busy, busy, busy

Discussion in 'Smoking Bacon' started by salmonclubber, Sep 20, 2008.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello everyone

    a couple of weeks ago a friend called me up and asked if i knew how to butcher a pig i said no but would be glad to help out and learn so no problem we butchered two pigs we skinned the pigs and made 42 pounds of side bacon and 40 pounds of shoulder buckboard bacon and 50 pounds of sausage plus porkchops and we have 100 pounds of ham curing wow what fun that was we still have 3 pigs to butcher and on saturday we are going to butcher one more the pig we butcher tomorrow we are going to try and scaled and scrape the hair off that should be fun

    the side bacon we used the tenderquick recipe it was kinda salty but not to bad we cured the bacon for 5 days instead of seven i smoked half the bacon with hickory and the other half with cherry it really turned out great here is some pics i would have liked to have more smoke to the bacon but was having a hard time getting the chips to smoke at such a low temp i smoked them at 120 for 14 hours i think next time i will try using chunks instead of the chips
    bacon before being smoked

    cherry smoked

    hickory smoked

    i am still working on the buckboard bacon here is what i have done so far using plum

    will post more as i get it done i still have 100 pounds of ham to do and 3 more hogs

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great [​IMG] try dropping a hot briquette in the chip box to help keep the chips going at low temp
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    ok piney thanks for the tip
  4. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks good!
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Same thing I do when smoking chiles, just using chunks.
  6. muscleoverimport69

    muscleoverimport69 Smoke Blower

    Looks great. I wish I had the connections to get a whole pig or something like that I live in the city. Keep it up for me though. Have you thought about doing a whole one or do you have the means to do it?
  7. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    these hogs are around 250 pounds each and growing everyday i dont have a smoker large enough to do a whole hog and they are not my hogs i have no say in what they do with them except helping out in the cutting and smoking
  8. muscleoverimport69

    muscleoverimport69 Smoke Blower

    O yea thats big.
  9. okie joe

    okie joe Smoking Fanatic OTBS Member SMF Premier Member

    Nice looking smoke = Good job 250 lb hog good size get bigger by the day..thanks for shareing...looking goood.
  10. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    That is so cool!
    I am so jealous! today at work we were discussing where wecould buy into a side of beef and have it butchered....in the city we rarely see butcher shops anymore...bacon looks so YUMMY!!! and with 3 to go? sooooo cooool!

  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Great job Huey![​IMG]
    Have fun tomorrow...I know how much fun it is to scrape a hog. lol When you get finished, come help me with mine..[​IMG]
  12. smokin365

    smokin365 Smoking Fanatic

    Good lookin bunch of pics ya got there.
  13. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    thanks jeanie

    i am still learning how to do this so its all been a lot of fun learning and smoking all the bacon so far has been great i am really enjoying this i cant wait until the hams get done so i can smoke them i will try and take more pics and post them
  14. casterfield

    casterfield Newbie

    I like the "Easy" button in the picture. The bacon looks amazing!
  15. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good to me! Sounds like a lot of work though.

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