Pig products

[yukon cornelius]

Soaking fixed it. We ate some ham last night and it was great. Pig 2 will soon follow. This one will provide lots of sausage. Italian and breakfast.

[sandsawmill14]

 i love sausage too

[coxy]

that's it im moving  by one of you guys there is no one around here that does it or will help when doing it the only thing I cant do is shoot a pig or a beef I shoot every thing else  ??? ??? I would not be offended by the pics that's how things worked in the old world   but i cant speak for everyone

[sandsawmill14]

coxy its to late for me to kill one to cure this year but im gonna make some sausage soon i hope ??? its up to food giant now to put the boston butts on sale for .99 cents again :D we will normally make 75 lbs when they put them on sale 3 25 lb batches 1 for me and 1 for each of my brothers if i dont forget i can get some pics of that  ;D it will just start at the part where we would have had the hog blocked up/out (depending on whos saying it  :D :D ) if we had killed it ourselves  but this fall if the Lord is willing i will kill cure and smoke some and will get pics ;)

[coxy]

 :D :D how dumb am I never thought of the butts for the sausage making part  materhead

[sandsawmill14]

the butts work out pretty good for sausage you get bout the right amount of fat to make good sausage where when you kill your own hog its hard to get enough fat sometimes

[coxy]

then your not feeding them enough  :D :D   just poking fun with you              we did a pig one time in feb and there was no fat at all it must have used it through the winter was the worst tasting pork I ever had    so after that they bite the dirt around November just before hunting season  for the fat for summer sausage  digin1 digin_2

[yukon cornelius]

After the Bacon has sat a while it is much more mellow and not as salty. Awesome stuff!

[coxy]

good to here that it is still eatable  :D how much do you guys pay for piglets they sell for 100-175  a piece around here 

[sandsawmill14]

here they are 40-60 bucks for weanlings and go up from there

[sandsawmill14]

yukon i have never tried meat that fresh out of the cure so i would think it gets better as it hangs it is always at least a month but usually it would 2 months or more by the time we get it smoked and all and the hams would be 4-6 months old  once you take it out of the salt ageing gives the salt time to disperse through the meat better at least thats what i think

[trapper]

My wife wont even let me raise chickens.  remembers being chased by them too many times when she was young.  No problems eating deer rabbits and fish though. She just likes to see them when ready for the pan.  She does help cut up deer though

[yukon cornelius]

My wife didn't want to see any of it when we first got together now she is a fish cleaning deer butchering pig product making machine! I was blessed with a wife made special for me  8)

[sandsawmill14]

you are lucky yukon to have found a good wife  ;) my wife will do about any of it to after the butchering she wants no part of that  :D but once it looks like meat instead of the  animal she will do anything to help :D