Supper tonight was pork loin slices, yellow squash and homemade macaroni and cheese. Umm, yes it was good and I ate too much!
After eating and feeding the animals we went to cutting and bagging more of the meat. Unfortunately Phil grabbed his crappy camera to take pictures with so some of the pictures are...crappy.
We started with the bellies and got it cut up and put in bags with some cure. Even in a crappy picture these look nice! (No it is not 2010-what a wonderful camera--NOT).
One on top of the other-hard to see in the picture.
In the bag to be cured. Yeah, this is my camera after we were done.
The bacon took forever and then I moved on to the other loin and we cured a piece of it hopefully for a Canadian type bacon.
Then it was on to the shoulder. We cut the hock off and left them whole.
Then we did one of the hams. Huge aren't they.
We cut the hock off of this and then cut it in half. The other one is still in the frig. We are out of freezer space!
We cut the hock off of this and then cut it in half. The other one is still in the frig. We are out of freezer space!
We figure we will cut the other ham tomorrow and start it curing..maybe..and then take this weekend and next and do a whole lot of smoking and sausage making.
It's looks so tasty.Surly i use this food.We give some other spicy and delicious
ReplyDeleteDinner Recipes books to make this type of recipe.
Amazing that you are having problems with spammers on your site, yet you are one. I dislike people that promote their site through my blog. That's really not what my blog is for.
DeleteOne pig produces an amazing amount of meat!
ReplyDeleteIn a month or two you may suddenly develop a longing for Lamb...
Yes it does. Of course, there are also most of the 5 chickens still in that freezer along with a few other things. I have no idea what we will do with the bacon and other hams when they are cured. I hope we have some room by then.
DeleteThis is exciting to watch!
ReplyDeleteI see I screwed up and missed putting in the picture of the ham. I have edited it now.
ReplyDeleteThanks for sharing. Most people (like me) have never seen the process from farm to table before.
ReplyDeleteBeing as this is our first time, I had never seen the process either and am sure I am not doing everything "right" but it seems to be working out just fine.
DeleteBecky - good job - I'm gobsmacked at your talents :) We had 3 hogs raised for us last year and they were butchered in November. The meat is incredible - there is just no comparison to store bought. Keep us posted on your smoking - I'm learning as you go, too...
ReplyDeleteIt all looks good, your have a lot of ambition.
ReplyDeleteYummy! Our daughters raised pigs for 4H and we always had one butchered for us. We would make our own sausage and then smoke it. We found that the casings would get tough after they had been in the freezer and they would be hard to get down, so I started just running the meat through the shoot and we had bare sausages that I would smoke up and they were just fine. Keep us posted.
ReplyDeleteNice! We plan to raise our own pork one day. Hopefully, next year. We'll raise 2 or 3 pigs.... can't wait!
ReplyDeleteWe just laid down our lamb in the freezer as our first meat harvest. I appreciate the skills of a butcher now with some of my cutting work not looking the best!
ReplyDeleteAlex from Tasmania , australia