Aussie BBQ Forum

Making Snags and Bacon

Made some Breakfast Sausage using the High Mountain Blend.
Thanks IamMadMan, much nicer as a link than as a Pattie.





Smoked my new Favourite cut for Bacon, BuckBoard, scotch roast Boned.(shoulder mates )
again the Cure is from High Mountain, Via IamMadMan

Smoked for 2 hours then ramped the heat untill cooked internal.
Sample was Very Tasty.









Its now Vacuumed and resting in the fridge for a few days.

Made some Saveloy sausage, poached untill firm, hung and cooled then smoked for a few hours,







raising the heat to cook internal.









The Smoke Daddy Magnum is a great little unit for smoking



Smoked some Kransky Sausage that is smoked for a few hours ,then again to internal temp.





I know my Linking is a bit rough, but a Pitmaster I am not

Pissmaster maybe
Thanks for looking

excellent work. The Breakfast snags look amazing.

that bacon looks like a real crowd pleaser - I've gotta have a crack at that!

Outstanding job Titch, Absolutely amazing!!


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Very nice, they look superb, and eat the same im sure!

Can I take the rough ones Titch...you can keep the good ones

I hope i did Mountain Mick proud

I reckon you've nailed it Titch.