Pork prices going up in my area

[backhoeboogie]

An old man told me once that he was going to teach me to sugar cure a ham. He said sugar cure was much better eating than salt cure. The old fellow passed on before I learned. I used to go help him cut 150 or so pigs when the time was right. All I really did was catch and hold back then.

 

[skyhightree1]

An old man told me once that he was going to teach me to sugar cure a ham. He said sugar cure was much better eating than salt cure. The old fellow passed on before I learned. I used to go help him cut 150 or so pigs when the time was right. All I really did was catch and hold back then.

Sugar cure isn't really a thing what he was speaking of is adding sugar as part of the curing ingredients. I do that I'll send you a good link that is basically what I do. Do you have a smoker or smoke house?

 

[skyhightree1]

I would like to know the trick of the trade.

https://pubs.ext.vt.edu/458/458-223/458-223.html

 

[jltrent]

Those piglets have a lot of energy. I tried to count them until I got dizzy and gave up.

 

[skyhightree1]

Those piglets have a lot of energy. I tried to count them until I got dizzy and gave up.

:lol2: :lol2: I guess that's how they keep the fat off todays hogs

 

[Ebenezer]

An old man told me once that he was going to teach me to sugar cure a ham. He said sugar cure was much better eating than salt cure. The old fellow passed on before I learned. I used to go help him cut 150 or so pigs when the time was right. All I really did was catch and hold back then.

Sugar cure isn't really a thing what he was speaking of is adding sugar as part of the curing ingredients. I do that I'll send you a good link that is basically what I do. Do you have a smoker or smoke house?

Sugar cure here had more steps of processing but they started with salt mix for a certain # of days and shifted to sugar after washing the meat. I prefer the sugar cured, too.

 

[skyhightree1]

An old man told me once that he was going to teach me to sugar cure a ham. He said sugar cure was much better eating than salt cure. The old fellow passed on before I learned. I used to go help him cut 150 or so pigs when the time was right. All I really did was catch and hold back then.

Sugar cure isn't really a thing what he was speaking of is adding sugar as part of the curing ingredients. I do that I'll send you a good link that is basically what I do. Do you have a smoker or smoke house?

Sugar cure here had more steps of processing but they started with salt mix for a certain # of days and shifted to sugar after washing the meat. I prefer the sugar cured, too.

Nothing like a good old cured ham on a buttermilk biscuit with some apple sauce or fried apples scrambled eggs

 

[TexasBred]

Sugar cure isn't really a thing what he was speaking of is adding sugar as part of the curing ingredients. I do that I'll send you a good link that is basically what I do. Do you have a smoker or smoke house?

Sugar cure here had more steps of processing but they started with salt mix for a certain # of days and shifted to sugar after washing the meat. I prefer the sugar cured, too.

Nothing like a good old cured ham on a buttermilk biscuit with some apple sauce or fried apples scrambled eggs

For Sure.......good pork is like fine whiskey. Ain't never sold for what it's worth. :cowboy:

 

[ga.prime]

https://www.inquisitr.com/5100359/a-bot ... 1-million/

 

[skyhightree1]

https://www.inquisitr.com/5100359/a-bottle-of-scotch-whisky-just-sold-for-1-1-million/

buy a bottle I will come drink it with you

 

[ga.prime]

https://www.inquisitr.com/5100359/a-bottle-of-scotch-whisky-just-sold-for-1-1-million/

buy a bottle I will come drink it with you

I'll check, but I think that guy got the last one.