LAZY H FARM N/C FL. THREAD

[Latestarter]

oh my...

 

[Baymule]

What is your bacon cure? All store bought bacon has sugar in it and so far, the home made cures have sugar in them too. I've been looking for a cure that does not have sugar. Last bacon I did, I soaked in salt water in the refrigerator, but didn't get it salty enough. We smoked it and it was good, but I haven't hit that "just right" place yet.

 

[Farmer Connie]

What is your bacon cure? All store bought bacon has sugar in it and so far, the home made cures have sugar in them too. I've been looking for a cure that does not have sugar. Last bacon I did, I soaked in salt water in the refrigerator, but didn't get it salty enough. We smoked it and it was good, but I haven't hit that "just right" place yet.

We were using a S.N. cure by "Lem" from Gander Mountain store. Now we are using this. By "Hi-Country". Sold at Rural King.

We add brown sugar and other ingredients for extra flavoring. This seems to be alright tasting. Penetrates well.

 

[Farmer Connie]

Yard Bird

 

[Baymule]

That looks scrumptious! What's in the big syringe?

 

[Farmer Connie]

That looks scrumptious! What's in the big syringe?

Broth/butter/herbs/

 

[Farmer Connie]

I put a butt ham into a brine cure this morning! Seven days until Heaven on Earth..

Blade Steaks last evening.. Seared over Apple Wood.

 

[RollingAcres]

I put a butt ham into a brine cure this morning! Seven days until Heaven on Earth..
View attachment 45715
Blade Steaks last evening.. Seared over Apple Wood.
View attachment 45716

Yummy!!!

 

[Bruce]

Just accidentally ran across your journal Connie!

All the rain! All the mud! Where is my food bowls?
In the quick sand.
Enjoy! I can tell hubby did..

Chest waders!! Or, what the heck, those things were better than a foot deep, should have just left them there. I bet DH timed his foot surgery so he wouldn't have to do the dredging.

Every time I join a new site that requires a password I record the hyperlink and password I used. When they change, I go in and update it. I won't tell you how often I have to open it to check

Perhaps about as often as I do? I cut and paste.

Awesome healthy pigs! And some delicious looking meat! I know it is delicious, I licked the computer screen!

If only that worked

 

[Farmer Connie]

Spoiler: DO NOT CLICK THIS IF YOU'RE HUNGRY!

This is a modified Brink man water pot slow smoker. Double Decker with twice the capacity of the standard model. Wet cured several Hams and Bacon slabs for 12 days. Thursday was the smoke-a-thon. I bet you could smell it a mile away. Blackjack Oak & Hickory wood.

BACON!

HAM!

​

Just under 16 hours of smoking at a low temp. Got to bed around 3 am. Our refrigerator reeks. You can smell the refrigerator with the doors closed. I wonder what is for supper tonight? Maybe McDonald's?