Makin Bacon

Discussion in 'Pork' started by gittinit, Aug 6, 2014.

  1. 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 we'll get er started!
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    25 pounds!!!!   Wow that's a big-un!!!

    The Bellies I get are usually between 10 & 14 pounds, without the skin.

    Bear
     
  3. 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) will generally run between 30 and 35 lbs.
     
  4. [​IMG]  Ok I'll play.  Can't wait to see pics of this!
     
  5. dougmays

    dougmays Limited Mod Group Lead

    [​IMG]  i'm in
     
  6. 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) will generally run between 30 and 35 lbs.
     
  7. dandl93

    dandl93 Smoking Fanatic

    Me too I am in wheres the pics?

    Dan 
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Must be an Echo.

    Bear
     
  9. Sorry about the echo. Hit it twice. Pics coming Sunday. Still on the road
     
  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    This I gotta see! [​IMG]
     
  11. So doesn't anyone here do their own bacon or don't you see sides that big? I'm confused.
     
  12. mneeley490

    mneeley490 Master of the Pit OTBS Member

    We do, but most of us don't have access to our own (or fresh) hogs. So we get what we get, which is usually 10-14 lb. sides.
     
  13. 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.
     
  14. Damn! I wonder if you make your way into the Chicago area ever....a friend and I might be inclined to buy some pork from ya. We are looking to make some bacon ourselves...so be thorough with the Q-view ;)
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'll be patient ; I want to see this [​IMG]
     
  16. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Is it Sunday yet ??? I'm in ....
     
  17. 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.
     
  18. Very nice! Care to PM his info? That would be awesome. Keep us posted on the bacon!
     
  19. 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
     

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