He looks like a happy boy I know I would be.
Smoking bbq
- Thread starter nana1962409
- Start date
He was there was no taking that rib away from him until it was clean!
I am a meativour myself! Just watch Grumpy Old Men and you will know bacon is the best one of the four food groups! Well.....other than a good ribeye.
It's been a long time since I have seen that movie but it is a good. And I agree you can't beat a good ribeye that's my favorite steak!
So I spent my weekend doing this. I started curing the big slab Christmas Eve and the smaller slab 3 days later. The big slab came from a hog me and a friend butchered he raised it and I helped with the dispatching of the animal and the skinning and the gutting. The meat was my payment. The smaller slab is a normal 12lb belly. I did that one as jalapeño garlic and the big one just regular. Got 10hrs of smoke on them Saturday and spent Sunday cutting and packing. In all I got about 35lbs of delicious bacon now!
Did someone say "BACON" ?
What's your address??????????????????
Not many guys your age know how to skin a hog and cut it up Nate. Skinning a hog makes skinning a deer look like child's play.
Phil you know my address you sent me parts! Dave I will admit I was rusty skinning at first but after a little bit I got better. The second one went a lot faster and smoother! My friend used to be a butcher so he is the one that taught me how to do that stuff. It was mostly deer and pigs we processed at his place. There were many years his whole family went deer hunting and they would be there for the fun but then it was just me and him to process 5-9 deer. He is also the one that taught me how to run a smoker too. 
Smoke On 
Sounds like deer hunting hasn't changed. Everyone shows up to hunt but when the processing starts, they all disappear.
Not exactly a smoked product but something I always enjoyed growing up and I have made a few times myself now. It’s a little different and ya can’t knock it till ya try it but pickled beef heart and tounge makes a awesome snack. I prefer just the hearts so that’s what I make. It takes 3 to make a jar full. It’s a sweet pickling recipe not a dill one. 
I have never tried either pickled. I like heart sliced and fried, and tongue boiled. If boiled until the skin comes off easily, then sliced, it makes a great sandwich meat. Or just sliced with a little salt and pepper.
About 5 years ago, I found that beef heart makes excellent jerky. Very little fat to remove, easy to slice, marinate and dehydrate.
About 5 years ago, I found that beef heart makes excellent jerky. Very little fat to remove, easy to slice, marinate and dehydrate.
Not much into hearts and tongues but fried pig brains are pretty good. The Wife makes good liver and onions....
Nice smoker you built Nate.
Nice smoker you built Nate.
64ss409 I haven’t tried beef heart or tounge that way just pickled. I have had venison heart sliced and fried and thought it was very good. I have also heard that about the tounge making good sandwich meat. I just don’t prefer it for pickling being it is a little fattier compared to heart. I wouldn’t ever have thought to make heart into jerky I usually use venison for jerky.
Dave liver and onions are something I like a lot too. Growing up it was pretty much just me and my dad that would eat that! Thanks for the compliment on the smoker!
Dave liver and onions are something I like a lot too. Growing up it was pretty much just me and my dad that would eat that! Thanks for the compliment on the smoker!
droptop62ss
Well Known Member
Damn that rib is almost as big as him . The ribs look great 
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Thanks! He has done a lot of growing since that picture droptop62ss!