Pigs

[redman2006]

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.

[DMH]

Good to have you back redman.

[AD]

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

[redman2006]

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.

[george7100]

Redman,thats some big pigs, lots of bacon and butts,

[MillenniumMan]

Bacon!!!!!!

[redman2006]

It is a shame there is so little bacon on a hog.

[angeryamerican]

Amen brother.

[W.Lynn]

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.

[redman2006]

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.

[W.Lynn]

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."

[redman2006]

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

[tk]

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 )

[redman2006]

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.