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Posted: 11/6/2014 10:21:55 AM EDT
Just kidding..
Its bacon and country ham season.... In this thread we will be making Bacon, Country ham and Pastrami... So it could take a while. 
Sodium is bad for you umkay! 
I didnt take any pictures of cleaning the bellies but they are quartered and skinned and in the deep frreze. Its going to take me months to cure and smoke it all. All said and done its about 130 pounds stuffed in my freezer. 
ETA: if you don't like Nitrates this thread aint for you.. We are going to use cook and consume MASSIVE amounts of nitrates. So if that concerns you, Move along! I've had that argument and not looking for it again. ETA: 11/7/14. Bacon on Page 2. ETA: 11/10/14 Pastrami on 2 |
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Posted: 11/6/2014 10:23:41 AM EDT
[#1]
Most Halal!
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Posted: 11/6/2014 10:23:51 AM EDT
[#2]
outfuckingstanding
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Posted: 11/6/2014 10:24:09 AM EDT
[#3]
$8.29lb for country ham, I'll buy steaks for less than that. You should just look into buying some hogs and having them processed has to be cheaper. Great to stock up on vacuum packed salted products will be good for years, like they have a chance of making it that long.
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Posted: 11/6/2014 10:24:30 AM EDT
[#4]
The dog has laser beam eyes for thine swine!
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Posted: 11/6/2014 10:25:03 AM EDT
[#5]
Holy schnikies.
'merica
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Posted: 11/6/2014 10:26:32 AM EDT
[#6]
OP has a caged demon dog!
Or maybe a cyborg dog?! |
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Posted: 11/6/2014 10:27:17 AM EDT
[#7]
Quote HistoryQuoted:
$8.29lb for country ham, I'll buy steaks for less than that. You should just look into buying some hogs and having them processed has to be cheaper. Great to stock up on vacuum packed salted products will be good for years, like they have a chance of making it that long. the whole hams are 3.50 a pound. the individual packages are crazy expensive IMHO. However if you cant use the whole ham its an option. Obviously all the ham is not mine. I picked up for a couple of co-workers while i was making a pig run. ETA: I think this has something to do with it. Pig prices have been rising. http://www.npr.org/blogs/thesalt/2014/06/27/325529915/as-pig-virus-spreads-the-price-of-pork-continues-to-rise |
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Posted: 11/6/2014 10:27:55 AM EDT
[#8]
Cant wait til it turns into bacon.... MMMM, love the bacon. And gunny looks most sad in his kennel.
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Posted: 11/6/2014 10:29:20 AM EDT
[#9]
Quote HistoryQuoted:
Cant wait til it turns into bacon.... MMMM, love the bacon. And gunny looks most sad in his kennel. Yours will get done first. Hopefully.. would like to put it in your hands before Christmas. |
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Posted: 11/6/2014 10:35:16 AM EDT
[#10]
Very nice.
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Posted: 11/6/2014 11:00:08 AM EDT
[#11]
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Posted: 11/6/2014 11:02:38 AM EDT
[#12]
Giving up pork would always be a deal breaker with me on anything.
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Posted: 11/6/2014 1:24:10 PM EDT
[#13]
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Posted: 11/6/2014 1:40:49 PM EDT
[#14]
Tagged for porcine goodness.
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Posted: 11/6/2014 1:46:30 PM EDT
[#15]
Nothing like a freezer full of delicious jihad repellent.
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Posted: 11/6/2014 1:49:24 PM EDT
[#16]
So OP isn't converting. I like Muslims and Jews. More bacon for me
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Posted: 11/6/2014 1:51:50 PM EDT
[#17]
Oh my, that is a lot of meat
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Posted: 11/6/2014 1:52:57 PM EDT
[#18]
Tell me more about making Pastrami. Within the last year I finally tasted some Pastrami and found that I love it. I need to learn this skill.
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Posted: 11/6/2014 1:53:30 PM EDT
[#19]
Pic from last couple years to show more clearly whats in the freezer. I am limited to certain sizes to work with because of may vacuum sealer.
