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#897990 - 09/23/08 08:37 PM Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper]
j morris Offline
trapper

Registered: 12/23/06
Posts: 3680
Loc: Clearwater, KS
Holy cow, WHERE HAVE YOU BEEN TIMBER??????

Long time no hear from ya!!!!!!
_________________________
"I stop putting catchy phrases in my signature because too many of you morons keep stealing them to put on your facebook pages....."


Jerry Morris

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#897991 - 09/23/08 08:37 PM Re: Hog butchering, curing and smoking bacon&hams [Re: varmintshooter]
freeburgtrapper Offline
trapper

Registered: 12/25/06
Posts: 669
Loc: freeburg,illinois
ah yes i love butchering hogs. we put all our shoulders in sausage also. you can get porksteaks that taste the same anywhwere but you cant get good sausage so thats why we make ours into pork sausage or brats or polish sausage. we never have brine cured our hams and bacon but i would like to see the brines and how you do it. we just inject and rub and let sit turning them in the middle of the week. bacon just get stacked with salt packed inbetween layers. great looking set up.

P.S the deer hams looked great but i got sick on one that someone had done one time. havent been able to put another piece in my mouth since.
matt

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#898000 - 09/23/08 08:39 PM Re: Hog butchering, curing and smoking bacon&hams [Re: varmintshooter]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: David D
How about some pictures of your smoker. I have been wanting to build one and not sure where to start.
Here she is Click on my youtube vid for a good detail on it.

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#898018 - 09/23/08 08:46 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
kybeaverman Offline
trapper

Registered: 10/21/07
Posts: 1248
Loc: kentucky
Awesome job,I bought a 250 pd hog last week but I took it to get it processed.
Your hog looked like great finished product.
_________________________


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#898024 - 09/23/08 08:48 PM Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: timberchopper
CAn you discuss the brine in more detail? Did you inject the same brind as you soaked it in? or two different recipes? What was your brine made out of if you dont mind giving out the trade secrets.

I use the same brine on the hams&bacon, it is very easy to make, and taste awesome For twenty pounds of meat use 3 cups of brown sugar 3 tablespoons Pickling Spice, 8 tablespoons Prague Powder #1, 4 cloves Garlic, 3 tablespoons of Chicago steak rub (You can substitute for any steak rub), 3 cups of sea salt, 2 gallons of water. Bring to a boil for ten minutes then chill to 38 degrees. Besure to inject a lot along the bone, and about every 2 square inches of meat on both sides. Then fully submerge in non metal containers and chil for 10 days. Then you place hams in a container and soak in ice water for 2 hours, replace the ice water and soak for two more hors, this removes the access salt from the cure. Then they are ready for the smoker.

edit to add (3 cups of sea salt)


Edited by Seaharvester (09/24/08 08:22 AM)

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#898029 - 09/23/08 08:50 PM Re: Hog butchering, curing and smoking bacon&hams [Re: timberchopper]
Trappin T Offline
trapper

Registered: 12/30/07
Posts: 322
Loc: indiana shelby county 51
Seaharvester W/TIME IS THE COOKOUT? I dont wanna be late Great Job! makin my nouth water!! TERRY
_________________________
Member ISTA NTA FTA

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#898039 - 09/23/08 08:54 PM Re: Hog butchering, curing and smoking bacon&hams [Re: j morris]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: j morris
Holy cow, WHERE HAVE YOU BEEN TIMBER??????

Long time no hear from ya!!!!!!
I worked 63 out of 66 days strait this summer, but as the season winds down I'll be around!

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#898085 - 09/23/08 09:16 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
Clark Offline
trapper

Registered: 12/22/06
Posts: 930
Loc: Duluth, MN
So Seaharvester, out of a 350lb pig, how many pounds do you expect to put away as hams, sausage, ribs, etc? Just curious what the yield is. Looks great and you're making me hungry even though I just ate!

Clark
_________________________
Common sense is the collection of prejudices acquired by age eighteen. -Albert Einstein

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#898099 - 09/23/08 09:25 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Clark]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: Clark
So Seaharvester, out of a 350lb pig, how many pounds do you expect to put away as hams, sausage, ribs, etc? Just curious what the yield is. Looks great and you're making me hungry even though I just ate!

Clark
I generally scold the hogs and scrape the hair off, this was the first time I skinned one so the yeild on lard and pork rinds were much less then usual. With smoking, the hams went from about 30lbs. a piece to about twenty pounds. I had about 50 lbs. of bacon, it rendered 38 lbs. when it was done. 40 lbs. of brats and sausage after smoking about 30 lbs. I have 8 very nice loin roast at about 50lbs. fresh meat. 20 lbs of ribs Id say roughly 225 lbs of product in total. It is a ton of work, and takes a lot of time, but the taste is superb, and it is a lot of fun. I'd say it is about the same as buying at the grocery store when it comes to cost, but I know what my hog ate.


