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Makin Bacon
these generally take 12 to 15 days to make sure there are no soft spots. However the nice thing is you can't over cure bacon. Hams I tend to watch a little closer to avoid getting too salty. -
Makin Bacon
I like to smoke then trim also however I freeze the belly until I'm ready to cure with the skin on. I will usually trim 3/4th fat with skin for crackling. Kids love them. Cure takes a little longer to get thru the fat but I like to have the ends and pieces for cooking too. I will have more pics... -
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Birthday gift question
I would go with the weber. My current weber kettle is 30yo and grates are always available. Weber smokers the same. You can always get parts.- gittinit
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- Forum: Blowing Smoke Around the Smoker.
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20140810_181727.jpg
- gittinit
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Makin Bacon
- gittinit
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Makin Bacon
Well here it is. 25.3lbs. Gonna start trimming it up then mix up my bourbon and brown sugar cure. -
20140810_181650.jpg
- gittinit
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Makin Bacon
Yes. When I get home I'll send his info and see what he has available. I have several farms I get livestock from so I will send you info. Any time you get to sw Wisconsin let me know. I am in Cassville just north of dubuque -
Makin Bacon
Actually I get into Chicago quite often and the guy I buy my hogs from is always taking orders. His hogs are free range and then finished on corn. No commercial feeds. He also takes orders. For whole and half beef and chicken. Chickens run to 7 to 12lbs. -
Makin Bacon
OK. Well I will get pics up as soon as I get home and get started. The last pig I butchered was just over 400lbs. I usually Butcher at that weight. Cuts are bigger and just as good. -
Makin Bacon
So doesn't anyone here do their own bacon or don't you see sides that big? I'm confused. -
Makin Bacon
Sorry about the echo. Hit it twice. Pics coming Sunday. Still on the road -
Makin Bacon
First when I do my hog I take the bigger ones instead of the petit 250 pounders that a lot of folks think they need. If we're gonna do pork let's do it. Second when I cut my hogs I usually leave the skin on the side until I'm ready to cure. The crackling make it all worth it. My hams (whole)... -
Foiling ribs.
Yup. My neighbor likes to have a peek all the time to see how it's going. My theory: Fugitabodit! Let them sit there and be happy. Besides every time you open that door ya have to put the old fashion down and that's just not an acceptable practice. Lol -
Makin Bacon
First when I do my hog I take the bigger ones instead of the petit 250 pounders that a lot of folks think they need. If we're gonna do pork let's do it. Second when I cut my hogs I usually leave the skin on the side until I'm ready to cure. The crackling make it all worth it. My hams (whole)... -
Makin Bacon
Ok.you wanted recipies. I'm on the road till Saturday. When I get home I'm going to start curing a 25# side with dad's maple brown sugar bourbon cure. I will post before during and keep your fingers out of the way pics. This will be smoked with bourbon soaked Applewood. When your done drooling... -
Sausage Stuffer vs Grinder Stuffing for snack sticks
I have a KA with a grinder and also the 3/4 hp cabelas. I use the cabelas all the time and have the mixer that mounts to it. You can whip out 25# in no time. My stuffer however is dad's old plunger type. My friends laugh at it until we start loading casings. Haven't found any electric stuffer...
