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sanman
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« on: April 29, 2012, 05:34:43 pm » |
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We put ours up on an 8' table after they leave the barrel. We also use rags or burlap sacks. We soak them in the hot water and let them lay on areas we didn't get the hair off of, once we got it up on the table. Save all the insides into a wash tub, and then PIL goes back and cleans all that when we got the pig cut up.
He also uses the Morton's sugar cure, but he insists on using the old style crock bowls. He normally just cubes up a bunch of the meat and cures that in the fridge for a week or so. He did say his mom would just put the curing salt on the meat in the bowls, and just leave it on the counter the whole time. He hasn't ever cured any of the bigger parts, we just cut it up into steaks or chops or smaller roasts.
First thing he does when we are done the first day is cook a pot of kidney and sweetbread. He did say he wanted to try and cure some bacon next go round.
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