Homemade Sausage Making

The empty roaster



184 lbs. of pork goodness



Trimmed to fit the roaster and injected with a solution of apple juice, water, brown sugar, sea salt, garlic and worchestershire sauce.



in the roaster rack



top rack bolted down



we are now cooking.



It should be ready tomorrow about 5 ish. The hocks and head will be utilized as smoked hocks and the head will be made into some cheak bacon and the rest boned out to add to the sausage pile.
More photos tomorrow.

Col Big Guy
That`s what I call some major grilling.Will the BLL tree be serving in the afternoon?
Wally

We have been into the BLL already and a few coors lite. Tomorrow I'll switch to sangria. My buddy is pulling an allnight vigil at the smoker. When I left it was percolating along at 250 F We will add maple wood for smoke in the morning.

Sounds like you folk are in for a good party and bbq, enjoy!

That should be enough for at least a hundred people and maybe 200 if there is some potato salad to go with it. I hope that you have wonderful weather for the day.

That looks stupendous. What are you doing with the head and trotters?

From the head I'll carve out the collar and jowls and make bacon from them, the hocks will be brined with the bacon and smoked, they are terrific in a pot of beans, any other meat/fat will be trimmed and added to my sausage meats.

Sounds nice, hopefully you'll post some post-roast pics!

Up date on the hog

Spit gearing



Basket clamping detail



Here is what it looks like now



The other side, 6 hrs to go



a little closer look,rendering down nicely, the cracklin is going to be excellent

Geez, if I lived anywhere near you I'd be there, invited or not!

I like that rig!!!

I'm with redzed!

The pork looks delicious but I'm interested in the BLL tree

Almost done, just to add some glaze



glazed and ready to pull



pulling





on the plate



the rest of the story

Col
Don`t get any better, good food and good friends.. Nice work bud!