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misfitmorgan
Herd Master
Thank you much, we thought she came out good looking as well esp for her age.
Misfitmorgan's Journal - That Summer Dust
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Thank you much, we thought she came out good looking as well esp for her age.
Baymule
Herd Master
The good thing about pigs, you can eat the mistakes. She did make a good carcass. I always ask for the heart, liver and kidneys from the slaughterhouse when we take an animal to be processed. I can it for the dogs. We just slaughtered 38 Cornish Cross chickens, I canned the backs, wing tips, skin, etc, mixed with a little rice, for the dogs and got 34 quarts.
Your Hereford piglets are, as always, adorable.
Your Hereford piglets are, as always, adorable.
Bruce
Herd Master
Sure does, Laverne was one big hog! Enjoy.
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misfitmorgan
Herd Master
Very true Bay.....porky mistakes get eaten and no evidence left over
I love the little bacon seeds. We will be listing 5 of the 7 for sale, holding back the 2 we like best because we need some replacement gilts/sows and their temperament is good.
Hereford girl is still holding onto her piglets and she is not happy looking about it. Been very humid here and in the 70-80s, all the animals are miserable. Probably holding back one or two of her piglets as well.
The next critter to go will probably be the runty lamb from last June....however now that he is on pasture with everyone else he has a bit of leeway and hopefully will grow.
I'm so looking forward to bacon and ham and sausage and ribs
CntryBoy777
Herd Master
I have jumped off the cliffs at Greers Ferry....many times and even attended a graduation party there back in the summer of '75....beautiful country over that way....and there is also some in middle and eastern Tn....once ya leave the Cumberland Plateau the hills start rising all the way to the Smokies....some communities would be Cookeville, Crossville, Lenoir City, Johnson City....a few cheaper areas in Arkansas to research, would be Pangburn, Bald Knob, Searcy, or Harrisburg....some of those may be quite a bit cheaper....just be sure to checkout the tax situation in Arkansas before moving....many left the state because of the taxes and how they are assessed....but, that was yrs ago when wiley Bill was residing in the state capital.....
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misfitmorgan
Herd Master
I have jumped off the cliffs at Greers Ferry....many times and even attended a graduation party there back in the summer of '75....beautiful country over that way....and there is also some in middle and eastern Tn....once ya leave the Cumberland Plateau the hills start rising all the way to the Smokies....some communities would be Cookeville, Crossville, Lenoir City, Johnson City....a few cheaper areas in Arkansas to research, would be Pangburn, Bald Knob, Searcy, or Harrisburg....some of those may be quite a bit cheaper....just be sure to checkout the tax situation in Arkansas before moving....many left the state because of the taxes and how they are assessed....but, that was yrs ago when wiley Bill was residing in the state capital.....
Thank you much for all the info!! Taxes are not really great in Michigan but we will look into it if we did decided to move. Atm the car insurance is the bad one...we are no fault, so PLPD on a 99 F-250 and a 06 trailblazer is $111/month($1,332/yr) after the multi-car and multi-policy discount as our house insurance is there too. When i lived in Pa we had full coverage for around $300/yr on our old truck.
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misfitmorgan
Herd Master
We had a busy 4 days around the farm.
Firstly here are some pig pics.
Backfire the Hereford Boar
Sara Duroc, DH's favorite pig
Backfire and Sarah's piglets are 9 weeks old(approx)
Thats the last picture of all the piglets because we sold 3 yesterday, traded 2 to a friend, and are raising one for a replacement breeder and one for butcher.
Yesterday DH and a friend put the big pigs out on pasture.
It's approx 1/3 of what was the sheep/goat pasture. The pigs seem very happy. In the last pic left to right is Stubby, Sara, and Backfire. Sara is a bit lean because she just had piglets pulled off a week ago.
For other news....This morning when we had to leave for work the hereford started having piglets. We knew she was close thats why she stayed in the barn. When we left she had 3 up and walking a 4th very small one had gotten laid on and she was still in labor. So hopefully everything goes well for her and the piglets.
Firstly here are some pig pics.
Backfire the Hereford Boar
Sara Duroc, DH's favorite pig
Backfire and Sarah's piglets are 9 weeks old(approx)
Thats the last picture of all the piglets because we sold 3 yesterday, traded 2 to a friend, and are raising one for a replacement breeder and one for butcher.
Yesterday DH and a friend put the big pigs out on pasture.
It's approx 1/3 of what was the sheep/goat pasture. The pigs seem very happy. In the last pic left to right is Stubby, Sara, and Backfire. Sara is a bit lean because she just had piglets pulled off a week ago.
For other news....This morning when we had to leave for work the hereford started having piglets. We knew she was close thats why she stayed in the barn. When we left she had 3 up and walking a 4th very small one had gotten laid on and she was still in labor. So hopefully everything goes well for her and the piglets.
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misfitmorgan
Herd Master
Since I had 4 days in a row off 
I put half of Laverne's belly in to cure..around 20-25lbs of soon to be bacon
Green/raw belly cut into pieces.
Cure...50/50 salt/sugar and proper amount of pink salt.
The last piece covered in cure. Gonna make some real nice bacon.
Since i had to much belly for the number of pans I could fit in the fridge. I am turning these every 12 hrs. Normally you only turn half way thru the 7 days. You ideally want them flat. i did re-arrange them to be flat-er later that night.
In 7-9 days Hopefully I will have smoker pics for you guys and finished bacon.
Also side note, we do half our bacon as black pepper bacon...don't put that in your cure. Your bacon will come out super peppery and very hot if you try to make it like you see in the store with the black pepper crust by adding it to the cure. If you want the black pepper crust, rinse the belly at the end of the cure, coat it with coarse ground pepper then smoke it. If you just want a little black pepper flavor, sprinkle a bit onto each belly after the cure is put on. Hope that makes sense.
I put half of Laverne's belly in to cure..around 20-25lbs of soon to be bacon
Green/raw belly cut into pieces.
Cure...50/50 salt/sugar and proper amount of pink salt.
The last piece covered in cure. Gonna make some real nice bacon.
Since i had to much belly for the number of pans I could fit in the fridge. I am turning these every 12 hrs. Normally you only turn half way thru the 7 days. You ideally want them flat. i did re-arrange them to be flat-er later that night.
In 7-9 days Hopefully I will have smoker pics for you guys and finished bacon.
Also side note, we do half our bacon as black pepper bacon...don't put that in your cure. Your bacon will come out super peppery and very hot if you try to make it like you see in the store with the black pepper crust by adding it to the cure. If you want the black pepper crust, rinse the belly at the end of the cure, coat it with coarse ground pepper then smoke it. If you just want a little black pepper flavor, sprinkle a bit onto each belly after the cure is put on. Hope that makes sense.
Baymule
Herd Master
I love the pig pictures! I get my Hereford fix through you. LOL Hope you have a nice litter of piglets to come home to.
That bacon looks so good already! Lady hog we had butchered, we had the bacon cut, they don’t cure it. We thought it would be ok, but it’s not. NEVER will we do that again! We aren’t raising pigs this year, still have a lot of pork in the freezer and our customers still have pork.
That bacon looks so good already! Lady hog we had butchered, we had the bacon cut, they don’t cure it. We thought it would be ok, but it’s not. NEVER will we do that again! We aren’t raising pigs this year, still have a lot of pork in the freezer and our customers still have pork.
Bruce
Herd Master
Yeah, uncured it is just pork. I made bacon once, didn't use the pink salt, nitrates are migraine makers and it isn't part of the curing process, just a "color keeper". It came out OK but too salty, should have rinsed it a lot longer.
