Butcher Time - Hogs

[barrybro]

I did not want them small. This year was an experiment and I knew I might end up a little small but we have a family vacation planned and I just need to get them in before we go. I would rather have gotten them up to 225 to 250. I know when I will need to start for next year.

Barry

 

[barrybro]

My big worry with them being smaller is the fat content. I want some fat for sausage and for flavor. Tamworths are lean to start with, we will see.

Barry

 

[bigredfeather]

Quote:
Speaking of waterers, I recently talked to someone who made one out of a larger diameter piece of PVC pipe about 4' long. They capped the bottom and put a hog watering nipple near the bottom of the PVC then secured it in the corner of the pen. It would work very well for a few hogs and be relativily inexpensive. If I get one made, I'll post a pic. Does my description make sense?

 

[barrybro]

I think so. Right now I plan on raising most of my pigs in the winter and I need to think of ways to keep the water from freezing.

Barry

 

[Brunty_Farms]

Quote:
That's what I was going to say, that's why I suggested the feeder because they look a little lean. But at that age, they are perfect... they don't really start packing on fat until about 200 pounds.

You have to do what you have to do, but either way they are going to taste great. You can always have the processor add a little fat for the sausage. The bacon might be a little off too but I wouldn't worry too much about it.

 

[bigredfeather]

Quote:
Pig is tasting great! I grilled the 4 catfishes last night. IMHO, that is the best piece of meat on the entire hog.

I will be getting my brooder set up this weekend (that is if our goats don't start kidding). Then I will be ready. First batch coming in 15 days. How 'bout you?

 

[barrybro]

Pig is tasting great! I grilled the 4 catfishes last night. IMHO, that is the best piece of meat on the entire hog.


What are the catfishes????

 

[bigredfeather]

Quote:
It's a small muscle on both sides of the hog near the ham that attached to the end of the rib cage. Not sure of it purpose, but it is tender and juicy. It has near the same color as the dark part of the loin. They only weigh about a pound each, are about 2 1/2" in diameter and about 8-10" long. Other times when I have helped other butcher, it gets thrown on the grill immediatly.

 

[al6517]

I butchered one this last summer for a outdoor spit roasting, here are a few pic's it's really not very hard at all to do.

AL


Hang, let it bleed out.

Carefully cutting down the gut lining.

Letting the innards fall free as you cut down.

Empty and ready to rinse clean, not any blood at all as you can see by my clean hands.

Cooking the big boy.

Almost done, I cook it for many hours with the skin on, then during the last few hours I skin it and put a nice browning roast on it.

This pig' was farm raised and went about 125lbs dressed, cooked it for about 12 hours.

AL

 

[Alisa_ariels1]

OMG. Looks pretty tasty