Brockel sausage party

[brockel]

Been a couple years since we’ve butchered a pig. Talked to a friend and they had some ready and with the weather turning cold figured it was a good time to do one. Nothing special getting done. Will do a few roasts and chops and sausage. Haven’t decided if I’ll make bacon or side pork yet or if I’ll just grind it. I’ll make that call once I see what it looks like.

 

[noharleyyet]

 

[recon6036]

Nothing like a great good ole’ fashion sausage party

 

[BackofBeyond]

I butcher at least one for us every year. More if friends or neighbors ask nicely.

 

[Hilljackoutlaw]

 

[JEL]

I butcher at least one for us every year. More if friends or neighbors ask nicely.

My son raised 12 this year. We got one. The others sold really quick. Good stuff.

 

[perma]

What id do for some tenderloin and breakfast sausage. I don’t know why I don’t do this.

 

[brockel]

What id do for some tenderloin and breakfast sausage. I don’t know why I don’t do this.

It’s pretty cheap way to put some good food and a lot of it in the freezer

 

[Hilljackoutlaw]

I got a pig coming next month!! This reminded me. Can't wait!

 

[BackofBeyond]

It’s pretty cheap way to put some good food and a lot of it in the freezer

And pigs are a gateway butcher job. Pretty easy to pull off, lots of fun, and sausage is just damn good.

 

[perma]

It’s pretty cheap way to put some good food and a lot of it in the freezer

What does a whole pig go for and how many lbs can you yield from it?

 

[HuntTalk Freak]

I’ve always wanted to butcher a farm raised pig vs the wild ones I do.

 

[Nick87]

I've never butchered them myself. But we raise enough of them. If the place I take mine too ever closes I'll do them myself. They do such a great job that if it ain't broke I'm not trying to fix it.

 

[brockel]

What does a whole pig go for and how many lbs can you yield from it?

We paid $1/lb live weight. Should end up with about 175 lbs into the freezer

 

[BackofBeyond]

What does a whole pig go for and how many lbs can you yield from it?

You can find butcher pigs from anywhere for $1.00/pd hanging weight up to $2.50/pd live for specialty breeds.

You’ll lose about 25 - 30% of weight at slaughter, then some more for bones etc in the butcher process.

I save as much as possible, all the fat etc, plus the head (head cheese) and stuff and can get around 200 pds into the freezer off a 300 - 325 pd live weight hog.

 

[perma]

We paid $1/lb live weight. Should end up with about 175 lbs into the freezer

You can find butcher pigs from anywhere for $1.00/pd hanging weight up to $2.50/pd live for specialty breeds.

You’ll lose about 25 - 30% of weight at slaughter, then some more for bones etc in the butcher process.

I save as much as possible, all the fat etc, plus the head (head cheese) and stuff and can get around 200 pds into the freezer off a 300 - 325 pd live weight hog.

That is a lot more pig than I thought. I was thinking no more than 100 lbs. Maybe I’ll opt for half.

Tenderloins in green chili after slow cooking in a crock pot all day is succulent…..

 

[Nick87]

You can find butcher pigs from anywhere for $1.00/pd hanging weight up to $2.50/pd live for specialty breeds.

Been charging $2 per lb hanging here.

 

[BackofBeyond]

That is a lot more pig than I thought. I was thinking no more than 100 lbs. Maybe I’ll opt for half.

Tenderloins in green chili after slow cooking in a crock pot all day is succulent…..

But there sooooo much good stuff on a pig. If you’re just getting the butcher cuts you’re missing out on the best stuff. Home made cracklings, your own sausage, jowl bacon, head cheese… just get a whole hog and butcher it yourself. Plenty of YouTube videos on how to do it, and loads of sausage how to books.

If you want a good start get Charcuterie by Ruhlman and Polcyn.

 

[brockel]

That is a lot more pig than I thought. I was thinking no more than 100 lbs. Maybe I’ll opt for half.

Tenderloins in green chili after slow cooking in a crock pot all day is succulent…..

Not much better than mixing sausage and getting to taste test it before committing to it. I’ll save a lot of the fat for making brauts later this year if I end up finding an antelope I want or shoot an elk

 

[brockel]

But there sooooo much good stuff on a pig. If you’re just getting the butcher cuts you’re missing out on the best stuff. Home made cracklings, your own sausage, jowl bacon, head cheese… just get a whole hog and butcher it yourself. Plenty of YouTube videos on how to do it, and loads of sausage how to books.

If you want a good start get Charcuterie by Ruhlman and Polcyn.

Ya a pig is about as easy as it comes for self butchering.