Cooking on the Wild Side


Home ~ Mission Statement ~ Trap Talk ~ ADC Forum ~ Trap Shed ~ Trap Chat
Trapper Tips ~ Links ~ Gallery ~ Basic Sets ~ Convention Calendar ~ Trapper's Humor
Fur Buyers Directory ~ Trapper's Tales ~ Words From The Past ~ Legends ~ Archives~Lure Formulator Forum
~Catalog~

Print Thread
Hop To
Page 2 of 3 1 2 3
Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester] #898018
09/23/08 09:46 PM
09/23/08 09:46 PM
Joined: Oct 2007
Posts: 1,466
kentucky
K
kybeaverman Offline
trapper
kybeaverman  Offline
trapper
K

Joined: Oct 2007
Posts: 1,466
kentucky
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
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: 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
Joined: Dec 2007
Posts: 322
indiana shelby county 51
T
Trappin T Offline
trapper
Trappin T  Offline
trapper
T

Joined: Dec 2007
Posts: 322
indiana shelby county 51
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
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: 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
Joined: Dec 2006
Posts: 1,579
Duluth, MN
C
Clark Offline
trapper
Clark  Offline
trapper
C

Joined: Dec 2006
Posts: 1,579
Duluth, MN
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
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: 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
Joined: Dec 2006
Posts: 868
West Al
D
dnew Offline
trapper
dnew  Offline
trapper
D

Joined: Dec 2006
Posts: 868
West Al
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
Joined: Dec 2006
Posts: 21,338
Alabama (Bama for short) 108 y...
Jtrapper Online crying
trapper
Jtrapper  Online Crying
trapper

Joined: Dec 2006
Posts: 21,338
Alabama (Bama for short) 108 y...
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
Joined: Dec 2006
Posts: 868
West Al
D
dnew Offline
trapper
dnew  Offline
trapper
D

Joined: Dec 2006
Posts: 868
West Al
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
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: 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
Joined: Dec 2006
Posts: 868
West Al
D
dnew Offline
trapper
dnew  Offline
trapper
D

Joined: Dec 2006
Posts: 868
West Al
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
Joined: Feb 2008
Posts: 381
South Jersey
S
Seaharvester Offline OP
trapper
Seaharvester  Offline OP
trapper
S

Joined: Feb 2008
Posts: 381
South Jersey
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
Joined: Dec 2006
Posts: 868
West Al
D
dnew Offline
trapper
dnew  Offline
trapper
D

Joined: Dec 2006
Posts: 868
West Al
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
Joined: Dec 2006
Posts: 3,487
Eastern Shore of Maryland
bad karma Offline
trapper
bad karma  Offline
trapper

Joined: Dec 2006
Posts: 3,487
Eastern Shore of Maryland
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
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: 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
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: 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
09/24/08 08:54 AM
Joined: Mar 2007
Posts: 38
Minnesota
T
Twopipe Offline
trapper
Twopipe  Offline
trapper
T

Joined: Mar 2007
Posts: 38
Minnesota
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
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: 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
Joined: Jan 2007
Posts: 963
WI , north central 40+
B
BUZZSAW Offline
trapper
BUZZSAW  Offline
trapper
B

Joined: Jan 2007
Posts: 963
WI , north central 40+
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.


Opportunity only knocks it won't open the door for you !
lifetime member RMEF , WTA ,NRA
Re: Hog butchering, curing and smoking bacon&hams [Re: BUZZSAW] #899280
09/24/08 04:37 PM
09/24/08 04:37 PM
Joined: Mar 2008
Posts: 660
The Thumb - Michigan - 26
12Valve Offline
trapper
12Valve  Offline
trapper

Joined: Mar 2008
Posts: 660
The Thumb - Michigan - 26
And now I am hungry. Dinner not for 3 of 4 more hours.


"Don't Hunt What You Can't Kill!!!"
Page 2 of 3 1 2 3
Previous Thread
Index
Next Thread

Powered by UBB.threads™ PHP Forum Software 7.7.1