I know this is an after thought on your pigs from last year. I was a co owner of a family meat plant for 35 years. I want you to know that the weight that you butchered your pigs was excellent. The last 100 pounds that the pigs gained were the best gain to feed ratio out of all of the weight they put on. So I just wanted to say, great job. Also, two pigs will always grow better that one. Same with cattle, sheep, goats, etc. Again, Love your video's......................
If you are not going to eat the Liver and Kidneys trade them with friends. I grew up on a Small holding. But we would go to an abattoir and buy a Whole Lamb, Half a Pig or Sheep or a Quarter of Beef. (Family of 8). So I was brought up eating the Heart, Kidneys and Liver. Try some on your wife and daughter? Just because you do not like it should not mean they miss out. We also did all the butchery ourselves and that included Burgers, Faggots and Sausages. Learn how to do it and you can make your own mixtures. I also like Blood (Black) Pudding and Hogs (White) Pudding, Same as Blood but no Blood in it. A lot of people will not eat the Offal because they have never tried it. I normally eat Liver sliced the floured then Flash Fried. Get the fat hot (If you do not it soaks into the liver and does not taste good) and do not cook for to long or it gets tough, I normally have Mashed Potato, Peas and Onion Gravy with mine. Or make a Liver and Bacon Casserole. Check on here for recipes?
Hang on how much have you costed for the Pasture? Because if you did not have that you would have to have bought more grain? How much have you costed for everything else related to the Pigs like Hay and Straw as I seem to remember you saying you had to go and buy it at one point. If you want to do a proper costing you have to add every penny including Materials to build shelters, Electric Fences, Electricity and Water, Of course you can Offset some of those because you will have them ready for the next ones? So when you do a real costing how much per pound? If you get pigs again next year you will have all the equipment so then it may work out to $3.78 a Pound? but not this year. By the way I know what I am talking about because I am an accountant so know all about costing
In the south, we use Smoked Jowl as sliced jowl bacon, we also use it to season beans, greens, cabbage, etc. Smoked jowl is great in mustard-turnip greens or collard greens.
Pintos, Baby Limas, Black-Eyed Peas, etc. , it works well in all of those. Diced into 1/4" lardons and fry on medium heat with 1/2 of a vadahlia onion (fine diced) & 2 cloves of minced garlic until the lardons begin to slightly brown. If using dried beans, soak beans for at least 3 hours before, and pour off the soaking water. Add soaked beans to the pork and onion-garlic mixture and then add 1.5 cups of water and 2 Knorr Chicken Boullion cubes. Use the 2-Finger Rule for water over the top of the beans. If it goes below that, add a little more. Stir every 30 mins. Once beans are fork tender, add salt & pepper to taste and about 1.5 tsp of sugar for balance. Unprocessed organic sugar won't come off as sweet, but will add an umami element to the beans. Cook beans to desired doneness and they begin to make a gravy of sorts. Make a pan of good old-fashioned cornbread. Serve with some fresh sliced summer heirloom tomatoes, a little chopped sweet onions or scallions, if you desire. Either some fried or baked chicken or pork chops with do nicely with them.
One other thing... the last pig we had butchered we asked for a bunch of ground pork instead of breakfast sausage. It was amazing stuff that we used in place of ground beef for some recipes. Spaghetti and meatballs made from pork instead of beef is awesome!
yes ground pork is awesome! we didnt get any this time cause we have a bunch of hamburger from a cow we got this summer, and I knew that wouldnt get used up if we had ground pork.LOL
We have a ground meat mixture that's 30% beef and 70%pork and it's doled I'm stores more them ground beef. Also ground pork on its own is hardly sold here. So I'm curious to see how much fat is in pasture raised procesed ground pork. I always buy the mix cuz beef is tasty but to dry for my taste and pork has less flavour but is to fatty... so I like the mixx. How would you describe ground pork compared to beef ?
Pork hocks can be used to make sort of a gelatinized cold meat. You slowly simmer the hocks, bay leaves, salt, and peppercorns submerged in water for about 4 hours (you can skim off the froth that comes to the top). Then put it in plastic or glass bowls and refrigerate until it sets. The fat will create a white layer across the top. When it comes time to eat it, scrape off only the fat covering the portion you'll cut to eat (the fat helps preserve it in the refrigerator), put it on a plate and drizzle with white vinegar. It's especially good with rye bred. (It's a Latvian thing.)
