Well just got the sou done. Have 7lbs of bacon curing. Hams and shoulders are in the brine. Bagged the neck and ribs. So i now have one gallon of meat to grind and one week to wait for my hams to be done. Back strap and t loins are in frig for
lunches and dinner in the next couple of days. i have absolutely no room in the frig for anything else.
I have allot of seasoning for sausage and 2 packs of casing. Not counting the large ones for baloney and summers sausage.
I building toward a good stew/soup or what ever. I have a venison neck a hog all i need now is a turkey or chicken.
Damn that sounds good
I think i should try smoking some bacon this time. We always seam to eat it to fast before i get around to it.
I think i going to add some maple syrup to one of the ham brines. If you use molasses it will be molasses flavored.
I think i going to add some maple syrup to one of the ham brines. If you use molasses it will be molasses flavored.
I agree with that. Molasses is a little strong flaovred, on the ones I have cured in the past. If I could ever kill another freakin hog I am going to change my cure from what I have done in past
