TexasBred":1b6h9rq2 said:Looking good. I'll PM you my address so you can ship my country ham when ready. lol
skyhightree1":23caqqc0 said:TexasBred":23caqqc0 said:Looking good. I'll PM you my address so you can ship my country ham when ready. lol
Gotcha covered :lol: Thanks yea every time I see them I keep thinking about pork chops and some sausage
Rafter S":3er4wgh7 said:skyhightree1":3er4wgh7 said:TexasBred":3er4wgh7 said:Looking good. I'll PM you my address so you can ship my country ham when ready. lol
Gotcha covered :lol: Thanks yea every time I see them I keep thinking about pork chops and some sausage
It looks like a lot of work to me. We butchered our own until I was grown. We heated water to scrape them. The head meat and kidneys went into blood sausage, we cleaned the casings for sausage (the large casings were used for blood sausage), and we rendered out the fat for cooking grease. I don't think I knew what Crisco was until I was in high school.
As far as I can remember the only parts we didn't use were the stomach and lungs.
jltrent":28bje6ej said:Whatever you are feeding you sure have them looking good.
wacocowboy":1g4s6e5l said:That's some good looking bacon.
skyhightree1":2osq4ynl said:wacocowboy":2osq4ynl said:That's some good looking bacon.
Thanks... If weather permits I will start processing them.
wacocowboy":3sn1owyh said:skyhightree1":3sn1owyh said:wacocowboy":3sn1owyh said:That's some good looking bacon.
Thanks... If weather permits I will start processing them.
One day I'd like to get set up to raise some pigs.
skyhightree1":3uw3jqu0 said:wacocowboy":3uw3jqu0 said:skyhightree1":3uw3jqu0 said:Thanks... If weather permits I will start processing them.
One day I'd like to get set up to raise some pigs.
not too much to it.. you can be set up in 2 days
wacocowboy":yjtff0yz said:skyhightree1":yjtff0yz said:wacocowboy":yjtff0yz said:One day I'd like to get set up to raise some pigs.
not too much to it.. you can be set up in 2 days
Yeah but I want them set up where they don't stink up the place.
jltrent":l893f036 said:Your going to need a big smoke house. I hope you don't wait to late and get your meat frozen. From my experience if it gets to cold the meat want take salt and will rot in a smoke house.