Toggle sidebar

Search results

  • 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. starwars1138

    First time home hog butchery

    Thanks for the input Pops!  And thanks for the brine recipe! I'm intrigued by the knife sharpener... hmmmmm!
  2. starwars1138

    I think I messed up my whole ham injection - advice appreciated! Pop's Brine

    For anyone who was interested, I made up anothe batch of brine that I was sure about with respect to salinity and injected some of that as well.  I'll post back in a few weeks once it comes out of the dunk and hits the smoker.   Thanks for all the input!
  3. starwars1138

    First time home hog butchery

    For what its worth, I've blogged the entire process here:  http://meandmeat.blogspot.com/
  4. starwars1138

    First time home hog butchery

    Let me know if you have any specific questions and I'll be sure to address those WC.
  5. starwars1138

    First time home hog butchery

    Scraped with skin on. Still had quite a bit of leftover hair. My guess is that part of that is breed and part is processor. I seem to remember that many of the heritage breeds have thicker coats and are harder to scrape to the same results as commercially supplied hogs who are certainly bred...
  6. starwars1138

    I think I messed up my whole ham injection - advice appreciated! Pop's Brine

    Initial draft posted woodcutter! More to follow.
  7. starwars1138

    First time home hog butchery

    *I've since blogged about the whole process here - hope someone finds it helpful - http://meandmeat.blogspot.com/ " This past Thursday I picked up a locally sourced pastured half hog to butcher at home (and by home, I mean in the kitchen on my wife's counter - I have the best wife btw)...
  8. starwars1138

    I think I messed up my whole ham injection - advice appreciated! Pop's Brine

    Hey Woodcutter - thanks for the additional reassurance.  I'm more worried about penetration of the brine than I am the ropey brine (will cross that road if I come to it). I'm planning to put together a long post with details on the butcher process - any suggestions as to the sub-forum to post...
  9. starwars1138

    I think I messed up my whole ham injection - advice appreciated! Pop's Brine

    Isn't it silly?  I feel as anxious about this as I did about my first kid being born...  After all, its just meat! Thanks for the tip - I've done some research on Ropey brine and will look out for it.  I'm guessing that you know it when you see it?  Is it worth the hassle to re-arrange the ham...
  10. starwars1138

    I think I messed up my whole ham injection - advice appreciated! Pop's Brine

    Hi All, I butchered a half hog the other day for the first time (man... I could fill pages with observations and thoughts about that endeavor).  Ended up with about an 18lb bone in ham (aitch bone removed). I mixed up 2 gallons of Pop's Brine (the full salt version) and tried to inject along...
  11. starwars1138

    Wet Curing Bacon - Need Advice Please!

    While I'm no expert, the way I understand the idea behind Pop's Brine formulation is that compared to many other brine recipes you might see, Pop's is less salty.  To that end, you use a longer curing time.  This allows for more margin of error in that you don't have to get it pulled out right...
  12. starwars1138

    Bacon 1st timer Pops Brine Finished W/Pics

    Glad your results were good - out of curiosity, which version of the brine did you use (low salt or full salt)?
  13. starwars1138

    From Hog Leg to Easter Ham!

    Which version of Pop's brine did you use, Jeff? (how much salt, sugar, and brown sugar per gallon).  And did you add anything else to it spice wise?  It's funny - I've been so obsessed with some of the logistics of this butcher project that I've kind of forgotten to get excited about actually...
  14. starwars1138

    From Hog Leg to Easter Ham!

    I'll second what he said!  I'm going to be butchering a half hog in a few weeks (gotta admit I've got a good deal of nerves about it combined with a ton of excitement) and plan on doing this exact process with my ham - using your brine recipe. Plan to probably put about 16 hours of cold smoke...
  15. starwars1138

    Canadian bacon

    So how did it taste and what temp did you end up smoking it at and w
  16. starwars1138

    To Freeze or not to freeze... that is the question. Butchering my first hog!

    Thanks gents.  I think I'm just going to try and get as much stuff in the cure as I possibly can and avoid the freezing part if at all possible until afterwards.
  17. starwars1138

    To Freeze or not to freeze... that is the question. Butchering my first hog!

    Hi Dave, Nope.  Not yet... I hope to be able to say that in the future but for now, I'm picking it up from the processor, thawed (and hopefully half head still on - hello head-cheese!).
  18. starwars1138

    To Freeze or not to freeze... that is the question. Butchering my first hog!

    Hi all, I'm planning to butcher a pastured half hog on the kitchen counter in a few weeks (my wife is obviously my soul mate).  I'm working out my plan ahead of time.  Spare ribs, tenderloin, and boston butt will all go in the freezer right after I cut them up (to be hot-smoked on the Big Green...
  19. starwars1138

    Universal Cure Calculator.........

    Hi Martin - thanks SO much for this thread and for the calculator.  I've been trying to wrap my head around the whole concept of EQ curing (brine or dry) for a day or so but being able to read this thread and then mash away at the calc it has finally made sense - so thanks for that! Perhaps...
  20. starwars1138

    Eye Round Pastrami with Pop's Brine

    Might be wiser to let the wife deliver - chances are higher it makes it nibble-free!
Top Bottom
Back
Clicky