I would like to see a guide based on length. I don't like those unsightly non cured spots. It doesn't happen that often but its a pet peeve of mine.

Those look great. And with a helper like you have the sky is the limit on what ya'll can do together.

I have often wondered why there isn't some chart or something that would guide you when you are curing. You would think the absorbtion rate would be fairly steady. I've cured butts before only to find a silver dollar size non-cured center. I've circumvented this by using injections but it would be n...

From what I"ve seen is the only thing that gets upset with the killing of a herd mate are the bulls. Here are some steers I was fixing to slaughter and you can see the red one was more interested in the turnip than why his buddy had dropped to the ground. Had a bull ben in the pen with them this wou...

I prepared a nice post and hit send and I was logged off. What's the timer set at on this site? 5 minutes? Sendin, I'm in what's called the flatwoods of Georgia just west of the Okefenokee Swamp. Sounds like a good plan. Pigs are amazing animals and smart too. I'm amazed at all their uses so I under...

NoCal, that looks wonderful.

Denny, it sounds likte you are golden and I appreciate the tip about the roofing torch. I'm going to try that cause as I say, I'm still learning and open to suggestions. I don't know what you are planning on doing with the meat but what I've been doing lately is to work prepare "city" hams. (I have ...

Sounds interesting. I like all forms of fementing.

Chuckwagon, I'm far from the professional. Just don't mind getting my hands dirty or making a few mistakes. :oops: Denny, I'll be glad to give you all the help I can. You are lucky to have the retired Safeway butcher as a resource. My good friend and mentor was a retired Publix butcher but he has pa...

Looks like there was still a small nibble on the rib near the right. I don't think I'd have left that myself cause those look good.

Very nice job indeed!

Doing it yourself is no difficult job. Important thing to decide up front is whether or not you want to scald and scrape the pig and have a plan in place to keep from having a lot of dead time. If you plan on making sausages out of the whole thing there is no real reason to scrape it and I'd suggest...

Nice job and well done. The binders really pulled the meat together didn't it. Almost looks like a solid piece of meat.

I have one like the Big Daddy. I like it. I bought mine through Morton Salt company but they won't ship overseas. I think you might pick one up through Butcher Packer but I think you'd fair better ordering through the Canadian branch. You also might look in veterninary supply businesses. Those tube ...

Last summer a guy was showing his hives off to me when a few kept buzzing by us and giving us warnings. He explained to me that they were very docile bees. Of course, this was before the hive became africanized. Dang things liked to have eaten me alive. Our retalition was with fire. Just picture fou...