Posted by NW Ohio Tim on July 28, 2011 at 02:12:59 from (76.76.36.32):
In Reply to: butchering swine posted by big hunter on July 28, 2011 at 01:41:15:
Back before refrigeration, smoking and curing was a way to preserve meat. Nowadays, it's just a taste thing. Your bacon and ham won't have the flavor most people associate with those cuts.
We raise freezer pigs and what I usually tell people, is, the ham and bacon will both taste like pork chops..... it'll be good, just not what your mouth is expecting.
By the way, uncured ham is officially fresh ham, and uncured bacon is known as side meat or fresh side.
Personally, when we freeze a pig for ourselves, we usually do half the ham roasts fresh. I like side meat but my wife doesn't care for it, so we cure/smoke all the bacon.
In our area, the charge for smoking/curing is $.75 -$1.10/lb on top of the regular processing charge, so it really adds to the price of your pork.,,,, nothing better than bacon straight back from the butcher though.
The old rule of thumb was that pork wasn't as good after 6 months because it wouldn't hold it's flavor. Seems like modern pigs do well past that time, but we try to have everything cleaned up within a year. If it's wrapped well, it'll keep.
How big are your pigs now?? If they are already on finishing feed, I'm guessing they'll go over 250 pounds by the end of November.
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