Oh my, 2 free pigs!!!

**mrscornbread** · 11-07-2003, 09:34 PM

Okay, so your Dh does the butchering, but with most pork, like bacon and that stuff, doesn't it have to be smoked or cured in some way? Another question... I remember thethread where I think Heather was saying how much better fresh eggs taste as opposed to what this city girl probably eats...would your pig taste much better than the pork I would buy at the big supermarkets?

**simplemom** · 11-07-2003, 10:38 PM

CJ, this is wonderful news for your family! And you are lucky your dh is able to do what needs to be done so you will have the meat. Not everyone could do that... That will surely save you alot of money! You both are true homesteaders!

**homesteadmamma** · 11-07-2003, 10:53 PM

Robin, we won't be doing ham or bacon. We'll be doing roasts, steaks and pork chops, along with ribs!!! First I don't eat meat, but dh and the kids seldom eat bacon and they aren't much into hams. They love pork chops, ribs and pork steaks. I'll keep the roast for when company comes.

As to it tasting better than in your markets, I don't have a clue. We do know where they came from which is good and the best part is they were FREE!!

btw - all the fat is being saved for making old fashioned soap.

**homesteadmamma** · 11-07-2003, 11:01 PM

Robin, I forgot to say, we don't have a smoke house in order to smoke a ham, but I do think, by next summer dh will have made one. They aren't hard to make and I'm sure if he is going to keep doing this, then will get one made.

It also isn't hard to cure meats. All you need is cool temperatues, salt and time.

Here is a recipe found in Storey's Basic Country Skills

Rine Cure Recipe
6 gallons water
12 poungs salt
3 lbs. white or brown sugar
100 lbs. chilled meat

Dissolve salt and sugar in water and bring to boil. Stir well and chill thoroughly before using. When meat and brine are well chilled, pack meat in a clean sone crock or wooden barrel. Place hams on bottom, skin-side down, then shoulders and finally bacon slabs, sking side up. Pack meat tightly and weight it down so it will not float in the brine.

Pour cold brine over meat until all meat is immersed.

Keep container in a cool pace (under 40F) for 7 days.

After 7 days, pour brine into a pan. Remove the meat and repack it, repositioning the pieces for an even cure.

Pour the brine back over the mat and keep in a cool place until curing is complete.

After curing, hang the meat in a cold place for 1-3 weeks. It can then be smoked or used as is.