In response to cranky's porkapolypse

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
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).
 
Last edited:
  • Like
Reactions: geezer
AS, I'm in ! 
popcorn.gif
 
Great color.    How long of a cold smoke?

Doing to dry them now???
 
Lost track...Sorry. Between 30-40h.

Will hang until tomorrow, then vacuum pack to rest in the fridge for a few days. Then slice.
 
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!
 
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky