Some two weeks later the Day of Pigs III finally ended.
On the Day of Pigs I’d put the ham and shanks in a brine mixture to cure. Yesterday, after two weeks in the brine, I took the meat out and smoked it in my Jay Rosswurm Signature Big Stone Cooking Area smoker.
I used a mix of hickory and wild cherry for smoking. Nephew Tom brought over a side of bacon he had cured to smoke at the same time.
We smoked the meat for about 3 hours and then fried up a bit to see how it tasted. Quality is job one at Skunk Hill. Both the bacon and the ham were splendid!
The ham was huge so I boned it and froze it as ham steaks, ham bits, and 3 good sized ham roasts. The bone and nasty bits I threw in a pot with some onions, carrots, and celery and cooked down for stock.
Tonight I canned that stock and I declare the Day of Pigs III finished!
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