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Re: Hog butchering, curing and smoking bacon&hams [Re: 12Valve] #899879
09/24/08 09:31 PM
09/24/08 09:31 PM
Joined: Dec 2006
Posts: 900
south jersey
ub1243 Offline
trapper
ub1243  Offline
trapper

Joined: Dec 2006
Posts: 900
south jersey
i didn't think hogs ate scallops.

looks real nice.
i sent this link to a guy at work who is doing a few deer loins and a few ham roasts for me this weekend.
same thing, a 40lbs doe commited suicide, but it tried to eat soy beans in front of a muzzy. 4-blade.


united bowhunters of n.j.
n.j. fur harvesters
new jersey trappers association
NTA rep for NJ
Re: Hog butchering, curing and smoking bacon&hams [Re: ub1243] #899942
09/24/08 09:56 PM
09/24/08 09:56 PM
Joined: Feb 2008
Posts: 381
South Jersey
S
Seaharvester Offline OP
trapper
Seaharvester  Offline OP
trapper
S

Joined: Feb 2008
Posts: 381
South Jersey
Originally Posted By: ub1243
i didn't think hogs ate scallops.

looks real nice.
i sent this link to a guy at work who is doing a few deer loins and a few ham roasts for me this weekend.
same thing, a 40lbs doe commited suicide, but it tried to eat soy beans in front of a muzzy. 4-blade.

LOL, I did feed the hog about a bushel of bunker, and many tuna heads, he loved it.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #899948
09/24/08 09:59 PM
09/24/08 09:59 PM
Joined: Dec 2006
Posts: 4,150
East, Kentucky
KYBOY Offline
trapper
KYBOY  Offline
trapper

Joined: Dec 2006
Posts: 4,150
East, Kentucky
I have a 300# yorkshire getting ready to hang..Im just waiting on a few cooler days..Got a new meat grinder and Im slobbering for some fresh sausage,LOL


Deep in the heart of Appalachia....
Re: Hog butchering, curing and smoking bacon&hams [Re: BUZZSAW] #901638
09/25/08 08:12 PM
09/25/08 08:12 PM
Joined: Feb 2008
Posts: 381
South Jersey
S
Seaharvester Offline OP
trapper
Seaharvester  Offline OP
trapper
S

Joined: Feb 2008
Posts: 381
South Jersey
Originally Posted By: BUZZSAW
Very impressive, when we butcher we usually do about 6 hogs and 2 beef when the whole crew is around .
we skin our hogs also ,alot quicker and easier. unfortunately we hire someone to do the smoking and sausage making for us and it turns out fine . Alot more pride in those fine looking hams and bacons of yours tho. i agree on the lard , makes some awesome pastry crusts too.
anyone care to share that cracklin/cornbread recipe ? sounds awesome.

Cornbread

1 Cup sifted all-purpose flour; 1/4 Cup sugar; 4 tsp baking powder; 1 Cup yellow cornmeal; 2 eggs; 1 Cup milk; cup of lard cup of crunched cracklins. Combine ingredients. Do not over mix. Bake at 425 F for 20-25 min. in greased cast iron skillet.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #910666
10/01/08 03:15 PM
10/01/08 03:15 PM
Joined: Jan 2008
Posts: 1,750
Southern Virginia, 50 yr old
V
VaBeagler Offline
trapper
VaBeagler  Offline
trapper
V

Joined: Jan 2008
Posts: 1,750
Southern Virginia, 50 yr old
ttt- still studying this one. Neat way to put up hogs.

Re: Hog butchering, curing and smoking bacon&hams [Re: Twopipe] #910696
10/01/08 03:44 PM
10/01/08 03:44 PM
Joined: Dec 2006
Posts: 4,990
Gnome, Alaska
Alaskan Offline
"AMY SUE"
Alaskan  Offline
"AMY SUE"

Joined: Dec 2006
Posts: 4,990
Gnome, Alaska
MAN O MAN!!!! Those pictures made me drool!!!!


"Goats pee in the water sheep drink."

Life member: NRA, NTA, AkTA, AkFTA, WiTA, MnTA, MoTA, OrTA
Re: Hog butchering, curing and smoking bacon&hams [Re: Alaskan] #910724
10/01/08 04:05 PM
10/01/08 04:05 PM
Joined: Dec 2006
Posts: 2,752
Nevada
thrstyunderwater Offline
trapper
thrstyunderwater  Offline
trapper

Joined: Dec 2006
Posts: 2,752
Nevada
This is a really great post. What else did you feed your hog besides tuna heads?


Originally Posted by Ole Hawkeye
Pat, as usual, you are right....

Re: Hog butchering, curing and smoking bacon&hams [Re: thrstyunderwater] #986861
11/13/08 07:39 AM
11/13/08 07:39 AM
Joined: Feb 2008
Posts: 381
South Jersey
S
Seaharvester Offline OP
trapper
Seaharvester  Offline OP
trapper
S

Joined: Feb 2008
Posts: 381
South Jersey
LOL, Mostly corn, tons of tomatoes, and some bunker fish too!

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