The NFC B-Day Chat Thread

[perchie.girl]

Good morning all! 17 below here this morning without the windchill.

do you have to cover your face and nose when its that cold outside?

deb

 

[bruceha2000]

Don't know about DMC but at that temperature there is a desire to do so. Of course then you exhale and your breath freezes in the scarf.

 

[perchie.girl]

We sell Chicago screws at my work. Come on over!

LOL... Last bit I had to use Stainless steel screws with Nylock Nuts on them... with washers. Fastening together the harness saddle. They worked perfectly. I fell back on my Aerospace hardware.

Sadly that harness and forecart I sold to a woman who was adopting PMU Babies... She lost her whole facility to the Cedar fire that swept through San Diego. Horses were evacuated but they couldnt move their storage trailer. All gone.

deb

 

[perchie.girl]

Don't know about DMC but at that temperature there is a desire to do so. Of course then you exhale and your breath freezes in the scarf.

Better than your nose hairs....

 

[perchie.girl]

I love pork, but someone else will have to raise the pigs. For me they have too much intelligence and personality. It's very easy to like them.

x2 Though there is a man who runs a feed store in Alpine. His family raises Berkshire pigs. I suspect If I paid for feed and care they would raise me up one. Once the pig is dispatched I have no problems with the idea of getting the Primals ... I love the idea of rendering leaf lard. And Working with all the cuts that get tossed... Feet and head and skin.

We do have mobile processing people... they can do the whole thing from Dispatch to chilling it down prior to butcher. I can handle the innards that I want... Liver Leaf fat which is around the kidneys. The rest of the innards that I wouldnt eat myself would make great dog food ingredients.

All that stuff is perishable so Id have to be ready to either freeze and store or cook up or dehydrate immediately.

The following is video of butchering a pig and the second is cutting it into primals. This Fellow really loves his pigs and takes good care of them. This is their first time processing them themselves.

 

[DigMyChicks]

I'm sorry but that is TOO COLD!!


It was 44°F at 8 this morning, 52°F now. Supposed to drop to 30°F by midnight and hang there until about 3 PM tomorrow before it starts dropping again to a low of 15°F. But that is WAY better than what DMC had!

Not AT ALL looking forward to the 1/2" of freezing rain between 11 PM tonight and 11 AM tomorrow.


I think if mine went outside today they'd be in Canada by now! SUPPOSED to be 25 MPH south winds with no higher gusts showing by Mr. NOAA but there are some good strong gusts blowing.

I agree!!

do you have to cover your face and nose when its that cold outside?

deb

Only if I stand out in it or go to the coop. The worst is my fingers. They can’t take the cold at all.

Don't know about DMC but at that temperature there is a desire to do so. Of course then you exhale and your breath freezes in the scarf.

Exactly!

 

[bruceha2000]

Better than your nose hairs....

Oh that happens too! At those temperatures you inhale very shallowly and not too fast.

 

[rjohns39]

Well, Debby it's a LOT smaller than I thought. And I'm a lot older then the last time I broke down an animal. I used to be able to butcher a whole animal in like two hours. Here I am after four and only got half done. Out of this half I got 20lbs 10 oz of usable product. The loin and belly were too small to separate, so I made roasts out of them. The next one I'm doing is more than twice this size, but this BOY had to go first. So this first one might give me a total of 41 lbs of pork. But that's still a lot of meals.

 

[drumstick diva]

Wow, it's taking forever to catch up on the threads I've missed - looks like a few days at least. I'm wondering what I was doing in that time - maybe I was comatose

 

[N F C]

Well, Debby it's a LOT smaller than I thought. And I'm a lot older then the last time I broke down an animal. I used to be able to butcher a whole animal in like two hours. Here I am after four and only got half done. Out of this half I got 20lbs 10 oz of usable product. The loin and belly were too small to separate, so I made roasts out of them. The next one I'm doing is more than twice this size, but this BOY had to go first. So this first one might give me a total of 41 lbs of pork. But that's still a lot of meals.

Hey, 41 pounds of meat isn't bad at all! Yikes, it does sound like a lot of hard work though. Maybe the next one will go easier?