'just learning' before i slaughter my hog

Discussion in 'Roll Call' started by tz22, Feb 13, 2008.

  1. tz22

    tz22 Newbie

    greetings:

    thanks for all the great info in here.

    i have a hog ready to slaughter soon and i have never smoked meat or butchered a pig for that matter. my son and i spend a lot of time with lambs, goats, rabbits and chickens as a backyard interest for enjoyment and food but the pig is new to us.

    side note; pigs are very cool animals to have around the farm.

    so my goal here is to find out the basics:

    1. how to make An inexpensive, do it yrself, backyard cold smoker

    2. how to smoke meat

    3. what to consider smoking when butchering a whole pig

    4. bacon bacon bacon[​IMG]

    5. ham ham ham[​IMG]

    6. sausage sausage sausage[​IMG]

    so thanks for taking time with a new member. i don't expect posters to do my research work for me and i will be happy to read existing threads on these questions if i can find them or if they are pointed out to me.

    tz22
     
  2. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    TZ welcome to the forum and may all you smoke run thin and blue!!!!!!!!!
     
  3. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF, I can't help you out on the butchering, but i'm sure someone will be along who can.
     
  4. tz22

    tz22 Newbie

    thank you TXHNTR

    that's what i was imagining...sort of...now i know what to shoot for..

    so i guess that ham and bacon are not for beginners? d#$%!

    ok...i guess i better learn some now while the pig is still happy and growing.


     
  5. djohn312

    djohn312 Fire Starter

    hey texas hunter it does not show the most important part Bacon Bacon Bacon
     
  6. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site......... Lots of great info here............
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Glad you're part og the SMF. I'm sure you'll get plenty of valuable feedback soon on this subject. Good luck my friend.
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome aboard! OH, and quit playing with your food, smoke it![​IMG]
     
  9. tz22

    tz22 Newbie

    great color chart txhnter...thnks.

    i've raised and butchered and roasted numerous lambs and a few goats and they are great. while you raise them, they are sort of like your buddies and come time for slaughter- well, it's not something i look forward to but once you're into it, it's interesting.

    now this pig on the otherhand: she is also like a buddy but like texashunter's chart, she's all meat...almost like a cartoon when i hang out with her...looking at sections of pork...just like hunter's chart...imagining bacon and hams and chops...

    i'm sure glad we're doing it. now i've got to get educated on smoking hams and bacon. i am determined to at least give it a try.

    sausage can wait a few years but those hams! [​IMG]
     
  10. crockadale

    crockadale Smoking Fanatic

    If your going to cook them don't give it a name other than maybe pork chop or BBQ. Welcome aboard Tz22.
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    You're gonna love homegrown homesmoked pork.[​IMG]

    Remember...do not feed the pig the night before slaughter, just fresh water. (you probably already knew that.[​IMG] )
     
  12. welder

    welder Smoke Blower

    When i was a kid we always salt cured our ham and side meat ground the shoulder into sasuage. Be sure to save the jowel that the best part.
     
  13. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    TZ -- I can understand. I grew up on a hog farm and raised/showed 4-H hogs for 10 yrs. My first 4-H hog was like a pet (age 10) as you say but I got over it once I got the check from the auction!

    Fresh sausage cannot be duplicated. It has been so long since I had that, I can hardly remember. (lived off farm for 20+ yrs now)
     
  14. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

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