Choice of Hogs

motoeric · 05-27-2010, 10:28 PM

Hi,

If your options were completely open, what would you choose for your pork ribs? Berkshire? Something else?

Thanks,

Eric

Crash · 05-28-2010, 01:05 AM

Good question.

Since I've never used the Berkshire or Kurobuta pork, I have no frame of reference.

Personally, we buy spares that are not enhanced at the rare, AZ summer price of .99/lb. No matter the price, it always seems that (for us) one out of three racks are actually competition worthy.

Just one opinion and I'm sure that there are a lot of good rib cooks that have a lot more to offer.

landarc · 05-28-2010, 01:49 AM

I would choose kurobuta at this time. I may have found a source for Mangalitsa hogs, so this could change. I have to say, I really like the taste and quality of Beeler's Pure Pork when I can get them.

motoeric · 05-28-2010, 10:08 AM

Thank you!

Is there some sort of rough hierarchy of pork quality?

Eric

Divemaster · 05-28-2010, 10:36 AM

I never really thought about it... Not even when I'm cooking a whole hog...

Great Thread!!!!!

Capn Kev · 05-28-2010, 10:43 AM

I personally like the cross-bred hogs of the Midwest, as long as they're raised and butchered properly. It's what I was raised on, and what my taste buds appreciate.

Most of the hogs we raised on our farm when I was a kid were cross-bred between American Yorkshire, Duroc, Landrace, and Berkshire.

BobBrisket · 05-28-2010, 12:05 PM

Interesting. How much do you all figure food/diet of the hog figures into all this along with the breed?

One Arm Bandit · 05-28-2010, 01:00 PM

I agree with Capn Kev. I also raised hogs for an FFA project in high school. I had 200 at the peak. I found that cross breeding would enhance the pork. As far as hog diet, it matters a lot. The fat content you want can be obtained by changing the hogs diet. I had people ordering hogs as they were growing. The last batch I sold had a solid 35% going to neighbors instead of market. They must of thought breed and diet matters.

motoeric · 05-28-2010, 01:35 PM

So, I know some people who shall remain nameless that have spent quite a bit of money on angus or wagyu briskets for competitions. If you have the $ to spend, it seems like a great idea to do that a couple of times and see if there is a discernible difference in taste and results.

In poking around the internet for this thread, I've seen bone-in shoulders that are kurubuta going for about $3.00 a pound. To be honest, I was surprised and thought it would have been much more expensive. Has anyone experimented with them in competitions?

Thanks!

Eric

monty3777 · 05-28-2010, 02:07 PM

I only have experience with butts from a Birkshire hog. Can't imagine why I would spend more for that than what can get at Sam's. If a sponsor gave them to me, suren I'd use them. But I'd rather spend the extra money elsewhere.

MilitantSquatter · 05-28-2010, 05:34 PM

kosher ribs

05-27-2010, 10:28 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Choice of Hogs Hi, If your options were completely open, what would you choose for your pork ribs? Berkshire? Something else? Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-28-2010, 01:05 AM	#2
Crash is one Smokin' Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu) Downloads: 0 Uploads: 0	Good question. Since I've never used the Berkshire or Kurobuta pork, I have no frame of reference. Personally, we buy spares that are not enhanced at the rare, AZ summer price of .99/lb. No matter the price, it always seems that (for us) one out of three racks are actually competition worthy. Just one opinion and I'm sure that there are a lot of good rib cooks that have a lot more to offer. __________________ Crash - HIBarbeque.com

05-28-2010, 01:49 AM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would choose kurobuta at this time. I may have found a source for Mangalitsa hogs, so this could change. I have to say, I really like the taste and quality of Beeler's Pure Pork when I can get them. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-28-2010, 10:08 AM	#4
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Thank you! Is there some sort of rough hierarchy of pork quality? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-28-2010, 10:36 AM	#5
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	I never really thought about it... Not even when I'm cooking a whole hog... Great Thread!!!!! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

05-28-2010, 10:43 AM	#6
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	I personally like the cross-bred hogs of the Midwest, as long as they're raised and butchered properly. It's what I was raised on, and what my taste buds appreciate. Most of the hogs we raised on our farm when I was a kid were cross-bred between American Yorkshire, Duroc, Landrace, and Berkshire. __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

05-28-2010, 12:05 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Interesting. How much do you all figure food/diet of the hog figures into all this along with the breed? __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

05-28-2010, 01:00 PM	#8
One Arm Bandit Got Wood. Join Date: 10-07-09 Location: Sussex, WI Downloads: 0 Uploads: 0	I agree with Capn Kev. I also raised hogs for an FFA project in high school. I had 200 at the peak. I found that cross breeding would enhance the pork. As far as hog diet, it matters a lot. The fat content you want can be obtained by changing the hogs diet. I had people ordering hogs as they were growing. The last batch I sold had a solid 35% going to neighbors instead of market. They must of thought breed and diet matters. __________________ CBJ, WSM x 2, 6 x 12 Haulmart Prep Kitchen, Weber S-470 gasser

05-28-2010, 01:35 PM	#9
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	So, I know some people who shall remain nameless that have spent quite a bit of money on angus or wagyu briskets for competitions. If you have the $ to spend, it seems like a great idea to do that a couple of times and see if there is a discernible difference in taste and results. In poking around the internet for this thread, I've seen bone-in shoulders that are kurubuta going for about $3.00 a pound. To be honest, I was surprised and thought it would have been much more expensive. Has anyone experimented with them in competitions? Thanks! Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

05-28-2010, 02:07 PM	#10
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	I only have experience with butts from a Birkshire hog. Can't imagine why I would spend more for that than what can get at Sam's. If a sponsor gave them to me, suren I'd use them. But I'd rather spend the extra money elsewhere.

05-28-2010, 05:34 PM	#11
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	kosher ribs __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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