New to these forums. I'm excited. We have just purchased a 304lb Gloucestershire Old Spot Pig. My wife and I attended a private class with the farmer and learned the basics of butchering. It was 2 days of exhaustion mixed with profound amazement. The belly is curing and I'm now looking at ideas for a large Picnic Ham.
-
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.
Hello from Tucson, AZ
- Thread starter DaricM
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Welcome from Kentucky!
Welcome from Colorado. Ask any curing questions you may have. Lots of knowledgeable folks here.
Hello from RI.
Rick in AZ
Smoke Blower
- Dec 1, 2024
- 94
- 207
Welcome from Scottsdale.
Welcome from Middle TN!
Welcome from KS.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
