Pig Prosessing

Discussion in 'Professional Chefs' started by chefbillyb, May 1, 2012.

  1. chefbillyb

    chefbillyb

    Messages:
    2,102
    Likes Received:
    444
    Exp:
    Professional Chef

    from this:

    to this:

    to roasting a bone in pork loin roast:


    I am curing a 19 lb Ham in a Brown Sugar Curing Mixture along with the pork belly...........
     
     
  2. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    this looks amazing.  Something I want to start doing!
     
  3. chefross

    chefross

    Messages:
    2,736
    Likes Received:
    385
    Exp:
    Former Chef
    It is neat isn't it?  I do the same each fall. I make Head Cheese to give away. I make my own bacon and ham. Cheek meat is oh so tender. Pickled feet.......wow! Memories. thanks
     
  4. duckfat

    duckfat

    Messages:
    1,354
    Likes Received:
    24
    Exp:
    Retired Chef
    Nice stand. Did you build that? I just used a gambrel and chain hoist on a pole barn rafter for venison.

    Dave
     
  5. chefbillyb

    chefbillyb

    Messages:
    2,102
    Likes Received:
    444
    Exp:
    Professional Chef
    I cured the pork belly for 4 days in a brown sugar cure, then smoked it with Hickory and finished it with Apple wood to 135 degrees.





    had to make a BLT, I just wish it was tomato season.......I'm curing a 19 lb Ham that I'll be smoking on Monday
     
  6. mrmexico25

    mrmexico25

    Messages:
    192
    Likes Received:
    20
    Exp:
    Owner/Operator
    That looks amazing... Damn I need some breakfast now!
     
  7. michaelga

    michaelga

    Messages:
    1,237
    Likes Received:
    64
    Exp:
    Retired Chef
    dude!

    smoke that bacon but keep it until it is tomato season!

    dry cured and smoked you should get at least 6 months out of it if you hang it in a dry cool place... after all that is why bacon was invented

    (oh btw... awesome job with the stand... engine hoist? or custom? It looks awesome, I need to get me one like that)
     
    Last edited: May 8, 2012
  8. kingfarvito

    kingfarvito

    Messages:
    252
    Likes Received:
    33
    Exp:
    Line Cook
    If im not mistaken that is an old punching bag stand.
     
  9. chefbillyb

    chefbillyb

    Messages:
    2,102
    Likes Received:
    444
    Exp:
    Professional Chef
    • kingfarvito   Wins, it's an old punching bag stand, I had no use for it after I Played ROCKY........
    This is a 19lb Ham that I put into a Brown sugar cure for 8 days and then washed and soaked it in fresh water for about 8rs......

    I baked the Ham in the oven at 170 degrees for 10 hrs. I then smoked it with Hickory and Apple wood in the smoker for about 4 hrs.........

    I use cast iron skillets to place the hot coals and wood on the bottom of the smoker, this works out well to rotate new coals to keep the temp at a desired level........