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Smokehouse Ideas
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<blockquote data-quote="Loch Valley Fold" data-source="post: 897605" data-attributes="member: 8216"><p>We'd only started rearing our own pork in 2010 The first were way too salty we wanted them smoked & didn't find out until after that he didn't do smoking the, bacon was also way too salty which we learned later he does the same way as the hams. The last 2 we got done (oct/nov'11) the hams are ok but the bacon oh my goodness that is bad. I would say it has been left too long in the cure or whatever it is he does to them it doesn't cook up properly maybe it has something to do with the pigs being over fat I don't know. All the other cuts that we had done are great but we want to try something different with the hams, bacon & whatever else we can smoke</p></blockquote><p></p>
[QUOTE="Loch Valley Fold, post: 897605, member: 8216"] We'd only started rearing our own pork in 2010 The first were way too salty we wanted them smoked & didn't find out until after that he didn't do smoking the, bacon was also way too salty which we learned later he does the same way as the hams. The last 2 we got done (oct/nov'11) the hams are ok but the bacon oh my goodness that is bad. I would say it has been left too long in the cure or whatever it is he does to them it doesn't cook up properly maybe it has something to do with the pigs being over fat I don't know. All the other cuts that we had done are great but we want to try something different with the hams, bacon & whatever else we can smoke [/QUOTE]
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