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Since I'm a thinking man, it's only natural that America's public obsession with bacon would get my mind working - working on developing some sort of monstrous dish suitable not only for display on glutton blogs, but for true gustatory pleasure.  Needess to say, I have very little time for inedible novelties or anachronistic horrors.

I was inspired by the famous Bacon Explosion and this cute little guy, but they both seemed a bit unambitious.  And I'm a lot more ambitious than my semi-yearly blog updates might indicate...

Anyway, I started with a little bit of pork:

Pork.jpgYou might notice that there's no sausage in this picture.  That's because you can't buy sausage made out of...

pork2.jpg...bacon.  I'm not sure what a "pork jowl" is, but mixed with flesh in the right proportion, it made it through my grinder just fine. 

pork3.jpgI used this bacon base for a fairly typical country sausage - adding salt, pepper, thyme, and nutmeg to taste.

While waiting for Catherine to show up with some essential ingredients, I roasted the pork belly.  I'd never cooked pork belly before, but I'd seen this recipe recently, and thought it would be pretty good.

It was:

pork4.jpgNow I know how pork cracklings got their name - that skin is crunchy!

Anyway, I knew going into this thing that one variety of sausage wouldn't be enough.  And since I used bacon in the first one, I bet you'll be able to guess what went into the second...

pork5.jpg(it is that ham-shaped item in the bottom of the picture... I wish I'd actually had some ham that looked as good as the pile of fresh pork).

For contrast, I ground this sausage extra finely and added a ton of pimenton de vera, salt, pepper, and a puree of roasted pepper, hot pepper, and garlic.

Assembly time:

I started by laying a healthy layer of the country sausage on a piece of foil, and topping it with sliced pork belly...

pork6.jpg...then, I added some bacon and smoked sausage...

pork7.jpg...and rolled it up.  After that, we covered it with (you guessed it)...


Next, I added a layer of the peppery sausage...

pork9.jpg...and turned it over to Catherine and Casey for shaping and decoration:

pork10.jpg(the feet have sausages in them)

I didn't want the ears and tail to get all black and gross, so I took them out, and threw the pig in the smoker.  I don't have a scale, but I think it weighed close to 15 pounds...

pork13.jpgIt was finished in a couple of hours. 

pork14.jpgDon't touch!  That is not your meatpig, Christine...

pork15.jpgThe inside was just as realistic as the outside...

pork16.jpgMy guests were all total gluttons.  I even had two vegetarians and one person with a failing gall bladder try it out (they had half slices).  I was disappointed that no observant Jews or Muslims showed up, because I think they would have had to eat some too.  Most of us ended up with nightmares and stomachaches.  They were well-earned.  At the end of the night, there was only enough left for one little sandwich the next day.  I ate it for breakfast, on white bread, with barbecue sauce and ketchup.

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The prevailing thought seems to be that the center of this was raw. It looks to me that a lot of the center was smoked before you assembled this. Can you comment here or on reddit about cooking this, specifically how long @ what temperature, what was already smoked, and what temperature did the middle reach?


You can see what it's made of in the assembly photos: the bacon, pork belly, and link sausages in the middle were all well-cooked before getting wrapped up in succulent sausage meat. I made it this way, of course, because I was worried about how long it would have taken for a solid meatpig to cook all the way through.

My concerns were unwarranted. After 3 hours in my smoker, a low-end model, with a fairly inaccurate thermometer that bounced between stated values of 225 and 300 degrees depending on how often I fueled it, I checked the internal temperature of the pseudoswine. As soon as I inserted my standard meat thermometer, the needle only took about five seconds to rise past the maximum reading of 180 degrees.

Good thing it's impossible to overcook sausage.

Pork is the God amongst Meats. I love this.

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