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In response to cranky's porkapolypse

post #1 of 43
Thread Starter 
Over 22lbs started curing on Sunday: 3 pieces of bacon, a small Easter ham, a smaller ham (for air dry curing), 2 pieces of loin and a teenderloin (also for air dry curing).


I am slowly but clearly running out of my December pig (whole).
post #2 of 43

Nice haul, just make sure you guys leave some pigs for the rest of us!

post #3 of 43

AS, I'm in ! :popcorn

post #4 of 43
Watching a master.
post #5 of 43

I think I'm having pork for dinner... You guys are killing me!

post #6 of 43
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Watching a master.
Look who's talking
post #7 of 43
Thread Starter 
Quote:
Originally Posted by DukeBurger View Post

Nice haul, just make sure you guys leave some pigs for the rest of us!
Didn't they say the bacon prices will drop? That can only mean people don't eat bacon anymore. Yeah, right.
post #8 of 43
Quote:
Originally Posted by atomicsmoke View Post

Look who's talking

Ha. Your way ahead on me in dry curing
post #9 of 43

Looks like this will be a good one!

 

Al

post #10 of 43

.....:popcorn......:77:......

post #11 of 43
Thread Starter 
I washed the belly and loin pieces yesterday and dried them overnight. Used netting for loins


and tried different options for belly pieces: netting and poor-man's bacon hanger.


They are in the smoker now.
post #12 of 43
Quote:
Originally Posted by atomicsmoke View Post

I washed the belly and loin pieces yesterday and dried them overnight. Used netting for loins


and tried different options for belly pieces: netting and poor-man's bacon hanger.


They are in the smoker now.

 

Fascinating. Thumbs Up

 

points1.png

post #13 of 43
Thread Starter 
Finished cold smoking
post #14 of 43

Great color.    How long of a cold smoke?

 

 

 

Doing to dry them now???

post #15 of 43
Thread Starter 
Lost track...Sorry. Between 30-40h.

Will hang until tomorrow, then vacuum pack to rest in the fridge for a few days. Then slice.
post #16 of 43
How did this get past me?!?!

Sounded good at the start, made me jealous because that's more pork than I got, looked great when you started the prep, and ended looking really great!

Points for this one! Love the long smoke times for loins!
post #17 of 43
Thread Starter 
Going into the fridge (vacuum packed) for a few days
post #18 of 43
Thread Starter 

Time for slicing

 

 

 

 

 

post #19 of 43
Nice looking stuff AS. Point worthy for sure, unfortunately the site won't let me give you any. Will try again later.

Nicely done, though.

Mark
post #20 of 43

Looking real good, that's drool worthy. Points!

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