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Post by Sandbur on May 4, 2022 16:39:51 GMT -6
Did you pay $100 per piglet or total? Same question with regards to sold price. I paid $100 per piglet and sold them for $350 for each live finished pigs (250-300 pound live weight range). We just butchered them ourselves, so the price per pig would be more if you had to pay someone to butcher them. Eventually I might try some of the heritage breeds of pigs that are supposed to taste better. They also sell for 3X+ the price, but the downside is that they grow slower so I couldn't just buy them in the spring and butcher them in the fall. I might try that sometime if I feel ambitious. . I might have a central Minnesota source for heritage pigs. I don’t think MnFish takes them all.
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Post by benmnwi on May 5, 2022 11:05:29 GMT -6
I paid $100 per piglet and sold them for $350 for each live finished pigs (250-300 pound live weight range). We just butchered them ourselves, so the price per pig would be more if you had to pay someone to butcher them. Eventually I might try some of the heritage breeds of pigs that are supposed to taste better. They also sell for 3X+ the price, but the downside is that they grow slower so I couldn't just buy them in the spring and butcher them in the fall. I might try that sometime if I feel ambitious. . I might have a central Minnesota source for heritage pigs. I don’t think MnFish takes them all. Do you know what breeds your source sells? Occasionally on Craigslist down here I see some Berkshire and I'm thinking they might be a good breed to try. I've also seen some mangalista and idaho pasture pigs as well, but those two breeds seem to grow slower. Those two breeds sell for a premium though. Last year my pigs were a yorkshire/duroc cross and they grew fast and were good pigs in general. I try to look for pigs that are close to my house though since I haul them home in the back of my truck with a topper. I try not to drive my '06 F150 any further from home than I think I can walk.
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Post by batman on May 5, 2022 14:56:57 GMT -6
After dealing with multiple meat sources beef is kind of a pain in the ass. Large body, hard on pasture, and you have to hang it for 2 to 3 weeks. Prefer pork, poultry and sheep from a DIY perspective.
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Post by badgerfowl on May 5, 2022 15:29:09 GMT -6
mmmmmmmmmmm, mutton. J/K. I love lamb.
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Post by batman on May 5, 2022 17:12:45 GMT -6
mmmmmmmmmmm, mutton. J/K. I love lamb. My dad was force fed mutton in the marines. Post birthing wool sheep loaded with lanolin taste. Fed him a hair sheep ram burger at camp one afternoon. He loved it and kept asking what kind of meat it was and when I told him sheep he still ate the rest. Marketing is a powerful thing.
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1/4 beef
May 5, 2022 19:23:50 GMT -6
via mobile
Post by Sandbur on May 5, 2022 19:23:50 GMT -6
After dealing with multiple meat sources beef is kind of a pain in the ass. Large body, hard on pasture, and you have to hang it for 2 to 3 weeks. Prefer pork, poultry and sheep from a DIY perspective. And number one, 6 or 18 month old venison!
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Post by batman on May 5, 2022 19:45:24 GMT -6
After dealing with multiple meat sources beef is kind of a pain in the ass. Large body, hard on pasture, and you have to hang it for 2 to 3 weeks. Prefer pork, poultry and sheep from a DIY perspective. And number one, 6 or 18 month old venison! Old bull looks back to the necks and shoulders he neglected. Cervids are a different animal and need looked at differently. Just finished a 3.5 year old sous vide neck roast. One of my favorite cuts now.
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1/4 beef
May 6, 2022 4:15:23 GMT -6
via mobile
Post by Sandbur on May 6, 2022 4:15:23 GMT -6
And number one, 6 or 18 month old venison! Old bull looks back to the necks and shoulders he neglected. Cervids are a different animal and need looked at differently. Just finished a 3.5 year old sous vide neck roast. One of my favorite cuts now. please describe the process.
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Post by batman on May 6, 2022 4:51:26 GMT -6
Old bull looks back to the necks and shoulders he neglected. Cervids are a different animal and need looked at differently. Just finished a 3.5 year old sous vide neck roast. One of my favorite cuts now. please describe the process. Wet or dry brine for a day then vacuum seal or ziplock into water bath at 165 for 30 hours.
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1/4 beef
May 6, 2022 5:43:47 GMT -6
via mobile
Post by Reagan on May 6, 2022 5:43:47 GMT -6
I cook goose and ahem, wild turkey legs at 180 degrees for maybe 6 hours or a few more.
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Post by Catscratch on May 6, 2022 7:34:37 GMT -6
How important is the vacuum seal vs ziplock. I have an Insta-pot thing that has a sous vide button on it, no vacuum sealer. Anything to watch out for that could end up dangerous?
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Post by badgerfowl on May 6, 2022 7:58:01 GMT -6
How important is the vacuum seal vs ziplock. I have an Insta-pot thing that has a sous vide button on it, no vacuum sealer. Anything to watch out for that could end up dangerous? only perfectly cooked meat
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Post by Foggy on May 8, 2022 11:30:26 GMT -6
I am probably the last person to get into cooking via the water sous vide method. Heard enough about it to get interested. Behind the times I guess. Gotta get me a machine when I get back to the MN tundra. Any reccomandations?
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Post by batman on May 8, 2022 12:05:08 GMT -6
I have the Anova. I use it for almost anything bone in. Turkey and chicken legs, bone in pork chops, neck and shoulder are fall off the bone and super easy. We even save our venison shanks now and use the water immersion cooker to break them down until they fall off the bone.
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Post by Foggy on May 8, 2022 18:34:57 GMT -6
I have the Anova. I use it for almost anything bone in. Turkey and chicken legs, bone in pork chops, neck and shoulder are fall off the bone and super easy. We even save our venison shanks now and use the water immersion cooker to break them down until they fall off the bone. Spent some time reviewing those immersion cookers and how to do this stuff. Seems pretty simple. I have heard nothing but good about cooking this way. Seems some of the resteraunts can pre-cook their steaks.....store them.....and simply flame char them and serve perfectly done. This site is like watching a cooking show on TV. EDIT: Of course the intel Batman shares is about like listening to Ozzy Osborn, Johnny Dep, or (F'n) Joe Biden.....you'r never quite sure what's been said.
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