It's almost time.
Dec. 21, 2012 11:37 am
Updated: Dec. 28, 2012 7:06 pm
In January of every year as long as I can remember we have processed our deer sausage... A little deer summer sausage (the semi dried kind) a few deer brats, and of coarse for all the deer you need some fat. So, I buy a big hog every year so we have
fat for the sausage. I set the rear hams and bacon off to the side until were done with the deer sausage. Now I brine cure my bacons and hams. After 10 days in the brine, I wrap them in cheese clothe and hang them in my garage to dry for 24 hours. Yes
I have newspapers on the floor. Then to my smoker they go for 48 hours in a cold smoke. I have a heat probe in the hams so I know when they reach 156 degrees. Normally I probe the thickest part of the bacons and then move the probe to the ham. Anyhow when
they reach a 156 degrees its time to wrap them in plastic wrap, tin foil, and food saver bag with the air sucked out. Fresh is so much better than the other hams and bacon's. This Frick's ham for Christmas is only because the extra festivities this year.
Normally I have one of the 2 hams at Easter, and the other at Christmas. Bacon is usually gone by August.
I've got all my smoking wood together.... I use Hickory, Oak, Apple, a little peach, and sassafras.
I can smoke 250 pounds at a time in my smoker. You might find this boring, but I grew up this way and I guess I'll do this to the day I die.
Come on January!