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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-10-2013, 04:29 PM   #16
superdan
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Quote:
Originally Posted by oifmarine2003 View Post
We butcher each year. We just buy them from a pig farmer we know for $220 each for a 250# butcher hog. The meat breakdown I got from mine was:
23# sausage
17.5# brats
28.8# chops
about 20# bellies
5 # ribs
29.5 # roast (23 butt, 6.5 picnic)
Hams 35#
Broke down to $1.37 per pond of pork recovered
I saw your thread... That's a screaming deal. And you guys got a killer setup too.

I'll still do it again next year though ;)
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Unread 12-10-2013, 05:08 PM   #17
dwfisk
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Thanks for the info and window on production data. Let me put in a plug your local community agricultural fair for folks that don't have the resources to raise your own. Unknown to most folks FFA & 4H kids that show hogs & steers are required to keep record books with all the info Superdan has itemized plus a lot more. These animals are usually raised to premium standards of feed and care, well worth visiting a show and sale auction, some of the best pork & beef you will ever gt.
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Unread 12-10-2013, 06:18 PM   #18
superdan
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Originally Posted by dwfisk View Post
Thanks for the info and window on production data. Let me put in a plug your local community agricultural fair for folks that don't have the resources to raise your own. Unknown to most folks FFA & 4H kids that show hogs & steers are required to keep record books with all the info Superdan has itemized plus a lot more. These animals are usually raised to premium standards of feed and care, well worth visiting a show and sale auction, some of the best pork & beef you will ever gt.
This is the absolute truth. If I didn't raise my own this is the approach I would take. An old friend of mine goes this route and it's a win-win for all involved!
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Unread 12-10-2013, 07:07 PM   #19
cholloway
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You can reduce your cost per pound if you "enhanced" the meat with a saline solution.
Salt water doesn't cost much for the weight it adds.
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Last edited by cholloway; 12-10-2013 at 10:38 PM..
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