Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="mwj" data-source="post: 991636" data-attributes="member: 491"><p>Sometimes you can butcher a boar and have no problems with taint. When you do get one with a problem it is a lost cause!!! It would be a shame to loose the meat from a 400# hog after you put all the work into it. The taint sometimes is only detected after it is cooked. If those are just big barrows they should make some good eating. They would have pork-chops the size of ''Buick'' hubcaps :cowboy:</p></blockquote><p></p>
[QUOTE="mwj, post: 991636, member: 491"] Sometimes you can butcher a boar and have no problems with taint. When you do get one with a problem it is a lost cause!!! It would be a shame to loose the meat from a 400# hog after you put all the work into it. The taint sometimes is only detected after it is cooked. If those are just big barrows they should make some good eating. They would have pork-chops the size of ''Buick'' hubcaps :cowboy: [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
Top