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Old October 8, 2012, 04:36 PM   #58
Mayor Al
Senior Member
 
Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
Today we finished slicing anf packaging the Missouri Hog Hunt Pork Bellies from our Hunt in September.
We did four 'batches' each taking a week to get thru the curing and smoking process.

We experimented a bit with the curing recipe to find the right balance of Surgar and Salt to get the final Bacon to our liking. Here are some photos of the final batch. We totaled our packages at about 30+ lbs of finished Bacon and "Scraps for Beans 'n' Things" !

I recommend this kind of home project on the less attractive parts of the Hogs we take...it sure tastes great now !





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