Pork Chop and BBQ weighed in at 290 and 190 respectively. Hampshire Whites
sure put on better weight that a Duroc. Little over 300 pounds of dressed
meat in the freezer.

Hams to Wes****er Hams in Warsaw, NC. Bacon, jowls, hocks, a bit of
sidemeat and the feet into the cold smoker.

Passed on the heads this year...too much trouble to make head cheese.

The dog got the ears and snouts.

"Michael" wrote in message
...
Pork Chop and BBQ weighed in at 290 and 190 respectively. Hampshire
Whites
sure put on better weight that a Duroc. Little over 300 pounds of dressed
meat in the freezer.

Hams to Wes****er Hams in Warsaw, NC. Bacon, jowls, hocks, a bit of
sidemeat and the feet into the cold smoker.

Passed on the heads this year...too much trouble to make head cheese.

The dog got the ears and snouts.


As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

I'm actually hypocritical...I love eating meat as long as I don't have
to kill it or butcher it. If I had to be the one to do the actual
killing, I'd probably be a vegetarian tomorrow.

bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

I'm actually hypocritical...I love eating meat as long as I don't have
to kill it or butcher it. If I had to be the one to do the actual
killing, I'd probably be a vegetarian tomorrow.

"Dan Overes" wrote in message

|| bk wrote:
||
||| As I much as I like eating pig, I just can't get past the nastyness
||| of thinking of the parts, especailly cuttting the parts.
||
|| I'm actually hypocritical...I love eating meat as long as I don't
|| have to kill it or butcher it. If I had to be the one to do the
|| actual killing, I'd probably be a vegetarian tomorrow.

I contemplated that problem at one time, so, not being one to leave the
dirty work to faceless meat plant workers, I raised a steer and under the
supervision of a pro, slaughtered and gutted it. I don't think I'd want to
do it as a way of living but I feel I've paid my meat eating dues.

JD

Dan Overes wrote:
bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.


I'm actually hypocritical...I love eating meat as long as I don't have
to kill it or butcher it. If I had to be the one to do the actual
killing, I'd probably be a vegetarian tomorrow.

I've hunted all my life so it's really no big deal to me. Actually,
headed to northern Maine in three weeks for whitetail.

A clean kill and knowing how to gut 'em and there's surprisingly
little blood. Really not messy at all. Now, if either phase isn't done
properly/effectively, then it can be a totally different story.

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

As a child I spent a lot of time with relatives, one of which was a
great aunt that baked and raised poultry for the farmer's market.
I couldn't count the number of chickens, ducks, geese and turkeys
that I killed and helped dress before I was ten. Later on I snared
rabbits and shot squirrels which I dressed myself. By the time I
was 14, I had graduated to grown hogs. When you see all those
old movies, with families sitting down and eating a big meal with
potroast and potatoes, you need to remember that that they
probably raised the meat and butchered it themselves. All that
fried chicken grew up in the backyard and none of them had names.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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As a child I spent a lot of time with relatives, one of which was a
great aunt that baked and raised poultry for the farmer's market.
I couldn't count the number of chickens, ducks, geese and turkeys
that I killed and helped dress before I was ten. Later on I snared
rabbits and shot squirrels which I dressed myself. By the time I
was 14, I had graduated to grown hogs. When you see all those
old movies, with families sitting down and eating a big meal with
potroast and potatoes, you need to remember that that they
probably raised the meat and butchered it themselves. All that
fried chicken grew up in the backyard and none of them had names.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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"Brick" wrote:

When you see all those
old movies, with families sitting down and eating a big meal with
potroast and potatoes, you need to remember that that they
probably raised the meat and butchered it themselves. All that
fried chicken grew up in the backyard and none of them had names.

Yeah, I grew up on a farm. We raised cattle, hogs, chickens, rabbits, etc. I
always knew where meat came from.
Sometimes, certain animals were almost like pets, and did have names. But, when
the time came, they were killed and butchered.
The family had to eat, bills had to be paid, kids needed clothes, and so on.
We always treated them well while alive, and made sure that death was as swift
and painless as possible.
I do recall eating quite well.
Jim
--
Life feeds on life; this is necessary.

"Brick" wrote:

When you see all those
old movies, with families sitting down and eating a big meal with
potroast and potatoes, you need to remember that that they
probably raised the meat and butchered it themselves. All that
fried chicken grew up in the backyard and none of them had names.