Going to set a couple of slabs in cure tomorrow so will have the start of the process tomorrow. Will start Pastrami on monday or tue. |
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Posted: 11/6/2014 1:54:02 PM EDT
[#20]
Quote HistoryQuoted:
Tell me more about making Pastrami. Within the last year I finally tasted some Pastrami and found that I love it. I need to learn this skill. We will get into that on Tue 
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Posted: 11/6/2014 1:54:47 PM EDT
[#21]
Quote HistoryQuoted:
Oh my, that is a lot of meat That's what she said. |
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Posted: 11/6/2014 2:02:05 PM EDT
[#22]
Quote HistoryQuoted:
That's what she said. Quote HistoryQuoted:
Quoted:
Oh my, that is a lot of meat That's what she said. I was going to say a lot of fat. 
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Posted: 11/6/2014 2:11:53 PM EDT
[#23]
Subscribed
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Posted: 11/6/2014 2:13:17 PM EDT
[#24]
El Taggarino.
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Posted: 11/6/2014 2:19:44 PM EDT
[#25]
subscribed for the win!
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Posted: 11/6/2014 2:20:54 PM EDT
[#26]
This thread is relevant to my stomach's interests. I have a free supply of feral pork. Killed 3 in two weeks. Def want to get into some charcuterie with them.
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Posted: 11/6/2014 2:20:58 PM EDT
[#27]
Glorious!
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Posted: 11/6/2014 2:40:02 PM EDT
[#28]
Hnnnnggggggg. Nice.
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Posted: 11/6/2014 2:44:22 PM EDT
[#29]
Quote HistoryQuoted: This thread is relevant to my stomach's interests. I have a free supply of feral pork. Killed 3 in two weeks. Def want to get into some charcuterie with them.  http://youtu.be/ZFuybide5m8I have personally seen the fine rifle and scope that made those shots. :) Nice work! |
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Posted: 11/6/2014 3:14:29 PM EDT
[#30]
Hey OP.
When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. |
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Posted: 11/6/2014 3:21:38 PM EDT
[#31]
Quote HistoryQuoted:
Hey OP. When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. |
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Posted: 11/6/2014 3:26:10 PM EDT
[#32]
OST for more pork goodness.
We Razorbacks are what we eat. 
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Posted: 11/6/2014 3:34:06 PM EDT
[#33]
Quote HistoryQuoted:
I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. Quote HistoryQuoted:
Quoted:
Hey OP. When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. Describe your scrapple experience and what toppings if any you used. I'm a fan of thick sliced scrapple, slow fried till it gets crispy on the outside and is still moist and a bit squishy inside. Then I eat it with one of the following depending on my mood: Ketchup, Vinegar, or (and this is awesome) Maple syrup. How the scrapple is made is important. There are parts that don't go in it unless you're looking to make it taste like shit. No organ meats allowed. Period. Head cheese is awesome in sammiches. |
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Posted: 11/6/2014 3:45:30 PM EDT
[#34]
Quote HistoryQuoted:
Describe your scrapple experience and what toppings if any you used. I'm a fan of thick sliced scrapple, slow fried till it gets crispy on the outside and is still moist and a bit squishy inside. Then I eat it with one of the following depending on my mood: Ketchup, Vinegar, or (and this is awesome) Maple syrup. How the scrapple is made is important. There are parts that don't go in it unless you're looking to make it taste like shit. No organ meats allowed. Period. Head cheese is awesome in sammiches. Quote HistoryQuoted:
Quoted:
Quoted:
Hey OP. When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. Describe your scrapple experience and what toppings if any you used. I'm a fan of thick sliced scrapple, slow fried till it gets crispy on the outside and is still moist and a bit squishy inside. Then I eat it with one of the following depending on my mood: Ketchup, Vinegar, or (and this is awesome) Maple syrup. How the scrapple is made is important. There are parts that don't go in it unless you're looking to make it taste like shit. No organ meats allowed. Period. Head cheese is awesome in sammiches. I thought that was the point? seriously, i have no idea. was not raised on scrapple so have no friggin clue. Scrapple was store bought Neeses http://www.neesesausage.com/ And i never heard of toppings on breakfast meat.. I sliced it maybe a 1/3rd of an inch and fried it in bacon fat in cast iron. Crispy on the outside soft on the inside. It just had a weird iron taste like liver. I am pretty sure the label said Spleen.. ETA: Yup.. Livers and Spleens 
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Posted: 11/6/2014 3:48:20 PM EDT
[#35]
Delmorte is a dummy.... I know he lives around Charlotte, so he SHOULD be eating Liver Mush (liver pudding is good too) preferably from Neese's.
