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Bacon fail, what'd I do wrong? And does size matter?
I raised 2 pigs on non-GMO, pesticide free feed and they were allowed to be pigs, they rooted and played pig tag. I process myself and have done it for years. We wet cured the bacon with a basic cure that had brown sugar, pink salt, kosher salt and peppercorns and water. My wife did the mix...- zeekm
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- Replies: 48
- Forum: General Discussion
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To skin or scald...THAT is the question
I am getting ready to butcher 2 hogs, Duroc/Hamp cross....so we want to try our hand at a country style ham. but the question I have is can I do a country style ham with a skinned ham? What about the bacon? We will be making bacon, can I do it with the skin on? The hog will be processed like...- zeekm
- Thread
- Replies: 9
- Forum: Meat Selection and Processing
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New to SMF...sort of! Small Farmer, pasture based meat and raw dairy.
I have read and read and read so much here....thanks! I figured time to get a little more involved. I am a small farmer, we raise our own grass fed beef, poultry and pork (well the pork is not really pastured..I mean who can get fat on salad?) We also raise honey bees and drink raw dairy from...
