|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| 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. |
 |
|
|
Thread Tools |
01-08-2013, 11:56 AM
|
#16 |
|
Quintessential Chatty Farker
  
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
|
Now that's fresh!
 I've rendered leaf lard for biscuits & folks asked me why they were so much better than normal. 
__________________
50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
|
|
|
|
01-08-2013, 12:19 PM
|
#17 | |
|
Full Fledged Farker
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
|
Quote:
We started at 7:30 and were done with the cutting and had just started grinding by noon. From about 12:30 to 2:30 we did the rest of the grinding and mixing and were done stuffing by 3:00. I think we had all the packaging done by 3:30 so roughly about 8 hours total. We had some cleanup time afterwards. It makes for a full day but it's a blast getting the family together and filling the freezers. Here are a couple more shots...10AM break, time for homemade pies and bottles of ski (soda-pop locally bottled in town). I usually touch up my knife with a hone at the 10AM break.  Brats!  Inside the ladies tend to the kids and work on vacuum sealing everything up. Before this was the bottle neck of the entire process but we picked up two commercial grade sealers from Cabelas and when you get a couple people putting meat in the bags and then a person on each sealer you can wrap up the job pretty quickly. We used to kill, scald and clean the hogs in the mornings but the last couple years we have cheated a bit and got them from the locker with that work already done. Speeds things up a fair amount.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
|
|
|
|
| Thanks from:---> |
|
01-08-2013, 12:27 PM
|
#18 | |
|
Full Fledged Farker
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
|
Quote:
We have been using the sawsall for years and I haven't noticed this happening. Then again we don't make a lot of cuts with it either.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
|
|
|
|
|
01-08-2013, 01:40 PM
|
#19 |
|
Full Fledged Farker
Join Date: 07-11-12
Location: Floyd Va
Downloads: 0
Uploads: 0
|
That's some good looking hog meat!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis. |
|
|
|
|
01-08-2013, 04:14 PM
|
#20 |
|
Full Fledged Farker
  
Join Date: 06-06-11
Location: Sacramento, CA
Downloads: 0
Uploads: 0
|
Looks good. But why the camo inside. Someone thinking of sneaking off with the meat?
__________________
Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates) |
|
|
|
|
01-08-2013, 04:39 PM
|
#21 |
|
Babbling Farker
Join Date: 03-17-12
Location: Shreveport, LA
Downloads: 1
Uploads: 0
|
Mighty Fine meat and pics Sir. Thanks for posting.
__________________
Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns 
|
|
|
|
|
01-08-2013, 04:40 PM
|
#22 |
|
is One Chatty Farker
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
|
WOW! That is amazing.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Bar-B-Chef Offset |Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer KCBS CBJ MABA Member |
|
|
|
|
01-09-2013, 02:08 AM
|
#23 |
|
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
Downloads: 0
Uploads: 0
|
Great post and that bacon looks sooo meatyyyyy.
__________________
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
|
|
|
|
01-09-2013, 03:36 AM
|
#24 |
|
is One Chatty Farker
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
|
I am jealous.
cheers. Titch |
|
|
|
01-09-2013, 07:53 AM
|
#25 |
|
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
|
Looks good , do you han your pork belly and hams after they take salt
|
|
|
|
|
01-10-2013, 12:59 PM
|
#26 | |
|
Full Fledged Farker
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
|
Quote:
 Jestridge - I'm planning on hanging a ham or two next year, I might even get one from the locker before hand and do a trial run. The belly, what we don't slice for fresh side pork gets a dry cure, 7 days in the fridge and the I pull, rinse, let sit overnight in the fridge to form the pellicle and then it gets smoked, cooled and sliced.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
|
|
|
|
|
01-10-2013, 01:51 PM
|
#27 |
|
Full Fledged Farker
Join Date: 03-24-12
Location: Medina,Ohio
Downloads: 0
Uploads: 0
|
Camo is like tie dye,hard to see stains from food dripping on you.
How's that slicer?I've been looking at the same one.
__________________
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM) |
|
|
|
|
01-11-2013, 08:17 AM
|
#28 |
|
Full Fledged Farker
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
|
Yellowhair - so far I'm liking it a lot. I opened it up the night before we butchered so it's only had one day of use but we did a fair amount of slicing. It seems to be a well-built unit, it's quiet, has plenty of power and is easy to clean.
Tuesday evening I'll be slicing up a bunch of bellies so it'll get another workout. Right around Christmas they had a big sale on these slicers. Originally I was planning on picking up the 10" but they were all sold out when we went to Cabelas and backordered online. At the time they had two of these 8.6" versions left so I snagged one.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
|
|
|
|
01-11-2013, 09:01 AM
|
#29 |
|
is One Chatty Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Downloads: 0
Uploads: 0
|
Wow. Looks great. Thanks for posting!
__________________
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen |
|
|
|
|
| Thread Tools | |
|
|
