I read often, but don't post much. Had to share this, however.
As part of my long term strategy and quest for further independence, I recently purchased a hog to butcher. I grew up on a dairy farm and have cared for lots of beef, but no experience with pigs.
Tonight, I am rendering lard to can. This will help to fill the bill for long term fat stores.
The real excitement for me though is I have started my first dry cured bacon. My family produces ~1,000 gal. maple syrup each year and so my cure is maple sugar based. Here is my first attempt; salt, maple sugar, garlic, bay leaves, nutmeg, instacure (pink salt), fresh ground pepper, and smoke powder. Want to try uncured bacon at some point but, this is my maiden voyage.
Really looking forward to sampling the results.
Anyone else tried this? Any advice?
As part of my long term strategy and quest for further independence, I recently purchased a hog to butcher. I grew up on a dairy farm and have cared for lots of beef, but no experience with pigs.
Tonight, I am rendering lard to can. This will help to fill the bill for long term fat stores.
The real excitement for me though is I have started my first dry cured bacon. My family produces ~1,000 gal. maple syrup each year and so my cure is maple sugar based. Here is my first attempt; salt, maple sugar, garlic, bay leaves, nutmeg, instacure (pink salt), fresh ground pepper, and smoke powder. Want to try uncured bacon at some point but, this is my maiden voyage.
Really looking forward to sampling the results.
Anyone else tried this? Any advice?