The Pigs Are Back

Lee1968 · Jul 13, 2020

We wanted to get our 2 hogs processed, and ran into a bit of trouble. We normally raise 2 hogs every two years. We fill our freezer, and then give a bit away to family that needs it. We usually call a couple of weeks ahead of time to get them done, but when we tried, all of the processing places were booked months in advance. Apparently with the virus thing, everybody freaked out, and overran the meat processors. We finally found a guy that does it on the side, if we helped. We were more than glad to, and we just got back with part of the hogs anyway. We got 4 packages of ribs, 114 pork chops, and 60 pork steaks. We go back over to do the sausage, bacon, and ham on Friday. It is a lot of work, but I am so glad we found someone that does it.

By the way, for those not from the Midwest, pork steaks are cuts from the pork roast. SO GOOD!

shellhouse · Jul 13, 2020

Impressive yield from 2 hogs, had no idea. Sounds like good experience and practice too.

zeemang · Jul 13, 2020

Sounds like a nice deal, and a freezer full of meat is a great thing!

KingTotsalot · Jul 15, 2020

Lee1968 said:
We wanted to get our 2 hogs processed, and ran into a bit of trouble. We normally raise 2 hogs every two years. We fill our freezer, and then give a bit away to family that needs it. We usually call a couple of weeks ahead of time to get them done, but when we tried, all of the processing places were booked months in advance. Apparently with the virus thing, everybody freaked out, and overran the meat processors. We finally found a guy that does it on the side, if we helped. We were more than glad to, and we just got back with part of the hogs anyway. We got 4 packages of ribs, 114 pork chops, and 60 pork steaks. We go back over to do the sausage, bacon, and ham on Friday. It is a lot of work, but I am so glad we found someone that does it.

By the way, for those not from the Midwest, pork steaks are cuts from the pork roast. SO GOOD!

KT's father and many people living in rural areas across the country, up until Rural Electric Coops came into existance that got electricity to the boonies, used to have a yearly hog killing day, late in the fall. Kill, scald, process meat, most went into the farm's smokehouse or was salt preserved, since chilling and freezing was not possible. Some was canned after WW2. My parents generation. One of many reasons KT's father left the farm to work in the city bank. KT has often thought a reasonable stockpile of salt for meat preservation would be a worthy item to have, yet hardly ever sees it on any preppers lists.

The Pigs Are Back

Lee1968

Elite Member

shellhouse

zeemang

KingTotsalot

Official Tot Lot King

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