Butchered a pig today

[Ready_fire_aim]

We've got 2 to do once the weather is right. That and I haven't gotten the slicer yet. Because I'm tired of most cuts of pork we'll look to make a slew of sausages. That and we'll try our hand at some fancy cured stuff.

Sounds like work! I hear ya on the getting tired of basic pork cuts.. We ground a lot of this one because we find it’s versatile, we don’t tire of it quickly, and it’s fast/easy because we just grind it straight into the 1lb bags.

I’ve got a 5lb stuffer, I enjoy making brats and sausages as well. Extra work, but an excellent product. It’s fun to experiment and add things like jalapeño, minced fresh garlic, miscellaneous seasonings etc

 

[1shott]

Did you skin it or scald and scrap the hair off and keep the skin on?

Making your own bacon I take it, dry or wet brine? What kind of smoke?

Making country hams?

Hope you saved everything but the squeal, making head cheese?

 

[Ready_fire_aim]

Did you skin it or scald and scrap the hair off and keep the skin on?

Making your own bacon I take it, dry or wet brine? What kind of smoke?

Making country hams?

Hope you saved everything but the squeal, making head cheese?

Skinned. Not set up to scald a hog.

Wet brine bacon and hams. Usually pecan smoke.

If by country ham you mean the slow cured in a smokehouse, no I am not set up for those.

Head cheese? No haha. Sorry to disappoint, but I am not THAT hard core about using every single scrap of a hog. The head just goes to the back 40 with the guts and skin for the coyotes