2 little pigs...and 1 HUGE pork chop

[Luke P]

On Tuesday, Pig 1 and Pig 2 met their end at about 7am.

By 4pm, they were killed, bled, cleaned, scalded, scraped, gutted, and halved.

On Wednesday, 7am we were set to butcher.

By 5pm we finished both pigs. This is just 1 of 4 sides.

I realize these tables all look beat up and we're in a garage. Every table and tool was sanitized in bleach/water and then washed with soapy water. We washed each table and knife/saw about 5 times through the process.

So that night, my wife went out with the girls. The boys were down. And it was time for Daddy to enjoy his first taste of this pork.
3 inch thick chop. Wet rub with olive oil, sage, pepper, ksalt, and garlic salt. Reverse seared til 130, then seared to about 150. Burnt the fat a little too much, but its tough not to. Enjoy the pics.

 

[JimK]

Well, it doesn't get much more fresh than that.

It looks good. How was it?

 

[Clint]

Home-made! I even recognize some of those cuts

 

[Luke P]

Well, it doesn't get much more fresh than that.

It looks good. How was it?

Jim, it was delicious. Probably coulda taken it off 4-5 degrees earlier, but the meat quality was incredible. Full of flavor and great texture.

 

[Luke P]

Home-made! I even recognize some of those cuts

Thanks Clint. Neither my friend or I are butchers or anything close to it. We asked experienced folks lots of questions and watched Scott Rae's "Ultimate Pig Butchering" Video http://www.google.com/url?q=http://www.youtube.com/watch%3Fv%3DaXPmxWEXrRU&sa=U&ei=b_RvVNmFNa-wsATdr4LgBg&ved=0CBcQtwIwAA&usg=AFQjCNFh5wgQtYIb5qVxBy918Gk4a6YleQ
I know it sounds ridiculous, but from a video, we learned how to break down a side.

 

[Michael C.]

Wow, that is awesome!!!! I bet that pork chop tasted great!!!!

 

[Luke P]

Here's some more recognizable ones, Clint.

 

[Wolgast]

Awesome post! Quality meat cooked to perfection. Way to go bro

 

[TonyUK]

Nuff said!

 

[Gary H. NJ]

That's the real deal Luke. Great post, great pork chop!

 

[Tim McCann]

Nice work Luke! That my kind of chop! 2 hogs is allot of meat! I take it you split it?

 

[Barb D]

That is some awesome looking meat, great job all the way. Going to have some fantastic meals coming up for sure. Pics outstanding also.

 

[Jim Lampe]

I know where I'm going.... Over To LUKE'S PLACE!!
Excellent Post Luke! Thank you much!!

 

[ChuckO]

Nicely done Luke nicely done. My first house I had some property and I got two pigglets and raised them for food. As you know (if you've done this) pigs are real smart and keeping them penned is no easy task. After awhile, I gave up keeping them penned because they wouldn't wander off, and in fact they would come to you for attention. Next thing you know, they're named Root & Toot, and they're pets. We had them for about 4 years, and we decided to sell the place, what we were going to do with the pigs was always on our mind, but being a wimpy kalifornian, I just couldn't. Fortunately, the people who bought the property, said "leave the pigs" and we did. Now I know what happened to them, but I didn't do it, so it came as no harm, no foul for me. That pretty much ruined me for raising food. I'll go out and shoot anything in season, but I can't raise anything. Too wimpy, LOL

 

[John Solak]

Very nice!!! Looks like a lot of work but totally worth it!!

 

[Luke P]

Nice work Luke! That my kind of chop! 2 hogs is allot of meat! I take it you split it?

Tim, we each took a hog. Paid for 1 a piece, split cost down the middle, and did half the work. We worked it out to $2.80lb for actual cost of raising. Actually paid out more, but that's from electric fence and some butchering tools we won't need to purchase again.

 

[Luke P]

Nicely done Luke nicely done. My first house I had some property and I got two pigglets and raised them for food. As you know (if you've done this) pigs are real smart and keeping them penned is no easy task. After awhile, I gave up keeping them penned because they wouldn't wander off, and in fact they would come to you for attention. Next thing you know, they're named Root & Toot, and they're pets. We had them for about 4 years, and we decided to sell the place, what we were going to do with the pigs was always on our mind, but being a wimpy kalifornian, I just couldn't. Fortunately, the people who bought the property, said "leave the pigs" and we did. Now I know what happened to them, but I didn't do it, so it came as no harm, no foul for me. That pretty much ruined me for raising food. I'll go out and shoot anything in season, but I can't raise anything. Too wimpy, LOL

Chuck,
Thanks for the good words. You're not a wimp at all. My buddy had to name them Pig 1 and Pig 2 to not get attached and even spoke highly of how much he enjoyed them as friendly animals. But, he knew we got them with a purpose. I don't mean to sound callous AT ALL, but I didn't have any qualms with the slaughter (which I thought I would). I also didn't raise them and see them every day. Just one man's experience...sure it's different for everyone. I have a video of the slaughter, but don't think this is the place for it.

 

[Brian Dahl]

My hat's off to you Luke: raising and butchering you own meat, very impressive. Your earned pride should only be second to getting to eat this delicious bounty!

 

[Jason Noble]

Wow, nice to see an animal go from the field to the grill. Looks like you'll be eating well.

 

[Enrico Brandizzi]

GREAT SKILL and TECHNIQUE.
Those chops look fantastic!