Pork overload....

Discussion in 'Pork' started by cdn offroader, Sep 16, 2014.

  1. 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



    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.
    Last edited: Sep 16, 2014
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You may want to have a talk with your butcher. I don't think he completed the job. 😳
  3. brooksy

    brooksy Master of the Pit

    I was thinking the same thing!
  4. LOL, Should have clarified this is the "before" shot
  5. brooksy

    brooksy Master of the Pit

    Oh good looking piggy! Can't wait to see the q you get from it!
  6. b-one

    b-one Smoking Guru OTBS Member

    That little piggy looks tasty!
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I want to see the entire process . . . Pen to Plate . . .  [​IMG]
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

  9. Wow   Looks good

  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!!! That ham is going to be awesome!!!
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'll be watching this.
  12. Second ham is a 14lb country ham, rubbed down with salt, cure#2, brown sugar, black and red pepper. Should be ready in time for Christmas dinner

  13. c farmer

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


    I am watching.

    I would love to do country hams.
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok, I am in, just to watch that ham....... (and take notes)!

    I love fresh hocks, I love fresh hocks better than smoked hocks..... I love hocks!
  15. welshrarebit

    welshrarebit Master of the Pit

    I'm in...
  16. X3. Sounds like a project and a half
  17. Mmmmmm Ham dinner at Xmas is the bomb!!!

  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I never knew what a hock was until I ended up in the service down south eating hocks and beans daily ,love em now !
  19. Hocks into the smoker after an hour of drying at ~100f

    Hocks done first, and out to cool

    Shanks finished up

    Both cooled and vacpacked into the freezer for later this winter.

    Bacon out of the brines and into the first round of cold smoking after resting in the fridge overnight to form the pellicle. Bottom 2 racks are pops brine, upper 2 are dry brine with 1 BP, one honey cured, 1 garlic and 1 plain
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice color on those shanks and hocks........watching to see what the bacon does.

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