As many of you may know from other discussion about Buying a whole hog I bought a berkshire hog and am now busy making goodies from the beautiful beast.
My favorite is bacon! The bellies are thicker than I had dreamt of and I couldn't be happier. I made just regular cured, garlic and blackpepper, garlic/blackpepper/juniper, and maple cured.
Bacon
I put a small peice in front of the thicker slabs. The small peice is about as thick as I could get from a commercial hog. This is the smallest peice I got from the farmer and I put it next to the thicker and average peices from my pig
Side by Side Bacon
Te ham was cured for 14 days and injected in the thicker parts to aid in full curing. It was smoked using apple wood.
Cured Smoked Hock
Ham and Hock ready to smoke
Final Ham Result
I have other pictures in the album and I hope you enjoy them. I'd be happy to answer any questions if you have any. My webshot page
Josh
My favorite is bacon! The bellies are thicker than I had dreamt of and I couldn't be happier. I made just regular cured, garlic and blackpepper, garlic/blackpepper/juniper, and maple cured.
Bacon
I put a small peice in front of the thicker slabs. The small peice is about as thick as I could get from a commercial hog. This is the smallest peice I got from the farmer and I put it next to the thicker and average peices from my pig
Side by Side Bacon
Te ham was cured for 14 days and injected in the thicker parts to aid in full curing. It was smoked using apple wood.
Cured Smoked Hock
Ham and Hock ready to smoke
Final Ham Result
I have other pictures in the album and I hope you enjoy them. I'd be happy to answer any questions if you have any. My webshot page
Josh