The co cook makes a great Italian spaghetti with Ginormous meatballs and Italian sausage. Not bad for an Irish lass.
Looks like your sausage would match up perfectly with her culinary delight.
Well, I finally got around to cooking the rib rack from the boar and, since I had already processed his penmate, I cooked her's also. Three racks of spares total and a rack of babybacks. the bones in the spares were VERY long, indicative of the 400 pound animals.
They were basically shiners because our processer made sure to maximize the bacon to the exclusion of the ribs.
I hung them on bacon hangers and smoked them for 90 min on 180 then boosted to 210 for another 5 hours. I thought they were a little tougher than store-bought ribs, but very flavorful. Huge bones, in fact, they are displayed here in a full size pan.
Used a thick coat of Fast Eddy's championship seasoning which is always a hit and smoked using Pecan pellets. Sorry, didn't get a shot of the ribs before I cut them.
I thought they had more texture than storebought ribs. The buttery fat was a definite complement to the seasoning and the bite.
They were basically shiners because our processer made sure to maximize the bacon to the exclusion of the ribs.
I hung them on bacon hangers and smoked them for 90 min on 180 then boosted to 210 for another 5 hours. I thought they were a little tougher than store-bought ribs, but very flavorful. Huge bones, in fact, they are displayed here in a full size pan.
Used a thick coat of Fast Eddy's championship seasoning which is always a hit and smoked using Pecan pellets. Sorry, didn't get a shot of the ribs before I cut them.
I thought they had more texture than storebought ribs. The buttery fat was a definite complement to the seasoning and the bite.
HoooWeee !!! I just finished reading this entire thread. I am drooling ! I never heard the Buckboard Bacon called Arkansas Bacon before. Interesting. I have even made it with beef and turkey.
We did all the above out in the sticks when I was growing up. We shot them in the head with a 30-30, then dipped in a barrel to scald, then scraped. We always had fresh liver & onions that day when we broke for lunch. Was a long night grinding, packaging, etc. We also cured our own meat. Had all kinds of livestock.
Thanks alot for helping me remember all that !
We did all the above out in the sticks when I was growing up. We shot them in the head with a 30-30, then dipped in a barrel to scald, then scraped. We always had fresh liver & onions that day when we broke for lunch. Was a long night grinding, packaging, etc. We also cured our own meat. Had all kinds of livestock.
Thanks alot for helping me remember all that !