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Recent content by arch_cpj
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It is getting very hard to find an old school butcher for sure anymore all the meat is processed and shipped out... We are getting belies here 2 a pound and skinned... Im such a bacon fool that we decided to raise our own hogs and in the spring will have mulefoot hod meat of my own to eat...
Im origionally from wisconsin and can still remember wakling into grams place with sausage strung on lines in the living room any how CARAWAY SEED thats what your brats are missing almost all wisconsin brats have that one ingrediant
I think I would use a sweet jerky recipe and then I would soak it in the jack probably 24 hrs also need to cure it probably about 1/4 to 1/3 cup would do 2 pds plus
keller meats here in medina cty ohio jerks about anything includind a sweet pork and mmmmmmmmmmmmmmm they will also sell u seasonings 7 -8 bucks to to 15lbs I just made 10lds beef and mmmmmmm
I have a brother in law who gets migranes from nitrates so Im always interested in non nitrate ways of doing things... I think one key point we all may tend to forget is we have refrigeration and freezers now so we are not really looking for the nitrates to preserve or aid in the preservation...
I think the best way to find pork bellies is to go to the butcher shop most of the farmers or 4Hers get their animals processed most of them will have fresh bellies etc especially as most of those places have them to make their own bacon...
OK IM going to bite the bullet and next Saturday I will be cooking a 20# suckling pig in the smoker. Any tips. I have heard baste with butter and cook at 350 for 30 min per pound.
Well had a pig butchered and cut totally into smoking sized pieces butcher also gave me the jowls says tm make bacon outta them so they have been in the cure for enough time Ill smoke tomorrow.
Well I cooked up a nice pork butt twenty pounds of pork bellie bacon using buckboard(MMMMMM) and jerky all went very well and the 321 worked awesome for the pork butt. Next week Ill start curing another bellie and canadian bacon. I cant believe how much fun Im having OH next week will also be...
Speak of the Devil I was out at the butchers shootin the breeze today and he had two little hogs (35 - 40) pounders someone was gonna cook How would they do in a smoker I figure a long time but MMMMMM