Search results for query: *

I should say the Pops brined ham will come out in 2 weeks 30 days in the brine, FWIW I checked it yestarday the water bags holding the ham down were frozen solid in the brining pot because of this cold snap needs to be a little colder to freeze the brine.

A special thanks to Dave and Pops. We butchered the pigs on the 15th and16th of December, I broke tradition and used my own curing methods. I brined Pops method on 1 side of the belly, and I used Dave's method on the other half. I did add a splash of dark brown sugar to Dave's Bacon recipe...

Thanks everyone for the information this will help. I think given the process injecting is going to be the easiest method or me. Figuring out the smoke process I may have to the do them at the house myself as Dave said bring it to 170'F. My smoker is a converted Charcoal unit that I bought and...

Hello everyone this is my first post at SMF and I am in need of a little help. In 2 weeks the annual process begins. I married into a wonderful family that raises there own pigs and cows. Each year butcher out a pig for each of us. They are raised from piglets. We scald and scrape them so its...