9th annual VanLeer pig stickin

Smokeone · Post by **Smokeone** » January 12th, 2014, 6:27 pm

Well after last years thread, I said, I gotta be a part of this. SFF said come on out and have some fun, so I did. Here's a few picks from day one

Smokeone · Post by **Smokeone** » January 12th, 2014, 6:36 pm

Well day two is in the books, and man was this a good time! I'm definitely in for next year. I didn't think butchering could be so much fun. Got it all cut,ground and the bacon is being cured. Can't wait for next week, I can already taste that bacon! SFF being the good guy he is said he was gonna send samples to you all from his batch, since I don't have enough left to do so.

SFF will add pics of day two, I was way to busy to take any.

The Czar · Post by **The Czar** » January 12th, 2014, 7:26 pm

Nice....your brining samples right?

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Smokeone · Post by **Smokeone** » January 12th, 2014, 7:31 pm

SFF will, I don't have any.

SmokinFF · Post by **SmokinFF** » January 12th, 2014, 7:59 pm

Damn I'm tired!!

It's a lot of work, but it's worth it. Day 2 pics hopefully will be posted tomorrow. Between a mixture of lack of sleep and

, I'm ready for bed. As S1 said samples will be getting shipped out next week. I believe I have all members addresses, if not I'll save it in my freezer. BTW, S1 wasn't very busy at all!!!

Smokeone · Post by **Smokeone** » January 12th, 2014, 8:23 pm

I think the

has SFF confused!

SmokinFF · Post by **SmokinFF** » January 13th, 2014, 6:57 pm

Our butchering process is about as custom as it comes. (Minus the USDA approval) Your name gets called and told it's yourt hog. Then you make your decisions on how you want it cut.
We split em the night before so they cool out well.

It then gets broken down to be worked up.

Bone in or boneless chops. The saw is my station.

Smokeone acting busy while the camera was around.

Can you buy pork bellies like this at the store?

Slicing pork steaks.

My and Smokeone's helper/photographer.

Whole ham in the salt box. Being cured the "Old Time Way", should be ready in March.

Bacon cure all mixed up and ready to soak into some pork bellies.

13 bacons with the cure applied. 24 hrs with cure on, and then to the smokehouse for 2 smokes.

More pics of the bacons to come this weekend.

Smokeone · Post by **Smokeone** » January 13th, 2014, 7:19 pm

Bacon! BACon! BACON!

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » January 13th, 2014, 7:23 pm

The Czar · Post by **The Czar** » January 13th, 2014, 8:01 pm

I'm in love

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Post by **Pete Mazz** » January 14th, 2014, 7:25 am

I'm available for adoption!!! :LG:

Grabber70Mach · Post by **Grabber70Mach** » January 14th, 2014, 9:21 am

Pete Mazz wrote:I'm available for adoption!!!

Get in line I'm still waiting on my application request from last year, I was told it's in the mail. Nice looking bellies you got there SFF, that's definitely the way to go for some quality meat. S1 that's not very hospitable to not share any.

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SmokinFF · Post by **SmokinFF** » January 14th, 2014, 1:54 pm

The application process is a slow one. We've never had anything but excellent meat from our farmer.

Smokeone · Post by **Smokeone** » January 14th, 2014, 5:38 pm

Is it the process or the processor?

Grabber I would share, but someone, not mentioning any names SFF, ground mine up. Or so he told my better half, which means she now controls my share of the bacon. I can tell ya, she isn't gonna share!

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