Whole hog!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

shawnthomas

Fire Starter
Original poster
Aug 20, 2016
61
28
Southwest Iowa USA
Had a small gilt that I did not get sold and she was the last one of that group so instead of feeding her longer I decided to butcher her. Purebred Berkshire! Kept the whole loins, ribs, shoulders and belly...ended up cutting belly up also due to lean and thin. Not surprising in the she was only around 200#
 
Last edited:
  • Like
Reactions: crankybuzzard
Shawn,

Looks like you had a full day getting that done, but it'll be some of the best eating you've ever had!  Great idea on packing the sausage meat like that, it'll be easy to do 5# batches like you said.

Also, I agree about the wife picture, mine would shoot me in the knees if I did that!  
ROTF.gif


Points for the processing!
 
Third on the wife murdering me list! Safe to say your set on pork for a few days?:biggrin:
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky