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  1. jnyswlhngmeat

    Prosciutto

    This is from a few years ago but dang was it good. 10 months I drooled waiting on that one.
  2. jnyswlhngmeat

    Pancetta

    Just wanted to share a few pictures of my pancetta. So pretty!
  3. jnyswlhngmeat

    Bacon!

    Have yet to share anything since joining the community. Here's a few pictures of some bellies I've done.
  4. jnyswlhngmeat

    Smoking Whole Hog Hanging?!?

    So....The boss has asked me to smoke a whole hog. We use a large vertical smoker that we wheel a large truck into. Dimensions approx 5ft tall, 3 ft wide, 4ft deep. We cant fit anything larger than a 60lb pig on the racks horizontally. So im now trying to find a way to hang the hog vertically...
  5. jnyswlhngmeat

    Hello out there!

    Hello and good day,  Johnny here. Just found this amazing community. I am a butcher and chef. Charcuterie is my passion and true love.For a few years I ran my own Charcuterie business. I try to focus on dry curing, pates and large emulsified sausages. Smoking is a new challenge for me. Most of...
  6. jnyswlhngmeat

    Discoloration in Curing Bellies?

    Hello and good day,  Find myself in need of some advice. While curing bellies for bacon and pancetta i have recently noticed a greenish hue developing in small areas of the bellies. My cure is a simple salt, brown sugar and #1 mixture for bacon. I cure in vac bags normally. I thought maybe the...
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