Just picked this guy up from the butcher, a nice local tamworth heritage breed.
Starting with hams, bacon, and hocks more to follow....
16lb ham, injected
Hocks...
Bacon....
all into a maple version of pops brine(substituted dark maple syrup for the brown sugar in equal quantities)
1 more ham to be country cured for Christmas dinner, and another side of bacon for dry brining. Rest of the pork will be picked up later, as i don't have time to process it today, and the butcher has a bigger cooler than I do.
Starting with hams, bacon, and hocks more to follow....
16lb ham, injected
Hocks...
Bacon....
all into a maple version of pops brine(substituted dark maple syrup for the brown sugar in equal quantities)
1 more ham to be country cured for Christmas dinner, and another side of bacon for dry brining. Rest of the pork will be picked up later, as i don't have time to process it today, and the butcher has a bigger cooler than I do.
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