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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 03:41 PM   #16
Ole Man Dan
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Quote:
Originally Posted by Hoss View Post
Good call on harvesting the smaller ones for consumption.They are good eats.Butcher ASAP,put the meat in ice water,in a clean cooler,drain daily and keep it iced for a few days.This works well with venison too.The more you haul it around in the back of the truck,(in the daily replenished cooler of ice and water)sloshing around,the better.(do not let all the ice melt before adding more).If you want to make sausage,just cube,vac seal and bring it out when ready to grind.If you want hams,shoulders,loin,etc. just cut them as you normally would.If you do not have access to a vac sealer,I would wrap the cuts completely in plastic wrap then "correctly" in freezer paper.Good luck!

P.S. For the larger cuts I would highly recommend brining before smoking/ grilling/cooking.Just my $.02.
Good call... That's what I planned to answer.
Older hogs benefit from a couple days in an ice chest with ice. No smell.
Save a quarter for smoking. Outstanding.
BTW: I've never had hog last long enough to get freezer burn.
I mostly smoke it, but save the small scraps to put in things like beans.
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Unread 12-30-2012, 10:33 AM   #17
dadsr4
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Pork Butchery,, A Visual. An Awesome Visual.
http://www.bbq-brethren.com/forums/s...d.php?t=145042
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