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Post by Reagan on Nov 19, 2023 20:39:48 GMT -6
 Anyone make bacon before? Did you brine it or dry rub? Got a recipe? We tackled a hog this weekend. Still have a little sausage left to finish. Bellies and jowels will be turned into bacon but I haven’t settled in a plan. |
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Post by biglakebass on Nov 19, 2023 21:21:55 GMT -6
In Ohio?
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Post by Reagan on Nov 19, 2023 21:50:32 GMT -6
Domestic. Nephew raised it. Butchers are booked out several months. My sister called to see if I wanted to split it and was talking about butchers. I volunteered to save her some $$
It was my dad, daughter and her boyfriend and me. Much bigger job than a deer but we will get it. It’s 80% finished. I had an inch thick bone in pork chop for dinner tonight.
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Post by Sandbur on Nov 20, 2023 5:58:08 GMT -6
Domestic. Nephew raised it. Butchers are booked out several months. My sister called to see if I wanted to split it and was talking about butchers. I volunteered to save her some $$ It was my dad, daughter and her boyfriend and me. Much bigger job than a deer but we will get it. It’s 80% finished. I had an inch thick bone in pork chop for dinner tonight. Would the butchers make the bacon since they didn’t have time for the whole pig? |
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Post by Reagan on Nov 20, 2023 6:46:16 GMT -6
Domestic. Nephew raised it. Butchers are booked out several months. My sister called to see if I wanted to split it and was talking about butchers. I volunteered to save her some $$ It was my dad, daughter and her boyfriend and me. Much bigger job than a deer but we will get it. It’s 80% finished. I had an inch thick bone in pork chop for dinner tonight. Would the butchers make the bacon since they didn’t have time for the whole pig? Maybe. But I’m all in on this one. I wanted to buy and butcher a hog for a while now. Learn the whole process. Bacon is getting made. The Bearded Butchers had a good video I might copy. |
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Post by Reagan on Nov 20, 2023 6:52:33 GMT -6
 I have butchered a lot of deer. A hog was a whole new level. Dad and I had a lot of strategy discussion and decision making. Transporting, outside temps, shot placement, sticking, moving, skinning, sausage seasoning etc. Learning a lot as we go. |
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Post by Sandbur on Nov 20, 2023 12:11:22 GMT -6
I have butchered a lot of deer. A hog was a whole new level. Dad and I had a lot of strategy discussion and decision making. Transporting, outside temps, shot placement, sticking, moving, skinning, sausage seasoning etc. Learning a lot as we go. I butchered one hog. Decades back my father in law gave each one of his kids a hog. |
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Post by Reagan on Nov 20, 2023 15:17:03 GMT -6
To answer your question, yes in Ohio. My first thought was you were questioning a wild hog in Ohio so that’s why I said domestic. I now realize you were possibly going to recommend a bacon making place but we’re questioning my location. IDK. There may have been a beverage involved in my answer. |
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Post by biglakebass on Nov 20, 2023 15:57:36 GMT -6
I thought it was wild
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Post by Reagan on Nov 20, 2023 20:48:19 GMT -6
Dad brought back a quartered hog from Florida last winter. Much smaller and leaner than this beast.
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Post by benmnwi on Nov 21, 2023 12:28:09 GMT -6
That's a nice looking hog half. What breed of pig was that? We've raised and butchered our own hogs the past 3 years. Two weeks ago, my dad, father in law and I killed and butchered our 3 pigs. I also watched the bearded butcher videos before we butchered them the first year. It seems to get a little easier every year, but it is still a lot of work.
My brother made homemade bacon the first year, but then he decided that was way too much work for the output. Now we just mix that section in with the rest of the trimming for sausage.
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Post by Reagan on Nov 21, 2023 20:12:32 GMT -6
Not sure of the breed. I’ll have to ask. They do fair pigs for 4H. One died so they got a replacement but he didn’t make weight for the fair. So they finished him out and here we are.
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Post by Reagan on Nov 24, 2023 14:59:36 GMT -6
Ended up with about 90 pounds of meat per half hog. I’m down to brining bellies and dry rub on jowl bacon.
40 pounds of the 90 was sausage. The rest chops, loin, shanks, small ham and tenderloin. Bacon will be 12-15 pounds. per half.
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