Darrel Williams
TVWBB Super Fan
So the long story short.... I have a friend with a friend who is a pig farmer. My friend and I have decided to split a whole Berkshire pig, so I have about 70 pounds of heritage pork meat coming my way in approximately 4 weeks.
So I am looking forward to this... chops, shoulder, loins, ribs, hocks.... These are all things that I am well acquanted with.
Some parts will be new to me. I have never had an uncured ham. I sure as heck hope that at least comes cut into top end/ bottom end.
I am interested to know what you guys do with uncured ham? SHould I try my hand at smoke curing it? If I just roast it, will it taste like pork loin?
I have never had pork Liver. I guess I look up liver sausage recipes.
Misc pieces: jowels, trotters, ears..... I'm not sure what I'll do with those. Any ideas?
What else am I forgetting?
So I am looking forward to this... chops, shoulder, loins, ribs, hocks.... These are all things that I am well acquanted with.
Some parts will be new to me. I have never had an uncured ham. I sure as heck hope that at least comes cut into top end/ bottom end.
I am interested to know what you guys do with uncured ham? SHould I try my hand at smoke curing it? If I just roast it, will it taste like pork loin?
I have never had pork Liver. I guess I look up liver sausage recipes.
Misc pieces: jowels, trotters, ears..... I'm not sure what I'll do with those. Any ideas?
What else am I forgetting?
