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To add your comments to this topic, click on one of the 'Reply' links below.

Advice Pigs to Market
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EIEIO    Posted 07-28-2002 at 05:52:15       [Reply]  [No Email]
Well we took a guess of Pork and Hams' weight by measuring. Seems that they are at about 200-225 pounds. I think this is the weight that is mentioned for butcher time. Since this is the first time we are taking pigs I need to sound like I know what I am talking about. What cuts of meat should I tell the butcher, and what needs to be smoked, cured. I have no idea what the difference is between smoked and cured. So my "Greenhorn", is showing.

Okay experts please help me out again. Just think someday, all because of you guys, I will be able to answer some of these questions - maybe!!!!!

Thanks so much - Have a warm fuzzy day!!!

PS-I will be selling tickets to watch Dennis and I load them up-this should be good!!

Bob /Ont.    Posted 07-28-2002 at 09:40:40       [Reply]  [Send Email]
EI if loading them is going to be a problem, the butcher may have a truck or will know someone else that can haul them for you. Your pigs are just right weight wise 190/210 used to get Grade A, but they grade them different now. Good luck.
Later Bob

kraig WY    Posted 07-28-2002 at 09:34:04       [Reply]  [No Email]
See if you can find a copy of the "Foxfire" book. Good information from the Hill People and cover butchering well. Not sugesting you do it your self (I wont) but gives you an ideal of what you want.

Pcc-AL    Posted 07-28-2002 at 07:18:47       [Reply]  [No Email]
Hi EI,
I can't resist this so forgive me.
A good ol boy from AL drove to his buddy's house with his pickup full of hogs. Buddy asked, Leroy, where you going with those hogs? Leroy said, I'm gonna take em to tha sale. Which one? buddy asks. Well I wuz looking in tha farm paper and seen where hogs were bringing 3 cents a pound higher in Omaha. Buddy, Good Gosh Leroy, you mean you gonna drive all the way to Neb to the sale? Man, just think of the time it's gonna take you. Leroy replies, Shucks boy, what's time to a hog?
So, after probably getting kicked off the board for that, I'll try to give you a straight answer. When I raised a few hogs, I had them butchered according to my needs. I had all the hams smoked or cured. I use these terms to mean the same thing, although curing may refer to the salting prior to smoking. Your processing plant may use a different method for preparing meat. I doubt that many plants use real smoke as we used to. Probably use liquid smoke injected into the meat. Anyway, I had the shoulders frozen fresh to use for bbq and roasts. I cut all the pork chops possible and ground everything else into sausage. It was all frozen. I gave the head, feet, tail etc to the plant to get a little discount on the processing. Hope this helps. Good luck.

EIEIO    Posted 07-28-2002 at 07:54:51       [Reply]  [No Email]
I forgive you, are you sure that farmer wasn't Polish, I can say that because I am Polish.

Thanks so much for the advise, I am going to print it out so that I will have it. I really do appreciate it. Dennis told me they give everything back and I was trying to figure out what to do with the loose ends (sorry). I will have Dennis check on that. He is the one to talk to the butcher. I am finding out that here in Arkansas the men like talking to the men. That is why I like this board nobody really knew I was a gal til my cover was blown by we all know who!!!

I will be back when it comes to taking the sheep to the butcher.

Jerry S- Maybe I can help on this one!    Posted 07-30-2002 at 15:17:50       [Reply]  [Send Email]
If there is anything I might be able to help someone with it ought to be meats. I make a living in the business. First off, when I take a hog in, I have them a little heavier than 200. I like to make sure they are around 235-250 but that is because I want to make sure they have plenty of meat so the cost per pound is less so long as the hog isn't trying to put it all into fat. For the bring home stuff, I like to have the loin made boneless chops 1"thick. Take the ribs for backribs that way and have 2 meals versus just 1. Get the hams, bellies, and hocks cured. (cured means they add the salt and nitrite with flavoring solution) Smoked is an exteral layer of smoke. You should get that with the curing once they cook the meats as a normal procedure. I like to make the butts (boston shoulder) into pork cutlets. I keep the pork tenderloin muscle as a roast very tender roast so it don't take much cooking. Keep your spare ribs of course. Tell them how you like your bacon sliced thick or thin. That only leaves the picnics left. I usually grind them for sausage as well as the other trimmings. I ask for lean sausage and let my mother in law have the lard. I get the sausage made to links since I don't care for patties as much. You can also get the jowls cured if you want. Kind of like bacon. I don't recommend getting any fresh side pork or any ground pork without seasoning. The pork fat won't last very long ~3 months or so then starts changing flavors. I ask them to make the ham sliced into dinner slices. I have them slice the whole ham not just the center. There is more bone toward the joints but still better than a ham roast which is hard to eat all at once. Use your hocks for ham and beans or for seasoning greens or whatever. I also like to keep the liver, tongue,& heart but the dog likes them better than I do. It costs the processor to haul the offal away so don't expect them to give a discount on the fee for letting them have bones and feet.
If you have more questions, email me. I am most happy to help. When it is lamb time, I can help some more.

