slaughtering hogs

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slaughtering hogs

This is a discussion on slaughtering hogs within the Farm Forum forums, part of the Barns, Boarding, and Farms category
  • Slaughter hogs
  • Slaughtering hogs

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    11-03-2011, 05:18 PM
slaughtering hogs

The most local butcher shop can't slaughter until Jan 10th. I'll have to drive an hour and 1/2 each way to drop ours off and pick it up unless I want to do it myself. I'm not worried about the slaughter part. I've cut and wrapped a ton of deer and even wild hogs. I was wondering more about the curing of the ham and bacon. Has anyone done it and is it a pain to do? I have a smoker that could handle at least a 1/2 (1 ham and a side of bacon)a hog at a time. I also have access to all of the mesquite I'd need. Temps are right here. 18 or so at night and under 40 during the day.
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    11-04-2011, 08:57 PM
I don't know...sorry. But definitely google and do a lot of research because:

We bought a hog from someone and the meat tastes like garbage. And, I wonder about how it was processed (a separate facility) because the ham and bacon were green...I did a google search and learned that how the "whatever in the curing" interacts with oxygen and turns green...but dang...if there's a way to avoid that...that's the route I'd go!

((BTW, I LOVE your signature ;) )
    11-05-2011, 12:47 PM
Sorry no advice here, we don't slaughter any of our larger animals on our own because we just don't have the set-up for it. We only do our sheep, goats and chickens and we found a reputable guy to do our hog last year.
    11-07-2011, 12:38 PM
Thanks for the replies. I know that the red color in the ham isn't a natural color. It's from the sodium nitrate. I'm just going to take them to the butcher that's farther away and plan better next time. LOL

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