I am an weekend smoker and am looking to get more involved in making smoked products summer sausages, brined hams, and bacon, etc.... I am sending a 260 lb hog to the butcher as I have in the past, however I have always ordered traditional cuts of meat to stock the freezer for family food use. I have done a little research on these products but would like some advice on what cuts to order to make bacon. Grind topics such as coarse/fine, straight pork or should fat trimmings be added, best cuts to have ground, I plan to cure the hams how should they be cut and any other advice you all can send my way. Thanks.
Need processing advice for 260 lb Hog for Bacon Sausages
SmokingMeatForums.com Top Picks
- 8,383 Posts. Joined 6/2014
- Location: Lyndhurst, New Jersey, Attelboro, Mass
- Points: 2649
- Select All Posts By This User
Welderdan Welcome to SMF You may be better posting your questions in the Pork Forum. I just ground some coarse pork for fresh Kielbasa, and fine for some smoked ( this will be my first time smoked) I will be making some Canadian Bacon also out of the meat I picked up. I bought 2 pork loins at $1.29 a lb. so that is why I am using the lean meat.