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Got my pig for the winter Egging

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gmac
gmac Posts: 1,814
in Pork
I posted this on another thread but I thought perhaps I would put it up. Now that folks have assured me I can still get a job, even with posts like this I thought I would share. 

Got a deal on a whole hog. 258 lbs in 2 halves. Disappointed that the head was gone so I can't make brawn or head cheese. I should have documented better. Did some with a knife and cleaver and it didn't go well so borrowed a meat saw.

Front shoulders just got split into picnics and butts to smoke. 1/2 of the loins were done as tomahawk rib in chops (ate the rest of the spares for supper), the other half boned for loin chops and ribs. 1 belly is being cured right now for bacon, the other is in the freezer for later. Hams were boned out with the "sirloin tip" cut into steaks for schnitzel and the rest cubed for sausage to go with the venison we hope to get next week. Kept the kidney fat separate to try some charcuterie later. Made a few small roasts but we don't cook many roasts. 
I tossed some of the skin which I regret now but some is boiling right now to make pork rinds later. 
This was probably the most relaxing thing I have done in a long time. One guy alone who has never done a whole pig before. 3 hrs to cut and vacuum seal everything. More than a few views of Scott Rea's pork butchery videos and a couple beers. $.80 per lb and $35 to the slaughterhouse to kill and gut. 
This was my early Christmas present to myself. 

Mt Elgin Ontario - just a Large.
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  • gmac
    gmac Posts: 1,814
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    Wow. So if people think I'm butthurt (which I'm not and never was) I get replies but 258 lbs of pork goodness doesn't get a "like". How do I leave? :) 
    i will be posting some cooks. Be prepared. 
    Mt Elgin Ontario - just a Large.
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Awesome.  This sat, we are doing 1 200lb and 1 300 lb pig. Way to go!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Little Steven
    Little Steven Posts: 28,817
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    gmac said:
    Wow. So if people think I'm butthurt (which I'm not and never was) I get replies but 258 lbs of pork goodness doesn't get a "like". How do I leave? :) 
    i will be posting some cooks. Be prepared. 
    I'll be up next Saturday to make sausage. I'll bring the gear

    Steve 

    Caledon, ON

     

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  • Spaightlabs
    Spaightlabs Posts: 2,349
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    Little Steven said:  
    I'll be up next Saturday to make sausage. I'll bring the gear
    That sounds vaguely pornographic.  Have fun?
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  • gmac
    gmac Posts: 1,814
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    Little Steven said:
    gmac said:
    Wow. So if people think I'm butthurt (which I'm not and never was) I get replies but 258 lbs of pork goodness doesn't get a "like". How do I leave? :) 
    i will be posting some cooks. Be prepared. 
    I'll be up next Saturday to make sausage. I'll bring the gear
    Sat is the last day of deer season. You will have to hang out with my wife for the day.
    Mt Elgin Ontario - just a Large.
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    That's a beautiful site. Good eats await! That meat would have been rotten before I could have got it butchered.
    Snellville, GA


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  • caliking
    caliking Posts: 18,731
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    That's impressive. You earned those beers!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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