In Italy, they make a very special bacon called guanciale from the pork jowls. Try your smoke jowls in spaghetti carbonara, diced up in omelettes, and even in macaroni & cheese. It's delicious! Hope you get your lard back!
Thanks. Yes we are going to have plenty of meat this year. Instead of sausage you can leave some plan and just have ground pork. It is really good too!
Us too. Thats why we get so much. lol We have a lot off cuts like the ribs that we really dont care for ground up into sausage. It makes it real nice and meaty. We will have to try raising on!
We love our smoked , well anything! Smoke jowel is great when you simmer greens. In my experience I would have them package in much smaller packages to use for seasoning of beans, greens. yum
With liver, I like putting it in the food processor & then into ice cube trays & freeze it, keeping it in zip bags. I use however many into recipes to boost nutrition, but not so I can taste it. It's great in chili, spaghetti sauce, etc.
That's a great haul, did you get a lot of the meat cured? Your butcher cost seems high unless you cured a lot of stuff then it can add up fast. Nice video...
Al have you ever made head cheese? It's wonderful and a good way to use all that meat on the head. I know it probably sounds gross to the uninitiated but it's such great sandwich meat. I used to not be a liver fan but really after I was shown how to cook it I enjoy it two or three times a year. I like it sliced a bit thicker than a quarter inch a frozen in flat slices. I put my oil in and get it heating,lay the frozen liver down cover with a bunch of 1/2 inch slices of onion and 3-4 1/2 slices of green bell pepper,drizzle with butter put a lid on it and let it cook until you can see its cook pretty well,push the onions and peppers off and then put the liver on top of them to finish. Add a little water put the lid on and let them steam until done.
Hiya... Pig Jowls are really useful [in small quantities] as they are a very fatty part. Here's the good part. Two easy useful uses lard-ons and guanciarle. Should be some amazing recipes here on youtube. Cheers Floot
Math on camera. I'm sorry I made you paranoid about that. My comment was intended as a joke. "Your a brave man" is what I believe I said. I truly was making a comparison to myself. I know if I added 2 +2 on camera, I'd get it wrong. Congrats on the yumminess in your freezer. My mouth just waters, and i always have a napkin, or two, beside me when harvest and cooking comes around. Blessings~
Lumnah Acres. Go to www.Beckyshomestead.com and find her cold process soap recipe for making soap with the Lard. Our pig is going to the butcher very soon and I am planning on getting the lard to make this soap. Can't wait!
Another cut would thick sliced smoked ham shanks. They are so good in beans & greens. It's always been my go to because I do lots of meat in my beans & greens & just make cast iron skillet cornbread. No need for any other meat with it. Also other cuts are ribs & country style ribs oh & the loins. I didn't hear you mention them. I watch Food Farm Earth they have a really good butchering cuts video pt. 1 & 2. I'll check & make sure it was them & I'll let you know. I have others you might be interested in also.
Some other things are ground pork for burgers, meatballs or pasta sauce and pigs trotters, those come out really sticky but heavenly with mashed potatoes. There's one cut that I've had at Oktoberfests that comes out very moist, tasty and almost falling off the bone. I don't normally like pork too much except for bacon because I find it too dry but there are cuts from different countries that maximize the juiciness.
Good work Al. You've calculated the cost of investment in dollars. How much time per day or week do you think you spend looking after the pigs? if you buy or rent the land, how do you think pigs compare to other livestock in terms of money in and money back? Do you mix the pigs with any other animals and how is the land after having pigs on it?
I spent on average 15 minutes a day on the pigs and that is being generous. We own the land. They are easier then raising pasture poultry less time involved on a daily basis. We did not mix the pigs with any other animals this time. And we ran the pigs in one spot for a long time we wanted them to dig and root up the areas we had them in. It was over grown with brush. No we can rake it out and plant grass. We put them to work. If you dont want them to till up the area they are in move them more often. If you did that you could run chickens behind them. We really enjoy raising pigs
Saheart and liver can be mixed into sausage. I have done that in the past. We save the blood for some of our native (Filipino) dishes. I would like to see directions for the watering device and perhaps the directions for making the feeder. Lard is not hard to make. We made soap with the lard, but the soap was rather harsh.
