Pork overload....

cdn offroader

Meat Mopper

Original poster

Nov 14, 2013

292

63

St Albert, AB

• Sep 16, 2014

• #1

Just picked this guy up from the butcher, a nice local tamworth heritage breed.

170px-Tamworthaberdeenshire.jpg

• cdn offroader
• Sep 16, 2014

Starting with hams, bacon, and hocks more to follow....

16lb ham, injected

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• cdn offroader
• Sep 16, 2014

Hocks...

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• cdn offroader
• Sep 16, 2014

Bacon....

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• cdn offroader
• Sep 16, 2014

all into a maple version of pops brine(substituted dark maple syrup for the brown sugar in equal quantities)

IMG_2743.JPG

• cdn offroader
• Sep 16, 2014

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

mdboatbum

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Apr 22, 2011

4,094

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Washington, DC

• Sep 16, 2014

• #2

You may want to have a talk with your butcher. I don't think he completed the job. [emoji]128563[/emoji]

 

• 

Reactions: timstalltaletav and cdn offroader

brooksy

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Mar 17, 2014

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Hawthorne, fl

• Sep 16, 2014

• #3

Mdboatbum said:

You may want to have a talk with your butcher. I don't think he completed the job. [emoji]128563[/emoji]

Click to expand...

I was thinking the same thing!

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Sep 16, 2014

• #4

Mdboatbum said:

You may want to have a talk with your butcher. I don't think he completed the job. [emoji]128563[/emoji]

Click to expand...

LOL, Should have clarified this is the "before" shot

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

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Hawthorne, fl

• Sep 16, 2014

• #5

Oh good looking piggy! Can't wait to see the q you get from it!

 

b-one

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Aug 31, 2014

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Michigan

• Sep 16, 2014

• #6

That little piggy looks tasty!

 

oldschoolbbq

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NW Ohio - outside Toledo

• Sep 16, 2014

• #7

I want to see the entire process . . . Pen to Plate . . . 

 

atomicsmoke

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Apr 3, 2014

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Toronto, Canada

• Sep 16, 2014

• #8

Mdboatbum said:

You may want to have a talk with your butcher. I don't think he completed the job. [emoji]128563[/emoji]

Click to expand...

LOL

 

gary s

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Jan 6, 2011

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• Sep 17, 2014

• #9

Wow   Looks good

Gary

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Sep 17, 2014

• #10

Looks great!!! That ham is going to be awesome!!!

 

tropics

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Attleboro,Ma

• Sep 17, 2014

• #11

I'll be watching this.

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Sep 17, 2014

• #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

IMG_2753.JPG

• cdn offroader
• Sep 17, 2014

 

pc farmer

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Central Pa

• Sep 17, 2014

• #13

Wow.


I am watching.

I would love to do country hams.

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Sep 17, 2014

• #14

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!

 

welshrarebit

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Feb 20, 2014

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Kona, Hawaii

• Sep 18, 2014

• #15

I'm in...

 

biggqwesty

Meat Mopper

Aug 31, 2014

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mount Gambier, south Australia

• Sep 18, 2014

• #16

X3. Sounds like a project and a half

 

padronman

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May 5, 2011

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San Marcos, California (North San Diego County)

• Sep 18, 2014

• #17

Mmmmmm Ham dinner at Xmas is the bomb!!!

Scott

 

crazymoon

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Great North Woods, NH

• Sep 18, 2014

• #18

Foamheart said:

 
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!

Click to expand...

I never knew what a hock was until I ended up in the service down south eating hocks and beans daily ,love em now !

 

cdn offroader

Meat Mopper

Original poster

Thread starter

Nov 14, 2013

292

63

St Albert, AB

• Sep 29, 2014

• #19

Hocks into the smoker after an hour of drying at ~100f

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• cdn offroader
• Sep 29, 2014

Hocks done first, and out to cool

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• cdn offroader
• Sep 29, 2014

Shanks finished up

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• cdn offroader
• Sep 29, 2014

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

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• cdn offroader
• Sep 29, 2014

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

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Sep 29, 2014

• #20

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