SCORE!!!! In the Freezer

[driedstick]

Save the hams and picnics...   Try my 5-6 days method for curing...

sounds interesting,,,, school me sir!! is there a link you can send me?? 

 

[daveomak]

http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money

 

[driedstick]

 
http://www.smokingmeatforums.com/t/236375/ham-from-fresh-picnics-update-10-21-money

Thanks Dave, I will take a look at it. Never was into the injecting stuff before LOL 

 

[crankybuzzard]

I'm late, but that's one heck of a deal!

Looking forward to a LOT of smokes and grinds coming from you!

 

[foamheart]

Liver plus some ground pork, rice, garlic and onions = boudin!!

 

[driedstick]

Well, just got it back from the butcher,,,,,, they eyed, it at 275,, cost me 96.00 + Kill fee $70.00 $166.00,,,, Then cut and wrapped fee with tax was 145.00,,, NOT BAD,,,,, Weight after cut and wrapped,, I got 185lbs of meat,,, MY FREEZER IS FULL

And them two bellies,,,,, Man them are nice I will try to get a pic later on,,Only bad thing on my loins they left the bone in, so I will have to do some work on them. 

 

[myownidaho]

Less than $2 a pound. That's awesome!

 

[daveomak]

I've seen loins smoked with the bone in....   The moistness in the meat goes up by leaving the bone in...  also I believe they add flavor...  The loin should trim out of the bone really easy after cooking...    Just a thought...