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  • Pigs

    I was terrible and did not plan this adventure well, then I got busy, then the pigs got huge.....

    Long story short, I sent two hogs to the butcher and they hung at over 325lbs each. Yeah, ooooops.

    So, even though that happened, I still came out far and away ahead in comparison to purchasing pork. For anyone that has not done this, I really suggest you try it. I raised these two enormous hogs in a dog pen. Not the best of planning, but it worked. They got fat, and now I have to buy a ginormous freezer to accommodate all that meat.


    Anyone know any good pork recipes? I think I want to try some pig jerky.

    Anyway, it is good to be back. I hope everyone here is doing well.

  • #2
    Good to have you back redman.
    Last edited by DMH; 02-26-2015, 08:01 PM.
    Silence in the face of evil is itself evil: God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”
    Dietrich Bonhoeffer

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    • #3
      I have some pork recipes but I would need some pork to show you how its done. My freezer has some space in it

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      • #4
        How far are you from georgia? I amngoing to sweat bacon grease by the time we are done with all this.

        I did do one thing right. They were not over fed, so most went to muscle and frame. The beasts were up to my waist when they went to slaughter.

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        • #5
          Redman,thats some big pigs, lots of bacon and butts,
          Sometimes I question my sanity but the unicorn and gummy bears told me I am fine

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          • #6
            Bacon!!!!!!
            You're still walking free. Enjoy it while you can.
            Homesite: http://millenniummangear.com
            Twitter: https://twitter.com/millenniumgear

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            • #7
              It is a shame there is so little bacon on a hog.

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              • #8
                Amen brother.
                I'm drunk tonith.

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                • #9
                  You should have some boneless loin roast unless you had the butcher slice it all. Great for kabobs, piece together with vegetables & pineapple and brush with sweet & sour sauce, or just veggies and season with a mix of Italian spices and some olive oil.

                  Or slice carefully so it "unrolls" - I shoot for a half inch layer of meat until it becomes a big square or rectangle of meat, fill with jalopeños and cream cheese, roll it back up & wrap it in woven bacon before roasting it.
                  quam minimum credula postero

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                  • #10
                    That sounds good. There will be about 50/50 roast and chops.

                    I plan to fire up the smoker too. Get the hocks smoked for soup and beans. Same with the jowls.

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                    • #11
                      Last piece of smoked jowl I saw at the store had quite a price tag, people are forgetting that there was ever such a thing as "cheap cuts."
                      quam minimum credula postero

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                      • #12
                        Isn't that the truth. Smoked hocks are horribly high as well.

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                        • #13
                          Don't forget the head meat. My late father in law use to say when they butchered a hog the only thing they didn't use was the squeal. ( YES they used the blood YUK )

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                          • #14
                            I think most of that is in the sausage. I chickened out and had these professionally butchered. Next time, I will have just one and do it myself at a reasonable weight.

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