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.
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13 comments:
"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.
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.
Mmmmm. . . and don't forget about head cheese, Shan. . .uh. . .excuse me, I need to go yack.
Am I making this up, or did Grandma used to make head cheese?
You know, it's a distinct possibility that she did. I mean, she ate tripe...
Gah! That was me, I forgot to log Ames out.
Boy, Ya'll are making me hungry!!
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.
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).
Indeed he did, and our 8 year old proceeded to built one of those cardboard smokers...
Cardboard smoker????
I shall research forthwith. Thanks for the tip, guys!
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...
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?).
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