Thank You, Piggies

January 11, 2012 § 11 Comments

§ 11 Responses to Thank You, Piggies

  • Elizabeth says:

    That’s a lot of beautiful bacon!

  • Nancy Settel says:

    oh my goodness they are some pretty awsome piggies!!!! nancy

  • Elizabeth says:

    I’m not sure, with all the homesteading books I’ve looked through over the years, that I’ve ever seen directions for how to cure bacon. That can’t be right; it must be my mommy-brain. Still, do you have a resource you recommend for learning this?

    • Maggie Hallam says:

      I’ve cured my own bacon for two years from various online sources. But these sites often refer to “Charcuterie: The Craft of Salting, Smoking, and Curing” by Michael Rhulman and Brian Polcyn. I just received this for Christmas. Looks like an essential book. One to shelve with those homesteading books.

  • Toby says:

    Hallelujah bacon! We’re doing our first two pigs this spring. Advice?

  • Dagny Gromer says:

    Ham sandwiches for lunch, Ben?

  • Ben Hewitt says:

    Elizabeth,

    The book Maggie recommends is essential reading for anyone interested in smoked/cured pork products. We also do a lot of fermented and dry-cured sausage, and the book is great for that, too.

    That said, our bacon recipe is not from the book. It’s not really a recipe, even. Basically, we stick the slabs and hams in 5-gallon buckets, cover them with water, throw in some salt (a couple of cups, maybe more, maybe less) and some maple syrup (a couple of cups, maybe more, maybe less) and stick the buckets in the basement for a week or so. Then, we throw everything across a bit grate, which sits about halfway down a big ole hole we dug a few years back. Build a small, smokey fire in one corner and cover the hole with rusted roofing tin. We generally put the smoke to ‘em for 12 hours or maybe a bit more.

    The whole process is exceptionally inexact and unscientific. We’ve been doing it this way for about 5 years, a couple times per year, and the results are always more than satisfactory. Hope this helps.

    Toby,

    What part of the process are you looking for advice on? Raising? Killing? Cutting? etc…

  • Vonnie says:

    Holy Pile of Bacon, Ben! Hey Everyone, brunch at Ben’s house!

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  • Phil says:

    Great post! What a haul, lots of bountiful bacon.
    Phil

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