|
Post by Sunshine on Mar 6, 2007 7:07:53 GMT -5
any of you guys ever home cure pork for ham and bacon? when i was little my grandma used to cure out the hogs wed butcher out in the meat house.. she didnt smoke em just cured em with sugar cure and salt.. you talk about something good..yummy.. i been thinkin bout buyin a hog to feed out and butcher this fall, and cure .. i got a winch system we use for deer and i think its hold one...we'll scrape it and leave the hide on so we can cure it.. i can taste it now..yummy one year after the fair i brought home the hog i took, cause hogs were bringin like .19 on the market, and the man that bought it was just gonna send it out for resale .. i took her home and then paqd him what the market brought that Thursday.. i kept her and fed her out up into December, then had her butchered.. my mom and i cured her out and man she was good.. dang it talkin bout this has made me hungry for some good ole fashioned ham and homemade bisquits ;D
|
|
|
Post by offshoretrash on Mar 6, 2007 7:19:38 GMT -5
i want to do that too but i haven't been able to find the curing salt and mixture.
i am trying to talk my dad in raising a couple for slaughter this year. if you get one with a good bloodline they don't have all that fat and look like pitbull dogs plus you have to feed them right.
|
|
|
Post by Sunshine on Mar 6, 2007 8:21:08 GMT -5
its made by Mortens..its called Mortens Sugar Cure..it comes in 5 lbs bags and up here, we can get it at the grocery store.
its in a dark blue bag..5 lb does alot of meat
yes i fed mine pellets..it was more expensive than slop, but it was lean and had a good flavor and texture to the meat
|
|
|
Post by Earl8656 on Mar 6, 2007 8:27:03 GMT -5
We used to use pepper, salt, borax, salt peter, and something else. My next door neighbor sell's Kite's Hams. he puts down about 4-5 thousand a year, maybe more now that he quick cures some!
|
|
|
Post by offshoretrash on Mar 6, 2007 8:58:38 GMT -5
i will look for it
my wife grandpaw an duncle raised some a couple years ago that out of 2 hog they had a 5 gal bucket of fat that was some very lean meat and like you said it taste better that any store bought.
|
|
|
Post by Earl8656 on Mar 6, 2007 9:02:12 GMT -5
we just went down to a local farmers about a month ago and picked up three. Brought em back to the skinning shed and dressed em and processed them the next day. Powerful good. Can't beat that fresh sausage!!
|
|
|
Post by woody on Mar 7, 2007 22:21:55 GMT -5
OK, Stupid question from the woody ;D, would that work on wild hogs? we have some in the area that I am tring to pin point so I can take my son on a hunt, and hope to get a couple ;D, just trying to figure out what would be the best way to fix it. when we was at Reelfoot Lake for our honeymoon, we ate at a restuarant down there that had surar cured ham and I didnt want to come back home, I loved the cooking down there, and then to be here and read what Cathryn's fixin for dinner ever night, makes me want to go back to TN ;D and stay ;D, I hate Ohio, we have nothin good here
|
|
|
Post by Sunshine on Mar 8, 2007 7:59:25 GMT -5
well woody..i dont see why it wouldnt..but im not an expert... sugar curing is the best way to do it..IMO
|
|