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busy, busy, busy

post #1 of 15
Thread Starter 
hello everyone

a couple of weeks ago a friend called me up and asked if i knew how to butcher a pig i said no but would be glad to help out and learn so no problem we butchered two pigs we skinned the pigs and made 42 pounds of side bacon and 40 pounds of shoulder buckboard bacon and 50 pounds of sausage plus porkchops and we have 100 pounds of ham curing wow what fun that was we still have 3 pigs to butcher and on saturday we are going to butcher one more the pig we butcher tomorrow we are going to try and scaled and scrape the hair off that should be fun

the side bacon we used the tenderquick recipe it was kinda salty but not to bad we cured the bacon for 5 days instead of seven i smoked half the bacon with hickory and the other half with cherry it really turned out great here is some pics i would have liked to have more smoke to the bacon but was having a hard time getting the chips to smoke at such a low temp i smoked them at 120 for 14 hours i think next time i will try using chunks instead of the chips
bacon before being smoked

cherry smoked

hickory smoked

i am still working on the buckboard bacon here is what i have done so far using plum

will post more as i get it done i still have 100 pounds of ham to do and 3 more hogs

post #2 of 15
Looks great biggrin.gif try dropping a hot briquette in the chip box to help keep the chips going at low temp
post #3 of 15
Thread Starter 
ok piney thanks for the tip
post #4 of 15
Looks good!
post #5 of 15
Same thing I do when smoking chiles, just using chunks.
post #6 of 15
Looks great. I wish I had the connections to get a whole pig or something like that I live in the city. Keep it up for me though. Have you thought about doing a whole one or do you have the means to do it?
post #7 of 15
Thread Starter 
these hogs are around 250 pounds each and growing everyday i dont have a smoker large enough to do a whole hog and they are not my hogs i have no say in what they do with them except helping out in the cutting and smoking
post #8 of 15
O yea thats big.
post #9 of 15
Nice looking smoke = Good job 250 lb hog good size get bigger by the day..thanks for shareing...looking goood.
post #10 of 15
That is so cool!
I am so jealous! today at work we were discussing where wecould buy into a side of beef and have it butchered....in the city we rarely see butcher shops anymore...bacon looks so YUMMY!!! and with 3 to go? sooooo cooool!

post #11 of 15
Great job Huey!PDT_Armataz_01_37.gif
Have fun tomorrow...I know how much fun it is to scrape a hog. lol When you get finished, come help me with mine..biggrin.gif
post #12 of 15
Good lookin bunch of pics ya got there.
post #13 of 15
Thread Starter 
thanks jeanie

i am still learning how to do this so its all been a lot of fun learning and smoking all the bacon so far has been great i am really enjoying this i cant wait until the hams get done so i can smoke them i will try and take more pics and post them
post #14 of 15
I like the "Easy" button in the picture. The bacon looks amazing!
post #15 of 15
Looks good to me! Sounds like a lot of work though.
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