Post by ncsmoker on Oct 10, 2014 21:16:00 GMT -5
Well I picked up my whole Heritage butchered hog today. Weighed 172 pounds. Will have a couple of butts and picnics to smoke for pulled pork. Then will cure and smoke the bacon and hams. Make some sausage from the ground pork. Lots of pork chops and pork roasts to slow smoke or grill.
I'll maple cure the bacon and hams and smoke them with apple wood. I'll make Andouille, Liverwurst and Breakfast sausage.
Looing forward to some good eating over the next year.
Tom
I'll maple cure the bacon and hams and smoke them with apple wood. I'll make Andouille, Liverwurst and Breakfast sausage.
Looing forward to some good eating over the next year.
Tom