Jowls, are called guancarli in italian orh fface bacon in English. They are tasty and amazing. You pay a fortune for it as 'speck', Speck is mostly fat, a german cut. I bought, prepared, smoked and have had jowls in my wardrobe for months now. The real use for this is as a condiment, ie, cook it down, render it and use it as a condiment, flavor enhancer for soups, beans etc. It is too fatty to cook and eat.... Way to go, anyways. cheers floot
Thank you. I love hearing about all the ways to enjoy the cuts of meat. Especially the ones we dont normally think of. I hate letting good food go to waste. Especially when you have so much invested in the animal, I am not just talking about the money.
Great way of not wasting anything of the pigs. I would ask for the trotters ankles and tale bone and wash them good and make bone broth with it. You could make a massive amount of broth with the bones. Also The ears if you dry them they are very good for the dog. We buy dried pigg ears as treats for the dogs. And a big bone. I hope with the hand hewn class you got way more back then you got now but for a first time that's a good price. Also blood in the Netherlands Germany and UK we eat blood sausage. It's realy good if you can get over the idea..even my 7 year old dqugter likes it. With fried egg and full English breakfast a o Man that's good. And I don't grew up on it I did eat sandwich meat made out of the tong. And it's kinda sweet and salty and clove taste and it's realy good less Garland iron taste then liver. But I live chicken liver in unions and garlic on fresh bread my grandpa made that and it was divine I never get it as good as he did and I eat it ince a year just to memorate him. He was an amazing cook and was like a dad to me. So fresh white bread and chicken livers oooo you should try that 😍😍😍
I have been raising our pig for 5 months. He goes on the 2nd and is looking to be 300 live weight. We don't do pasture raised. My cost is looking to be $1.25 per pound not including butchering. We are going to get as much chops as possible. I will have our gowls smoked as well. You can treat it just like bacon.
Lumnah Acres I did the gowls in my smoker. I think they would be good in beans. We will be making our own sausage. My dad is coming up to make it, he has been making it for over 30 years. Any idea on how much feed you went through. I am between 800-900 lbs of feed?
Al , considering that sausage is made with the trimmings, and 52 lbs. of your total is sausage for your single largest amount of meat, I kind of wonder what happened to the rest of your pig ? Approximately 30% of your total weight is the trimmings. I expect that like most people you may be awed by what seems to be a lot of meat. But you are being told that you have a 50% loss. And that seems rather high to me.
OMG...the liver is delicious, and is considered a delicacy! I'd make an English Pork and Liver Pie. You should also have had the kidneys..as they are also wonderful to mix with minced pork for putting into pies. So, next time...try making, or have someone make for you, pork/kidney pork/liver or how I like them, Pork/Kidney/Liver Pies. That, and a cold beer...OMG! Post Edit: For Kidneys, you cut them up to bite sized pieces, and then place the pieces in cold DISTILLED water. That will leach any impurities out of the meat. The reason that you want to use Distilled Water, is that it is the most powerful agent to dilute, clean, or dissolve matter into it, that is not acidic by nature or content.
Don't feed the liver and heart to chickens.....grind it up and add it to your doggie's food! We do this when we have a cow butchered.....they'll love it! Soooo good for them too!!!
That's HUGE! If you own a firearm or can buy a bolt pistol, it's not that difficult. There are lots of videos and articles around on how to do it. I've never done it on my own, but I've seen it done and helped out during a couple of pig slaughters. You'd want someone in the know to teach you, but definitely worth learning IMO.
How much per pound do you think you paid, this year? Also, can you outline any other differences between what you received in harvest this year, by butchering them yourself, compared to using a butcher? For instance, was there as much difference in weight, and hanging weight? Did you get more meat? Did you do different cuts? Etc...
