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Post by steiny on Jan 9, 2006 22:09:13 GMT -5
Any of you guys ever butcher hogs yourself. I've done it a couple times, and we're going to do two pretty soon, maybe this weekend.
We don't get too fancy, just strip out the loins, make some nice ribs, and probably some italian and breakfast sausage.
Was thinking about trying to smoke a ham. Anyone know anything about that?
It's a fun little beer drinking, football watching project for the dead of winter, plus you get some good eats out of the deal. Cheap too!
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Post by Decatur on Jan 11, 2006 14:16:38 GMT -5
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Post by parrothead on Jan 11, 2006 15:16:53 GMT -5
Check LEM products in Ohio they have the stuff to smoke them
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Post by duff on Jan 13, 2006 9:08:07 GMT -5
Steiny, pick up the "Morton Salt Home Meat Curing Guide". It is a small booklet with about 14 pages on curing hams, plus bacon, and different sausages. Has a small recipie section in the back for things like peperoni, salami, corned beef, summer sausage, balogna, breakfast sausage.
I just bought it for like $3 or $4. I am going to try the summer sausage, peperoni first.
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Post by DEERTRACKS on Jan 17, 2006 11:16:17 GMT -5
Anybody got any hog butchering pictures to share with us?
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Post by hornharvester on Jan 19, 2006 9:43:36 GMT -5
I'll be butchering wild hogs most likely this weekend here in South Florida. I'll try to take some pictures with my digital cam and post in about two weeks, when i get home. h.h.
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Post by DEERTRACKS on Jan 20, 2006 8:15:30 GMT -5
Cool! Thanks.
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Post by hornharvester on Feb 1, 2006 19:36:12 GMT -5
Sorry deertracks but no pictures. my buddy was suppose to bring his digital camera and forgot it. the hogs i killed were in the evening so we buthered them at night. i did take my video cam and took some vids of our hogs but the cam is not digital so i cant post any. h.h.
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Post by DEERTRACKS on Feb 2, 2006 11:27:47 GMT -5
Bummer! Oh well, maybe next time. Thanks for the follow-up.
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Post by cday on Feb 19, 2006 2:08:44 GMT -5
I usually butcher a few hogs ever year too. I usually purchase one for myself and then do some wild hogs for customers. Myself when quartering out I keep the back bone and loins whole. Then use a meat saw to split the back bone down the middle and then slice some real nice thick pork chops. I usually run the front shoulders through the meat saw as well to cut some thick pork steaks. The hams I debone and make pork roasts the rest goes into breakfest sausage and beer brats.
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