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Answers (10)
you seem to know alot about these hogs, so my question is one of cooking. what is the best part to eat, and what is the best recipe you have come across so far?
You can eat a hog from the rooter to the tutter. In the past two weeks I have ended up with seven feral hogs. Two of which were at least over two hunderd fifty pound bores. The meat on those was soaked and then ground up for sausage. It will be smoked this coming weekend. There were several female hogs in the same size range and the inner loins were cooked first. The inner loin is my favorite part. Next for me is the fat off the sides and back. I skin the hogs and then go back and fillet the fat off the skin. I slice the fat and salt it down to make salt meat. That is what I am eating for breakfast right now, just do not tell my doctor cause he would have a fit. I got three younger hogs in the 90 to 100 pound range and we smoked one whole Sunday for a family shin dig. I am making hog head cheese and pickled pig feet also. I hope to finish up with these hogs by the end of the week.
We home butcher domestic hogs, usually every winter. We cut out the inner loins Santa mentions, commonly called the fish, cut up the sides for bacon or sometimes grind them for sausage, remove the shoulders and either debone and grind them for sausage or else cut them into roasts (great smoked or baked), cut out the loins and slice and cube them (don't like to fool with bone so we don't do pork chops), cut out the hams to either sugar cure and slice or cut into roasts after curing, or cut them into fresh roasts like the shoulders, cut the ribs into storing/serving sizes, cut the backbone into sections for cooking like ribs, the rest usually goes into sausage if there's anything much left. Santa can have my share of the feet, they go to the woods for the bears and coyotes. We also debone the heads, there's a little lean meat on them. We always scald them as opposed to skinning and cut up the fat to cook off for lard and produce cracklin's for those who like them (not me!). Hope this helps.
My late father was fond of pig's head and cabbage. It always seemed to me that it was all fat and no meat. I think that 'pig's knuckles and sauerkraut' is a German delicacy.
From the descriptions above, there doesn't seem to be much of a hog going to waste around here.
Scratch, if its pork, it is all good. 'Cept I ain't eating no chittlings, slung or unslung.
Those Southern boys don't throw out nothing but the oink!
WAM, some folks even keep the tail to grease skillets with. We've never been quite that hard core, tho we did send the ears home with a friend of ours once, neatly wrapped in freezer paper and labeled "tenderloin". He wasn't too happy when he opened them.
Hey there now, the ears go into the head cheese to help make the jelleton that holds the whole thing together. The cartilage from the ears is what adds the little crunch to the souse. And the tail gets pickled with the feet.
Santa, you are welcomed to my share of the souse, ears, pickled anythings, not sure what head cheese is, don't want to know, and most of the cracklins, I'll keep the rest. Interesting aside, we have a neighbor who is a film maker and likes to film and document the old ways and traditions like butchering. He filmed it and did indeed produce and market a short documentary. If you're interested, I'll post the link from his site for it; I also have some of his still pictures I'd be happy to post here if anybody's interested. Best..........
My father scalded all the hogs that were killed and dressed on our farm when I was young. I am just a little lazy now and skin them out. I have my son-law though that will scald and clean a hog. I do a lot of things the old tyme ways such as cooking. My brother ended up with my father's grist mill and he makes whole wheat flour and cornmeal for our families. Fresh cornbread and a big pot of mustard greens cooked with pork backbones is hard to beat.
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We home butcher domestic hogs, usually every winter. We cut out the inner loins Santa mentions, commonly called the fish, cut up the sides for bacon or sometimes grind them for sausage, remove the shoulders and either debone and grind them for sausage or else cut them into roasts (great smoked or baked), cut out the loins and slice and cube them (don't like to fool with bone so we don't do pork chops), cut out the hams to either sugar cure and slice or cut into roasts after curing, or cut them into fresh roasts like the shoulders, cut the ribs into storing/serving sizes, cut the backbone into sections for cooking like ribs, the rest usually goes into sausage if there's anything much left. Santa can have my share of the feet, they go to the woods for the bears and coyotes. We also debone the heads, there's a little lean meat on them. We always scald them as opposed to skinning and cut up the fat to cook off for lard and produce cracklin's for those who like them (not me!). Hope this helps.
You can eat a hog from the rooter to the tutter. In the past two weeks I have ended up with seven feral hogs. Two of which were at least over two hunderd fifty pound bores. The meat on those was soaked and then ground up for sausage. It will be smoked this coming weekend. There were several female hogs in the same size range and the inner loins were cooked first. The inner loin is my favorite part. Next for me is the fat off the sides and back. I skin the hogs and then go back and fillet the fat off the skin. I slice the fat and salt it down to make salt meat. That is what I am eating for breakfast right now, just do not tell my doctor cause he would have a fit. I got three younger hogs in the 90 to 100 pound range and we smoked one whole Sunday for a family shin dig. I am making hog head cheese and pickled pig feet also. I hope to finish up with these hogs by the end of the week.
you seem to know alot about these hogs, so my question is one of cooking. what is the best part to eat, and what is the best recipe you have come across so far?
My late father was fond of pig's head and cabbage. It always seemed to me that it was all fat and no meat. I think that 'pig's knuckles and sauerkraut' is a German delicacy.
From the descriptions above, there doesn't seem to be much of a hog going to waste around here.
Scratch, if its pork, it is all good. 'Cept I ain't eating no chittlings, slung or unslung.
Those Southern boys don't throw out nothing but the oink!
WAM, some folks even keep the tail to grease skillets with. We've never been quite that hard core, tho we did send the ears home with a friend of ours once, neatly wrapped in freezer paper and labeled "tenderloin". He wasn't too happy when he opened them.
Hey there now, the ears go into the head cheese to help make the jelleton that holds the whole thing together. The cartilage from the ears is what adds the little crunch to the souse. And the tail gets pickled with the feet.
Santa, you are welcomed to my share of the souse, ears, pickled anythings, not sure what head cheese is, don't want to know, and most of the cracklins, I'll keep the rest. Interesting aside, we have a neighbor who is a film maker and likes to film and document the old ways and traditions like butchering. He filmed it and did indeed produce and market a short documentary. If you're interested, I'll post the link from his site for it; I also have some of his still pictures I'd be happy to post here if anybody's interested. Best..........
My father scalded all the hogs that were killed and dressed on our farm when I was young. I am just a little lazy now and skin them out. I have my son-law though that will scald and clean a hog. I do a lot of things the old tyme ways such as cooking. My brother ended up with my father's grist mill and he makes whole wheat flour and cornmeal for our families. Fresh cornbread and a big pot of mustard greens cooked with pork backbones is hard to beat.
Post an Answer