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Non-Cattle Specific Topics
Recipes & Cooking
Another hog slaughter question
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<blockquote data-quote="Alan" data-source="post: 1034632" data-attributes="member: 378"><p>Our county fair is coming up in a couple of weeks, long story short, my wife and I have decided to buy a hog from a 4-H kid. We will have a mobile butcher slaughter and process the meat. I hang our steers for about 16 or 18 days, what would you recommend for hang time on a hog? Also I plan to try my hand at making some bacon out of the pork bellies, should those hang or do you start the bacon from the bellies without having them hung with the rest of the hog? I ask the second question because of something I read about processing home bacon and the bellies cure in the fridge for a week or more.</p><p></p><p>Thanks,</p><p>Alan</p></blockquote><p></p>
[QUOTE="Alan, post: 1034632, member: 378"] Our county fair is coming up in a couple of weeks, long story short, my wife and I have decided to buy a hog from a 4-H kid. We will have a mobile butcher slaughter and process the meat. I hang our steers for about 16 or 18 days, what would you recommend for hang time on a hog? Also I plan to try my hand at making some bacon out of the pork bellies, should those hang or do you start the bacon from the bellies without having them hung with the rest of the hog? I ask the second question because of something I read about processing home bacon and the bellies cure in the fridge for a week or more. Thanks, Alan [/QUOTE]
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Another hog slaughter question
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