Posted by Andy Moncman on July 28, 2011 at 06:07:19 from (64.12.116.74):
In Reply to: Re: butchering swine posted by NW Ohio Tim on July 28, 2011 at 02:12:59:
Tim,
I'm in NE Ohio my shop charges 50 cent/lb to cure and smoke hams and bacon. They do it the old fashion way 10 days in the brine tank and 3 day in the smoker. Hams are always juicy and tender. Most shop use an injector system and only smoke for a few hours to give the meat a pitina I wouldn't call it cure or smoked just pink pork.
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