Armed Polite Society
Main Forums => The Roundtable => Topic started by: RoadKingLarry on June 06, 2012, 11:56:38 AM
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303# Of pork on the hoof!
(https://armedpolitesociety.com/proxy.php?request=http%3A%2F%2Fi23.photobucket.com%2Falbums%2Fb398%2FFLHRI-OK%2Fbacononhoof.jpg&hash=a54765bd79ac45b40603af0688d08b6b533631c0)
This one gets the full package- Bacon, sausage, Bacon, ham, bacon, pork chops, Arkansas Bacon, rib and bacon.
The shop I use does an old fashioned sugar cure and hickory smoke. My tongue is getting hard just thinking about it.
I should get a little better than 180# of product back (about 60%).
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Don't forget Bacon!!! =D
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My tongue is getting hard just thinking about it.
If that lasts more than 4 hours, see your doctor, but do NOT look up online what they will do about it.
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If that lasts more than 4 hours, see your doctor, but do NOT look up online what they will do about it.
That has to involve a hammer....
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Nope. A really big needle.....
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And RKL, when will
you be adopting me all of this glorious yumminess be arriving back at your home?
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It takes about 2 weeks for the whole process.
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It takes about 2 weeks for the whole process.
That seems a bit long. Are they backlogged, or are you aging it?
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It gets aged plus the curing and smoking takes time.
Worth the wait.
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Nope. A really big needle.....
Oh. it's not that big, the last one I deflated we used an 18g needle. Of course, if it was going into my parts it would probabably look like a railroad spike!
bob
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Oh. it's not that big, the last one I deflated we used an 18g needle. Of course, if it was going into my parts it would probabably look like a railroad spike!
bob
I had my knee rebuilt when I was 16. When they took me in for surgery after they had already doped me with something I watched them put in the I.V. I have a crystal clear memory of watching them driving a railroad spike into the back of my hand with a ball peen hammer.
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Oh. it's not that big, the last one I deflated we used an 18g needle. Of course, if it was going into my parts it would probabably look like a railroad spike!
bob
Dude... I don't care if it's a little 27g butterfly needle... If you're heading towards my wedding tackle with it, things *will* be going rodeo.....
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On a slightly related note, one of my favorite ways of getting, shall we say, rambunctious patients calmed down was to reach into the cabinet and pull out the 12g 3" long angio cath (dunno why we even had one on the rig, we didn't use those) and tell them that if they don't settle down, I'll be using that beast to start an IV....
It's amazing how quickly people will behave... :)
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The number of guys on APS who went from looking at a pig picture to talking about erections is more than disturbing.... [tinfoil]
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Well, at least it was a female pig.
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Moving back to the subject of the OP ....
Anyone know how to go about re-creating this amazingness that is applewood smoked bacon?
I intend to own a pig or two one of these days. Would be a good thing to know.
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creating this amazingness that is applewood smoked bacon?
Uh...Cure the bacon and smoke it with apple wood seems to be the obvious solution.
Here is a fairly decent take on the process.
http://www.motherearthnews.com/sustainable-farming/cut-cure-pork-zmaz72ndztak.aspx (http://www.motherearthnews.com/sustainable-farming/cut-cure-pork-zmaz72ndztak.aspx)
I've helped with butchering and curing hogs but it was almost 40 years ago.
It is a very messy process and not one I care to undertake unless I just have too. Partly because I don't really have the time, partly because disposing of the offal would be a problem and partly because I'm a little lazy.
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partly because disposing of the offal would be a problem
We would just use the parts from my friends 4H pig to lure in the coyotes, too bad you can't do the same. we would put it in the field about 150-200yds from his back deck. ;)
bob
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Uh...Cure the bacon and smoke it with apple wood seems to be the obvious solution.
Here is a fairly decent take on the process.
http://www.motherearthnews.com/sustainable-farming/cut-cure-pork-zmaz72ndztak.aspx (http://www.motherearthnews.com/sustainable-farming/cut-cure-pork-zmaz72ndztak.aspx)
I've helped with butchering and curing hogs but it was almost 40 years ago.
