About to Order a Whole Hog - Advice on Cuts

Discussion in 'Meat Selection and Processing' started by yankeejoe1911, Jan 27, 2015.

  1. I just purchased my first smoker (Jan/2015) and I'm excited about getting into smoking. I am purchasing a whole hog from a local meat processor/butcher with my tax return. I've already been in contact with the owner and he told me that we would discuss cuts when I make the order. This is a family owned business that the retired father started in 1958 so I have no doubt they've done processing for smokers before. (In fact they themselves do hog roasts as caterers) However, I would still like any advice from the group about requests I should make concerning the cuts that are commonly used in smoking. I am also researching curing bacon and hams as well.

    Thanks guys!

  2. Sounds like a plan, you will have a lot of good stuff to smoke

  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Make sure you ask for the back fat, leaf fat, trotters, organs, ears, tail, tongue, jowl, bladder (if you are willing to clean it), stomach (again - requires elbow grease). My pork guy always comes short on these so-called odd items.
  4. Not a problem Mule. They state on their site that they do not cure and that hams and sides are fresh and can be turned into sausage if the customer so desires. Naturally I'm going to use the fresh hams & sides!


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