Fall Butcher season

Fat Hogs
Ossabaw Island and Duroc cross fat hogs

 

 

 

 

 

Fall has always been the time to start thinking about putting up some pork. The days of hanging pork in the smokehouse for the winter have long been gone, and the art of processing a hog by the family has almost been lost. I have the hogs fattened up and wondering what I can do with them.

During my journey with the hogs, I have not been fully content with getting our hogs processed at a locker.  It seems that no processor I use is without fault, and each one has their own way of processing and presenting a final product. My journey has lead me to experiment with processing our own hogs.

I saved back some pork bellies  from a hog I butchered a month ago for a hog roast. This weekend I am going to practice making my own bacon for the first time.  I have purchased some curing salt and have researched some recipes.  This is also research into another ” Stream of Income” for the farm. I will keep you updated.

 


 

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