Reply to "Eye of round?"

chaplainbillMember

Wow Mike. Great to hear it. A few weeks ago, I found my self 50 or so pounds long on Breakfast Sausage from one of our summer pig slaughters which yielded over 150 pounds of ground breakfast sausage. We sold most If it, but still had a lot left. I thawed out 10 of the 1-pound packages and made them into 1/4 pound patties with my hamburger press, then smoked them at 200 on the FEC until just done in the middle, careful not to break the fat. I vac sealed them and now we have heat and eat breakfast sausage. Best thing ever for a quick hot breakfast sandwich or to crumble in an omelet or gravy.

I've got 120 pounds of Bacon and Ham curing right now from Two Big Gilts that I put out of my misery last Monday. I gave the Butts and shoulders to my cousin but kept everything else.

12/6/155:50 PM

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