, I usually just share with friends around close and I don't do it for money but it is so damn fine to eat and it gives me something to do that I can do.
    That Canadian bacon cost me about 1000 baht for the meat, then the cure and it shrank almost 50% so that ran the cost up to about 250 baht a kilo. I can buy a commercial grade of it for 180 from my wholesaler, but it damn sure aint like I make.
    The bacon shrinks some too as I use dry cure and the commercial adds water and when you cook my bacon it comes out of the pan same size as it went in less a small amount of grease, commercial comes out small amount of meat and a lot of bacon grease.

  7. #7
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    OK, ya asked and here it is at 0400 this morning after some foreigner sum bitch called my house phone number and woke me up. so awake might as well do something.

    Pic of the Honey, brown sugar and the tender quick.
    2nd has the tender quick on it, you can see the white powder on the pork, thats tender quick that needs to be masaged in, then I plug the sink, lay one in some honey and pour on more and rub the brown sugar into it some, add another piece skin down and do it again until all has got the stuff on em, cant take pics when you are dripping honey and brown sugar from your hands.
    Then I bought the small fridge for curing the meat in because it has to be held at 38 to 40 so th meat will cure, to warm it rots and to cold it don't cure.





    Last edited by blackgang; 13-01-2009 at 01:04 PM.

  8. #8
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    OK here it is 6 days later and the cure is taking well, I had it out of the fridge at the sink massaging it some and working it around as it will be about 3 days til it is finish and in the smoker, I am going to do these in larger pieces and cut em later as I only have 4 bacon hangers
    , I should have made more but you can't even buy a decent wire cloths hanger in this chickenshit place that is made with over the very minimum of materials to hold it's shape let alone any weight.

    You can see that the cure had pulled a lot water out of the meat, so there is about 2 or 3 kilo in weight that started out as pork that will end up running down the sink, I imagine we will have lost close to a gallon of water by using dry rub and smoke instead of brine and liquid smoke.. [imitation bacon]




  9. #9
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    Can you drop some slims in the post for me? :yum:

    Careful, showing that you have a tat will be grounds for some self appointed bloated gas bag to judge you and brag on some diploma they have stuffed in a file somewhere!!

  10. #10
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    Quote Originally Posted by blackgang View Post
    at 0400 this morning after some foreigner sum bitch called my house phone number and woke me up.

    That serves you right for giving Frisco Frankie your number!!!

  11. #11
    Thailand Expat gusG's Avatar
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    Looking good there BG, what are you using now for your,

    Quote Originally Posted by blackgang
    4 bacon hangers
    show us a photo and we might be able to suggest something.

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