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Non-Cattle Specific Topics
Every Thing Else Board
I know nothing about pigs...
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<blockquote data-quote="I luv herfrds" data-source="post: 685537" data-attributes="member: 5917"><p>Ok Lammie here is how my pig gets cut up.</p><p></p><p>Both hams cured and smoked, cut in half; so I end up with 4 hams.</p><p>chops are double thick cut, I use a brine I got from the Food Network and it makes the best chops. 2 per package</p><p>bacon cured and smoked, 1 pound per package</p><p>shoulder roasts, fresh. I slow cook them and make pulled pork sandwiches.</p><p>the rest is put into sausage. we can only get summer sausage from our butcher. :roll: </p><p>I also will get some of the fat and render it down into lard for my pie crusts and some other cooking.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 685537, member: 5917"] Ok Lammie here is how my pig gets cut up. Both hams cured and smoked, cut in half; so I end up with 4 hams. chops are double thick cut, I use a brine I got from the Food Network and it makes the best chops. 2 per package bacon cured and smoked, 1 pound per package shoulder roasts, fresh. I slow cook them and make pulled pork sandwiches. the rest is put into sausage. we can only get summer sausage from our butcher. :roll: I also will get some of the fat and render it down into lard for my pie crusts and some other cooking. [/QUOTE]
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I know nothing about pigs...
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