Edited by Seaharvester (09/23/08 09:26 PM)

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#898134 - 09/23/08 09:42 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
dnew Offline
trapper

Registered: 12/24/06
Posts: 868
Loc: West Al
Homemade bisquits, cornbread, and frying anything! Lard Rules! Since it's not processed, its better healthwise, just like butter. Probably why the old folks lived so long and ate it every day. Grow it yourself and You know what it has in it.

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#898176 - 09/23/08 10:01 PM Re: Hog butchering, curing and smoking bacon&hams [Re: dnew]
Jtrapper Offline


Registered: 12/22/06
Posts: 15242
Loc: Alabama (Bama for short) 108 y...
Dad gum Chef Tell of Trapperman.com, lol.

Me and you would get along great, lol.
_________________________
Not my circus, not my clowns.

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#898268 - 09/23/08 10:37 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Jtrapper]
dnew Offline
trapper

Registered: 12/24/06
Posts: 868
Loc: West Al
Saw the health stuff on foodnetwork. Think I keep this schoolboy figure not eating healthy?lol Oh Yeah, forgot fried pies, chicken, quail. fish, eggs, and the cracklin cornbread.lol

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#898284 - 09/23/08 10:42 PM Re: Hog butchering, curing and smoking bacon&hams [Re: dnew]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: dnew
Saw the health stuff on foodnetwork. Think I keep this schoolboy figure not eating healthy?lol Oh Yeah, forgot fried pies, chicken, quail. fish, eggs, and the cracklin cornbread.lol
Corn bread made from cracklins is as close to heaven with out dying a man can get!

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#898302 - 09/23/08 10:51 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
dnew Offline
trapper

Registered: 12/24/06
Posts: 868
Loc: West Al
Got fresh turnip greens ready. Cracklin bread, onion, pepper sauce, and cold milk. Don't get no better. You're hog looked very well prepared. How did you do the joint in the ham, with the injector? Jtrapper was raised like me, a hog under every house!lmao

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#898312 - 09/23/08 10:59 PM Re: Hog butchering, curing and smoking bacon&hams [Re: dnew]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Thanks, The hams were so large I had to cut the shank off, to fit in the 6 gallon buckets, this made it easy to inject between the tendons in the joint.


Edited by Seaharvester (09/23/08 11:10 PM)

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#898332 - 09/23/08 11:16 PM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
dnew Offline
trapper

Registered: 12/24/06
Posts: 868
Loc: West Al
Growing up we used salt boxes instead of soaking. Haven't tried that. Probably end results the same. At least you know what youre feeding the family. Good Job!

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#898451 - 09/24/08 05:57 AM Re: Hog butchering, curing and smoking bacon&hams [Re: dnew]
bad karma Offline
trapper

Registered: 12/23/06
Posts: 2252
Loc: Eastern Shore of Maryland
What...no scrapple ? Looks great Seaharvester !
_________________________
Never argue with a fool - they will drag you down to their level, then beat you with experience.

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#898500 - 09/24/08 07:09 AM Re: Hog butchering, curing and smoking bacon&hams [Re: dnew]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: dnew
Growing up we used salt boxes instead of soaking. Haven't tried that. Probably end results the same. At least you know what youre feeding the family. Good Job!
Salt boxes are a southern thang, due to lack of ice in the old days, it is not as good as brine, but it does do a great job.

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#898501 - 09/24/08 07:10 AM Re: Hog butchering, curing and smoking bacon&hams [Re: bad karma]
Seaharvester Offline
trapper

Registered: 02/04/08
Posts: 381
Loc: South Jersey
Originally Posted By: bad karma
What...no scrapple ? Looks great Seaharvester !

I usually make scrapple, but gave the head to the kid that works for me, he made the hog head cheese.

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#898529 - 09/24/08 07:54 AM Re: Hog butchering, curing and smoking bacon&hams [Re: Seaharvester]
Twopipe Offline
trapper

Registered: 03/01/07
Posts: 23
Loc: Minnesota
Quote:
I use the same brine on the hams&bacon, it is very easy to make, and taste awesome For twenty pounds of meat use 3 cups of brown sugar 3 tablespoons Pickling Spice, 8 tablespoons Prague Powder #1, 4 cloves Garlic, 3 tablespoons of Chicago steak rub (You can substitute for any steak rub), 2 gallons of water. Bring to a boil for ten minutes then chill to 38 degrees. Besure to inject a lot along the bone, and about every 2 square inches of meat on both sides. Then fully submerge in non metal containers and chil for 10 days. Then you place hams in a container and soak in ice water for 2 hours, replace the ice water and soak for two more hors, this removes the access salt from the cure. Then they are ready for the smoker.


Did you use this same brine for the deer hams? Those pictures of the deer hams made my mouth water! What did you use for the finishing glaze? In your recipe is the only salt you used in the steak rub? How long and at what temp did you smoke them. I have been wanting to smoke venison hams for a couple of years now and this has really spurred me on.

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