I had some 80/20 pork trim in the freezer and wanter to give the ground bacon a try. Here's some pics.
5lbs of ground pork and the spices.
After spices mixed and second grind.
One hour left in the smoker.
At my house, we strive to pursue our strict immediate quality assurance when dealing with smoked foods. (I'm sure many of you have the same program)
Thanks to Gunslinger and Rowdy Ray for your recent ground bacon posts. Also thanks to MossyMo for pointing these posts out for me.
5lbs of ground pork and the spices.
After spices mixed and second grind.
One hour left in the smoker.
At my house, we strive to pursue our strict immediate quality assurance when dealing with smoked foods. (I'm sure many of you have the same program)
Thanks to Gunslinger and Rowdy Ray for your recent ground bacon posts. Also thanks to MossyMo for pointing these posts out for me.
Comment