In response to cranky's porkapolypse

Discussion in 'Pork' started by atomicsmoke, Feb 28, 2017.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Over 22lbs started curing on Sunday: 3 pieces of bacon, a small Easter ham, a smaller ham (for air dry curing), 2 pieces of loin and a teenderloin (also for air dry curing).

    I am slowly but clearly running out of my December pig (whole).
     
    Last edited: Feb 28, 2017
    geezer likes this.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice haul, just make sure you guys leave some pigs for the rest of us!
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, I'm in ! [​IMG]
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching a master.
     
  5. browneyesvictim

    browneyesvictim Smoking Fanatic ★ Lifetime Premier ★

    I think I'm having pork for dinner... You guys are killing me!
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Look who's talking
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Didn't they say the bacon prices will drop? That can only mean people don't eat bacon anymore. Yeah, right.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ha. Your way ahead on me in dry curing
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like this will be a good one!

    Al
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    .....[​IMG]......[​IMG]......
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I washed the belly and loin pieces yesterday and dried them overnight. Used netting for loins

    and tried different options for belly pieces: netting and poor-man's bacon hanger.

    They are in the smoker now.
     
    geezer likes this.
  12. Fascinating. [​IMG]

    [​IMG]
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Finished cold smoking
     
    crankybuzzard likes this.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great color.    How long of a cold smoke?

    Doing to dry them now???
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Lost track...Sorry. Between 30-40h.

    Will hang until tomorrow, then vacuum pack to rest in the fridge for a few days. Then slice.
     
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How did this get past me?!?!

    Sounded good at the start, made me jealous because that's more pork than I got, looked great when you started the prep, and ended looking really great!

    Points for this one! Love the long smoke times for loins!
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Going into the fridge (vacuum packed) for a few days
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Time for slicing



     
  19. klutzyspuds

    klutzyspuds Meat Mopper

    Nice looking stuff AS. Point worthy for sure, unfortunately the site won't let me give you any. Will try again later.

    Nicely done, though.

    Mark
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looking real good, that's drool worthy. Points!
     

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