Getting some Christmas pigs ready to smoke

Spotlite

Resident Homesteader
Slow growers end up like this when they reach 100lbs but these two got attacked by dogs. Split one to smoke and quartered the other for the crockpot for my wife.

Been wet aging at 34 degrees - walk in cooler, not the ice chest. (Wet aging - these were wrapped in Saran Wrap after meat chilled down, roughly 12 hours after being in cooler)

Will make the brine today. When the brine chills down the pigs go in Friday morning and on the smoker Saturday morning. C40D7E61-FDCB-4C2B-BB60-5A0243C125F7.jpeg8B60BE02-350F-4C11-9F55-B27AC8BB9B74.jpeg55C1B858-15D9-450B-9A71-7827C68C6EBC.jpeg
 

antharper

“Well Rounded Outdoorsman MOD “
Staff member
That’s GON be some fine Christmas eating ! Merry Christmas
 

Browning Slayer

Official Voice Of The Dawgs !
Heck yeah! That’s gonna be good!
 

Spotlite

Resident Homesteader
I am jealous.

Send pics with smoke.
Not the smoke house smoke I wanted but still smoked. Didn’t have enough apple wood.

Ended up doing just the hams because the halves wouldn’t fit. Used wood chips - fake smoked but……Will get those halves in the smoke house soon.

Injected with Cajun butter and melted honey. Mixture is 75% cajun butter / 25% melted honey and one teaspoon of Frank’s redhot sauce.

Didn’t cure, just used a brine with apple cider, garlic and onion. Sprayed apple juice on them every hour.

I had ribs on there too but ett them up while cooking.
26AB92B3-50EB-4C21-9B01-4A5BAEEDD25E.jpeg5C188C60-4070-4DE9-A82F-6F151EB4958F.jpeg2FD0FF22-C804-4585-9E49-43DB269ECC8B.jpeg64DEAEB6-A863-4ACE-84D6-DB1E8E739FA8.jpeg
 
Top