smoking fresh pork

Discussion in 'Pork' started by gargra03, Jan 6, 2010.

  1. gargra03

    gargra03 Fire Starter

    Hello everyone,
    I am officially the proud new owner of my first fresh pig. I managed to split a half with some friends. I will be getting fresh hams, sausage, some bacon, a few roast as well. Can I smoke any of these cuts and would you reccomend curing the bacon. Like I said this is a first for me all advice is welcome,

  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    You can smoke all of them. [​IMG]

    Hams and bellies are the most frequent cuts that are cured, but they don't have to be.

    Enjoy that pork.
  3. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    What he said. You have enough there to keep you busy for a while.[​IMG]
    Can't wait to see some of your smokes from this one.
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    O man... you hit the mother load. I'd be curing the loin for Canadian Bacon... curing the rear leg for ham.... curin that belly meat for bacon... while I'm smokin the front butt and picnic for pulled pork as I'm fryin up the tenderloin to snack on. Perfect timing.
  5. chefrob

    chefrob Master of the Pit OTBS Member

    now there's the man with the plan...........
  6. gargra03

    gargra03 Fire Starter

    thanks for all the input sirs, I have several chops coming, of course spares, lots of sausage, severals hams some steaks and some whole, also several roast, they are going to slice the bacon for me, i am even getting some of the fat for cooking as well, I am very excited and will post several pics as i venture along to get your input and help

  7. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    You may want to get the bacon whole if it hasn't been cured yet. Needs to be whole to cure and smoke.

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