INGREDIENTS: HAM, WATER, SALT, DEXTROSE, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE, MUSTARD, SMOKE. COATED IN CARAMEL.
The third and final WVBF 2017 Brunch recipe from Chef Bobby MacMillan at Stonesedge Kitchen Whistler. Farmer Sausage Rounds, Double Smoked Side Bacon and Black Forest on top a Beer Biscuit.
Three times the pork to start your morning off right.