Gonna be one of them days.

pitw · January 10, 2010, 10:23:35 AM

We are going to butcher the three hogs today so went out at 6.30am to start the fire and fill the barrel with water. Fire started fine but the barrel had a problem as it had a couple sprinkles. Tevis and I put 3 screws in it and that seemed to fix the problem

, wrong at 8:30 it rained enough out of the barrel to put out the fire

. Got another barrel[wifes going to miss her rain barrel] on the holder and it's warming up now. Just a normal day with 2 steps back for everyone 3 ahead. Had to chuckle a couple times cause of where I live though cause I had two people call and ask if I was butchering[moccasin telegraph still works] and gave me "L" for not calling them[they'll show up just cause they want to]. Life is good[unless of course you happen to be one of the hogs].

iahntr · January 10, 2010, 12:37:14 PM

Hate it when things don't go as planned.
Bet you'll get the job done though.

You're right, not a good day for one of them hogs,
although I feel like one right now, ate a buffet last
night, and just got home from takin the family out
to a breakfast buffet after church.

Bills Custom Calls · January 10, 2010, 01:13:34 PM

Barry Ya got them hogs hanging yet

I am guessing they will cool out quick and the processing will get under way

coyotehunter_1 · January 10, 2010, 01:27:27 PM

QuoteWe are going to butcher the three hogs today...

That brings back some fond memories... When I was growing up we always butchered our own hogs, beef and chickens.

Pretty big chore scraping and processing those critters but they sure provided some real good eating.

msmith · January 10, 2010, 01:47:29 PM

He's prolly dunkin' and scrapin' right now. I need a hog or two so's I can smoke the bacon. Mmmmmm.

FinsnFur · January 10, 2010, 02:00:02 PM

What time is supper?
You KNOW I woulda came to lend a hand if you would have asked.

pitw · January 10, 2010, 04:57:05 PM

One of the hogs got a reprieve as it wasn't quite big enough so I'll get to have fresh meat after the LBL. Got them scraped and split, just hanging until processing time which is looking like Tuesday. I want them stiff to run through mt meat saw.
Mike lets here your bacon curing recipes.
Jim I'm doing the other in February so consider yourself asked.

HaMeR · January 10, 2010, 06:42:17 PM

:roflmao: :roflmao:

@ You KNOW I woulda came to lend a hand if you would have asked.

!!

msmith · January 11, 2010, 08:55:22 PM

QuoteMike lets here your bacon curing recipes.

It has been many years since I was involved in smoking hams and bacon. I still remember our family doing it as I was a young boy. I loved the smell and taste of smoked bacon, thickly sliced with the rind still on it, frying in the morn for breakfast. I really liked the rind fried crisp.

As of late, I have had the hankering for a smoker and even started a post about a year ago regarding such. Al's Calls even sent me a book on how to make one. It never cam to fruition til Huntncarve made the post with smoked deer bologna. That pushed me over the edge and I bought one just like his and the book he recommended. While reading the book, I came across a relatively simple but tasty sounding recipe for cured and smoked bacon that I am dying to try. Our freezer is rather full, so it may be a few months before I get to try it.

The recipe:

1 cup of salt
4 Tbs of instacure #1
2 cups of honey

This is for about 1 slab of bacon. Mix the cure and salt and rub down the bacon. Distribute the honey evenly over the bacon then wrap with plastic lined freezer paper and refrigerate at 38 degrees for 6 days. Rinse with warm water, let dry for about 30 minutes then put in smoker (use hickory) at 135 degrees with damper wide open til bacon is dry then close dampers to 1/4 and smoke til internal temp is 128. Reduce smoker temp to 120 and smoke til it's the color you want. Refrigerate, slice, dry, and fry.

Sounds easy and yummy.