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?'s on butcher hog
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<blockquote data-quote="MShaffer" data-source="post: 679325" data-attributes="member: 7862"><p>We buy hogs from a local producer at about 220 lbs. I think last year they were $100-120 each.</p><p></p><p>We kill, let them hang over night to chill and cut them up the next day.</p><p></p><p>Mom sugar cures the bacons and hams. It takes a few days, but I am not sure how long. She has always taken care of it.</p><p></p><p>We have never weighed the waste, but I would guess we lose 25% in guts, skin and head.</p></blockquote><p></p>
[QUOTE="MShaffer, post: 679325, member: 7862"] We buy hogs from a local producer at about 220 lbs. I think last year they were $100-120 each. We kill, let them hang over night to chill and cut them up the next day. Mom sugar cures the bacons and hams. It takes a few days, but I am not sure how long. She has always taken care of it. We have never weighed the waste, but I would guess we lose 25% in guts, skin and head. [/QUOTE]
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?'s on butcher hog
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