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Joined: Aug 2017
Posts: 1,120
Campfire Regular
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OP
Campfire Regular
Joined: Aug 2017
Posts: 1,120 |
OK, i have 3 quarters from a small pig I shot a few months ago. Was in my freezer for 2 months, now thawed out.
I have my prague #1, pickling salt and spices. I'm going to do a wet cure.
It was a small pig. The 3 quarters weight 8 pounds total. I want to experiment on this small amount before trying a larger one.
Given that none of the pieces are more than 3 inches thick, how long should I brine it?
Is 2 months in the freezer sufficient to risk a cold smoke, or should I hot smoke them?
Thanks.
The cow is where you are, the bull is where you want to be.
No one gets something for nothing unless someone else got nothing for something.
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Joined: Apr 2017
Posts: 19,557
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,557 |
Cold smoke uncured wild pig? hell no. I dont care how long you froze it.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Aug 2017
Posts: 1,120
Campfire Regular
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OP
Campfire Regular
Joined: Aug 2017
Posts: 1,120 |
Maybe you missed the part about a wet cure.
The cow is where you are, the bull is where you want to be.
No one gets something for nothing unless someone else got nothing for something.
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Joined: Apr 2017
Posts: 19,557
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,557 |
Ooppsie, my bad. Still wouldn't unless you plan on cooking to a safe temp.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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