OT: Finish feed for hogs

Dan T in MO · Jun 5, 2014

OK folks, I'm hoping to corner the local market for pork-specifically, looking at the "farmer's market" crowd. Towards that end, I figure I can play around a bit with the last month of feeding to try to influence the flavor of the pork.

I'm already planning to feed a few on peanuts after the peanuts mature. Anyway, I was talking to another farmer at the auction last week and what he said got me to doing a little research. Turns out, hogs finished on peanuts have less saturated fat and more mono-unsaturated fat than if left on the commercial feed. This also leads to the steaks and chops being more tender but the bacon doesn't get as crispy.

Of course, flavor is king. Just wondering if anybody has ever tasted a hog fed on peanuts? I'd really appreciate some feedback on this so I know whether to go ahead with the plan or just eat the peanuts myself.

I typically finish a locally sold hog on straight corn chops, but I'm thinking of diversifying a bit and maybe finish a couple on acorns and hickory nuts as well.

Anonymous-0 · Jun 5, 2014

"flavor is king" which is why I finish mine over cherry wood. Sorry couldn't resist!

Dan T in MO · Jun 5, 2014

After I drop it off at the butcher, I have no control over what happens. As for the one that goes in my freezer, it gets hickory, maple or sassafras.

larry@stinescorner · Jun 5, 2014

feed the hog bar b q sauce!

schrade · Jun 5, 2014

When you drop it off at butcher are you 100% sure you get the same hog back. think about it

Bob Harvey · Jun 5, 2014

Waaay 'back in the day', I grew a couple of hogs/pigs for meat, they got hay and whatever forage they could find in a 10 acre 'pen'. Finished them with barley and corn. Tasty.

redforlife · Jun 5, 2014

some of the better flavored pork I have ate has been hogs that were slopped table scraps. Ya know, I don't think the table scraps were the secret. I think the secret is feeding them a varied diet. The more varied the better. And not just right at the end, actually all the way through. On another note, and you probly do this. They need minerals, and if the feed don't provide them, then they need to be added. The chef is going to be able to do 3 times more than you on the flavor. Schrade has a very good point. I have seen very few lockers that operate 100% honest. Sadly, meat swapping does go on in some instances. I know a locker that is state inspected, but only through the packaging process. It is labeled after that. They could be legit, but I have heard stories that really point the other direction on that or not getting all of thier meat back.

Jim Ed Love · Jun 5, 2014

I farrow fourteen head of purebred sows twice a year. Always have some slow growers or misfits that wind up staying and getting fed out. Haul them to the yards and sell as number one butchers. Don"t put any of my own up in the freezer. Figure the market value of the hog and the cost of processing I can buy cheaper out of the meat market, only like loin and bacon off a hog anyhow.

That being said the famous Smithfield hams of Virgina have some peanuts run thru them at finish--or at least they used too.

One caution on the peanuts; too many peanuts(peanut oil) will make the carcass fat cover extremely soft; almost like a PSE carcass.

OT: Finish feed for hogs

Dan T in MO

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Anonymous-0

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Dan T in MO

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larry@stinescorner

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schrade

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Bob Harvey

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redforlife

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Jim Ed Love

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