Posted by NE IA on February 23, 2008 at 21:51:21 from (12.227.201.71):
In Reply to: Butchering hogs posted by Dan-IA on February 23, 2008 at 11:42:46:
Forgot to mention that most if not all larger hog operations do not want any hogs returned as they may bring back diseases with them. Us firemen get free hogs pretty often for that reason. If this self raising seems to be to your liking, many of these operations do a walk through once a week with a pistol, and anything with a rupture or not up to the playoffs gets high speed lead injections. Some friends with a 7,700 sow heard kill no less that probably fifty to seventy a week. Free if I want them.
Another thing that is assumed is if you raise your own, you know whats in the package. Sausage mixers, and stuffers hold maybe five hundred pounds of ground meat. I'm pretty sure they are not going to mix my fourteen pounds in a seperate batch so i get only my own pork back.
Something I never drempt of up till two years ago is pork that is to lean. I get most my hogs from a breeder that sells only boars, semen, and gilts. He has it that if you push the protien, the meat is tough as their is not enough fat. Dry pork is bad news, cooking with a little pink inside helps as I relearned how to cook the modern hogs.
Another suggestion is to wrap only one hog and vacume wrap the other so you can hold the freshness on the vacume packed one, and eat it last. It will cost more for the vacume wrap, but best ask the locker for advise. I package only two chops / steaks per package so i can thau or microwave thau real fast compared to say four in a package. Costs the same, just faster last munite meal time.
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