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?'s on butcher hog
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<blockquote data-quote="alftn" data-source="post: 680766" data-attributes="member: 5647"><p>In 2002 I bought 7 pigs (appx. 60 lbs. ea.) from a hog farmer. Cost 35$ ea. and 20$ hauling. Keep the 2 smallest out and put on soured corn for about 3 weeks and killed for the 4 july. The other 5 feed out on slop and soured corn at the end to clean them out. About 1 Nov. hauled to butcher, averaged 360 lbs on the 5. They were beautiful..ate good also. I did not keep the feet,tail, or entrails. Did keep the heads and liver, heads for brains and jaws. Also had alot of fat off the back. put into deer buger... I cut the hams into stakes and the shoulders into Boston butts. When we killed in the old days there is no waste. tail, feet, guts , liver, heart, brains,lungs, all was used , even skin was boiled down for the lard, and then poped to make pig skins....The only thing waste is the Grunt.....</p></blockquote><p></p>
[QUOTE="alftn, post: 680766, member: 5647"] In 2002 I bought 7 pigs (appx. 60 lbs. ea.) from a hog farmer. Cost 35$ ea. and 20$ hauling. Keep the 2 smallest out and put on soured corn for about 3 weeks and killed for the 4 july. The other 5 feed out on slop and soured corn at the end to clean them out. About 1 Nov. hauled to butcher, averaged 360 lbs on the 5. They were beautiful..ate good also. I did not keep the feet,tail, or entrails. Did keep the heads and liver, heads for brains and jaws. Also had alot of fat off the back. put into deer buger... I cut the hams into stakes and the shoulders into Boston butts. When we killed in the old days there is no waste. tail, feet, guts , liver, heart, brains,lungs, all was used , even skin was boiled down for the lard, and then poped to make pig skins....The only thing waste is the Grunt..... [/QUOTE]
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