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Thread: Old-Timey Hog Killin'

  1. #11
    Quote Originally Posted by Baglady View Post
    We do the cure the same way, it was the smoking we couldn't do this year. We bought a coke cooler 2 yrs ago, and hang the hams, bacon in. Attachment 2460
    Now I got ya. We don't smoke our hams until we take them up. It's a spring time thing for us but the meat is already cured so temps don't matter. Do you smoke your hams before curing them?
    "I'm a walking contradiction, partly truth and partly fiction"
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    Gambit (06-30-2016),hawgrider (06-30-2016),RubberDuck (06-30-2016)

  3. #12
    Found my way back to the barn. Baglady's Avatar
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    Quote Originally Posted by hag View Post
    Now I got ya. We don't smoke our hams until we take them up. It's a spring time thing for us but the meat is already cured so temps don't matter. Do you smoke your hams before curing them?
    No, we would do it after, and some cuts we wouldn't want the cure on it, just smoke.
    I never thought about the fact that the cured meat wouldn't hurt to smoke in warm temps...
    This was the 4th hog we had processed, so we're still learning the ropes. Thanks Hag.

  4. The Following 2 Users Say Thank You to Baglady For This Useful Post:

    Gambit (06-30-2016),hag (06-30-2016)

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