Once you've rendered your lard, Yes, make soap! I don't use a recipe, but calculate the lye and water at 6% superfatting and use an online lye calculator. (Try brambleberry.com) I use 1/3 lard, 1/3 olive oil, 1/3 coconut oil, a little Vit e, beeswax, and then whatever essential oils and other goodies.
do you raise all your pigs til 6months? do you ever go longer? we usually raise our hogs 8months-1yr old. we just sent one in his hanging weight was 257. the customer got back 177lbs back in all worth of meat off one of our hogs. without the liver and heart he didn't keep that. do you ever raise them longer? why so soon? just wondering
one of his hams was 17lbs lol check it out on our page Salisbury Hog Farm and Trading Post the pigs name is Rusty B Higgler that's the name of video there is one on there of the meat the customer got back. just curious why you raise them only 6months.
Yes. you definitely need to be in the right mind set from the beginning. that we are raising them for food. That being said doesnt meant that you cant love them and enjoy raising them while letting them express their pigness. Thats what we do.
you have got to have black eye peas with hog jowls and collard greens for new years or you will have bad luck and no greenbacks the whole year, so they say down here in GA.
dont know if you have any of that pork shoulder/butt left in the freezer..kalua pork can be easy to make...turn it into sliders, nachos/quesedillas, pulled pork sandwiches, and anything you would use pork in..of course you can always have kalua pork and cabbage with poi...its da best ua-cam.com/video/MejCdBk0DxQ/v-deo.html
No that was just for one. When you break it done with the cost of the pig what it cost us to feed each one and the butchers fee it only cost $3.78 a lb. for pasture raised pork. That is a huge savings.
I know this is an after thought on your pigs from last year. I was a co owner of a family meat plant for 35 years. I want you to know that the weight that you butchered your pigs was excellent. The last 100 pounds that the pigs gained were the best gain to feed ratio out of all of the weight they put on. So I just wanted to say, great job. Also, two pigs will always grow better that one. Same with cattle, sheep, goats, etc. Again, Love your video's......................
Thank you! Good to get feed back from a pro!
Grant Jones Great Confirmation! God bless you for that news! 👍😊
If you are not going to eat the Liver and Kidneys trade them with friends. I grew up on a Small holding. But we would go to an abattoir and buy a Whole Lamb, Half a Pig or Sheep or a Quarter of Beef. (Family of 8). So I was brought up eating the Heart, Kidneys and Liver. Try some on your wife and daughter? Just because you do not like it should not mean they miss out. We also did all the butchery ourselves and that included Burgers, Faggots and Sausages. Learn how to do it and you can make your own mixtures. I also like Blood (Black) Pudding and Hogs (White) Pudding, Same as Blood but no Blood in it. A lot of people will not eat the Offal because they have never tried it. I normally eat Liver sliced the floured then Flash Fried. Get the fat hot (If you do not it soaks into the liver and does not taste good) and do not cook for to long or it gets tough, I normally have Mashed Potato, Peas and Onion Gravy with mine. Or make a Liver and Bacon Casserole. Check on here for recipes?
Hang on how much have you costed for the Pasture? Because if you did not have that you would have to have bought more grain? How much have you costed for everything else related to the Pigs like Hay and Straw as I seem to remember you saying you had to go and buy it at one point. If you want to do a proper costing you have to add every penny including Materials to build shelters, Electric Fences, Electricity and Water, Of course you can Offset some of those because you will have them ready for the next ones? So when you do a real costing how much per pound? If you get pigs again next year you will have all the equipment so then it may work out to $3.78 a Pound? but not this year. By the way I know what I am talking about because I am an accountant so know all about costing
Thank you AL for sharing your video homestead 👨👩👧👸👕👓🐩🐔🐓🐥🐈🌱🏡🎥👍👍👍
Beautiful! I hope my kitchen table looks like that next winter. - BRI -
Thank you. I hope your table looks like that too! I bet it will, with how great you guys are doing.
In the south, we use Smoked Jowl as sliced jowl bacon,
we also use it to season beans, greens, cabbage, etc.
Smoked jowl is great in mustard-turnip greens or collard greens.
Thanks! We want to try it in beans! We haven't had a chance yet!
