Hartlanden BBQ

Also this year I started the smoking season with Osso Collo. The stock of last year is nearly at its end and we are seasoned to this small kind of luxury.

I started with the Osso Collos in the middle of October.

2011-10-12

Each of the four necks had about 3 kg; all in all I cured pig necks with a total weight of approx. 11 kg.

2011-11-04

Today I put out the necks out of the bags and hung them up to let the salt burn through the meat.

2011-11-09

The Osso Collos were washed with water for approx. 10 hours and afterwards put in the blind guts of cows (125+).

2011-11-11

Today the blind guts were snuggled to the meat and elastic. Perfect for binding.

Now the time of smoking and waiting begins. A damned hard time!

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