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smoking fresh pork

post #1 of 7
Thread Starter 
Hello everyone,
I am officially the proud new owner of my first fresh pig. I managed to split a half with some friends. I will be getting fresh hams, sausage, some bacon, a few roast as well. Can I smoke any of these cuts and would you reccomend curing the bacon. Like I said this is a first for me all advice is welcome,

post #2 of 7
You can smoke all of them. icon_mrgreen.gif

Hams and bellies are the most frequent cuts that are cured, but they don't have to be.

Enjoy that pork.
post #3 of 7
What he said. You have enough there to keep you busy for a while.icon_mrgreen.gif
Can't wait to see some of your smokes from this one.
post #4 of 7
O man... you hit the mother load. I'd be curing the loin for Canadian Bacon... curing the rear leg for ham.... curin that belly meat for bacon... while I'm smokin the front butt and picnic for pulled pork as I'm fryin up the tenderloin to snack on. Perfect timing.
post #5 of 7
now there's the man with the plan...........
post #6 of 7
Thread Starter 
thanks for all the input sirs, I have several chops coming, of course spares, lots of sausage, severals hams some steaks and some whole, also several roast, they are going to slice the bacon for me, i am even getting some of the fat for cooking as well, I am very excited and will post several pics as i venture along to get your input and help

post #7 of 7
You may want to get the bacon whole if it hasn't been cured yet. Needs to be whole to cure and smoke.
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