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Re: Hog butchering, curing and smoking bacon&hams
[Re: 12Valve]
#899879
09/24/08 08:31 PM
09/24/08 08:31 PM
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Joined: Dec 2006
south jersey
ub1243
trapper
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trapper
Joined: Dec 2006
south jersey
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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.
united bowhunters of n.j.
n.j. fur harvesters
new jersey trappers association
NTA rep for NJ
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Re: Hog butchering, curing and smoking bacon&hams
[Re: ub1243]
#899942
09/24/08 08:56 PM
09/24/08 08:56 PM
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Joined: Feb 2008
South Jersey
Seaharvester
OP
trapper
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OP
trapper
Joined: Feb 2008
South Jersey
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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. LOL, I did feed the hog about a bushel of bunker, and many tuna heads, he loved it.
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Re: Hog butchering, curing and smoking bacon&hams
[Re: Seaharvester]
#899948
09/24/08 08:59 PM
09/24/08 08:59 PM
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Joined: Dec 2006
East, Kentucky
KYBOY
trapper
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trapper
Joined: Dec 2006
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....
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Re: Hog butchering, curing and smoking bacon&hams
[Re: BUZZSAW]
#901638
09/25/08 07:12 PM
09/25/08 07:12 PM
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Joined: Feb 2008
South Jersey
Seaharvester
OP
trapper
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OP
trapper
Joined: Feb 2008
South Jersey
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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. Cornbread 1 Cup sifted all-purpose flour; 1/4 Cup sugar; 4 tsp baking powder; 1 Cup yellow cornmeal; 2 eggs; 1 Cup milk; ¾ cup of lard ¼ cup of crunched cracklins. Combine ingredients. Do not over mix. Bake at 425 F for 20-25 min. in greased cast iron skillet.
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Re: Hog butchering, curing and smoking bacon&hams
[Re: Twopipe]
#910696
10/01/08 02:44 PM
10/01/08 02:44 PM
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Joined: Dec 2006
Gnome, Alaska
Alaskan
"AMY SUE"
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"AMY SUE"
Joined: Dec 2006
Gnome, Alaska
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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
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Re: Hog butchering, curing and smoking bacon&hams
[Re: Alaskan]
#910724
10/01/08 03:05 PM
10/01/08 03:05 PM
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Joined: Dec 2006
Nevada
thrstyunderwater
trapper
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trapper
Joined: Dec 2006
Nevada
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This is a really great post. What else did you feed your hog besides tuna heads?
Pat, as usual, you are right....
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