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
huey
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
huey