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cured,smoked...HAM
Just finished my firt pork ham. It was 18lbs. with the bone in but I deboned it so I could run it through my slicer when it was done. It was injected and soaked in brine with a sweeter than sweet cure from LEM. Soaked for 6 days , washed of and soaked in clean water for about an hour. Just over...- tony111
- Thread
- Replies: 20
- Forum: Hot Smoked Bacon
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Source and/or material for jerky shelves
I used to work at a stone quarry and we used stainless steel screens to screen the different size material. They were 4ft. x 4ft. with different size wire and openings. They had to be replaced after they had a hole worn in them ...normally a small hole at one end or the other. They make some...- tony111
- Post #11
- Forum: Making Jerky
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First bacon Qview
The slicer is a Hobart 411, and is old as the hills but works fine .The wife found it in the classifieds about a month ago. the guy wanted $200 for it ,but I got it for $180. Had to do lots of cleaning on it and the sharperner is missing....oh well. It is a very heavy piece of equipment , like...- tony111
- Post #10
- Forum: Hot Smoked Bacon
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wild hog
I had 3 domestic pig hearts this week. the wife put them in the presure cooker with some onions and chicken broth for about 45min. They were great ! I ate 2 for supper and the third on sandwiches with hot mustard for lunches for a couple of days. Don't know about wild pigs but I would guess the... -
First bacon Qview
If it was up to me I would have had it tonight...but the Mrs. had cubed ham steakes thawed out. I don't argue with the cook- tony111
- Post #5
- Forum: Hot Smoked Bacon
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First bacon Qview
I made the hooks out of some #9 wire. Had made them up to smoke deer loins . I just got the slicer several weeks ago ...alot of elbow grease but it sure works nice- tony111
- Post #4
- Forum: Hot Smoked Bacon
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First bacon Qview
My first attempt at bacon from a hog I butchered last weekend. Did the bellies and jowles with Mortons sugar cure for a week . Did a cold smoke for 2 hours with hickory ,apple ,and sassafrass. cooled and put in freezer to stiffen up before trying to slice . Here is how it came out, will try it...- tony111
- Thread
- Replies: 11
- Forum: Hot Smoked Bacon
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Might be getting a Hog, help me pick the cuts!!!!
Slaughtered 3 hogs last weekend. They weighed 235 240 240. We paid .35 per lb live weight. I have my own processing room in my shop. Meat saw, grinder, cuber, slicer, lard press-saugage press and I made my first batch of lard and cracklins two days ago and they turned out great. Have not done... -
St. Louis Style in Ohio!!!
Congrats Majorlee ! I like your homemade smoker. This Ohio weather can be a real B....H to try to plan a good smoke. -
Pulled Venison Loin
I had a pair of venison loins that I had no room for in my brine that I am doing 2 large hams in . I had already injected them with brine so I just hung them in the unheated section of my shop overnight [38 F] The next morning I went out to clean the butcher area and decided to throw then in the... -
Ohio smoker saying hello
I have been lurking here for several weeks and thought it was time to say hello and thanks for all the knowledge that is shared here. Sorry to say that I have little knowledge to share. I am in west central Ohio and have just purchased a Masterbuilt Electric Smoker.I have done several venison...
