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Smoking.........curing and smoking bacon&hams #897893
09/23/08 09:01 PM
09/23/08 09:01 PM
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South Jersey
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Seaharvester Offline OP
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I bought a 35lb. pig, and raised it to over 350lb. this past summer.

After butchering we ground the shoulders&trimmings to make about 40 lb.s of brats, and sausage.

I got 8 beautiful racks of baby back ribs

Rendering the fat we ended up with about 10lbs. of the worlds best pork rinds&6 2lb. coffee cans of lard



Last edited by Buzzard; 02/04/09 05:20 PM.
Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897902
09/23/08 09:05 PM
09/23/08 09:05 PM
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I brewed up 18 gallons of brine, then injected it into the hams

Placed hams&bacon into buckets and soaked in chilled brine. hams get 10 day soak, bacon 3 days in fridge kept at 38 degrees.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897908
09/23/08 09:06 PM
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After soaking in brine we smoke the bacon and brats
http://www.youtube.com/watch?v=nwgMxiA_g_E

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897909
09/23/08 09:07 PM
09/23/08 09:07 PM
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Lexington, Texas
Ricky Cox Offline
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Where's the picture of some of those brats cooking? smile Looks good and I know it a lot of work too.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897913
09/23/08 09:08 PM
09/23/08 09:08 PM
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South Jersey
Fineshed product


Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897919
09/23/08 09:10 PM
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Sliced the bacon on my slicer

Ended up with about 38 lbs, of bacon

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897921
09/23/08 09:10 PM
09/23/08 09:10 PM
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Lexington, Texas
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Oh great, now I'm hungry again! eek

Last edited by Ricky Cox; 09/23/08 09:10 PM.
Re: Hog butchering, curing and smoking bacon&hams [Re: Ricky Cox] #897923
09/23/08 09:11 PM
09/23/08 09:11 PM
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Originally Posted By: Ricky Cox
Where's the picture of some of those brats cooking? smile Looks good and I know it a lot of work too.


Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897940
09/23/08 09:16 PM
09/23/08 09:16 PM
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Now to really make you hungry! I also had two deer hams that I brined, and smoked!
This was a 35lb Bambi that committed suicide when it ran into a chainlink fence.
One ham I boned out the other I left whole

This is the whole ham with a nice finishing glaze

This is the boned out one that I sliced into lunch meat!It is wiith out doubt the best deer ham in the world!


Last edited by Seaharvester; 09/23/08 09:24 PM.
Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897946
09/23/08 09:19 PM
09/23/08 09:19 PM
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Ohio, 54yrs old
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That looks great.What kind of wood did use for the smoke?


[Linked Image]


Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #897948
09/23/08 09:20 PM
09/23/08 09:20 PM
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Lexington, Texas
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Alright, I'm headed to the fridge now!

Re: Hog butchering, curing and smoking bacon&hams [Re: Ricky Cox] #897954
09/23/08 09:22 PM
09/23/08 09:22 PM
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This is the hog hams&hocks. One ham was left whole bone in, for the holidays. The other I boned out before smoking, and sliced into 1/4"ham steaks, and lunch meat.


Re: Hog butchering, curing and smoking bacon&hams [Re: Pasadena] #897956
09/23/08 09:23 PM
09/23/08 09:23 PM
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Originally Posted By: Pasadena
That looks great.What kind of wood did use for the smoke?

Hickory, sugar maple, and apple.

Re: Hog butchering, curing and smoking bacon&hams [Re: Ricky Cox] #897957
09/23/08 09:24 PM
09/23/08 09:24 PM
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Nice Job, no waste either . Im buying a pig now lol

Re: Hog butchering, curing and smoking bacon&hams [Re: Flattailin] #897961
09/23/08 09:27 PM
09/23/08 09:27 PM
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Originally Posted By: Flattailin
Nice Job, no waste either . Im buying a pig now lol

No waste, I even smoked the bones for my lil girl

Re: Hog butchering, curing and smoking bacon&hams [Re: ] #897964
09/23/08 09:28 PM
09/23/08 09:28 PM
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South Jersey
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Seaharvester Offline OP
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Originally Posted By: minktrapper6099
You really are an artist with a pig. grin lol I wish you lived closer to me. I raise about 7,000 hogs a year. Oh the beautiful pictures we could make together. laugh
That would cut into my deer hunting time! laugh

Re: Hog butchering, curing and smoking bacon&hams [Re: Flattailin] #897965
09/23/08 09:28 PM
09/23/08 09:28 PM
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NE North Carolina
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How about some pictures of your smoker. I have been wanting to build one and not sure where to start.

