Vindii
HoneyBee~Notsonew Member
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Post by Vindii on Jan 30, 2013 10:04:15 GMT -6
I purchased a whole hog that was delivered to the butcher yesterday. It's a Berkshire and its locally farm raise, hormone and drug free. Should be good. ;D
I'm going to do most of the curing myself. I have them leaving the hams whole and fresh with the hock still one. I'll cure and smoke them for ham. Got them leaving the belly fresh and I'll cure and smoke that for bacon. Also have them grinding all the trimmings for sausage and leaving that fresh so i and season and stuff it right away.
Other than that I'll get some 1.5" thick bone in chops with the tenderloin attached, couple full racks of spare ribs, couple butts and picnics. I also asked them to save the back fat and liver.
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Post by Deleted on Jan 31, 2013 9:19:54 GMT -6
Sounds like a HUGE job! But well worth it at the end. Sounds like you'll use everything but the squeal!
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Feb 1, 2013 10:17:50 GMT -6
Picked up the hog yesterday. It was a smaller one. Hanging weight was 132lbs. Got the bacon in the cure. Seasoning mix for some of Brican Sweet-Hot Italians. 9lbs of ground pork made into bulk sausage for patties and pizza sausage. I'll get the hams curing tomorrow. And the rest. 1.5" thick chops. Couple butts and picnics. 2 racks of spare ribs and 2 hocks. Also got the tongue, heart, liver, and kidneys along with some back fat.
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Vindii
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Posts: 425
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Post by Vindii on Feb 3, 2013 7:31:03 GMT -6
Cooked some of the pizza sausage last night. Used a combination brine and dry rub cure for the ham. Injected the brine and dry rubbed the outside. Wrapped and into the fridge foot a 14 day nap. I should have had them remove the hocks. Would have made it easier to handle.
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Post by jimz on Feb 5, 2013 4:15:49 GMT -6
Vindi, looks like you scored big. I see a lot of great meals for you and you family dere.
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