Pintos, Baby Limas, Black-Eyed Peas,
etc. , it works well in all of those.
Diced into 1/4" lardons and fry on medium heat with 1/2 of a vadahlia onion (fine diced) & 2 cloves of minced garlic
until the lardons begin to slightly brown.
If using dried beans, soak beans for at least 3 hours before, and pour off the soaking water. Add soaked beans to the pork and onion-garlic mixture and then add 1.5 cups of water and 2 Knorr Chicken Boullion cubes. Use the 2-Finger Rule for water over the top of the beans.
If it goes below that, add a little more. Stir every 30 mins. Once beans are fork tender, add salt & pepper to taste and about 1.5 tsp of sugar for balance. Unprocessed organic sugar won't come off as sweet, but will add an umami element to the beans. Cook beans to desired doneness and they begin to make a gravy of sorts.
Make a pan of good old-fashioned cornbread.
Serve with some fresh sliced summer heirloom tomatoes, a little chopped sweet onions or scallions, if you desire. Either some fried or baked chicken or pork chops with do nicely with them.
Sounds so Delicious! I can't wait until we have fresh heirloom tomatoes to try this with! Thanks
Awesome stuff! I'm still waiting to hear back from my butcher about the cow we just had processed.
That is awesome. I bet you are going to get back a whole lot of meat. You and the family are going to be eating like kings for awile. :)
One other thing... the last pig we had butchered we asked for a bunch of ground pork instead of breakfast sausage. It was amazing stuff that we used in place of ground beef for some recipes. Spaghetti and meatballs made from pork instead of beef is awesome!
yes ground pork is awesome! we didnt get any this time cause we have a bunch of hamburger from a cow we got this summer, and I knew that wouldnt get used up if we had ground pork.LOL
We have a ground meat mixture that's 30% beef and 70%pork and it's doled I'm stores more them ground beef. Also ground pork on its own is hardly sold here.
So I'm curious to see how much fat is in pasture raised procesed ground pork. I always buy the mix cuz beef is tasty but to dry for my taste and pork has less flavour but is to fatty... so I like the mixx. How would you describe ground pork compared to beef ?
Wow. Nice. Growing and presentation!
This has been really helpful. Thanks for posting
Thank you. I am glad it was helpful.
Pork hocks can be used to make sort of a gelatinized cold meat. You slowly simmer the hocks, bay leaves, salt, and peppercorns submerged in water for about 4 hours (you can skim off the froth that comes to the top). Then put it in plastic or glass bowls and refrigerate until it sets. The fat will create a white layer across the top. When it comes time to eat it, scrape off only the fat covering the portion you'll cut to eat (the fat helps preserve it in the refrigerator), put it on a plate and drizzle with white vinegar. It's especially good with rye bred. (It's a Latvian thing.)
Thank you so much for sharing! I was waiting for this video :)
I am glad you liked it.
In Italy, they make a very special bacon called guanciale from the pork jowls. Try your smoke jowls in spaghetti carbonara, diced up in omelettes, and even in macaroni & cheese. It's delicious!
Hope you get your lard back!
All of those recipes sound so good, your making me hungry! LOL. We just got the lard back. I am working on a video on that too. So stay tuned. LOL
Jowls can be used any way you use bacon. Slice thinly, freeze in a single layer. Bag and freeze. Good for a year, just defrost as needed.
WOW, Al! 52 lbs of sausage!! I am amazed by all of this!!
Thanks. Yes we are going to have plenty of meat this year. Instead of sausage you can leave some plan and just have ground pork. It is really good too!
Oh no! I love sausage :) My favorite part!!
Us too. Thats why we get so much. lol We have a lot off cuts like the ribs that we really dont care for ground up into sausage. It makes it real nice and meaty. We will have to try raising on!
We love our smoked , well anything! Smoke jowel is great when you simmer greens. In my experience I would have them package in much smaller packages to use for seasoning of beans, greens. yum
Good to know thanks for sharing!
With liver, I like putting it in the food processor & then into ice cube trays & freeze it, keeping it in zip bags. I use however many into recipes to boost nutrition, but not so I can taste it. It's great in chili, spaghetti sauce, etc.
