In the morning, Brad talked about the ingredients, including binders, extenders, and others.
Soy flour contains so high protein.
Then we made some bacon using tumbler without pumping brines or injecting brines, just tumble for certain time.
We also made some grinded some cooked liver, skin and liver something and don’t what we are going to do with them.
Then we made some blood pudding by mixing all the ingredients and… blood… together.
We incased the liver thing and blood thing into cases.
In the afternoon, Brad talked about something about casing. One interesting thing is way to store natural casing using 1:1 weight salt, just soak the casing a little bit and mix it with salt. Rinse the casing before use.
We then hang the bacon on the racks and sent them into the smoke house.
The processing area is not cold at all, it may be around 10-15 oC.