***OKIES in the BYC III ***

Funny I think we all have those stories. Mine is pasta, mom made it way to often & I willl eat it but not willingly.

We use to raise hogs to butcher but haven't in a couple of years. Might have to go back to it the way prices are raising. Those porkchops are the best, then the bacon!
 
Quote:
I'm counting on local folks feeling the same way.
smile.png


How often do they have your famers market? Are you in Elgin or Fletcher?
 
I will be starting my NN's this fall I believe. Just have to make some room to be able to do it. Got 5 RIR's on the ground that will be bred to the one that Wayne gave me.
 
Quote:
I'm counting on local folks feeling the same way.
smile.png


How often do they have your famers market? Are you in Elgin or Fletcher?

Wednesday and Saturday, in Lawton. Very active one.
 
I dislike thin cut bacon and the fat on it from the store is just way too much. But a lot of the quality of the cut depends on the butcher too. I think that the last hogs we bought were about 20 dollars as pigs and we raised them to about 400 pounds before sending them in. I know that once you get the hide off they look pretty much the same but I prefer the Durocs for butcher hogs.

I pasture raised them on a mix of Alfalfa and Haygrazer. Then had to take the Kubota out to close the ditches that they made rooting!

The next year I raised okra and corn in the old hog pen. Bumper crop even here in this gumbo ground.
 
Our hog pens hen has since turned into a chicken pen, LOL. I am telling myself not to make anymore large pens.

I coudn't eat goulash (sp) for years but like it now. Just not very often.
 

New posts New threads Active threads

Back
Top Bottom