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Pig Prosessing

post #1 of 9
Thread Starter 

 

 

from this:
pigprocess001.jpg
to this:
pigprocess009.jpg
to roasting a bone in pork loin roast:
porkroast001.jpg
 
I am curing a 19 lb Ham in a Brown Sugar Curing Mixture along with the pork belly...........
 

 

post #2 of 9

this looks amazing.  Something I want to start doing!

post #3 of 9

It is neat isn't it?  I do the same each fall. I make Head Cheese to give away. I make my own bacon and ham. Cheek meat is oh so tender. Pickled feet.......wow! Memories. thanks

post #4 of 9

Nice stand. Did you build that? I just used a gambrel and chain hoist on a pole barn rafter for venison.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #5 of 9
Thread Starter 

I cured the pork belly for 4 days in a brown sugar cure, then smoked it with Hickory and finished it with Apple wood to 135 degrees.

 

 

bacon007.jpg

 

BLTandSBacon008.jpg

 

had to make a BLT, I just wish it was tomato season.......I'm curing a 19 lb Ham that I'll be smoking on Monday

 

BLTandSBacon011.jpg

post #6 of 9

That looks amazing... Damn I need some breakfast now!

post #7 of 9

dude!

 

smoke that bacon but keep it until it is tomato season!

 

dry cured and smoked you should get at least 6 months out of it if you hang it in a dry cool place... after all that is why bacon was invented

 

(oh btw... awesome job with the stand... engine hoist? or custom? It looks awesome, I need to get me one like that)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #8 of 9
Quote:
Originally Posted by MichaelGA View Post

dude!

 

smoke that bacon but keep it until it is tomato season!

 

dry cured and smoked you should get at least 6 months out of it if you hang it in a dry cool place... after all that is why bacon was invented

 

(oh btw... awesome job with the stand... engine hoist? or custom? It looks awesome, I need to get me one like that)


If im not mistaken that is an old punching bag stand.

post #9 of 9
Thread Starter 

 

 

 

This is a 19lb Ham that I put into a Brown sugar cure for 8 days and then washed and soaked it in fresh water for about 8rs......
004-5.jpg
I baked the Ham in the oven at 170 degrees for 10 hrs. I then smoked it with Hickory and Apple wood in the smoker for about 4 hrs.........
Ham2002.jpg
I use cast iron skillets to place the hot coals and wood on the bottom of the smoker, this works out well to rotate new coals to keep the temp at a desired level........
Ham2004.jpg 

 

 

 

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