bill b va    Posted 07-28-2002 at 15:39:52       [Reply]  [No Email]

who you trying to kid ? your self ...i could tell your gender . if you want the old country way (USA) go talk to some of the country people that still do it for them selves . see if you can get some of their cured meat and try it .that commercial cured country cured meat is phoney and artificially done in the interests of making money and not for the quality and taste . personally i perfer salt and pepper cured pork . i live in VA. and the adverstised VA cured hams smithfield included ain't worth a hoot .the real genuine country cured pork is butchered in late fall when the weather is cool enough for the meat to be cured by salting laying flat skin side down on a table or shelves or in a box or barrel until the salt goes through the meat naturally before it spoils . it is then hung in a unsealed building that allows air to freely flow through the building. in early spring it is usually bagged and left hanging to keep out the insects (skippers ) . the best pork is grown free range and then penned up and fattened on corn .in years gone by in my area hogs were allowed to free range and fattened on acorns and chestnuts in the fall . in southern va they were turned into fields of peanuts to fatten .if you have ever had itilitian cured ham purchutio (sp) mega bucks per pound it is grown and cured almost the same way .so my suggention is this fall find someone that butchers the old way and vollenteer to help free so you can learn . the day will start about day break and last until the meat is in the meat house and salted down, the sausage is made and stuffed ,the lard is made ,the scrapple is made , there is a few more items left, souse and pudding meat . you should come home with some fresh sausage and other goodies like liver, and other items to be used right away .now lets see if you really want to be country which you will never be .i want to hear about your story of cleaning the sausage cassions .

Alberta Mike    Posted 07-29-2002 at 10:47:01       [Reply]  [Send Email]
That's the spirit Billy Boy ... nobody is ever gonna be a real Billy Boy country boy. I guess a guy (or gal) has to be born just up the road from you to qualify, is that right? Cut people a little slack and you might be surprised how people's opinion of you might change. Trouble is with your post, 95% of it was good advice, it's just that you ruined it by letting your prejudices cloud your mind and the other 5%.

Dennis    Posted 07-28-2002 at 20:07:53       [Reply]  [Send Email]
Bill B Va,
I really don't appreciate your cruel advice to my wife and I just want to say that your acting like the type of person we left behind in the city.
But you know what? We will pray that you start acting like a country person and maybe it will rub off on you.
Country is a state of mind and not only living in the country. You have proven that fact.
Have a Blessed life.

bill b va    Posted 07-29-2002 at 00:43:46       [Reply]  [No Email]

dennis..; if you and E are that sentative i appoligize . i tried to give some advice .if you want to slaughter your hogs and put them in the freezer and call it country that is your pergrotive . no , country is not a state of mind it is a way of life that will soon be gone .i am not a displaced city person that wants to move to the country to get away from the ways ot the city then wants to change the country to suit their idea of country . i was joshing E about learning about butchering but it is true if you want to really learn that is the best way not from a book or the internet ....enough said ,if thats the way you feel about it i will ignore your posts even if i can anwser your questions .

EIEIO-Sorry    Posted 07-28-2002 at 19:44:09       [Reply]  [No Email]
Bill, I was just kidding when I said my cover was blown. Everybody knows I am married to Dennis. He also sent our picture a few months ago.

You did make me feel bad about never being country, I will never be country like most of the people on the board but I am sure giving it the best I have to give.

If I wrote something that upset you I apologize, I enjoy this board because you can have fun and when it is time to get serious everyone here can be as serious and sharing from the heart as any people I have every met.

Gimpleg    Posted 07-28-2002 at 13:44:24       [Reply]  [No Email]
Yup, we knows you ain't a man but since you've been reading the "knowledge" about ETDs we ain't gonna hold it agin ya.

Willy-N    Posted 07-28-2002 at 09:04:56       [Reply]  [No Email]
Where I live they treat the women the same way and my wife dose not like it either! We just have the butcher come out to our place and it cost 25.00 a animal and they do the slauter right on site and take everthing with them, then they take the animal to the butcher to be cut up. Talk to your butcher they will give you several ways to cut it up. Mark H.

ger    Posted 07-28-2002 at 09:10:04       [Reply]  [No Email]
around here they,d sooner talk to my wife , she makes her mind up faster an all i do is confuse them .

Willy-N    Posted 07-28-2002 at 11:40:43       [Reply]  [No Email]
If I want something done I have my wife get on the phone and it's DONE! She don't take no Sh*t from those old gesers. Gets right to the point. Mark H.

ger    Posted 07-28-2002 at 12:22:12       [Reply]  [No Email]
ya mines the same , but they all know an like her around an they all have to deal with her at her office if they want to drive or do anything, but they respect her an she knows how to get things done , for them too so it all works out in the wash.

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