NEESE'S Hey Delmorte.... where did you get all that pig?
-ZA |
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Posted: 11/6/2014 3:52:38 PM EDT
[#36]
Quote HistoryQuoted:
Delmorte is a dummy.... I know he lives around Charlotte, so he SHOULD be eating Liver Mush (liver pudding is good too) preferably from Neese's. NEESE'S Hey Delmorte.... where did you get all that pig?
-ZA one post up 
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Posted: 11/6/2014 3:57:50 PM EDT
[#37]
That's scrapple... not liver mush. Get with the program!
-ZA |
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Posted: 11/6/2014 4:01:39 PM EDT
[#38]
Quote HistoryQuoted:
That's scrapple... not liver mush. Get with the program!
-ZA I meant the neeses. There is no reason to eat liver.. ever.... I feed that crap to my dog. |
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Posted: 11/6/2014 4:03:10 PM EDT
[#39]
A la snackbar
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Posted: 11/6/2014 4:10:50 PM EDT
[#40]
Quote HistoryQuoted:
I thought that was the point? seriously, i have no idea. was not raised on scrapple so have no friggin clue. Scrapple was store bought Neeses http://www.neesesausage.com/ And i never heard of toppings on breakfast meat.. I sliced it maybe a 1/3rd of an inch and fried it in bacon fat in cast iron. Crispy on the outside soft on the inside. It just had a weird iron taste like liver. I am pretty sure the label said Spleen.. ETA: Yup.. Livers and Spleens https://scontent-b-lga.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/540419_10151319176943491_526623684_n.jpg?oh=f1e852c18f6b1fe5953bf77fdbae1cd9&oe=54EF9486 Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Hey OP. When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. Describe your scrapple experience and what toppings if any you used. I'm a fan of thick sliced scrapple, slow fried till it gets crispy on the outside and is still moist and a bit squishy inside. Then I eat it with one of the following depending on my mood: Ketchup, Vinegar, or (and this is awesome) Maple syrup. How the scrapple is made is important. There are parts that don't go in it unless you're looking to make it taste like shit. No organ meats allowed. Period. Head cheese is awesome in sammiches. I thought that was the point? seriously, i have no idea. was not raised on scrapple so have no friggin clue. Scrapple was store bought Neeses http://www.neesesausage.com/ And i never heard of toppings on breakfast meat.. I sliced it maybe a 1/3rd of an inch and fried it in bacon fat in cast iron. Crispy on the outside soft on the inside. It just had a weird iron taste like liver. I am pretty sure the label said Spleen.. ETA: Yup.. Livers and Spleens https://scontent-b-lga.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/540419_10151319176943491_526623684_n.jpg?oh=f1e852c18f6b1fe5953bf77fdbae1cd9&oe=54EF9486 Spleen? Well that's yer problem right there. Yikes! 
Getcha pound of this if you gotta go store bought. 
Ignore where it says liver. There's not enough of it in there to taste. Better yet, get a recipe and make your own without liver. I kid you not. It's fucking awesome if it's made right. |
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Posted: 11/6/2014 4:12:17 PM EDT
[#41]
That Neese's stuff is interesting.
