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  1. jimmyh

    Getting my hands on a whole hog.

    I don't expect the slaughter plant to be returning any of the offal. The head and feet will most likely be missing as well seeing the plant is a "skin" only facility. No dehairing going on here. The blood will be drained away and processed into fertilizer. The pigs should be dead by now already...
  2. jimmyh

    Getting my hands on a whole hog.

    I grew up on a farm and was part of a family that took part in hog killing bees up until the early 90s. I was the happiest kid out there when my parents let me stay home from school on those days. Later in life my dad and I cut up lots of pork by ourselves and sold it to friends and family. Not...
  3. jimmyh

    Getting my hands on a whole hog.

    I am in a unique situation here. I normally know a few pork producers who might be willing to sell a hog or two. The only problem is I would have to slaughter it myself and find a place to chill it. Right now I am sitting at my desk reflecting on the school day that was and can look out the...
  4. jimmyh

    Getting my hands on a whole hog.

    Thanks Pops. I assume 5-7 days covered in a brine would still be a good idea after pumping the ham? I am most likely going to be doing a dry rubbed cure on the bacons and wouldn't mind smoking bacon with ham for at least a portion of the process.
  5. jimmyh

    Getting my hands on a whole hog.

    This is what I mean by conservative, religious, agricultural commune. http://en.wikipedia.org/wiki/Hutterite
  6. jimmyh

    Getting my hands on a whole hog.

    I'm not too sure what the cost per pound is going to be. I was told it would be "market" price. This week's market price as far as I can see is $168 per 100kg. So that would work out to about $77cwt or .77 c/lb. This for a carcass. I am told that this particular slaughter plant skins, rather...
  7. jimmyh

    Getting my hands on a whole hog.

    So I've put an order in for a whole slaughtered market hog. I was informed yesterday that the carcass should be arriving on Friday. This will be two sides of chilled and government inspected pig! It will most likely total around 90 - 95kg carcass weight (just a little better than 200lbs). Now...
  8. jimmyh

    Smokies

    I went through a 19 week meat processing course in Alberta (back in '99) and we made some of the best smokies I have ever tasted. I wish I had paid closer attention to the ingredients...it might not have helped much though, we used the college's own proprietary "ham cure" as a salt/sugar/cure...
  9. jimmyh

    MTN Sausage Stuffer... Anyone have one?

    I am quite certain that the LEM stuffers (of this style) are identical and the tubes should fit very well.
  10. jimmyh

    MTN Sausage Stuffer... Anyone have one?

    This stuffer comes in many different brandings. I looked at the one in Northern Tool as well as Scheel's Sporting Goods in Fargo, ND. Huge price difference and the only actual difference was the sticker on the side. I ended up walking into Gander Mountain in Fargo and saw the very same stuffer...
  11. jimmyh

    Refrigerated food storage

    I don't know if this has been discussed at all and if this is the proper forum to be putting it in. I would like to know what people here are using to store cooled meat. I am forced to keep in my fridge or wait for cold weather and designate a place that gets only enough heat to keep it from...
  12. jimmyh

    Pork Shoulder for making sausage??? Decided on Butts help needed?

    I think that everything said here is bang on. I usually shoot for an 80/20 mix but that can be a little lean for some people. I would not shy away from using those complete shoulders, especially if you are getting them at a good price. If you are careful when you skin them there shouldn't be a...
  13. jimmyh

    Convection smoker - freezer build

    My brother in law was able to instal the door latches and complete a shelf this past week. He put the smoker through its paces and sent me a few pictures. I hope to make it out to the shop sometime soon to try it for myself. Spring break is coming up! A somewhat blurry front view. Side view...
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