Getting started with bacon and hams!

[smokingthemidwest]

Hello everybody I have a quick question. Getting a hog in two weeks. Talked to the butcher and he is going to give me the hams fresh and the pork belly. I was just wondering if there was any good books or anywhere i can get good information about curing and smoking the bacon and ham. This will be my first attempt at it so I don't want anything to complicated. Thank you in advance. Smoking the midwest

[3rensho]

Lot of good information here -

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes&s=21ad429f5f89a7a91f8dbae513a889e7

[KevinG]

Not at home now, but these are some of the books I got, I believe the one pertaining to ham and bacon would be Meat smoking and smokehouse design but will check when I get home tonight.

Meat Smoking and Smokehouse Design
Great Sausage Recipes and Meat Curing
Charcuterie
Cold-Smoking & Salt Curing Meat, Fish & Game
The Smoked-Foods Cookbook

[3rensho]

Here's another good source -

http://lpoli.50webs.com/Sausage%20recipes.htm

[smokingthemidwest]

Thanks for the info i will look through it. Another question is where can i order those nets to make hams? Or if i can get them local i will do that. Thank you in advance

[Tenpoint5]

Thanks for the info i will look through it. Another question is where can i order those nets to make hams? Or if i can get them local i will do that. Thank you in advance

Talk with your butcher he may be able to sell you a couple.

[KevinG]

Here's a link to where you can find some netting if your butcher isn't willing to part with any.

http://www.sausagemaker.com/search.aspx?find=netting

[smokingthemidwest]

Thanks i will ask him when i drop off the hog. He said he will leave the pork bellies and the hams fresh. I was reading on here that maybe i should see if he will take the skin off? This will be my first attempt so if that easier maybe i will see if he can do it. Thanks for the info. stm

[KevinG]

I checked and Meat smoking and smokehouse design does touch on the history.

[Tenpoint5]

Thanks i will ask him when i drop off the hog. He said he will leave the pork bellies and the hams fresh. I was reading on here that maybe i should see if he will take the skin off? This will be my first attempt so if that easier maybe i will see if he can do it. Thanks for the info. stm

Most of the small locker plants around here in Eastern Iowa all skin their hogs, so he may do it that way anyhow.

[smokingthemidwest]

Thanks for all the great information. Where do you normally get powder dextrose around north western illinois? Thank you for your help

[BuyLowSellHigh]

Here's another source.   The site is mostly about making sausages, but down near the bottom of the formulations section are a number of recipes for cured meats that includes variations on bacon and hams.

[smokingthemidwest]

Sorry for all the questions but if i am going to do my ham like 10.5 what wood should i use to smoke it?? I was like going for eight hours of hickory is that going to be to much?? Thank you

[Tenpoint5]

I am a 8 hour Hickory Man myself when it comes to Hams. North Western Illinois huh? How far is you from East Dubuque, Il?

[smokingthemidwest]

I am a 8 hour Hickory Man myself when it comes to Hams. North Western Illinois huh? How far is you from East Dubuque, Il?

About 1.5 hours south east of you. Did some work in dubuque, on lock and dam must of been a couple years ago.