Recent content by hugho

  • 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.
  1. H

    craving a better smoker

    My son gave us a big Masterbuilt 1050 gravity smoker which seems to work like a charm using pure hardwood charcoal. We beefed it up with mods from LSS to give it hopefully longer life. We have just cooked chops and roasts so far and have smoked some of our homecured bacon. We had a traeger...
  2. H

    how much to smoke a cured ham for resale

    Thank you for your reply. We used a USDA shop. I wanted to do my own cures but they cured the hams and thankfully not the bellys which I have now done.I would like to sell the cured but not smoked or cooked hams and sell them as raw ham if our farmer's market will let me. If not I guess I am...
  3. H

    how much to smoke a cured ham for resale

    Thanks Piney. I used a USDA plant which was clean and efficient. They needle injected a brn sugar cure per their usual recipe with commercial needles. Not smoked or cooked. Frozen solid. We can sell our produce and lamb on our farmer's market and can sell meat if from a USDA processor.. I...
  4. H

    how much to smoke a cured ham for resale

  5. H

    how much to smoke a cured ham for resale

    We had 3 pigs butchered and processed. I told them I wanted to cure and smoke my hams myself . It didn't happen. They cured and cut the hams with nitrite/brn sugar by injection but did not cook or smoke them. What should I do now to sell them? Paritally smoke them for flavor to a modest...
  6. H

    pork shoulder fat content

    Pork shoulder fat content is said to be 30-35% in old threads on this forum. I am making my first sausage from a pork shoulder and I think there is nowhere near that amount in these american hogs. am I correct? I wonder if I am wasting my time with american pork shoulder without adding some pork...
See more
Top Bottom
Back
Clicky