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  1. debbied1102

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  2. debbied1102

    Fresh Pork Steak (from the leg)

    I need some help. We just finished butchering several pigs today. I asked for a couple of steaks from the legs to make ham steak. But I ended up with about 12 of them. More than I was expecting. I was going to experiment with a couple to cure and smoke like a ham. But with this...
  3. debbied1102

    New from mid-Missouri

    Hi all, I’ve been lurking off and on for a few years. I have used a “no name” wood burning offset smoker in the past. Got a MES 30 Gen 2.5 for Christmas this year J I’ve ordered the AMNPS, so should get it in a couple of days. I keep coming back to look up questions I have...and...
  4. debbied1102

    Making too much "ham"

    Hi, I need some experts cause I’m in over my head. A neighbor had an extra pig to butcher and we went in on it. A first time for us. We also butchered it ourselves. When I said I wanted ribs, chops, hams, etc., they brought it in and we started packaging it. I ended up with 60 lbs in pieces...
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