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Hog Processing Tips Needed

post #1 of 4
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A friend of mine and I have been raising a few hogs this summer (my first) and I was wondering if anyone had any tips as to the  pros and cons of different ways of having a hog packed by the butcher.   The local guy we are using does not smoke anything (bacon,ham) although there is another butcher who can do that for me as needed.   I am wondering if there will be enough pork belly from a single 300lb hog to make enough bacon to cover the cost of a custom smoke.   I am a novice smoker and am not sure I am ready to try to brine and process my own bacon.   I may cook the ham in the smoker though.


I have been told that having the processor grind a lot of the meat and make sausage.   I have made sausage in the past so that may not be a big deal for me.   


Anyway, I looked around a bit on this forum and could not find (my lack of skill perhaps) a post that had direct advice in this area.   If any of you could point me in the right direction it would be truly appreciated.





post #2 of 4

I did a quick search for you - here is a thread that should help you out

post #3 of 4

If you have made sausage, bacon is no sweat. Seriously. If you have never butchered a pig, a butcher is the only way to go. Usually a butcher will ask you or help you figure out how you want a pig butchered. Its all up to you.

post #4 of 4

A 300# feeder pig is a nice sized hog!  U will have 2 of everything!  I always just have them cut it into primal cuts and freeze and wrap the process it as I have time!  making my own bacon and cured ham and sausage!

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