(12-20-2020, 05:30 PM)UJags Wrote:

(12-19-2020, 09:20 AM)RicoTx Wrote: Dude, the best (worst) I saw was a guy driving around with a BORTLES license plate down in the Palm Coast area.  Imagine being stuck with that tag.

At least my friend and I got a good chuckle out of it.

Oh dear, now THATS unfortunate!

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(12-20-2020, 11:13 AM)EricC85 Wrote: Butchered both my pigs this week had the bellies curing in the fridge all week got them on the smoker now getting ready for some home grown bacon tonight

Sounds awesome.  When should we all come over? Also, I think someone asked earlier, maybe I didn’t see the reply.  How did you learn to clean it?

You don’t have to really clean it once you butcher the game. I hose it down before skinning it but once it’s skinned I quarter the meat and then wash it under water again once inside. With bacon you have to cure the meat so I’ve had it sitting in a dry rub cure I read about mostly sugar salt pepper and pink salt. Then I rotate every day today it was day 4 so it as ready to cold smoke. Smoke with hickory chips to 150f inteneral temp then to my deli slicer. After that I let it cool a few hours and started frying like regular bacon it as really good. I’m gonna change a few things next cure/smoke see if I can draw some stronger applewood taste out of the meat. But it was really cool to raise butcher process cook and eat the entire thing from begging to end.

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