Meat Candy Fun

NPHuskerFL

So a few months back my buddy had one of his sows harvested (it weighed in at a bit over 630# at the hooves). I requested about 15# of the belly. My buddy cured all of this pig's belly for everyone that wanted it and then smoked it with applewood on a stickburner. I've got two more small slabs left after this one. When this pig was alive it was cared for with the utmost respect and was happy until the end. Which I believe makes a difference in the end. Anytime I went over to my friend (co-workers) farm we'd pet all the livestock. This pig actually smelled sweet like maple bacon (no $hi+). Anyways I digress. 
Here's the slab I used today.


I had some leftover Beef Back Ribs from yesterday's cook. I cubed it up, wrapped it in this bacon and then soaked it up with some A-Frame Datil Pepper Sauce. Placed in uncovered in the freezer to stiffen back up. Right before it went in the egg I topped each one off with a smidge more sauce. 
Went with leftover lump (RW) and leftover wood chunks (Oak & Black Cherry). Ran at 275℉ish until the bacon crisped up. 


Thanks for looking. Cheers. Blake

DMW

Looks great Blake, but I have to ask, what was the hole in the belly slab?

YEMTrey

Yeah...Okay....Um....Damn!

EggSmokeVa

Looks awesome 

NPHuskerFL

@DMW That's an excellent question. One in which I don't have an answer for. The area that split I'm using to fry up for other dishes. It wasn't long enough to wrap.  No waste. I do know this was a very lean animal in comparison to others I've seen at similar weight. 

theyolksonyou

Good googilymoogily!  Where do I sign up for that?

Mattman3969

Holy Bejesus dude!!  That looks and sounds outstanding!

SGH

DMW said:

Looks great Blake, but I have to ask, what was the hole in the belly slab?

Not being there to see it actually butchered I'm just taking a shot in the dark, but if the swine was broken down by mechanical means, the cutter probably slipped or got off track when cutting the through the sternum. Hence, it would rip a hole somewhere in the belly meat. Again, not being there this is just speculation on my part. But it is a common occurrence. 

@NPHuskerFL - You sir are a God. Everything looks awesome as always brother Husker. 

NPHuskerFL

@SGH @Mattman3969 @theyolksonyou @EggSmokeVa @YEMTrey @DMW Thank You! 
@SGH That^^^ would make logical sense. I'm not 100% sure if the majority processing was by hand or mechanical. Next time I asked that the slab be a bit larger and 1 large slab vs 3 smaller portioned slabs. Either way for the money I donated I'm happy with what I received.  Thanks buddy!

YukonRon

That looks delicious!  Another process I would love to try.

Tinyfish

That looks like tooth pick heaven.

johnmitchell

That all looks awesome..

WeberWho

According to my GPS it will take me 26 hours to get to Florida in my truck!

BYS1981

Looking delicious. 

Jeepster47

SGH said:

... if the swine was broken down by mechanical means, the cutter probably slipped or got off track when cutting the through the sternum. ...

@SGH ... can you send me in the right direction to see a mechanical butcher.  Maybe I'm imagining more than you intended ... or maybe I'm just ignorant on the topic, but the thought process of a "robotic butcher" is interesting.  All the technology would seem to be available.  Cost/reward might be off.  Not the cleanest environment for electronics and sensors, but still ...

News2u

A tasty delight, I'm sure. Nice work and a nice pork connection you got there.

Jeepster47

Damn Blake, if I ate along with your cooks then Big Moe Cason would be my little buddy.  Going to have to put a filter on your posts ...

bgebrent

Man that looks great!!

THEBuckeye

Beats Oscar Myer for sure.

Fun story and creative cook! 

NPHuskerFL

Edit: My buddy informed me the Sow yielded 630# of meat and at the hoof weighed around 820#  She was around 8' long. She would let ya ride her around. Was super friendly. And was delicious. 

EGG_Daddy

Great work but how did you have leftover ribs?  haha!

NPHuskerFL

@EGG_Daddy Thx! Close to 12# ribs for 5 originally including a guest. Our Son had to work at the dinner so only had 3 of us. These were made completely on the fly but, I'll do these again for sure w/ some variation. 

saluki2007

Wow! That looks fantastic Husker. Did you cook them in the tray or take them out?

caliking

Damn! I'll take some over here!

NPHuskerFL

@saluki2007 @caliking Thx. 
@saluki2007 In the pan. Notice it's perforated which allowed for good smoke, grease drainage, browning, etc. Sprayed pan first and that helped with cleanup. Yes, it's a disposable pan but, I've been know to get almost a years usage out of each pan....I'm thrifty that way  

NPHuskerFL

@SGH After speaking to my buddy the hole is likely from the hooks during hanging during processing. Not mechanically processed. Hand processed into primals, chops, belly, etc and then to variety of sausage if requested. The plant is smaller and still processes by hand and wraps in butcher paper (charge .60¢ per # to slaughter, process and wrap).
There's another plant available and they do mechanical processing unless the livestock is very small and they give the option of cryovac pkg for an extra fee (much cheaper to vac save in portions at home). 

DMW

NPHuskerFL said:

Edit: My buddy informed me the Sow yielded 630# of meat and at the hoof weighed around 820#  She was around 8' long. She would let ya ride her around. Was super friendly. And was delicious. 

That's a big piggy.

SGH

NPHuskerFL said:

@SGH After speaking to my buddy the hole is likely from the hooks during hanging during processing. Not mechanically processed. Hand processed into primals, chops, belly, etc and then to variety of sausage if requested. 

A large 1/2 diameter shank hook would no doubt inflict serious damage if ran through the ribs and carcass weight then applied. I'm just real curious why they would hook through the ribs. Makes one stop and ponder for a moment brother Husker.  

JRWhitee

That looks fantastic!

NPHuskerFL

@dmw I'm not gonna lie. When Dave told me she was going in I got a little sad. She would eat right out of your hand. Very gentle giant. I like the fact the animals are kept clean and happy. It tasted happy to me. 

NPHuskerFL

If their are any "locals" that are interested he's buying up some more pig's $1 per # this wkend and then $ to raise up (feed, etc) + processing. I may buy one or do a half pig or something. Will gain roughly 3# a week with good feed on them. If your interested PM me. Serious inquiries only PLEASE.