Backyard Aquaponics
A place to discuss aquaponics

To think I would creep those things with a .22 mag. bolt action in chest high thickets But seriously most sows you see are between 80-200 lbs and boars are 150-400 lbs. They are easy to creep as they are very noisy and if you approach upwind you can pick off a few before they know whats going on. My brother shot a sow with buckshot and when we went to pick her up a few pellets killed 3 sucklings under her. One went on the pit that night!

Thanks for posting this Chillidude,

H.

No worries Himzol - glad you find it interesting.

EB - yep, I have some of those recipes too but haven't gone that far yet. Next project, once this damn renovation is finished, is to do a ham, and after that dry-age my own beef.

All I gotta do is win Lotto so I've got the time to do all this stuff !

I remember that pig photo... Turns out to be a fake from the father of the boy who shot it, details here http://www.stinkyjournalism.org/latest- ... tes-45.php

Good stuff Nigel, are you going to smoke a sample with Chilli's

And the hogzilla mostly debunked at 800 lbs and dna showed it to be part domestic hog and part wild boar. but the 18" unbroken tusks suggested it to be pen raised.

Absolutely - I'll be using the dried ones this time. Tonight is looking good for it.

I used to think I had a lot of chillies until I saw this piccy out of India

OK - here's the bacon photos as promised

Oops - trigger happy - I meant to put 3 in one post

So, we continue

And now for the final two.

Once it had cooled and I tried a bit I've come up with the same result that Nocky did - no heat was transferred from the chillies to the meat by the hot smoking process ! I'm surprised again.

Next time I'll try fresh chillies - maybe the extra vapour in the smoke will make a difference.

Well glad it was not my stuff up, but it is a different flavor, but will try the same nigel, it surprised me as the smoke coming out of the weber made my eyes water and was hot on the lungs

Damn that looks good.... And all done in a webber..

Very impressive Chillidude, gunna have to get myself another webber, I lost my last one.

Thx EB.

yep, the weber is a good little unit.

I only lashed out on my big flashy smoker after several years as I wanted to be able to cook larger amounts of food at once. Also, with the offset unit you are able to maintain a lower temperature over a long period of time without having to constantly pay attention to it.

That looks lovely....I think i might be hooked into smoking bacon

Some weeks ago got roo front leg from a friendly

Have cut only a very small piece of it for an experiment and now do regret that I didn’t use the other (big) part.
Used about a 1/1 of this formula for a dry rub:

50 gm rock salt
25 gm brown sugar
4 teaspoons of sodium nitrite (2%)
2 tablespoons of ground black pepper
4 crumbled bay leaves
1 teaspoon of grated nutmeg
4 minced garlic cloves
4 sprigs of fresh thyme

Mixed it all together and rubbed it into the meat, put into a plastic bag
and into the fridge for four days, turning it around every day.

Then washed it, hanged it to dry for a day and the cold smoked it for three days,
only two or three hours twice per day.

Had to be cooked to eat it, a bit dry, certainly not like a pork but very nice.

Sorry but no picks of it, t’was only a bit of bone very little meat on it. I really didn’t
think much about it.
Did smoke it in that little ‘Chimenea’ below.

With a bigger piece, after four or five days in that rub I would wash it and continue rubbing it with rock salt only for another few days.
Then wash it again, pres it between to planks with clamps tightening it gradually over two days and hang it dry
before cold smoking it.
For the rub period I would find a plastic container to put the meat in with something in to hold the meat of the bottom.