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  1. nakom

    Best way to defrost pork

    I have 2 skinned hog legs, i need to defrost to make hams.  They are near 40lbs each.  What is the best/safest way to do this? Thanks Nick
    • nakom
    • Thread
    • Replies: 12
    • Forum: Pork
  2. nakom

    Con Yeager Spice Company

    I met these guys at the Birmingham AL Hunting Expo this weekend.  I was impressed with the time they took to talk to me during a very busy show.  Check out their website http://www.conyeagerspice.com/  I think the prices are good and the products that I have tried were great.  I have not seen...
  3. nakom

    Ham curing question

    If you can dry cure a ham at high temp why cant you brine cure one as long as you keep it sealed? thanks Nick
    • nakom
    • Thread
    • Replies: 10
    • Forum: Pork
  4. nakom

    Raising pigs size quesion

    I am raising a couple pigs and I want to make Bacon.  Anyone have an idea how large i should let them get before I butcher them?  They are Chester White hogs.  I was thinking about butchering them at 7 months.  They will be around 300lbs at that time. Thoughts?
  5. nakom

    Selling your smoked goods

    The question I have is how do you go about selling your products legally?  I do not want to have a restaurant I just want to be able to sell stuff at the local farmers market out of the back of my truck.   I have had a lot of people ask me to sell them some of the pepperoni sticks I make and the...
  6. nakom

    Cleaning the Meat Grinder

    I have a meat grinder from Northern Tool and i put it in the dish washer to make sure it was good and clean after use and it come out of the dish washer black and it comes off on your hands.  Not sure how to get it off and get it back to the silver it should be.  Nothing is wrong with the...
  7. nakom

    How do you make tobasco Sauce?

    Does anyone know how you make a hot sauce like tobasco?  I cannot get the consistency of the tobasco sauce.  I am not as worried about the taste as I am the consistency.  I want to make a similar sauce that I play with the pepper blend to get what I want. I have looked on the net but the sauces...
  8. nakom

    Boneless Smoked Pork Chops (Bearcarver Style)

    Well, I got a 8.75lb pork loin and followed Bearcarvers reciepe exactly and now it is in the fridge for 10 days curing.  I have been excited about this since I read the post.  I have taken pictures but will post them all together when it is done.  I want to thank Todd Johnson also for helping me...
  9. nakom

    MES and Smoking Sausage questions

    I have the 40 MES going, it is set to 180deg and I have 15lbs of polish sausage in it with the Amazing smoker going.  My question is there is condensation running down the inside glass like a shower.  Everything seems to be fine but wanted to make sure that was normal or should I open the top...
  10. nakom

    Buckboard Bacon Help

    I used High Mountain Buckboard Bacon cure and it says to heat smoker to 150 deg then add smoke and run at 200 deg until internal temp is 140.  I was hoping to do a cold smoke.  Can I still do a cold smoke instead?  It is has a curing agent in it and so I do not see a reason why I couldnt.  This...
    • nakom
    • Thread
    • Replies: 5
    • Forum: Bacon
  11. nakom

    Jack Daniel’s 22nd Annual World Championship Invitational Barbecue

    Anyone going?  Details are below, it is usually a real good time.  I only live 30 minutes or so from here so it is fun for us. Fuels Smokin’ Competition October 22-23 in Lynchburg   Top teams from around the globe to compete for the industry’s top title WHAT: More than 70 championship barbecue...
  12. nakom

    New to the forums

    Hey everyone just droping by to say HI and compliment everyone on a great site.  I have been smoking ribs and brisket for awhile and want to learn how to do bacon and ham and that is how I found this great site.  I have already learned a few things I have been doing wrong that I am sure will...
  13. nakom

    Which vacum sealer?

    I was wonder which vacum sealer should I get?  I will use it a fair amount and do not want to spend alot of money if I do not get one that will last.  I have been looking at the Food Saver ones but I thought I would ask the experts. thanks, Nick
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