Post by Deleted on Oct 17, 2015 10:29:55 GMT
Monday morning I dropped off a couple pigs at the slaughter house, yesterday I picked up my fresh meat.
Ribs, loin, chops, shoulder steaks and roasts, sausage, and ground pork.
I had two pigs. I told them to process the one pigs shoulders as roasts and pork steaks, the other pig to add it all to the grind. Then once all the grind was done, season half as sausage, keep half unseasoned.
Pork burger sandwiches for supper last night!
Will get my cured meats in about two weeks.
Had one hog weigh 280, the other 265.
Hanging weights were 190 and 180
Picked up about 230 pounds fresh meat, have 133 pounds of cured coming.
For those of you who raise pigs, how do those numbers sound?
Ribs, loin, chops, shoulder steaks and roasts, sausage, and ground pork.
I had two pigs. I told them to process the one pigs shoulders as roasts and pork steaks, the other pig to add it all to the grind. Then once all the grind was done, season half as sausage, keep half unseasoned.
Pork burger sandwiches for supper last night!
Will get my cured meats in about two weeks.
Had one hog weigh 280, the other 265.
Hanging weights were 190 and 180
Picked up about 230 pounds fresh meat, have 133 pounds of cured coming.
For those of you who raise pigs, how do those numbers sound?
as far as weights at check in and