Thursday, December 28, 2017

Salt Pork: 18th Century Style

I came across this video a while back while researching methods of curing pork. My family recently had a hog killed at a local slaughterhouse and I requested that one of the hams be left intact and "green" (untreated and not smoked).  It had been years since I helped my grandaddy process hogs and salt down the meat and I wanted to try my hand at it. I will not get into that right now as I plan on doing a separate post of my meat curing experience the "old-timey" way.  Anyhow, this video is quite interesting and informative. I may try to cure a shoulder or other parts using this method in the near future. 

Sunday, December 24, 2017