It is a very messy process and not one I care to undertake unless I just have too. Partly because I don't really have the time, partly because disposing of the offal would be a problem and partly because I'm a little lazy.
I didn't know if it was part of the curing process or part of the smoking process. I imagine I wouldn't want to do the butchering myself either. The folks did it when I was a kid and I recall it being messy and gross.
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The number of guys on APS who went from looking at a pig picture to talking about erections is more than disturbing.... [tinfoil]
reminds me of a joke....three guys driving down the road and they spot a pig caught in a fence with its hinquarters facing them. the first guy says, "mmmmm i wish it was raquel welch." the second guy says, "mmmmm i wish it was marilyn monroe." the third guy says, "mmmm i wish it was dark."
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partly because disposing of the offal would be a problem
What, you don't like scrapple?
Dump the edible offal and meat scraps into a big *expletive deleted* pot along with the head (unless, of course, head cheese will be on the menu as well), enough bones to give the broth some body, and water. Boil the nasty out of it until the meaty bits are tender and a nice broth is formed. Fish out the solids, skim off some fat, chop up all of the meat and offal into fine little bits. Add enough cornmeal to the broth and cook to make a thick...mush. Yes that's the word I'm looking for, thick mush. Add the chopped meaty bits back in, seasonings to taste (usually a little sage, thyme, salt and pepper), and cook until it all cooks into one bit pot of home made thick mushy goodness. Dish it into loaf pans, let it cool and settle into loafs, which should be well set and easily sliceable once cooled if you made a good broth and used enough cornmeal. Stores well in the deep freeze.
When ready to eat cut into 1/4" thick slices and pan fry or broil till crispy golden deliciousness. Normally for breakfast, also makes a nice sammich. Good with ketchup or apple butter or various jams and jellies. Some like syrup, never tried personally.
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mmmmmmmmm......scrapple. I learned to love it when I was stationed at NADC Warminster, about an hour north of the city of brotherly love (it isn't).
bob
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Loves me scrapple but I make a little more refined version. I use a good grade of sausage.
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What, you don't like scrapple?
Dump the edible offal and meat scraps into a big *expletive deleted* pot along with the head (unless, of course, head cheese will be on the menu as well), enough bones to give the broth some body, and water. Boil the nasty out of it until the meaty bits are tender and a nice broth is formed. Fish out the solids, skim off some fat, chop up all of the meat and offal into fine little bits. Add enough cornmeal to the broth and cook to make a thick...mush. Yes that's the word I'm looking for, thick mush. Add the chopped meaty bits back in, seasonings to taste (usually a little sage, thyme, salt and pepper), and cook until it all cooks into one bit pot of home made thick mushy goodness. Dish it into loaf pans, let it cool and settle into loafs, which should be well set and easily sliceable once cooled if you made a good broth and used enough cornmeal. Stores well in the deep freeze.
When ready to eat cut into 1/4" thick slices and pan fry or broil till crispy golden deliciousness. Normally for breakfast, also makes a nice sammich. Good with ketchup or apple butter or various jams and jellies. Some like syrup, never tried personally.
I've never experienced two sides of my brain fighting each other before. . .
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What, you don't like scrapple?
I know what goes in it. So, no, of bloody course not. It's funny to watch the tourists eat it though.
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That's why I make it with sausage and sometimes add bacon. I also use fresh ground corn meal. I can get a coarser meal than what you can buy and for my tastes polenta should have a coarse grind.
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I know what goes in it. So, no, of bloody course not. It's funny to watch the tourists eat it though.
The reactions ranging from bliss to "dear God get it out!" are indeed amusing.
That's why I make it with sausage and sometimes add bacon. I also use fresh ground corn meal. I can get a coarser meal than what you can buy and for my tastes polenta should have a coarse grind.
I buy the yellow grits from a semi local producer. Little thicker then normal grit grind, and it's normal cornmeal just of the appropriate grind. Works well as polenta.