It is currently 03/28/24 12:16 pm

All times are UTC - 6 hours




  Page 1 of 1   [ 3 posts ]
Author Message
 Offline
 Post subject: Projects
PostPosted: 03/27/16 4:03 pm • # 1 
Administrator

Joined: 01/16/16
Posts: 30003
BIL has a smoke house at his hobby farm (he's a dentist) so we have embarked on two projects.
1. Next winter we will but half a hog which we will butcher ourselves and try our hand at making our own hams and sausages besides the chops, roasts etc.
2. This summer we'll buy a brisket and try to make Montreal smoked meat. We've figured out two brine/rub recipes and will try both. Hopefully one will turn out just right. The thing is the recipes are "secret" so it's been trial and error for the right spices.


Top
  
 Offline
 Post subject: Re: Projects
PostPosted: 03/27/16 4:38 pm • # 2 
User avatar
Administrator

Joined: 11/07/08
Posts: 42112
While the "butchering" isn't appealing to me, both the "making our own hams and sausages besides the chops, roasts etc." and the Montreal smoked meat definitely are ~

Sooz


Top
  
 Offline
 Post subject: Re: Projects
PostPosted: 03/28/16 8:21 am • # 3 
Administrator

Joined: 01/16/16
Posts: 30003
sooz06 wrote:
While the "butchering" isn't appealing to me, both the "making our own hams and sausages besides the chops, roasts etc." and the Montreal smoked meat definitely are ~

Sooz


The hog is eviscerated and skinned... except for the head. We might work up the courage to boil the head and make some "cretons" (Quebecois head cheese).


Top
  
Display posts from previous:  Sort by  

  Page 1 of 1   [ 3 posts ] New Topic Add Reply

All times are UTC - 6 hours



Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  
cron
© Voices or Choices.
All rights reserved.