Butchering Pig - Smoking Meat Forums
2024年2月13日 — Butchering Pig. Thread starter Sack1971; Start date Feb 13, 2024; Some of the links on this forum allow ...
cost to process a pig? - Smoking Meat Forums
2013年1月23日 — A pig can be butchered at any age, but generally, they're butchered at about 230 lbs., 200 lbs. of gain starting with a 30 lb. feeder pig, around here anyway. Commercial pigs are fed cheap crappy feed.
Pig pudding | Smoking Meat Forums - The Best Smoking Meat …
2021年1月20日 — Butchering this weekend & want to try making pig pudding ( puddin) or pan pudding whichever you go by. I understand it’s a PA dutch thing but can’t find anything on making it. I’m not talking about black sausage or blood sausage. When I was a kid we made it but can’t recall want went into it. It was the leftover meat from cooking off ...
good old fashioned pig butcherin - Smoking Meat Forums
2011年11月25日 — So tomorrow evening i am leaving for the farm and we are butchering 6 pigs tomorrow. Most between 250 and 275lbs. This is the first year that i am buying a whole one for my family so it's exciting in a new way i suppose. Anyway what i'm wondering is what cuts should i keep and what should i not...
First time butchering a hog - Smoking Meat Forums
2022年4月2日 — Feet - separate at the joint. I used them for pork jelly (aspic). Same with the ears and tail. From one pig you can make two pots: 2 feet+2 ears in each, one gets the tail. Water to just cover them in a pressure cooker (not more, not less), salt, whole black pepper, one spoon of vinegar, one bay leaf. Cook for 2 hours.
Getting a hog butchered....what cuts? - Smoking Meat Forums
2008年4月4日 — Mine was 300Lbs on the hoof, and I paid $225.00 total for the hog itself and the butchering. I did buy it from a friend so I did get a bit of a deal on the pig, but I have heard anywhere from 90 cents to 1.35/Lb.
Whole Hog Cut Options - Smoking Meat Forums
2020年5月6日 — If their cut sheet is a list of "bundles", this might be really handy for the shop, but might not apply to what you really want. I grew up around custom butchering, and a good operation will still offer that. I prefer to cure my own hams and bacon, and would rather take "sausage grind" meat rather than getting their sausage.
Hot pickled sausage. | Smoking Meat Forums - The Best Smoking …
2019年3月15日 — Way back in the day, the cajuns would pack processed salt meats from the pig butchering in barrels then pour hot lard over them. The lard would solidify, encasing the meats and preserve them. They would eat the meats in revers order from how they were stacked in the barrel...as they used up the lard, they had access to more meat.
Ole Fashioned Hog butchering - Smoking Meat Forums
2021年2月3日 — If you can process a pig or a deer you can handle any critter. Everyone should at least have the knowledge, if not the practiced skill, to slaughter and butcher a mammal, fowl or fish. A lot of people thing you need a hoist, knives, saws and other tools to break an animal down into usable cuts.
Pig Roast..What Size? - Smoking Meat Forums
2015年7月30日 — I have heard that a 40 lb pig is too big (not for the amount of people) but for the toughness of the meat and that a 35 lb pig would be best. As it is considered a younger pig and the meat wont be as tough. Is there a difference between the 35 and 40 lb pig as far as the meat goes. Also what is the cooking time for both.