Re: Hog butchering, curing and smoking bacon&hams [Re: varmintshooter] #897984
09/23/08 09:34 PM
09/23/08 09:34 PM
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CAn you discuss the brine in more detail? Did you inject the same brind as you soaked it in? or two different recipes? What was your brine made out of if you dont mind giving out the trade secrets.

Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper] #897990
09/23/08 09:37 PM
09/23/08 09:37 PM
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Clearwater, KS
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Holy cow, WHERE HAVE YOU BEEN TIMBER??????

Long time no hear from ya!!!!!!


"I stop putting catchy phrases in my signature because too many of you morons keep stealing them to put on your facebook pages....."


Jerry Morris
Re: Hog butchering, curing and smoking bacon&hams [Re: varmintshooter] #898000
09/23/08 09:39 PM
09/23/08 09:39 PM
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Originally Posted By: David D
How about some pictures of your smoker. I have been wanting to build one and not sure where to start.
Here she is Click on my youtube vid for a good detail on it.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898018
09/23/08 09:46 PM
09/23/08 09:46 PM
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kentucky
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Awesome job,I bought a 250 pd hog last week but I took it to get it processed.
Your hog looked like great finished product.

Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper] #898024
09/23/08 09:48 PM
09/23/08 09:48 PM
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Originally Posted By: timberchopper
CAn you discuss the brine in more detail? Did you inject the same brind as you soaked it in? or two different recipes? What was your brine made out of if you dont mind giving out the trade secrets.

I use the same brine on the hams&bacon, it is very easy to make, and taste awesome For twenty pounds of meat use 3 cups of brown sugar 3 tablespoons Pickling Spice, 8 tablespoons Prague Powder #1, 4 cloves Garlic, 3 tablespoons of Chicago steak rub (You can substitute for any steak rub), 3 cups of sea salt, 2 gallons of water. Bring to a boil for ten minutes then chill to 38 degrees. Besure to inject a lot along the bone, and about every 2 square inches of meat on both sides. Then fully submerge in non metal containers and chil for 10 days. Then you place hams in a container and soak in ice water for 2 hours, replace the ice water and soak for two more hors, this removes the access salt from the cure. Then they are ready for the smoker.

edit to add (3 cups of sea salt)

Last edited by Seaharvester; 09/24/08 09:22 AM.
Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper] #898029
09/23/08 09:50 PM
09/23/08 09:50 PM
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indiana shelby county 51
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Seaharvester W/TIME IS THE COOKOUT? I dont wanna be late Great Job! makin my nouth water!! TERRY


Member ISTA NTA FTA
Re: Hog butchering, curing and smoking bacon&hams [Re: j morris] #898039
09/23/08 09:54 PM
09/23/08 09:54 PM
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Originally Posted By: j morris
Holy cow, WHERE HAVE YOU BEEN TIMBER??????

Long time no hear from ya!!!!!!
I worked 63 out of 66 days strait this summer, but as the season winds down I'll be around!

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898085
09/23/08 10:16 PM
09/23/08 10:16 PM
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Duluth, MN
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So Seaharvester, out of a 350lb pig, how many pounds do you expect to put away as hams, sausage, ribs, etc? Just curious what the yield is. Looks great and you're making me hungry even though I just ate!

Clark


Common sense is the collection of prejudices acquired by age eighteen. -Albert Einstein
Re: Hog butchering, curing and smoking bacon&hams [Re: Clark] #898099
09/23/08 10:25 PM
09/23/08 10:25 PM
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Originally Posted By: Clark
So Seaharvester, out of a 350lb pig, how many pounds do you expect to put away as hams, sausage, ribs, etc? Just curious what the yield is. Looks great and you're making me hungry even though I just ate!