Great job on your pig harvest!
Thank you!
That's a great haul, did you get a lot of the meat cured? Your butcher cost seems high unless you cured a lot of stuff then it can add up fast. Nice video...
Homesteading With Dutch thanks. we got all the bacon smoked the jowls and ham smoked from the butcher.
Al have you ever made head cheese? It's wonderful and a good way to use all that meat on the head. I know it probably sounds gross to the uninitiated but it's such great sandwich meat. I used to not be a liver fan but really after I was shown how to cook it I enjoy it two or three times a year. I like it sliced a bit thicker than a quarter inch a frozen in flat slices. I put my oil in and get it heating,lay the frozen liver down cover with a bunch of 1/2 inch slices of onion and 3-4 1/2 slices of green bell pepper,drizzle with butter put a lid on it and let it cook until you can see its cook pretty well,push the onions and peppers off and then put the liver on top of them to finish. Add a little water put the lid on and let them steam until done.
We made it for the first time last fall. And the all loved it.
Hiya... Pig Jowls are really useful [in small quantities] as they are a very fatty part. Here's the good part. Two easy useful uses lard-ons and guanciarle. Should be some amazing recipes here on youtube. Cheers Floot
floot Thanks
Math on camera. I'm sorry I made you paranoid about that. My comment was intended as a joke. "Your a brave man" is what I believe I said. I truly was making a comparison to myself. I know if I added 2 +2 on camera, I'd get it wrong. Congrats on the yumminess in your freezer. My mouth just waters, and i always have a napkin, or two, beside me when harvest and cooking comes around.
Blessings~
Lumnah Acres. Go to www.Beckyshomestead.com and find her cold process soap recipe for making soap with the Lard. Our pig is going to the butcher very soon and I am planning on getting the lard to make this soap. Can't wait!
Jane T thanks. I can't wait for you either to get back all the yummy meat and lard for making soap!
Pork shoulder steaks are great and Jowl fried like bacon is delicious
Wonderful meat for the freezer.
Awesome!
thanks
Another cut would thick sliced smoked ham shanks.
They are so good in beans & greens.
It's always been my go to because I do lots of meat in my beans & greens & just make cast iron skillet cornbread.
No need for any other meat with it.
Also other cuts are ribs & country style ribs oh & the loins. I didn't hear you mention them.
I watch Food Farm Earth they have a really good butchering cuts video pt. 1 & 2.
I'll check & make sure it was them & I'll let you know. I have others you might be interested in also.
Some other things are ground pork for burgers, meatballs or pasta sauce and pigs trotters, those come out really sticky but heavenly with mashed potatoes. There's one cut that I've had at Oktoberfests that comes out very moist, tasty and almost falling off the bone. I don't normally like pork too much except for bacon because I find it too dry but there are cuts from different countries that maximize the juiciness.
Thanks! Yes ground pork is awesome!
Sola Mano i enjoy cooking pork roasts and loins. Paula Deen has a great pork loin recipe for Easter.
:) Just took a peek! I'm always open to soft, juicy pork!
Good work Al. You've calculated the cost of investment in dollars. How much time per day or week do you think you spend looking after the pigs? if you buy or rent the land, how do you think pigs compare to other livestock in terms of money in and money back? Do you mix the pigs with any other animals and how is the land after having pigs on it?
I spent on average 15 minutes a day on the pigs and that is being generous. We own the land. They are easier then raising pasture poultry less time involved on a daily basis. We did not mix the pigs with any other animals this time. And we ran the pigs in one spot for a long time we wanted them to dig and root up the areas we had them in. It was over grown with brush. No we can rake it out and plant grass. We put them to work. If you dont want them to till up the area they are in move them more often. If you did that you could run chickens behind them. We really enjoy raising pigs
Saheart and liver can be mixed into sausage. I have done that in the past. We save the blood for some of our native (Filipino) dishes. I would like to see directions for the watering device and perhaps the directions for making the feeder. Lard is not hard to make. We made soap with the lard, but the soap was rather harsh.
