Fresh Pork from the Farm in 2 weeks...


 

Luke P

TVWBB All-Star
My friend and I are raising 2 pigs together. They are aptly named Pig 1 and Pig 2. He has a farm, and I go over and help with chicken processing in return for the freshest meat around. This is our first venture into pork, and we are 2 weeks away from processing 2 225-250lb pigs. Our expectations are to hopefully yield 60-65% weight for around 150lbs per pig.
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I will be making bacon out of the bellies and we'll work as a team to make sausage out of the scraps+fair amount of intentionally designated meat/fat. I've got my proportions of cure ready for bacon thanks to Bob's info http://tvwbb.com/showthread.php?13312-Bacon-made-easy I've got a good idea on my sausage thanks to Chris's http://tvwbb.com/showthread.php?46907-Sausage-Making-for-Beginners-e-Course-PDF

This is a huge step for us, as we attempt to get closer to our food, and provide the best food for our families with our own hands. I'd like to share this with everyone here, since I've learned so much. I'll try to document as much of the process as possible if people would like to be apart of it.

Here's few pics of some adventures in the woods while me and my son went acorn hunting for the pigs.
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This is going to be fun to watch. I hope you show us the whole process...it's important to know where your food really comes from.
 

 

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