AW/SS3 - Survival of the Fattest

The_Stache

Begger said:

I could be dead-wrong here, but Isn't It AGAINST THE RULES to name an animal you are intending to eventually have for dinner?

WHAT????  We named our steers!!!  Dinner, Freezer, Brunch, etc!!

Legume

20stone said:

Legume said:

As always, a great read.  If you do find yourselves in need of another set of hands, bad knees or a weak back, just holler.  Always happy to help.

I am tempted to do a "Bring Your Lean Protein" day, and just bang out sausage to soak up the surplus fat we have.

Any of you in Houston (or near enough to come to Houston) interested in a sausage day like that?

Yes, very interested.  Should be able to bring some venison after mid-January.

20stone

Foghorn said:

@20stone, the previous pig was only half mangalitsa - correct?  We got some bacon out of that one.  And we have one full manga and one half manga left?  Is that correct?

Mo - Full Manga, 500lbs going on 1,000
Eenie - Manga/Swabian cross - Was the runt.  No longer a runt, and likely > 400 lbs.  Tough to eat, not because of the name, but because of his charming personality (seriously)

The Cen-Tex Smoker

Foghorn said:

@20stone, the previous pig was only half mangalitsa - correct?  We got some bacon out of that one.  And we have one full manga and one half manga left?  Is that correct?

I believe That one was 1/4 manga. The only bacon pig we’ve had that I was part of. We have a 500lb manga and a smaller 50/50 manga/Swabian hall remaining. The cross has endeared itself to 20stonespice so that one may have to be sold/traded for another. 

20stone

The Cen-Tex Smoker said:

Foghorn said:

@20stone, the previous pig was only half mangalitsa - correct?  We got some bacon out of that one.  And we have one full manga and one half manga left?  Is that correct?

I believe That one was 1/4 manga. The only bacon pig we’ve had that I was part of. We have a 500lb manga and a smaller 50/50 manga/Swabian hall remaining. The cross has endeared itself to 20stonespice so that one may have to be sold/traded for another. 

1/1/17 Spot was 50% Glouchester Spot, 25% Manga, 25% Red Waddle (great belly)
5/27?/17 Meenie was 50% Manga, 50% Swabian Hall (barely usable belly)
12/2/17 Miney 100% Manga (terrible belly)

The Cen-Tex Smoker

dumb pigs push past others to get in to the murder trailer (twice). Smart pigs cuddle up to 20stonespice every time she visits. 

caliking

20stone said:

Foghorn said:

@20stone, the previous pig was only half mangalitsa - correct?  We got some bacon out of that one.  And we have one full manga and one half manga left?  Is that correct?

Mo - Full Manga, 500lbs going on 1,000
Eenie - Manga/Swabian cross - Was the runt.  No longer a runt, and likely > 400 lbs.  Tough to eat, not because of the name, but because of his charming personality (seriously)

personality= flavor

texaswig

Nice work fellas. It's nice to find people that are crazy about the same things you are. 

20stone

Update!
I can’t believe it has been 2.5 years since we butchered Miney in my (former) G’raj Mahal.  We did two more of our hogs after (Eenie and Mo) and another “store bought hog”, but Miney provided the leg for Proscuitto #2, which was released from quarantine yesterday and sliced. 

Links to some of that stuff
Prior to this - at the top of this thread
Other threads on this crazy stuff

• https://eggheadforum.com/discussion/1212307/sauscutapalooza-awss5-the-final-conflict/p1
• https://eggheadforum.com/discussion/1216153/prosciutto-maintenance-so-far-so-good/p1
• https://eggheadforum.com/discussion/1222764/sauscutapalooza-awss6-the-payoff/p1
  

Pics

I retrieved the leg from the Undisclosed Location, and opted to go to a buddy’s house (our only Bubble Buddies) to slice and bag, since it seems like it may still be awhile before I’ll be in a crowd large enough to crush a leg in one sitting.  Cutting through the skin is really tough.  I skinned the whole thing, shaved off the sugna, and @Bubble_Buddy ran it through his slicer. The hard bits and the nubbins from the slicer were finely cubed for pizza, dumpling and other purposes.

