lkrfletcher hard to beat any meal with venison
Weekend projects
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Deepwoodsbutcher That’s nice looking bacon!
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OleSmokey thank you. I hope it tastes as good as it looks
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Deepwoodsbutcher I am sure it will be delicious.
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Deepwoodsbutcher That looks so very nice.
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Deepwoodsbutcher Thanks for the visual of those cuts. I usually only see whole hams, half ham shank portion or half ham top portion in the market. I usually buy the half ham shank portion. When I see a smaller whole boneless ham what portion am I looking at?
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OleSmokey a boneless ham can be any of these muscles or any combination of them really. It could also be a pressed and formed product. Best way to know for sure what you are getting is to order from a butcher. Then they can tell you exactly what cuts they used.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Deepwoodsbutcher Thank you for posting the pictures of your curing and smoking projects.
A buddy and I have been thinking of buying a live hog and slaughtering it. How to process the hams was still a question for me as I really did not want to cure it as a whole bone-in ham. Those smaller boneless hams you did look like the logical solution and your photos and and diagrams are a big help.
I like the way you used the netting to form some of the boneless cuts prior to smoking. It really helps the appearance and gives them a nice uniform shape, which should also help with uniform smoking.
Keep up the great work.
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processhead That’s awesome! Look forward to seeing your work.
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processhead said in Weekend projects:
smaller boneless hams
Deepwoodsbutcher
I am also thinking the smaller boneless ham will be more practical for my family this pork harvest. Is would make slicing easier, since I have a hard time justifying getting the meat saw out and dirtying it up for as little work as I’d put it through. That thing gets so messy and butcher week is so cold it a real pain to clean up. Can’t wait till we get our butcher own shed built! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Deepwoodsbutcher everything looks great. Congrats to you.
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