Jowls, are called guancarli in italian orh fface bacon in English. They are tasty and amazing. You pay a fortune for it as 'speck', Speck is mostly fat, a german cut. I bought, prepared, smoked and have had jowls in my wardrobe for months now. The real use for this is as a condiment, ie, cook it down, render it and use it as a condiment, flavor enhancer for soups, beans etc. It is too fatty to cook and eat.... Way to go, anyways. cheers floot
Thank you. I love hearing about all the ways to enjoy the cuts of meat. Especially the ones we dont normally think of. I hate letting good food go to waste. Especially when you have so much invested in the animal, I am not just talking about the money.
Great way of not wasting anything of the pigs. I would ask for the trotters ankles and tale bone and wash them good and make bone broth with it. You could make a massive amount of broth with the bones. Also The ears if you dry them they are very good for the dog. We buy dried pigg ears as treats for the dogs. And a big bone. I hope with the hand hewn class you got way more back then you got now but for a first time that's a good price. Also blood in the Netherlands Germany and UK we eat blood sausage. It's realy good if you can get over the idea..even my 7 year old dqugter likes it. With fried egg and full English breakfast a o Man that's good. And I don't grew up on it I did eat sandwich meat made out of the tong. And it's kinda sweet and salty and clove taste and it's realy good less Garland iron taste then liver. But I live chicken liver in unions and garlic on fresh bread my grandpa made that and it was divine I never get it as good as he did and I eat it ince a year just to memorate him. He was an amazing cook and was like a dad to me. So fresh white bread and chicken livers oooo you should try that 😍😍😍
the next time you have pork liver/heart, look up a recipe for Cajun Boudin sausage. you should love it.
I have been raising our pig for 5 months. He goes on the 2nd and is looking to be 300 live weight. We don't do pasture raised. My cost is looking to be $1.25 per pound not including butchering. We are going to get as much chops as possible. I will have our gowls smoked as well. You can treat it just like bacon.
Thanks. I will try the gowls that way, have you ever put it in baked beans? Do you get ground pork back. That is some awesome stuff too!
Lumnah Acres I did the gowls in my smoker. I think they would be good in beans. We will be making our own sausage. My dad is coming up to make it, he has been making it for over 30 years. Any idea on how much feed you went through. I am between 800-900 lbs of feed?
Joseph Lester went went threw about 1000 lbs per pig. That is awesome to be making your own sausage!
Al , considering that sausage is made with the trimmings, and 52 lbs. of your total is sausage for your single largest amount of meat, I kind of wonder what happened to the rest of your pig ? Approximately 30% of your total weight is the trimmings. I expect that like most people you may be awed by what seems to be a lot of meat. But you are being told that you have a 50% loss. And that seems rather high to me.
We will find out this year, we are harvesting our on pigs on the homestead
Does that mean that you are going to do the butchering yourself also ? It is not as hard as it seems when you first look at a whole carcass.
50% is average on the low end, some pigs higher some lower
We slice it, coat it in corn meal, fry it, and serve it with fried okra and sliced tomatoes!
OMG...the liver is delicious, and is considered a delicacy! I'd make an English Pork and Liver Pie. You should also have had the kidneys..as they are also wonderful to mix with minced pork for putting into pies. So, next time...try making, or have someone make for you, pork/kidney pork/liver or how I like them, Pork/Kidney/Liver Pies. That, and a cold beer...OMG! Post Edit: For Kidneys, you cut them up to bite sized pieces, and then place the pieces in cold DISTILLED water. That will leach any impurities out of the meat. The reason that you want to use Distilled Water, is that it is the most powerful agent to dilute, clean, or dissolve matter into it, that is not acidic by nature or content.
Don't feed the liver and heart to chickens.....grind it up and add it to your doggie's food! We do this when we have a cow butchered.....they'll love it! Soooo good for them too!!!
wow! thats quite a haul. what will you do with all that lard?
great vid, was wondering how many 40lb bags you used from start to finish to get an idea, thanks
Mugsey1984 we used 22 bags of feed per pig 🐷 start to finish.
So if you butchered them yourself, what would the cost per pound be?
It would be less then half of that if I didn't have to pay for butchering and smoking!
