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.
Hams took 30 hours to hit 145 IT, shoulder took 22 to hit temp. Bacons 12 hours of smoke, no IT taken.
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.
If I find more pics I will post them. Thanks to Dave for the cure process. We love using it.
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.
Hams took 30 hours to hit 145 IT, shoulder took 22 to hit temp. Bacons 12 hours of smoke, no IT taken.
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.
If I find more pics I will post them. Thanks to Dave for the cure process. We love using it.
