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Non-Cattle Specific Topics
Every Thing Else Board
Hogs on milk?
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<blockquote data-quote="farmerjan" data-source="post: 1847321" data-attributes="member: 25884"><p>We would raise our hogs up to about 350 or so. Fed milk when I had it... mixed in whatever feed they were getting... Milk tends to make the fats "softer" so stopping some or all of it for a month or 2 before actual butcher tends to "harden the fat" so to speak. I don't think I ever totally quit feeding milk to them... had sows and raised feeder pigs for years... so the piglets got a good amount of the milk before they were weaned and sold... I would sell at 8-12 weeks normally... but always killed a few sows or non-breeders..... several were in the 5-600 lb size as they became too big or did not raise as many pigs and such. Never saw any big difference in the meat. I had Hampshire/Duroc crosses... some red wattle mixed in and some Berkshire mixed in also. Always had good pork. The ham steaks were huge on some of them when I had them sliced...</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1847321, member: 25884"] We would raise our hogs up to about 350 or so. Fed milk when I had it... mixed in whatever feed they were getting... Milk tends to make the fats "softer" so stopping some or all of it for a month or 2 before actual butcher tends to "harden the fat" so to speak. I don't think I ever totally quit feeding milk to them... had sows and raised feeder pigs for years... so the piglets got a good amount of the milk before they were weaned and sold... I would sell at 8-12 weeks normally... but always killed a few sows or non-breeders..... several were in the 5-600 lb size as they became too big or did not raise as many pigs and such. Never saw any big difference in the meat. I had Hampshire/Duroc crosses... some red wattle mixed in and some Berkshire mixed in also. Always had good pork. The ham steaks were huge on some of them when I had them sliced... [/QUOTE]
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Hogs on milk?
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