Yeah, I grew up on a farm. We raised cattle, hogs, chickens, rabbits, etc. I
always knew where meat came from.
Sometimes, certain animals were almost like pets, and did have names. But, when
the time came, they were killed and butchered.
The family had to eat, bills had to be paid, kids needed clothes, and so on.
We always treated them well while alive, and made sure that death was as swift
and painless as possible.
I do recall eating quite well.
Jim
--
Life feeds on life; this is necessary.

"Dan Overes" wrote in message
...
bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

I'm actually hypocritical...I love eating meat as long as I don't have to
kill it or butcher it. If I had to be the one to do the actual killing,
I'd probably be a vegetarian tomorrow.


Don't feel hypocritical.

I travel by air a lot, and I don't feel like a hypocrite for not wanting to
fly a giant passenger plane myself.

I watch Boxing, but I don't want to get in the ring myself for the
entertainment of others. Hypocritical?

Some activities are mutually co-dependant, but that doesn't make only liking
half of it wrong.

Out there, somewhere, there's probably someone who butchers pigs for a
living and doesn't have a problem with it, but who chooses to eat a
vegetarian diet.

BTN

"Dan Overes" wrote in message
...
bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

I'm actually hypocritical...I love eating meat as long as I don't have to
kill it or butcher it. If I had to be the one to do the actual killing,
I'd probably be a vegetarian tomorrow.


Don't feel hypocritical.

I travel by air a lot, and I don't feel like a hypocrite for not wanting to
fly a giant passenger plane myself.

I watch Boxing, but I don't want to get in the ring myself for the
entertainment of others. Hypocritical?

Some activities are mutually co-dependant, but that doesn't make only liking
half of it wrong.

Out there, somewhere, there's probably someone who butchers pigs for a
living and doesn't have a problem with it, but who chooses to eat a
vegetarian diet.

BTN

"Dan Overes" wrote in message
...
bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.

I'm actually hypocritical...I love eating meat as long as I don't have
to kill it or butcher it. If I had to be the one to do the actual
killing, I'd probably be a vegetarian tomorrow.

Make me weird but I would rather slaughter my food. Pigs and steers are
simply too big to process w/o an extended family to help. Lambs (consider
those sweet big brown eyes as you slit their throat), suckling pigs,
chickens and goats die and are processed on the farm.

Meat shouldn't come in plastic wrap but in stainless buckets.

"Steve Calvin" wrote in message
...
Dan Overes wrote:
bk wrote:

As I much as I like eating pig, I just can't get past the nastyness of
thinking of the parts, especailly cuttting the parts.


I'm actually hypocritical...I love eating meat as long as I don't have
to kill it or butcher it. If I had to be the one to do the actual
killing, I'd probably be a vegetarian tomorrow.

I've hunted all my life so it's really no big deal to me. Actually,
headed to northern Maine in three weeks for whitetail.

A clean kill and knowing how to gut 'em and there's surprisingly
little blood. Really not messy at all. Now, if either phase isn't done
properly/effectively, then it can be a totally different story.

The nastiest creature I've cleaned is a squirrel. For whatever reason the
insides of this tree rat stink to high heaven and the odor sticks to your
hands for days.

"Brick" wrote in message
...
.. All that
fried chicken grew up in the backyard and none of them had names.

We have thirty or so chickens and only one has a name. A rooster who has
been around three + years. Old Red. Sweet guy who is being slowly calcium
poisoned by the layer feed the hens eat. I figure he gets a harem to
himself he also gets a downside in life.

The rabbits are named if they are a doe or buck but the offspring are not
named. They only live eight weeks so why bother.

We name the big animals but use food names. Steers are usually "Ribeye" or
"Sirloin". Each year we have a pig named "BBQ" and then another w/
something like "Pork Chop" or "Country Ham" as a name.

Hobby farmers is what we are...quality and control is what we are about not
profit and production. Naming is something that either happens or it
doesn't w/ no particular rule. Steers and pigs are around long enough to
usually get names (sometimes they get a name like "Ugly" or "Stupid" or
"Hemorrhoids") but never anything like "Buffy" or "Candy".

My relatives had to depend on what they raised but I am fortunate enough to
raise my own meat because I want the control and quality. Our chicken's
eggs have such a yellow yolk it is almost scary. The fat on our meat
animals is grossly yellow from the omega-3 acids.

Funny thing is that this time each year my wife complains about two things
(well two more things)
1) dumping the table scraps in the woods will bring in wild animals.
2) How can you just send off the pigs to the slaughter house like you do?

No pigs to eat the scraps, they now go into the woods. Well enough of this
farmer wannabe crap.

Came across a great sauce recipe in Rick Bayless' book which I don't have w/
me. Anyone try his Salsa Negro sauce? From the recipe it is a PIA to make
so has anyone tried it?