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Recent content by nakom
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This looks great and I was just thinking about doing something similar. Why did you add the plain pork to it instead of just the bacon by its self?
My plan was to and cure and brown sugar to some ground pork I have and then put it in the cloth smoking bags and smoke it like I would bacon...
yes these are hind legs, I raised a couple hogs and I did not have room to do all 4 at once because of the size. I used http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham Pops6927 method and they turned out great. The first 2 I did had never been frozen but I didnt have a...
I met these guys at the Birmingham AL Hunting Expo this weekend. I was impressed with the time they took to talk to me during a very busy show. Check out their website http://www.conyeagerspice.com/ I think the prices are good and the products that I have tried were great. I have not seen...
Looked great I intend to start the process tonight on one of my the hog legs i recieved from my butchered hogs. How do you know how much brine to inject?
thanks for all the replys, I plan on Using Pops brine reciepe and since i just got both my hogs back from the butcher i just dont have space to cure them in the fridge for 30 days. I have 2 freezers and 2 refrigerators and they are all full. Once i get the bacon done i will have more room but...
Thanks for the response!
That is one of my conserns trying to hang it for over a year and never get a fly in the room. Here in TN the flys are out year around it seems. I know people that said there grampa hung hams in the garage for a year and they were great. Seems like the 100 deg days...
How do the guys do it down south that let it hang in the heat? I have had people tell me there family did them all the time long ago but cannot get details. I just sent 2 hogs off to the butcher!
Looks amazing! Is the white stuff in the latest pictures salt leaching out?
Nick
Thanks for the quick responces, Looks like 4 months to 1 year is the time frame. They are about 4 months old right now and I am betting they are every bit of 200lbs. They wont hold still so i can measure them.
I am raising a couple pigs and I want to make Bacon. Anyone have an idea how large i should let them get before I butcher them? They are Chester White hogs. I was thinking about butchering them at 7 months. They will be around 300lbs at that time.
Thoughts?