It the time of the year to make bacon..

[Backroadmeats]

I don't post as much as I would like. Tonight I am in the meat locker and pig season is here. After the state fair is over we get bombarded with pigs every year. This week we did not work Monday but have cut up 24 pigs so far. These are one of the carts of bacon from the pigs we cut up this morning. The hams and 4 bacon are in the big smoker on the left in the picture. For the week we have done 24 pigs cut up . About 1500 lbs of ham and bacon. We also have a little over 1400 lbs of pork sausage to stuff tomorrow. I will take a video of the new stuffer if I get a chance. Another 15 hour day but I have had way worse jobs!

[mrteddyprincess]

Cool pics! What temp are you smoking those pork bellies?

Brian

[Backroadmeats]

You bet.

[Starsky]

Just to be clear, do you only smoke for 2 hrs. or do you continue to smoke through the entire process?

[Backroadmeats]

I only smoke for 2 hours.. but l can put a heavy smoke on, then I close the dampers to keep the humidity up to cook it..

[texastweeter]

Good looking setup. You are making city hams I presume?

[Backroadmeats]

They are injected and tumbled. It takes 3 hour to cure the hams and bacon. The ones in the smoker we cut up this morning. We will cut the hams and slice the bacon tomorrow

[texastweeter]

Yep that's city ham. I make them too.

[Backroadmeats]

I did but a dry curing cabinet made by the sausage maker to play with before spending the big bucks on a nsf one.. problem is I am not a patient person and this process drives me nuts!! I have made some dam good pancetta, pepperoni and Lebanon bologna..

[DaveD]

Wow!!! Industrial strength porknography!!

[Backroadmeats]

"PORKNOGRAPHY" HAHA.. LOVE IT

[DaveD]

Backroadmeats I can take no credit! It's part of the URL for the forum's "Pork Discussion" section

[SmokingPat]

With so much pork, is there a cut that doesn't get much attention? Or do you simply break it down, and pass it along? ('99 bottles of beer on the wall ...')

[Backroadmeats]

It has to be simple this time of the year. We had 306 pig, 58 steers and 42 lamb to to by Christmas last I heard.. probably a few more by now.

[barelfly]

Love it! But…..isn’t anytime of the year bacon makin’ time !! Can’t wait to see more!

[Backroadmeats]

It is ... it always is!!!

[texastweeter]

You will have some venison added in soon too I am sure.

[Backroadmeats]

Nope. Quit doing venison last year.. payroll is to high and so are the complainers.. we will do around 30000 lbs of beef and pork in november.. no more wild game for me..

[texastweeter]

What did they complain about?

[Backroadmeats]

They shot it 12 times but should have got more meat.. the sausage price is to high..and my favorite I stole some of their meat..

[RonB]

Thanks for posting . I enjoy seeing the process.

[Backroadmeats]

Wait till ya see the sausage stuffer make bratwurst tomorrow!!

[klflowers]

Those are beautiful pics. I think if I was in MN I would be begging you to let me volunteer. I promise I wouldn't try to steal any of your meat

[Backroadmeats]

You can eat as much as ya want while ya slice bacon. Surprisingly ya get sick of it real quick. The Girls will slice hundreds of pounds and never even try it. Sticks and Jerry on the other hand... well we don't cook lunch those days because Noone is hungry!!

[captainlee]

The real deal !!

[Skip]

Great posts Rob! It's always good to hear from you. I'm glad your Business is doing well.

[Backroadmeats]

Thanks skip..