The Verdict

• Miney made for very tasty prosciutto 
• Mangalitsa hogs, as discussed in this thread, have a TON of fat.  We carved a mountain of fat off before we got to the meaty part - The yield, all in all, was comically low.  The leg, when hung, was 23.1 lbs and over the last 2.5 years lost 28% of it’s weight (like me), clocking in at 16.7 lbs yesterday.  After skinning, cutting away the massive fat cap and deboning and some loss to funky mold on the shank, we bagged 4.5 lbs of prosciutto
• The math, factoring almost two years of rented space in the Undisclosed Location is stoopid with two “o’s” (not even factoring in buying hogs, renting ranch space and the commercial fridge the prosciuttos hung in before moving to Austin)
• Coppa, pictured on the platter, tastes even better and takes 10% of the time and space.  I recommend that to any of you aspiring charcuterers.  That being said, a prosciutto is quite a spectacle
• This has been a fantastic learning experience that was only possible because of the friends I met here.  I appreciate all of the Hairy Hog Club for Men diving down the rabbit hole with me - and, yes, there will be deliveries of your shares

The Cen-Tex Smoker

I am not sure I’m am comfortable with the moniker “bubble buddy” but the cured meats, wine, tacos, cocktails, and chili oil were all delicious. Fun night. 

SciAggie

Thank y’all for paving the way for wannabe’s like me. When I manage to source a freezer I will definitely dive in (not as deep as y’all) to the charcuterie scene. Between y’all and @lkapigian there is a ton of experience on this forum. 

The Cen-Tex Smoker

• The math, factoring almost two years of rented space in the Undisclosed Location is stoopid with two “o’s” (not even factoring in buying hogs, renting ranch space and the commercial fridge the prosciuttos hung in before moving to Austin)

I cannot comment on the undisclosed
location costs but I can say it’s waaaaay cheaper to buy prosciutto by the lb at the store. I can also say: “what’s the fun in that”?  

SciAggie

Allow me to remind you that folks around here are prone to doing foolish things in the name of better eats. 

20stone

SciAggie said:

Allow me to remind you that folks around here are prone to doing foolish things in the name of better eats. 

I feel so....seen

SciAggie said:

Thank y’all for paving the way for wannabe’s like me. When I manage to source a freezer I will definitely dive in (not as deep as y’all) to the charcuterie scene. Between y’all and @lkapigian there is a ton of experience on this forum. 

I don’t know who you are trying to fool with your lies.  You are headed in WAY deep, and I hope to enjoy this interlude before you crush us with awesome results first time out of the gate. At least I live close enough to nosh on your work product. 

The Cen-Tex Smoker said:

• The math, factoring almost two years of rented space in the Undisclosed Location is stoopid with two “o’s” (not even factoring in buying hogs, renting ranch space and the commercial fridge the prosciuttos hung in before moving to Austin)

I cannot comment on the undisclosed
location costs but I can say it’s waaaaay cheaper to buy prosciutto by the lb at the store. I can also say: “what’s the fun in that”?  

When you have me commenting that something was financially irresponsible, you know your comment is on the mark.  The only stoooooopid part was staying the course when I didn’t have my own chamber. The rest was totally justifiable.  

The Cen-Tex Smoker

20stone said:

SciAggie said:

Allow me to remind you that folks around here are prone to doing foolish things in the name of better eats. 

I feel so....seen

SciAggie said:

Thank y’all for paving the way for wannabe’s like me. When I manage to source a freezer I will definitely dive in (not as deep as y’all) to the charcuterie scene. Between y’all and @lkapigian there is a ton of experience on this forum. 

I don’t know who you are trying to fool with your lies.  You are headed in WAY deep, and I hope to enjoy this interlude before you crush us with awesome results first time out of the gate. At least I live close enough to nosh on your work product. 

The Cen-Tex Smoker said:

• The math, factoring almost two years of rented space in the Undisclosed Location is stoopid with two “o’s” (not even factoring in buying hogs, renting ranch space and the commercial fridge the prosciuttos hung in before moving to Austin)

I cannot comment on the undisclosed
location costs but I can say it’s waaaaay cheaper to buy prosciutto by the lb at the store. I can also say: “what’s the fun in that”?  

When you have me commenting that something was financially irresponsible, you know your comment is on the mark.  The only stoooooopid part was staying the course when I didn’t have my own chamber. The rest was totally justifiable.  

Totally. 

caliking

"Beautiful" just doesn't do this justice. 

Goofy economics aside, the real joy in all of this is being able to say "well, we started with 4 bacon seeds, named Eenie, Meenie, Miney, and Moe..."

The pork chops, prosciutto, etc. were the bonus!

lkapigian

I'm just blessed to be mentioned in this group of fine Charcuterie Engineers 

Sweet100s

Thanks so much for posting this thread, @20stone.  Fascinating read & pics.  

paqman

I’m out of words... very nice!