Clark
I generally scold the hogs and scrape the hair off, this was the first time I skinned one so the yeild on lard and pork rinds were much less then usual. With smoking, the hams went from about 30lbs. a piece to about twenty pounds. I had about 50 lbs. of bacon, it rendered 38 lbs. when it was done. 40 lbs. of brats and sausage after smoking about 30 lbs. I have 8 very nice loin roast at about 50lbs. fresh meat. 20 lbs of ribs Id say roughly 225 lbs of product in total. It is a ton of work, and takes a lot of time, but the taste is superb, and it is a lot of fun. I'd say it is about the same as buying at the grocery store when it comes to cost, but I know what my hog ate.

Last edited by Seaharvester; 09/23/08 10:26 PM.
Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898134
09/23/08 10:42 PM
09/23/08 10:42 PM
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Homemade bisquits, cornbread, and frying anything! Lard Rules! Since it's not processed, its better healthwise, just like butter. Probably why the old folks lived so long and ate it every day. Grow it yourself and You know what it has in it.

Re: Hog butchering, curing and smoking bacon&hams [Re: dnew] #898176
09/23/08 11:01 PM
09/23/08 11:01 PM
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Alabama (Bama for short) 108 y...
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Dad gum Chef Tell of Trapperman.com, lol.

Me and you would get along great, lol.


Not my circus, not my clowns.
Re: Hog butchering, curing and smoking bacon&hams [Re: Jtrapper] #898268
09/23/08 11:37 PM
09/23/08 11:37 PM
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Saw the health stuff on foodnetwork. Think I keep this schoolboy figure not eating healthy?lol Oh Yeah, forgot fried pies, chicken, quail. fish, eggs, and the cracklin cornbread.lol

Re: Hog butchering, curing and smoking bacon&hams [Re: dnew] #898284
09/23/08 11:42 PM
09/23/08 11:42 PM
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Originally Posted By: dnew
Saw the health stuff on foodnetwork. Think I keep this schoolboy figure not eating healthy?lol Oh Yeah, forgot fried pies, chicken, quail. fish, eggs, and the cracklin cornbread.lol
Corn bread made from cracklins is as close to heaven with out dying a man can get!

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898302
09/23/08 11:51 PM
09/23/08 11:51 PM
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Got fresh turnip greens ready. Cracklin bread, onion, pepper sauce, and cold milk. Don't get no better. You're hog looked very well prepared. How did you do the joint in the ham, with the injector? Jtrapper was raised like me, a hog under every house!lmao

Re: Hog butchering, curing and smoking bacon&hams [Re: dnew] #898312
09/23/08 11:59 PM
09/23/08 11:59 PM
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Thanks, The hams were so large I had to cut the shank off, to fit in the 6 gallon buckets, this made it easy to inject between the tendons in the joint.

Last edited by Seaharvester; 09/24/08 12:10 AM.
Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898332
09/24/08 12:16 AM
09/24/08 12:16 AM
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Growing up we used salt boxes instead of soaking. Haven't tried that. Probably end results the same. At least you know what youre feeding the family. Good Job!

Re: Hog butchering, curing and smoking bacon&hams [Re: dnew] #898451
09/24/08 06:57 AM
09/24/08 06:57 AM
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Eastern Shore of Maryland
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What...no scrapple ? Looks great Seaharvester !


Never argue with a fool - they will drag you down to their level, then beat you with experience.
Re: Hog butchering, curing and smoking bacon&hams [Re: dnew] #898500
09/24/08 08:09 AM
09/24/08 08:09 AM
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South Jersey
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Seaharvester Offline OP
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Originally Posted By: dnew
Growing up we used salt boxes instead of soaking. Haven't tried that. Probably end results the same. At least you know what youre feeding the family. Good Job!
Salt boxes are a southern thang, due to lack of ice in the old days, it is not as good as brine, but it does do a great job.

Re: Hog butchering, curing and smoking bacon&hams [Re: bad karma] #898501
09/24/08 08:10 AM
09/24/08 08:10 AM
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Originally Posted By: bad karma
What...no scrapple ? Looks great Seaharvester !

