• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

2018 curing. Part one.

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,013
4,310
Joined Feb 17, 2013
We sent a home raised pig to the butcher 3 weeks ago. 330 lb live weight. They butchered and cut the meat and ground the saisage for 75 bucks. I got the 2 hindquarters , both bacons and a whole shoulder to cure.

The hindquarters weight was 27 lbs, the bacons were 11 lb and the shoulder was 22 lbs.

Used @daveomak 10% injection cure and cured for 2 weeks for the hams and shoulder and digging dogs for the bacons. Used 5 gallon zip lock bags. They worked great. I lost these pics. After 2 weeks I rinsed the meat off and placed in the smokers to dry at 100 degrees. The hams went in my wood burner that I modified to use propane and a pellet tube in the fire box. The bellies and shoulder in a propane smoker that I put the pellet tube on the lowest cooking grate.

IMG_20180929_151225446.jpg
IMG_20180929_151322356.jpg


Hams took 30 hours to hit 145 IT, shoulder took 22 to hit temp. Bacons 12 hours of smoke, no IT taken.

IMG_20180930_134932993.jpg

IMG_20180930_182124943.jpg

IMG_20180930_182340197.jpg


The hams and shoulder was in the fridge for a day and the bacons for 2 days. Then we sliced and cut them. It's nice having a slicer and meat bandsaw.

The pics of the hams and shoulder look the same. A shank ham, a butt ham and ham slices. I will just bomb you with pics now.

IMG_20180930_175434702.jpg


IMG_20181002_191427076.jpg


IMG_20181002_191438155.jpg

IMG_20181002_192734691.jpg

IMG_20181002_215030447.jpg


IMG_20181001_200446200.jpg


If I find more pics I will post them. Thanks to Dave for the cure process. We love using it.
 

TomKnollRFV

Master of the Pit
Group Lead
3,407
723
Joined May 19, 2018
So we just leave our address here for samples, right? I heard that rumor... ;)

Looks good!
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,013
4,310
Joined Feb 17, 2013
Sure. Not sure what you will get in the mail thou. Lol
 

HangtownSmoker

Fire Starter
57
27
Joined Aug 25, 2018
Wow. That is just about the apex of curing/smoking as far as I am concerned. Very well done C-Farm. Your family has a nice supply for the coming winter.
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,013
4,310
Joined Feb 17, 2013
Wow. That is just about the apex of curing/smoking as far as I am concerned. Very well done C-Farm. Your family has a nice supply for the coming winter.
Thank you. I have 2 more pigs to do in 2 weeks
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Group Lead
20,376
4,833
Joined May 12, 2011
Looks great. Nice color on the hams. The bacon is surprisingly lean for a Hog that size. Was it a Duroc or Yorkshire?...JJ
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,013
4,310
Joined Feb 17, 2013
Looks great. Nice color on the hams. The bacon is surprisingly lean for a Hog that size. Was it a Duroc or Yorkshire?...JJ
Berkshire cross. Show pig cross
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,013
4,310
Joined Feb 17, 2013
IMG_20180901_170922650.jpg


Far right one. The other 2 in 2 weeks
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.