The ingredients list "Pork Cereals". I have never heard of such a thing. If pork cereals exist why don't we have bacon cheerios? Or sausage wheeties? I ask why to the Universe. WHY? |
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Posted: 11/6/2014 4:17:55 PM EDT
[#42]
Taggage. I'm thinking about getting pigs or a few cows on a ranchette in the not-too-distant future.
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Posted: 11/6/2014 4:19:35 PM EDT
[#43]
Oh and about pork livers:
Never eat one unless the cells are still ALIVE when you put your slice in the skillet with the butter. Seriously. Don't let it get cool. While they're scraping the bristles off the pig, heat up a skillet and pull the mashed taters and grilled onions out of the oven where they've been warming. The liver should be the first organ you root out of Mr. Piggy's abdomen. Lose the gall bladder, slice it 3/4 " thick, and toss it in the hot clarified butter. Sear it and serve it rare. Trust me. It's nothing like any liver you've ever tasted. |
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Posted: 11/6/2014 4:23:19 PM EDT
[#44]
Quote HistoryQuoted:
Spleen? Well that's yer problem right there. Yikes!
Getcha pound of this if you gotta go store bought. http://i45.photobucket.com/albums/f69/racecar13/Scrapple01.jpg Ignore where it says liver. There's not enough of it in there to taste. Better yet, get a recipe and make your own without liver. I kid you not. It's fucking awesome if it's made right. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Hey OP. When you're done, make me some pon haus. The store bought stuff is called "scrapple" for y'all uninitiated basterds out there. I gots me a hankerin'. I have had scrapple. That shit sucks.. Sorry.. Don't hate me man. My Omi was from Germany and would make head cheese annually. I have been tempted to attempt that if for no other reasons than it grosses my wife out. Describe your scrapple experience and what toppings if any you used. I'm a fan of thick sliced scrapple, slow fried till it gets crispy on the outside and is still moist and a bit squishy inside. Then I eat it with one of the following depending on my mood: Ketchup, Vinegar, or (and this is awesome) Maple syrup. How the scrapple is made is important. There are parts that don't go in it unless you're looking to make it taste like shit. No organ meats allowed. Period. Head cheese is awesome in sammiches. I thought that was the point? seriously, i have no idea. was not raised on scrapple so have no friggin clue. Scrapple was store bought Neeses http://www.neesesausage.com/ And i never heard of toppings on breakfast meat.. I sliced it maybe a 1/3rd of an inch and fried it in bacon fat in cast iron. Crispy on the outside soft on the inside. It just had a weird iron taste like liver. I am pretty sure the label said Spleen.. ETA: Yup.. Livers and Spleens https://scontent-b-lga.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/540419_10151319176943491_526623684_n.jpg?oh=f1e852c18f6b1fe5953bf77fdbae1cd9&oe=54EF9486 Spleen? Well that's yer problem right there. Yikes!
Getcha pound of this if you gotta go store bought. http://i45.photobucket.com/albums/f69/racecar13/Scrapple01.jpg Ignore where it says liver. There's not enough of it in there to taste. Better yet, get a recipe and make your own without liver. I kid you not. It's fucking awesome if it's made right. Yea... because pork SNOUTS is way better. 
-ZA |
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Posted: 11/6/2014 4:38:22 PM EDT
[#45]
Prosciutto de Parma
Not smoked, just dried. |
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Posted: 11/6/2014 4:41:12 PM EDT
[#46]
Winning!
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Posted: 11/6/2014 4:44:07 PM EDT
[#47]
Quote HistoryQuoted:
Yea... because pork SNOUTS is way better.
-ZA You have no idea how many pork snouts you've eaten. Hint: It's a big number.
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Posted: 11/6/2014 4:44:58 PM EDT
[#48]
Bloomberg does not approve.
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Posted: 11/6/2014 4:48:46 PM EDT
[#49]
Quote HistoryQuoted:
Bloomberg does not approve. He should check out my 32 ounce soda cups. |
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Posted: 11/6/2014 4:52:04 PM EDT
[#50]
you got it happening.
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