I usually make scrapple, but gave the head to the kid that works for me, he made the hog head cheese.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898529
09/24/08 08:54 AM
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Quote:
I use the same brine on the hams&bacon, it is very easy to make, and taste awesome For twenty pounds of meat use 3 cups of brown sugar 3 tablespoons Pickling Spice, 8 tablespoons Prague Powder #1, 4 cloves Garlic, 3 tablespoons of Chicago steak rub (You can substitute for any steak rub), 2 gallons of water. Bring to a boil for ten minutes then chill to 38 degrees. Besure to inject a lot along the bone, and about every 2 square inches of meat on both sides. Then fully submerge in non metal containers and chil for 10 days. Then you place hams in a container and soak in ice water for 2 hours, replace the ice water and soak for two more hors, this removes the access salt from the cure. Then they are ready for the smoker.


Did you use this same brine for the deer hams? Those pictures of the deer hams made my mouth water! What did you use for the finishing glaze? In your recipe is the only salt you used in the steak rub? How long and at what temp did you smoke them. I have been wanting to smoke venison hams for a couple of years now and this has really spurred me on.

Re: Hog butchering, curing and smoking bacon&hams [Re: Twopipe] #898555
09/24/08 09:20 AM
09/24/08 09:20 AM
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South Jersey
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Originally Posted By: Twopipe
Quote:
I use the same brine on the hams&bacon, it is very easy to make, and taste awesome For twenty pounds of meat use 3 cups of brown sugar 3 tablespoons Pickling Spice, 8 tablespoons Prague Powder #1, 4 cloves Garlic, 3 tablespoons of Chicago steak rub (You can substitute for any steak rub), 2 gallons of water. Bring to a boil for ten minutes then chill to 38 degrees. Besure to inject a lot along the bone, and about every 2 square inches of meat on both sides. Then fully submerge in non metal containers and chil for 10 days. Then you place hams in a container and soak in ice water for 2 hours, replace the ice water and soak for two more hors, this removes the access salt from the cure. Then they are ready for the smoker.


Did you use this same brine for the deer hams? Those pictures of the deer hams made my mouth water! What did you use for the finishing glaze? In your recipe is the only salt you used in the steak rub? How long and at what temp did you smoke them. I have been wanting to smoke venison hams for a couple of years now and this has really spurred me on.
I'm sorry I left out 3 cups of sea salt. I will go back an edit it in.
The glaze is off the hook good. I take honey, yellow mustard, orange juice and just a little brown sugar to change the color as it doesn't look good, heat until everything blends. Yes the same brine. I try to keep the smoker near 225, deer hams take aboubt 4 to 5 hours depending on size. I start to apply the glaze when the internal temp reaches 140, after about 3 coats every 1/2 hour the internal temp should be 155, they are done. take out and let cool. Smoking deer hams is really a lost art, These hams are just a pink, and ham tasting as pork, but no fat and when you have a good friend over they will be amazed.

Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898613
09/24/08 10:20 AM
09/24/08 10:20 AM
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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.


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Re: Hog butchering, curing and smoking bacon&hams [Re: BUZZSAW] #899280
09/24/08 04:37 PM
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The Thumb - Michigan - 26
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And now I am hungry. Dinner not for 3 of 4 more hours.


"Don't Hunt What You Can't Kill!!!"
Re: Hog butchering, curing and smoking bacon&hams [Re: 12Valve] #899879
09/24/08 09:31 PM
09/24/08 09:31 PM
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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.


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Re: Hog butchering, curing and smoking bacon&hams [Re: ub1243] #899942
09/24/08 09:56 PM
09/24/08 09:56 PM
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South Jersey
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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
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East, Kentucky
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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
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South Jersey
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Seaharvester Offline OP
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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
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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
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Gnome, Alaska
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MAN O MAN!!!! Those pictures made me drool!!!!


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Re: Hog butchering, curing and smoking bacon&hams [Re: Alaskan] #910724
10/01/08 04:05 PM
10/01/08 04:05 PM
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Nevada
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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
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LOL, Mostly corn, tons of tomatoes, and some bunker fish too!

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