cost to process a pig? - Smoking Meat Forums
2013年1月23日 · Alternately, you could have the butcher dispatch, dehair and split it, and you haul the halves home and do all the finish work yourself. That's the best route to go, IMHO. A pig can be butchered at any age, but generally, they're butchered at about 230 lbs., 200 lbs. of gain starting with a 30 lb. feeder pig, around here anyway.
smoked pig ears for dogs? - Smoking Meat Forums
2019年4月17日 · Mar 21, 2010. 426. 63. Michigan. Apr 17, 2019. #3. Light smoke at 250 for about 5 hrs, or until dried out. as they have some fat in them and are not cured they need to be stored in the fridge if they will be used in a week, or freezer for longer storage. Barry.
Do I need to Cure Fresh Pork? - Smoking Meat Forums
2017年10月17日 · Mike if you are going to cook/smoke you should have a good external probe to monitor your Cooking Chamber and 1 for the meat also MES temp controls are unreliable. Pork Butts,Ribs,loins do not need to be cured.Hocks,Bacon,some Sausages need cure.Please do as much reading as you can,and do not be afraid to ask questions.
Getting a hog butchered....what cuts? - Smoking Meat Forums
2008年4月4日 · It has been a long time since I had a hog processed. Hams and bacon - cure. slice bacon thick and pkg in 2 lb pkgs. 2 - 1 inch center cuts from both hams, slice the shank end for pan fried ham, leave butt end whole. Pork chops. slice 3/4" and pkg 4/per. pork ribs. leave whole. shoulders.
Wrapping a pork butt with butcher paper??? - Smoking Meat …
2018年3月29日 · I double wrapped the meat in brown butcher paper, opened all vents fully, reset the Guru to 260F, knocked the ash off the briquettes, then enjoyed my morning coffee. An hour later, in a separate pan, I loaded two yellow sweet potatoes, two …
Half Hog - How to Cut?? - Smoking Meat Forums
2010年8月12日 · Here is my start on the instructions to the butcher: Pig Parts Package and freeze in quantities for two or three people. Do not freeze, just refrigerate: Head Side for bacon Hocks Fat – I will render to lard at home I have my own smoker and will smoke the bacon, jowls, and hocks myself. Cuts Desired Fresh ham cut in half Shoulder cut in half ...
Proper (best) way to thaw a 60-70 pound pig - Smoking Meat …
2013年5月18日 · Turned out somebody at the butcher shop threw it back into the freezer by mistake, so we only had hours to thaw it. We ended up doing the turkey quick-thaw method, by putting it into a large cooler and filling it with water, changing the water every hour or so.
Suckling Pig | Smoking Meat Forums - The Best Smoking Meat …
2019年4月4日 · Cook: Meat: Suckling Pig 8-10 lbs. Ordered from here. Trim: very slight inside just a couple membrane layers. Brine: Mix of White Vinegar, Sugar, and Salt for 24 Hours. Rub: Pitfaced Spiicy Rub. Cooker: Pitts & Spitts Maverick 1250. Pellets: B&B Pecan Pellets. Style: Open Smoke with ears and snout foiled to protect.
Processing Wild Hogs.... - Smoking Meat Forums
2014年2月9日 · Let me know how you process your meat. I figured this would be a good way for us to share some tips and thoughts to make processing your wild game easier and more efficient. :36: I have included a few pics to show how I have smoker these whole hogs as well as a few others. image.jpg.
Whole Pig (Suckling) On a Lang 36 w/ Qview - Smoking Meat …
2014年11月5日 · The Pig was 15lbs and I got it from my local butcher. I had ordered a 25lber and they got sent the wrong one. I was a little worried about how big a pig a I could fit in the 36. This one fit very easily and as you can see below I had room for the rack to go on.