Butchering a Pig (smoking too)

[bragabit]

We have butchered; Deer, Elk, Antelope and Turkey. But we have a chance to buy a great Pig for $150 (its from a commercial factory employee). Sooo we have a smoker and was wondering how hard is it to cure and butcher a pig? Or is it better to pay the $150 processing fee?

 

[Sugar Sand Farm]

Personally I would pay the processing fee. We butchered pigs twice The first time I spent 3 days in the kitchen all day helping to cut, wrap and label the meat. Then I spent another day grinding for sausage. I enjoyed the meat that time but the second time we butchered the pigs all I could smell was the blood I still can not eat any pork we butchered as it has that blood taste to me. I know it is in my head as everyone else enjoys it but it is ruined for me. I have told DH never again. If you have the facility to keep the meat extremely cold while processing it you might be OK but if you dont process it you will be much happier with the results

 

[bigredfeather]

Quote:
If you have processed all those other animals, a hog would be no problem. Not sure about the curing. I usually take the hams to local butcher guy to cure and smoke. I would think with the help of Google, one could figure out the curing/smoking. I just don't feel like doing that part. My favorite way to put up the hams (not cured/smoked) is to can it. When you want to eat it, flour it and brown in some oil in a skillet. Wowww!!!!

 

[fresheggs4u]

I just slaughtered one hog and took it to the local meat packing house. I had them leave the hams and bacon meat fresh and not frozen. It cost me $118 for them to butcher and vaccum pack the roast and sausage. I am curing my own hams and bacon in a refrigerator due to current temp here. It's not hard to do, you just have to be patient. I rub mine down with salt, brown sugar and pepper tr then wrap in old sheets. Apply additional rub every 5 days for 2 1/2 days per pound to cure. After the curing time i wash off the salt, wrap in fresh cloth and hang to age. At that point they can hang inside for the curing - under 75 degrees will work fine. I dont have my "recipe" for the cure with me right now. but can get it and post it later if insterested. The bacon meat only takes 10 - 14 days in the rub - i do it the same way as the hams and then I smoke it using apple wood or hickory wood. I keep my smoker at about 200 degrees or less and smoke for 3-4 hours.

 

[Cargo]

Ok My 2 cents.

Don't cure any of it.

Curing is just a way of making meat last longer by adding salt. We have freezers now. Salt should be added to magnify flavor just before you cook it.

I had a pig grown and butchered for me from a local rancher buddy last year. Best pork ever!

Anyway. For the Hams I had the butcher leave them whole and uncured for me.
Last Christmas and the 4th of July I smoked them, slow and low. It was soooo good!

I also prefer that they leave the sausage uncured and unseasoned. I just had them grind it up for me then I added my own seasonings.