skyhightree1
Well-known member
oh ok thats good I will go look at them.
skyhightree1":275m8h44 said:Hey can yall tell me if this is a good deal its the guy I posted his link in this forum this is what hes selling tell me if you think this is a good buy. this is what he said to me in an email.
Hello,
I have 2 cut boars 1-425lb and1-325.......$250 and $190. also have 4 from 50lb-90lbs......$1 pr lb......one big hog is hamshire x the rest are mostly durock x berkshr/hampshr
Jogeephus":1n139jmd said:A stag is one that has been cut after reaching maturity. Don't know how this would affect the meat though as long as it wasn't done just before killing but I've never messed with these so I don't know.
I can vouch for that! The brats were all ate up in record time. Fine, fine eatinJogeephus":3gqjkxwb said:I agree about brats and they are in the top five favorite sausages on my list. The combination of spices is really hard to beat. I like pretty much any brat but there is one in particular I really like. Its recipe is a little different than what some of the purists accept but the end result is hard to beat. I think I made some out of Hoss's swamp heifer and I think he too would agree its a pretty acceptable sausage.
Jogeephus":1ygnya0i said:Actually, you don't need a/c cause when the meat goes in the smokehouse its already cured and the smoke is more for flavor and bug retardent.
Commercialfarmer":37oo6sun said:Jogeephus":37oo6sun said:Actually, you don't need a/c cause when the meat goes in the smokehouse its already cured and the smoke is more for flavor and bug retardent.
Can you give an reader's digest version of the overall process after they are sliced and diced? I've never gotten in on real hog butchering before.