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Processing Hogs
I've been lurking but not active for some time due to various reasons but mostly due to I had become very frustrated with my grilling set up. I have just completed an addition to our old meathouse here on the farm and will post pics soon, I hope, if I ever finish getting it organized.
In the meantime, not trying to steal any of @SGH thunder, we had a hog killing this weekend. Not the right time of year, but hog farmers are in a really bad position now with processors shutting down and are selling hogs ready to slaughter at dirt cheap prices. My son went a little ways up into Indiana and purchased 10 weighing about 275 each at $0.50/pound live weight. Several neighbors wanted one or two each so we got them and fed them here on the farm until this weekend when we slaughtered and processed 5 of them. 2 people took theirs and did them themselves. For the other 8, I have a neighbor that has raised and slaughtered many over the years and knows how to do it. My son and I offered to buy one for him if he would help us slaughter ours. We wanted two, and before long our 2 and his one grew to 10.
And this weekend it all started. For a neighbor to get their hog processed, they had to come help with all of them, so we had a good crew. We killed and quartered 5 on Saturday, refrigerated them over night to cool them, and processed them
Sunday. Have 3 more to do this week to finish up.
I hope the pics post properly, and hope no one is offended. I tried not to take any that might be considered too gruesome, but some folks are easily offended. Not sure how they think that meat gets onto the shelves of their grocery store without going thru a similar process.
Feeding them at our place.
Cleaning, gutting, and quartering. I left out the killing process.
Ready to quarter.
A bunch of vac sealed porkchops. 2 to a package. Can't wait to try some.
Spare ribs ready to Egg.
Most of one hog ready to freeze. There's an additional 40 or so pounds of sausage I didn't have bagged when I took this pic, plus we still have the bacon to slice. Lots of good eating here. I wanted to cure the hams but we were afraid it was too hot. We always cured hams in late winter. Plus I couldn't find some of the ingredients my mother always used. Needed to order them as no one locally carried them any longer. There's pork chops, ham steaks that are tenderized, shoulders, a picnic ham, country style ribs, tenderloins, spare ribs, some roasts, sausage and bacon. All for $135.
I didn't make any baby back ribs. Left them with the bone in pork chops. I try to watch our local Kroger and can regularly find baby backs for $5-$6 a rack and try to keep 8 or so in the freezer.
That's all for now folks. Hope you enjoyed reading about our weekend here on the farm.
In the meantime, not trying to steal any of @SGH thunder, we had a hog killing this weekend. Not the right time of year, but hog farmers are in a really bad position now with processors shutting down and are selling hogs ready to slaughter at dirt cheap prices. My son went a little ways up into Indiana and purchased 10 weighing about 275 each at $0.50/pound live weight. Several neighbors wanted one or two each so we got them and fed them here on the farm until this weekend when we slaughtered and processed 5 of them. 2 people took theirs and did them themselves. For the other 8, I have a neighbor that has raised and slaughtered many over the years and knows how to do it. My son and I offered to buy one for him if he would help us slaughter ours. We wanted two, and before long our 2 and his one grew to 10.
And this weekend it all started. For a neighbor to get their hog processed, they had to come help with all of them, so we had a good crew. We killed and quartered 5 on Saturday, refrigerated them over night to cool them, and processed them
Sunday. Have 3 more to do this week to finish up.
I hope the pics post properly, and hope no one is offended. I tried not to take any that might be considered too gruesome, but some folks are easily offended. Not sure how they think that meat gets onto the shelves of their grocery store without going thru a similar process.
Feeding them at our place.
Cleaning, gutting, and quartering. I left out the killing process.
Ready to quarter.
A bunch of vac sealed porkchops. 2 to a package. Can't wait to try some.
Spare ribs ready to Egg.
Most of one hog ready to freeze. There's an additional 40 or so pounds of sausage I didn't have bagged when I took this pic, plus we still have the bacon to slice. Lots of good eating here. I wanted to cure the hams but we were afraid it was too hot. We always cured hams in late winter. Plus I couldn't find some of the ingredients my mother always used. Needed to order them as no one locally carried them any longer. There's pork chops, ham steaks that are tenderized, shoulders, a picnic ham, country style ribs, tenderloins, spare ribs, some roasts, sausage and bacon. All for $135.
I didn't make any baby back ribs. Left them with the bone in pork chops. I try to watch our local Kroger and can regularly find baby backs for $5-$6 a rack and try to keep 8 or so in the freezer.
That's all for now folks. Hope you enjoyed reading about our weekend here on the farm.
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies
Comments
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies
Southern Indiana 1 Large Egg, Blackstone griddle
Live long, and prosper
Thanks for the pics and the process. I've never done it myself but always appreciative about learning a thing or two when someone does post something like this.
Minnesota
your son was right. If we are going to kill these amazing animals to eat- and pigs are amazing animals- we have a responsibility to do it the right way. We always like to say that our pigs “have one bad day”. And if you do it right it should be one bad second.
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies
Southern Indiana 1 Large Egg, Blackstone griddle
Live long, and prosper
Tommy
Middle of Nowhere, Northern Kentucky1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies