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Recent content by gittinit
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these generally take 12 to 15 days to make sure there are no soft spots. However the nice thing is you can't over cure bacon. Hams I tend to watch a little closer to avoid getting too salty.
I like to smoke then trim also however I freeze the belly until I'm ready to cure with the skin on. I will usually trim 3/4th fat with skin for crackling. Kids love them. Cure takes a little longer to get thru the fat but I like to have the ends and pieces for cooking too. I will have more pics...
Yes. When I get home I'll send his info and see what he has available. I have several farms I get livestock from so I will send you info. Any time you get to sw Wisconsin let me know. I am in Cassville just north of dubuque
Actually I get into Chicago quite often and the guy I buy my hogs from is always taking orders. His hogs are free range and then finished on corn. No commercial feeds. He also takes orders. For whole and half beef and chicken. Chickens run to 7 to 12lbs.
OK. Well I will get pics up as soon as I get home and get started. The last pig I butchered was just over 400lbs. I usually Butcher at that weight. Cuts are bigger and just as good.