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Some more cured hog! BACON!!
Some belly fresh out of a brine cure getting trussed up to hang in the shed to dry. Hanging in the shed drying before they go in the smokehouse tomorrow.- hillbillycanuck
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- Replies: 4
- Forum: Pork
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Side meat in the smokehouse
Some side meat just into the smokehouse for a long cold smoke. I cure the ribs just like I do belly for bacon. Then I cold smoke em for a day. Then i can put em into the freezer, and just thaw them and put em on the fire to cook them up when I want to eat them. They tend to taste more bacon like...- hillbillycanuck
- Thread
- Replies: 7
- Forum: Pork
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Hello from Ontario, Canada
Hey everybody just sayin howdy! I am from Ontario, Canada, I am a farmer, trapper and Houndsman and live a pretty simple life, have been smoking and curing meats since i was a wee lad with my dad, and grandad. I have a large 10x18 stone smokehouse, but dont use it much anymore, i built a simple...- hillbillycanuck
- Thread
- Replies: 8
- Forum: Roll Call
