Post by ChileFarmer on Jun 19, 2014 11:55:10 GMT -6
Spuds, nice looking porker. Growing up we always scraped ours. Now that we kill wild hogs it is easer just to skin them. We are over run with wild hogs. 14 in this photo. Got one, already made sausage from her. Well not all of the hog, but 15#.
Post by ChileFarmer on Jun 19, 2014 15:04:45 GMT -6
Spuds the ribs and the bacon belly are used for sausage as they are very thin. Now the large hogs 250- 350 pounds the ribs have some nice meat but the belly is still thin. I do get some chops and roast from the shoulders and hams. I like the females at about 175 pounds. The meat is mild and very tender. The large bores can be a bit strong tasting. CF
God Bless America, Don't think so? Maybe you should Leave.
And take Obama with you !!
Post by ChileFarmer on Jun 19, 2014 15:18:20 GMT -6
Spuds, here is a photo of the last one I got. I may have posted this photo already. Can't rememeber. Got it in November I think. I boned it out and got 40 pounds of trimed and boned meat. Beem making sausage. I buy pork fat because the wild hog are not real fat. Good sausage needs at least 20% fat. CF
$72.00 from start to finish? How do you kill a pig?
They shot it with a .22,then cut neck to drain blood,hoist it up,skin and gut it and cut in half for 72 dollars.Then went to butcher shop at a hanging weight of 223-228 lbs,I forget.They cut it how you want,grind up sausage,package..that cost 199.00.pat had hers smoked there,that came to 425 or so total at butcher for hers.
I will smoke my own that I want smoked,and make my own bacon.
Post by Pharmer Phil on Jun 24, 2014 4:47:04 GMT -6
Back in the lean years..and we were needing meat...a friend gave me about 100 pounds of boar meat..You could eat it..but, you couldn't enjoy it..and it was really hard to stay in the area it was cooking...I have eaten wild hog..and it was way better than the farm raised boar