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1000 POUND HOGS--- Yes they are out there
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<blockquote data-quote="WildRose" data-source="post: 1244331" data-attributes="member: 30902"><p>Even the big one's if you quarter them out, bone out the rest and let it sig in cold brine water for 24-48hrs before processing it can still be made to taste and smell pretty good.</p><p></p><p>Our guys up here do wonderful things with the ham's too. It's a little heavy on the salt part of the salt curing but once they get done with smoking them I cut them up into smaller hams, save half for sandwiches etc and the other half we'll tak and just throw into a pot of pinto beans and cook the ham IN the beans.</p><p></p><p>I donated a bunch of it, about 8 gallons worth the a couple of small churches here last year and even more to a buddy in Denver who's church feeds several hundred homeless people every day. He said he'd never seen them more appreciative and complimentary.</p></blockquote><p></p>
[QUOTE="WildRose, post: 1244331, member: 30902"] Even the big one's if you quarter them out, bone out the rest and let it sig in cold brine water for 24-48hrs before processing it can still be made to taste and smell pretty good. Our guys up here do wonderful things with the ham's too. It's a little heavy on the salt part of the salt curing but once they get done with smoking them I cut them up into smaller hams, save half for sandwiches etc and the other half we'll tak and just throw into a pot of pinto beans and cook the ham IN the beans. I donated a bunch of it, about 8 gallons worth the a couple of small churches here last year and even more to a buddy in Denver who's church feeds several hundred homeless people every day. He said he'd never seen them more appreciative and complimentary. [/QUOTE]
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1000 POUND HOGS--- Yes they are out there
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