|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-07-2011, 12:03 PM | #1 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
Hogs: Live weight v. dressed weight
Brethren,
I was told that the four hogs we're cooking for a benefit this weekend average 225-250 pounds live weight. Any idea what we can expect in weight after they are processed at the meat locker??? Thanks!
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
03-07-2011, 12:33 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
|
They're 70% for hanging weight. If you are further processing a general rule is 60-65% depending on how it's cut up.
|
|
Thanks from:---> |
03-07-2011, 12:36 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
|
just goes to show you can learn just about anything here. Thanks
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Rotisserie/Weight | Bevo | Q-talk | 3 | 11-25-2010 01:32 AM |
Brine - Weight Before After | QuietOne | Q-talk | 5 | 05-06-2010 10:53 AM |
|
|