- Feb 9, 2009
- 27
- 12
Hi,
I've been enjoying this forum for a while now, having great appreciation for the curing and smoking of meats.
I live in the Adirondack Mountains of Upstate NY where I raise hogs and chickens, on my small homestead farm.
As far as equipment goes I have a very small battery room on the North wall of my house that I utilize as a "cold room" in the winter months for curing meats, and a small smokehouse that I built last winter to smoke my first bacons. They came out pretty good and I just started this year's bacon two days ago. I'd been curing Italian capocollo and sausage types for years and wanted to try curing my own bacon from my hogs because I want to have as much control over the final product as I can - the butchers I work with all make good bacon but use nitrates and my wife and I wanted our bacon nitrate-free and more traditionally cured.
My experience in curing meats comes from my family all having processed their own cured meats for generations. It's a great and important knowledge especially now when the quality of store-bought cured meats is so poor. I'd especially like to keep the process alive for my children so it won't be lost from one generation to the next. Looking forward to sharing info and hearing of others recipes. Thanks
I've been enjoying this forum for a while now, having great appreciation for the curing and smoking of meats.
I live in the Adirondack Mountains of Upstate NY where I raise hogs and chickens, on my small homestead farm.
As far as equipment goes I have a very small battery room on the North wall of my house that I utilize as a "cold room" in the winter months for curing meats, and a small smokehouse that I built last winter to smoke my first bacons. They came out pretty good and I just started this year's bacon two days ago. I'd been curing Italian capocollo and sausage types for years and wanted to try curing my own bacon from my hogs because I want to have as much control over the final product as I can - the butchers I work with all make good bacon but use nitrates and my wife and I wanted our bacon nitrate-free and more traditionally cured.
My experience in curing meats comes from my family all having processed their own cured meats for generations. It's a great and important knowledge especially now when the quality of store-bought cured meats is so poor. I'd especially like to keep the process alive for my children so it won't be lost from one generation to the next. Looking forward to sharing info and hearing of others recipes. Thanks
