Saturday, August 25, 2007

Three Little Piggies

Well, a friend's brother-in-law raised three pigs this years, and just had them slaughtered last week. We were given an opportunity, so I purchased half a pig. Today I picked it up.

Head and organs were already spoken for: I just got meat. It came out to 83 pounds and some change. So today I brought home three coolers full of pork. They're in my freezer now. The freezer I just bought, specifically because I knew I had a half a pig coming, needing somewhere to stay until I need some of him.

There are ten pounds pf bacon still outstanding: the brother-in-law is smoking that, it should be here next week.

In the meantime, I have chops, ribs (not much ribs: there's only so many ribs on half a pig), hams, shoulder, sausage, ground pork, and butts. This could be a very interesting time in our life as far as food is concerned.

Of course the ham is not cured: it's just raw meat. I suppose I could cure it, but I've never cured or smoked ham before, and I don't have the facilities (i.e. a real smoke house).

So I'm thinking the hams, shoulders, and butts will all be barbecued: 18 hours or so at 200F in woodsmoke could make those really special.

14 comments:

Shan said...

"Head and organs were already spoken for"

Tough luck dude. You'll have to actually purchase your revolting offal separately.

Gack

My friend just bought a lamb too -'tis the season I guess. Hopefully she has us over sometime.

clumsy ox said...

Livermush, Shan, livermush. Great with eggs.

Actually, the main point of not getting that is to account for the discrepancy in weight: bones, organs, and head are why half a 300 pound hog is only 83 pounds.

Ames said...

Mmmmm. . . and don't forget about head cheese, Shan. . .uh. . .excuse me, I need to go yack.

Gwen said...

Am I making this up, or did Grandma used to make head cheese?

Ames said...

You know, it's a distinct possibility that she did. I mean, she ate tripe...

clumsy ox said...

Gah! That was me, I forgot to log Ames out.

Stace' said...

Boy, Ya'll are making me hungry!!

Shan said...

You guys are thinking of that time I lifted the lid of a huge pot on her stove and once the steam cleared I was staring into the vacant eyes of a FREAKISH DEAD PIG HEAD.

I think my throat is still sore from the screaming.

freedomnan said...

Grandma did eat tripe, head cheese, pig's feet and beef tongue.

KingJaymz said...

You can make a half decent smokehouse out of a cardboard box. I'm serious on this. Alton Brown once showed how on an episode of Good Eats (filmed in Tillamook, OR, I might add).

Chuck said...

Indeed he did, and our 8 year old proceeded to built one of those cardboard smokers...

clumsy ox said...

Cardboard smoker????

I shall research forthwith. Thanks for the tip, guys!

Michelle said...

We did the same with a half a cow last year - best beef I've ever tasted. I remember the conversation with the butcher, too - no, we don't want that, or that, or THAT, just the meat, please! No, not that either, and please stop talking or I'll cancel the order entirely, because I won't want to eat anything...

KingJaymz said...

The one he makes in that episode is a hot smoker, but you can convert it to a cold smoker with another small box and a small piece of ducting (maybe part of a dryer exhaust hose?).