Garden Tractor Forums banner
1 - 20 of 21 Posts

·
Registered
Joined
·
2,949 Posts
My cousin raises pigs, and every year I buy one. This year I bought two. He tried a new breed, hampshire/ yorkshire mix. It is the best flavored we've had yet.

He normally processes them in November, but due to several things, they didn't get processed till January. They weighed in at 180 &195 lbs. This year I went with him to process the meat, choose my cuts. Here they are hanging waiting to be cut up.

Jaw Fish Knee Thigh Wood


And my my nephew who does most of the work taking care of them, agricultural major at the Vo-Ag school .

Food Vertebrate Standing Animal product Fish


When we got it home we had to try it right away. The first was the pork chops, nice 1-1/4" thick. Tasty!

Food Frying pan Ingredient Animal product Recipe


Next we cased the sausage ourselves, only thing he doesn't do . We have 22lbs of sweet italian and 18 lbs of breakfast.

Food Mettwurst Kielbasa Cervelat Ingredient


Wednesday we received the smoked hams and bacon, all 130lbs. Here are the first ham steaks , and they were delicious.

Food Ingredient Animal product Frying pan Recipe


Last and my favorite the BACON ! There is 29 -1lb packages, that won't last long. They are thick cut , about 1/8" and we just had the first batch. As you can see in the second picture, the little fat rendered off from cooking the whole pound. Barely covered the pan, as compared to the stuff you get in the store.

Food Ingredient Frying pan Animal product Recipe
Food Ingredient Frying pan Recipe Animal product


The total cost including all the smoking and all his other expenses , was $1200 for both pigs , all 375lbs of hanging weight. Factor in the bones, skin and things you don't eat, and I'm guessing 300lbs. That's $4 a lb for fresh healthy delicious pork. This year I might make it all the way till next years harvest without running out. Once you have eaten this quality of meat, it's really hard to eat what comes off the store shelves.
 

Attachments

·
Tractorholic
Joined
·
3,414 Posts
What made them so $$$$$$ ?? The cutting or smoking? I raise them as well for fresh organic pork and figured it to be $1.75 for all the fresh cuts and the smoked stuff was about $3.00 a lb because of weight loss after smoking.
My local slaughter house gets $45 to do each pig hanging halved. If I only had a butcher shop... I cut all the meat myself and save even more, but alas I have to pay for that too... Hopefully beef sales this year will help fund a new butcher shop at the farm.. I don't need a fancy pants setup, just a small legit facility so I can do my own cutting and pass the savings on to customers.
As for my pork, no more grain Fed... The grain is not natural to them.. And very $$$ for the non gmo stuff that is "old school" deep rooted crop stuff. YES I'm One of those kind of guys... Don't like to eat or feed junk..
 

·
Registered
Joined
·
7,006 Posts
About feed. My Olde Deere followed what he called the GIGO formula..... garbage in equals garbage out. We always fed the best to our stock, be it chickens, ducks, geese, turkeys, rabbits, sheep, goats, pigs or cattle. Whatever it is that you buy in the stores may be called meat, but it sure doesn't taste like what we butcher. To quote Crocodile Dundee, "you can eat it, but it tastes like sh!!"I'll probably never butcher another beef or pig again myself, but I'll feed them out and have them butchered for me, and happily eat them, knowing what they have been fed and how they've been treated.
 

·
Registered
Joined
·
2,949 Posts
Discussion Starter · #8 ·
What made them so $$$$$$ ?? The cutting or smoking? I raise them as well for fresh organic pork and figured it to be $1.75 for all the fresh cuts and the smoked stuff was about $3.00 a lb because of weight loss after smoking.
My local slaughter house gets $45 to do each pig hanging halved. If I only had a butcher shop... I cut all the meat myself and save even more, but alas I have to pay for that too... Hopefully beef sales this year will help fund a new butcher shop at the farm.. I don't need a fancy pants setup, just a small legit facility so I can do my own cutting and pass the savings on to customers.
As for my pork, no more grain Fed... The grain is not natural to them.. And very $$$ for the non gmo stuff that is "old school" deep rooted crop stuff. YES I'm One of those kind of guys... Don't like to eat or feed junk..
Keith,The smoking was $2 lb this year, doubled from last year. I also make sure my cousin is paid for his time. At $3+ lb which is hanging weight formula, that's comparable to what local shops down here charge. I'm glad to help my cousin, and I get fresh meat that i know was fed correctly.
 

·
Registered
Joined
·
2,949 Posts
Discussion Starter · #9 ·
About feed. My Olde Deere followed what he called the GIGO formula..... garbage in equals garbage out. We always fed the best to our stock, be it chickens, ducks, geese, turkeys, rabbits, sheep, goats, pigs or cattle. Whatever it is that you buy in the stores may be called meat, but it sure doesn't taste like what we butcher. To quote Crocodile Dundee, "you can eat it, but it tastes like sh!!"I'll probably never butcher another beef or pig again myself, but I'll feed them out and have them butchered for me, and happily eat them, knowing what they have been fed and how they've been treated.
I agree, let someone else do the butchering, and with my cousin growing i know they eat healthy.
 

·
Member
Joined
·
1,436 Posts
We used to butcher every year and a good part of the hog went for sausage.We would run it through the grinder twice.It's very hard to buy fresh pork as every day makes a difference on the taste.Most people could not tell the difference from fresh to something that has been in the freezer for 6 months.I have friends who can eat just about anything and life would be a lot easier for me if I were that way.
 

·
Registered
Joined
·
2,949 Posts
Discussion Starter · #13 ·
That is some good eating. Pork shoulder roast and side meat is scare since most of it goes to hams, picknics and bacon.
So when butchering I never have it cured.
I only did the rear hams, front legs were not cured/ smoked. Left as full roasts.
 
  • Like
Reactions: JD DANNELS

·
Registered
Joined
·
2,949 Posts
Discussion Starter · #16 ·
We also used the jowls as fresh and cured meat, very similar to bacon/side pork. Does anyone make headcheese anymore? Sounds grim, but it's delicious. I have recipe/method if anyone is interested.
There is a guy that works with my cousin whose mother still makes it, she gets all the heads.
 

·
Registered
Joined
·
2,949 Posts
Discussion Starter · #17 ·
We also used to make scrapple and liverwurst.Used to make maple syrup,apple butter and sauerkraut but not no more since all the older people have died.
Scrapple? I do plan on making liverwurst. I hope freezing the livers won't effect them ,just don't have time yet to do it. Any recipes for Liverwurst , I'm interested. I did find some online , but a family favorite would be great.
 

·
Live long and prosper
Joined
·
6,794 Posts
Tom, I agree with you. Pasture raised anything is the best. As the farmers here know.

Your bacon still has my mouth watering.

We buy a half or whole beef from a local Amish farmer. The meat cutter, Amish as well, does a great job and when I pick it up, it's the best view in the county from his home.
 
  • Like
Reactions: TomLGT195

·
Registered
Joined
·
911 Posts
We also used to make scrapple and liverwurst.Used to make maple syrup,apple butter and sauerkraut but not no more since all the older people have died.
Down south we don't make liverwurst. We make live mush. Pork liver, corn meal, spices. A few slices fire and a big bowl of grits is hard to beat.

I don't know anyone that makes apple butter anymore because no one has a copper kettle. And it's too expensive to buy one, if you can find one.

We do make pear preserves and pickle most anything.
 
1 - 20 of 21 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top