i have noticed when you guys smoke your bacon its is in 3 - 5lb slabs ..any reason why you guys do not have the bacon sliced first... ? will the slice bacon not cure as well as a slab of bacon ?? my pig is at the butcher and will be processd on monday , i was just wondering whats the best way i...
we usually have ham steaks for weekend breakfast 3-4 time a month and they are expensive at the store .. i may just wet cure the whole ham if i can not find a cure for the steaks plus i really like the way store bought ham steaks with the juice in the package taste . if i were to do the steaks...
should i have the butcher remove the bone from the ham and what part of the ham is best for steaks...? sorry for all the questions, i searched but could not find the info
when i wet cure and smoke my ham and bacon should i leave the skin on or remove it from the bacon and ham ? ... also has anyone here wet cured and smoked fresh ham steaks? how did the turn out?? and and how did you cure them . i see lots of info on hams but not much on ham steaks
i hope this is posted in the correct forum .. anyways i will be butchering a pig on july 3rd and could use some ideas on what to do with the hams. idealy i would like to have them cured but i can not find anyone to do that until winter . what i wanted to do was cure one ham and have the other...