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Recent content by gittinit

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  1. gittinit

    Makin Bacon

    these generally take 12 to 15 days to make sure there are no soft spots. However the nice thing is you can't over cure bacon. Hams I tend to watch a little closer to avoid getting too salty.
  2. gittinit

    Makin Bacon

    I like to smoke then trim also however I freeze the belly until I'm ready to cure with the skin on. I will usually trim 3/4th fat with skin for crackling. Kids love them. Cure takes a little longer to get thru the fat but I like to have the ends and pieces for cooking too. I will have more pics...
  3. gittinit

    Makin Bacon

    Ummm posted 2 pics already. So go thru the thread.
  4. gittinit

    Birthday gift question

    I would go with the weber. My current weber kettle is 30yo and grates are always available. Weber smokers the same. You can always get parts.
  5. gittinit

    Makin Bacon

  6. 20140810_181727.jpg

    20140810_181727.jpg

    • gittinit
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    • Album: Makin Bacon
  7. Makin Bacon

    Makin Bacon

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  8. gittinit

    Makin Bacon

    Well here it is. 25.3lbs. Gonna start trimming it up then mix up my bourbon and brown sugar cure.
  9. 20140810_181650.jpg

    20140810_181650.jpg

    • gittinit
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    • Album: Makin Bacon
  10. gittinit

    Smoked butt

    Can't type right now busy wiping up the drool! Looks great
  11. gittinit

    Makin Bacon

    Yes. When I get home I'll send his info and see what he has available. I have several farms I get livestock from so I will send you info. Any time you get to sw Wisconsin let me know. I am in Cassville just north of dubuque
  12. gittinit

    Makin Bacon

    Actually I get into Chicago quite often and the guy I buy my hogs from is always taking orders. His hogs are free range and then finished on corn. No commercial feeds. He also takes orders. For whole and half beef and chicken. Chickens run to 7 to 12lbs.
  13. gittinit

    Makin Bacon

    OK. Well I will get pics up as soon as I get home and get started. The last pig I butchered was just over 400lbs. I usually Butcher at that weight. Cuts are bigger and just as good.
  14. gittinit

    Makin Bacon

    So doesn't anyone here do their own bacon or don't you see sides that big? I'm confused.
  15. gittinit

    Makin Bacon

    Sorry about the echo. Hit it twice. Pics coming Sunday. Still on the road
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