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Hello

post #1 of 3
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Hello all. We raise and butcher our own pasture hogs from farrow to finish for our own use. I have wanted to cure and smoke our meat for a long time. I attempted to dry rub some hams and bacon a decade ago but over did the salting of the bacon and didn't try again until this month. I got a New Braunfels smoker to use until I can finish my permanent smokehouse which is being made of stone.  I used purchased cures for this round and used the brine method. The bacon was a big hit. The hams were good as far as smoke taste but weren't salty at all. The kids liked it, but I like a bit of salt taste so I'm looking for home made cures that will give a good salt balance. The hams were 26 1/4  lbs and 27 lbs.  I want to use my honey in the recipe, as I keep bees as well. I am cutting up hog #2 and have 3 more to do in the next couple weeks. I am feeding a large family and want to put variety together so it's not just chops, roasts and seasoned sausage all the time.  I did my first stuffed sausages this time too. The seasoned Italian link is good, but the Polish I smoked, and 3 hrs was too much. We hunt and I made some  venison sausage, seasoned with ring bologna seasoning in the red deer head 12" casings, smoked with applewood for 4 1/2 hours and it was good smoke-wise, but light on seasoning flavor. So that's what has brought me here.  I look forward to getting proficient at this and being able to make a ham that will be better than any I've had yet.  Jim

post #2 of 3

Hello Jim and welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

Red

post #3 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

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