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jdt
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« Reply #20 on: December 31, 2012, 09:54:24 pm » |
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i use lleggs old plantation seasoning and add sage . yeah winters here are milder than they used to be , everybody used to kill thanksgiving day . now days you can't depend on it staying cold enough till about now . even this time of year it can get up to 70 in the afternoon s for several days at a time .
i'm surprised that hams can be cured that far south . we need to visit and swap info on the phone sometime .
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BA-IV
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« Reply #21 on: December 31, 2012, 10:03:23 pm » |
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That's funny cuz I just told the family I had heard good things on the Llegs seasoning and was gonna order some and do a batch of sausage in it and see how it turned out.
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jdt
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« Reply #22 on: December 31, 2012, 10:20:24 pm » |
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if you like it sagey , i add 3 handfulls for 25 # . for my customers that like it hot i add red pepper .
do them woods hogs say 2-300 # have enuff fat for good sausage ?
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KevinN
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« Reply #23 on: December 31, 2012, 11:02:06 pm » |
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That's pretty awesome. Thank You!
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"Let's talk some philosophy"
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hank
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« Reply #24 on: January 01, 2013, 03:15:47 am » |
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Pretty neat! Put pics up of the rest of the process.
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BA-IV
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« Reply #25 on: January 01, 2013, 10:49:26 am » |
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i use lleggs old plantation seasoning and add sage . yeah winters here are milder than they used to be , everybody used to kill thanksgiving day . now days you can't depend on it staying cold enough till about now . even this time of year it can get up to 70 in the afternoon s for several days at a time .
i'm surprised that hams can be cured that far south . we need to visit and swap info on the phone sometime .
They won't cure this far south neither with the bone in, the marrow spoils the meat so we have to De-bone everything and salt cure it thatway. Our smokehouse is designed for a cold smoke, but lately we have building a fire in the smokehouse. I've never heard of the black pepper trick neither. |
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jdt
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« Reply #26 on: January 01, 2013, 12:31:53 pm » |
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yeah we build a fire in the smokehouse , like firing tobacco . i said cold smoke because i'm not trying to cook the meat just smoke it .
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BA-IV
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« Reply #27 on: January 01, 2013, 12:36:14 pm » |
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yeah we build a fire in the smokehouse , like firing tobacco . i said cold smoke because i'm not trying to cook the meat just smoke it .
We have a hole built into our smoke house for a furnace to sit outside and hold the fire. It's what I've always known as a cold smoke. Do y'all do alot of business as far as selling cured hams and sausage? How many hogs do y'all do a year about? |
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jdt
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« Reply #28 on: January 01, 2013, 06:48:22 pm » |
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Do y'all do alot of business as far as selling cured hams and sausage? How many hogs do y'all do a year about? [/quote] yeah i sell the sausage before its made most times , i need a cooler to cure hams in so i can regulate temp . the last couple years with the wife being sick i hadn't killed that many , maybe 8 or 10 . i hope to expand soon . you know selling meat thats not government inspected is illegal , however, if it is inspected they can fill it full of co2, antibiotics, steroids and hormones lol . i'd probably get in less trouble for making moonshine .  |
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