What's your next Meat Project?
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We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
IVERYAN nice looking bacon
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The screenshots are distorted. I wanted to repost but couldn’t without deleting the whole thing.
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We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
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We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
IVERYAN man that is a lot of great looking bacon
congrats to you. What temp did you smoke your bacon to? -
IVERYAN that is a nice looking slicer you have there.
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twilliams said in What's your next Meat Project?:
Next meat project? Starting the venison sausage processing this weekend. And trying to figure out how to brine and smoke 2 turkeys. Don’t have a clue, I watched the videos but still a little out of my element.
If you have a way to inject the brine in the turkeys, then it is pretty easy.
I have done a lot of boneless wild turkey breast with a simple cure using Morton TenderQuick.processhead i have bought everything as stated in the video and then some. Bucket, liners, cold phosphate, turkey cure and turkey seasoning. The video didnt say anything about the seasoning so im not sure if i am to use it. I bought the injector that was on sale as well.
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IVERYAN man that is a lot of great looking bacon
congrats to you. What temp did you smoke your bacon to?cdavis almost all to 145.
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IVERYAN thanks for the info.
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IVERYAN the pics look good when you click on them individually. There is something going on with the page on how it loads the photos
twilliams yeah, they uploaded as a screenshot gallery. For whatever reason then, they are distorted until you click on them.
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twilliams yeah, they uploaded as a screenshot gallery. For whatever reason then, they are distorted until you click on them.
IVERYAN alot of pictures have been like that lately.
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We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
IVERYAN Nice looking bacon.
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We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
IVERYAN
Great job on the bacon. That ought to last you for a meal or two.
I can see that making nice gifts this time of year as well. -
We butchered 4 hogs this past summer & saved the bellies for bacon of course. I started with 72 lbs green weight on friday night & wet brined them with maple bacon cure & taste booster. I fit them all in 2 smokers on Saturday & when they were finished I had 64.5 lb left. Sliced them all up with my berkel 909 slicer today. Most was thin sliced & the rest was a little thicker. Turned out great. My wife was impressed which was the most important thing. Took a few pics, sorry they didn’t turn out the best.
IVERYAN looks good. Did you home process or take them hogs to the butcher?
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US Foods/Chiefs store has inside rounds on sale for $2.99 lb. may have to pick up a primal for the freezer for future jerky project. They also have pork bellies for $3.45 lb., they looked pretty good last week. I still have 20 lbs. of bellies in the freezer so I pass on them for now.
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IVERYAN looks good. Did you home process or take them hogs to the butcher?
Ridley Acres Both…We had the butcher quarter them & cut the bellies out. We processed the rest ourselves. We normally do the whole process ourselves, but it was summer & they averaged about 330 live.
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Ridley Acres Both…We had the butcher quarter them & cut the bellies out. We processed the rest ourselves. We normally do the whole process ourselves, but it was summer & they averaged about 330 live.
IVERYAN Yeah not something you wanna tackle in the summer without a cooler to hang them in.
We’ll likely have some that need butchered next summer so I’m very curious about your process. After your butcher quartered them, did they store them until you were ready or did you get cool or frozen quarters back?
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Finally WINCO had pork shoulders on sale for .99 /lb.
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