That's HUGE! If you own a firearm or can buy a bolt pistol, it's not that difficult. There are lots of videos and articles around on how to do it. I've never done it on my own, but I've seen it done and helped out during a couple of pig slaughters. You'd want someone in the know to teach you, but definitely worth learning IMO.
try slicing and frying jowl like bacon that's the way we do it down south
thank you we will have to give that a try. It sounds delicious. is it as good as bacon or better?
How much per pound do you think you paid, this year? Also, can you outline any other differences between what you received in harvest this year, by butchering them yourself, compared to using a butcher? For instance, was there as much difference in weight, and hanging weight? Did you get more meat? Did you do different cuts? Etc...
selador11 I'm curious to if the 3.78 is what he paid the butcher or if that's total costs with all the feed.
Once you've rendered your lard, Yes, make soap! I don't use a recipe, but calculate the lye and water at 6% superfatting and use an online lye calculator. (Try brambleberry.com)
I use 1/3 lard, 1/3 olive oil, 1/3 coconut oil, a little Vit e, beeswax, and then whatever essential oils and other goodies.
We need to try making some! Maybe once we have the outdoor Kitchen setup we will have a great place to do that! Thanks.
Lumnah Acres Also look for videos here by Soap Queen TV Watch her cold process videos!
How you compare it if you buy from outside? only compare per pound
do you raise all your pigs til 6months? do you ever go longer? we usually raise our hogs 8months-1yr old. we just sent one in his hanging weight was 257. the customer got back 177lbs back in all worth of meat off one of our hogs. without the liver and heart he didn't keep that. do you ever raise them longer? why so soon? just wondering
one of his hams was 17lbs lol check it out on our page Salisbury Hog Farm and Trading Post the pigs name is Rusty B Higgler that's the name of video there is one on there of the meat the customer got back. just curious why you raise them only 6months.
Jowl bacon BLT's very good
we had two pigs stinky ..winky..word if advice don't get attach cause when they came back from butcher I couldn't eat the meat...
Yes. you definitely need to be in the right mind set from the beginning. that we are raising them for food. That being said doesnt meant that you cant love them and enjoy raising them while letting them express their pigness. Thats what we do.
+Lumnah Acres nice.👍🎃🐷 enjoy ..
eh the heart you could eat just fine.. liver nope though lolol ahahahhaaha
how long can that pork last in the freezer?
a year
We fry the jowls and eat with black eyed peas!!!!!
Sounds so Good....
you have got to have black eye peas with hog jowls and collard greens for new years or you will have bad luck and no greenbacks the whole year, so they say down here in GA.
also when you render the lard the craklins mixed in with cornbread and eaten with cane syrup.
dont know if you have any of that pork shoulder/butt left in the freezer..kalua pork can be easy to make...turn it into sliders, nachos/quesedillas, pulled pork sandwiches, and anything you would use pork in..of course you can always have kalua pork and cabbage with poi...its da best ua-cam.com/video/MejCdBk0DxQ/v-deo.html
Thanks! We will try it if we do!
We have our jowl sliced like bacon
that's a lot of money for 195 lbs of meat. I raise them and do it myself.......
Compared to buying it from the store it is still a huge savings. That is awesome you do it all yourself
how much was butcher cost total
the butcher cost was $335.70 which included sending the meat out to get smoked!
Aw an that was for two hogs right?
No that was just for one. When you break it done with the cost of the pig what it cost us to feed each one and the butchers fee it only cost $3.78 a lb. for pasture raised pork. That is a huge savings.
Wow they wanted to charge only 130.00 for butcher a 250 hog!!
that is a really good price! Are they going to send the hams and bacon out to get smoked too?
Fry it like bacon, season veggable
+Believing The Outdoors Chanel sounds delicious
Were the cracklin video
I never grew up having that. We do make it a bit know. It must be a southern thing
Contact our halfacrehomestead
Hi! Who am I contacting there? and how?
Lumnah Acres mrs volkie bevon you tube they home stealing she does for pig a year lot of other meat
Lumnah Acres she has a snail mail too
Lumnah Acres she has a gmail acount
3.78 per pound doesn't include your time.
No it doesn't put your time is paid your in the great quality of meat!