Probably not the best thing for you but still good all the same. Especially with copius amounts of beer and a few pickled eggs and pickled sausages. This is a little twist to pickled pigs feet. Its different in that they are not overpowered with vinegar or gelatin and the sweetness of sugar on your ...

Just a pile of sticks for the kids.

Beautiful work. Have put on my to-do list. Thanks for sharing.

Sounds like a good project. If I could offer a suggestion, I'd suggest going by a hamburger joint and asking for their used pickle buckets. They will normally give these to you and they are food grade with good lids. I'd get about four of these so when you slaughter them you seperate the caul fat an...

Its amazing how much stuff you can get out of a pig. They are amazing animals for sure. Will you be doing them yourself or have you got some help?

Looks great! Looks like you have a nice setup.

Story, that is what I envision heaven as looking like. Beautiful setup.

Just finished the salt equalization of some hams I've been dry curing. I'm going to go ahead and stick them in the smokehouse before aging while the weather is cool. I hope to lay some good smoke on them and then hang to age. As long as the temp doesn't get above 95F I shouldn't harm the aging proce...

I agree with everything said. Don't know what type smoker you are using but on some the smoker itself needs to be run a while to get rid of moister that builds in the smoker itself. Typically, this will reveal itself as sooting on the meat but not always. Try running it at a high temp for an hour or...

Thought I might call and get them to send a representative by.

Its a commercial model made by Friedrich. Its nearly brand new and its just something I stumbled across and just couldn't not buy it cause I paid less for it than the company paid in sales tax when they bought it a few months before I took it off their hands. It does a good job doing production smok...

I think I understand how it happens but has any one figured out how to lessen the effects More humidity maybe? The genuineidea website is very helpful but the temperature range is different I believe I need to control airflow better maybe. More humidity will help cause this will cut down on the eva...

I found this article some time back and am amazed I was able to dig it up. I thought ya'll might find it interesting.

http://www.huffingtonpost.com/craig-gol ... 87719.html

Been a while since I collected blood but a tablespoon sounds about right. I added it as soon as the blood quit dripping. Seems like I remember a few curds in it but I just added that as well and didn't strain it. I didn't chill it though.

Try the liver mush. Depending on how much meal you add will influence whether or not its spreadable. It doesn't have a strong livery taste but you can tell its there.