Wire For Fire

Making your own pork

40 posts in this topic

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

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2 hours ago, Sudsy said:

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

I read the salt/water brine solution should make it white ?? Idk lol will let you know in about 2-3 weeks 

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3 hours ago, Sudsy said:

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

idea.png.afdbf9ecf978c7c60a943630d7c098a6.png

Never tried it but; leather shoe stain. The one in the bottle with the sponge applicator... 

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4 hours ago, Sudsy said:

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

sudsy, did you scrape the outer waxy hull by any chance? After you scraped that tough outer rind off, you should have a white, more supple inner rind that's quite white to begin with.  Might take more than one session to get all that nasty bits off. 

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Oh, when working the under side fat layer. it's easier when the fat is in frozen, partial frozen state, you can just cut most if not all of it off in one go.  Sandwich the rinds between something flat before putting in the freezer so it come out flat when frozen. 

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I never thought about doing this.  We go in on 2 pigs a year and did the butchering for the 1st time this last Oct.,, LOTS of skin for the taking.

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So do people eat this stuff (must not be very good at $1 a pound) ? Wonder if soaking it in gulp juice with help draw more strikes???

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58 mins ago, oysterbreath said:

So do people eat this stuff (must not be very good at $1 a pound) ? Wonder if soaking it in gulp juice with help draw more strikes???

What the best pieces on most meats ? Chicken , turkey, pig ... pig skin fried up is in about every culture in one way or another as the ultimate fat boy beer mate of all time... 

 

these were pretty much completely stipped of fat , which better for me but most people cooking pork belly want all fat and lil chunk of meat on there so these were extra cheap 

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Now, after I said I wouldn't try this,; a hunter friend of mine told me he'll be making his own bacon soon and he's offering  to supply me with all the raw material I need to make my own trailers. So...maybe I'll be giving it a whirl afterall. Wifey's going to be thrilled.

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7 mins ago, valentine said:

Now, after I said I wouldn't try this,; a hunter friend of mine told me he'll be making his own bacon soon and he's offering  to supply me with all the raw material I need to make my own trailers. So...maybe I'll be giving it a whirl afterall. Wifey's going to be thrilled.

 

2 mins ago, oysterbreath said:

"Wifey's going to be thrilled"

 

Zmans are way cheaper than a divorice

 

Please is jar of pork skin.. it's really no big deal.. stick them anywhere cold that they won't freeze .. take off your skirts lol 

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This is inspirational!

I've got a few bottles of Pautzke scent and color infusion thingys, for adding to baits that are curing. Might give that a try.

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Posted (edited)

9 hours ago, Sudsy said:

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

Maybe call or message these guys and ask.....?

Uncle Josh Bait Company
(920) 563-2491
 
 
Edited by jesgord

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11 hours ago, Sudsy said:

Does anyone know how to make it white or pale yellow?

Dark colors are no problem, it's white I can't get right

Easy... add vinegar

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