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auscos
05-31-2004, 03:49 AM
I met up with an old buddy of mine from mu hometown (Port Acres/Port Arthur). He has a farm SE of Austin. ANyway he raises hogs there and has offer to see me one. He sells them when they reach about 275# for $200.

He only quaters them for that price. I would need to break them down further myself or take them to a processor to cut and wrap for me.

I do not know if I could make room for more than a quarter or half myself. Anyone else want a stake?

Bill-Chicago
06-01-2004, 12:57 PM
Wish you lived closer.

racer_81
06-01-2004, 12:58 PM
Wish you lived closer.

me too

Bill-Chicago
06-01-2004, 12:59 PM
Wish you lived closer.

me too

How far could it be? You both live in Texas.

racer_81
06-01-2004, 01:01 PM
Wish you lived closer.

me too

How far could it be? You both live in Texas.

...and for my 700th post......

Texas is BIG.....

auscos
06-01-2004, 01:34 PM
While at the SOuthside MArket in Elgin, I asked the butcher what they would charge to cut and wrap the hog for me and they told me 50 cent s a pound if it was skinned. Is that a good deal? Seemes pretty fair to me, not have to spend all night carving the thing up, drenched in blood and sweat.

parrothead
06-01-2004, 03:37 PM
If you haven't tried it, I suggest you have a whirl at it. If that thing is 275 live, it should weigh about 175 dressed (if I remember right). That's close to another hundred bucks for that $300 dollar pig. Also, it looks like you are gonna have to skin that puppy anyway. Might as well keep going and have some fun learning how to cut up a big. It's also a good excuse to go and get yourself a bonesaw.

Jorge
06-01-2004, 03:48 PM
If you haven't tried it, I suggest you have a whirl at it. If that thing is 275 live, it should weigh about 175 dressed (if I remember right). That's close to another hundred bucks for that $300 dollar pig. Also, it looks like you are gonna have to skin that puppy anyway. Might as well keep going and have some fun learning how to cut up a big. It's also a good excuse to go and get yourself a bonesaw.

Very good points. Never skinned a pig, but I'm guessing it isn't too much different than a deer. Academy sells a game processing kit for around $20 that has a decent bonesaw. Or if you think it might become a regular deal check out Northertool.com. They used to have a bandsaw with built in grinder for around $200.

PS When using the truck to skin game, make sure the driver isn't too inebriated. After I stopped laughing, I was a little ticked after my 140 lb. buck (good size by Tx. standards) was pulled down and dragged 20 yrds. in the dirt. Driver popped the clutch and away they went.

PPS No I wasn't driving.

auscos
06-01-2004, 03:53 PM
Deer-dragging is a little known redneck tenderizing trick.

parrothead
06-01-2004, 03:56 PM
While we are on it, you will need a good block and tackle, and a single tree to hoist that pig for skinning. I found some antique single trees at a garage sale last year made out of hickory. They still work great. I used one to skin a couple of pigs last year.

Instead of buying a bone saw, just use a hacksaw. Buy a bandsaw blade that is meant for cuttting bones and meat. Cut the whole damned thing up into the proper lengths and drill some holes in them and there ya go.

racer_81
06-01-2004, 03:58 PM
You're gonna need a big-a$$ freezer to chill down that carcass really fast too.

Are we gonna make sausage and cure bacon too?

parrothead
06-01-2004, 04:01 PM
You can't pull the skin off of a pig. It has to be cut off. Every inch of it. You hang it by it's back feet and start at the top pulling down on the skin that you have cut away while making cuts through the fat that is between the skin and the meat. Stay as close to the skin as possible. Don't worry about accidentally cutting through the skin, you are gonna need those holes to get a better grip on the skin. The whole thing should come off in one piece. You need the thing at about chest heigth wherever you are cutting, that is why you need the chain fall. You have to keep raising the pig as you go.

Damn! Now I wanna go butcher me up a pig.

parrothead
06-01-2004, 04:02 PM
Oh yeah I forgot about cooling that thing. We had a walk in cooler on the farm.

racer_81
06-01-2004, 04:07 PM
Oh yeah I forgot about cooling that thing. We had a walk in cooler on the farm.

We used to butcher hawgs in the winter in Kentucky.

Mother Nature Freezer Mod.

Boiling and scraping was fun. Frying up tenderloin pieces on the pot belly stove
was fun too.

<sigh>

auscos
06-01-2004, 04:09 PM
Did you make home made footballs with the skin?

parrothead
06-01-2004, 04:27 PM
Boiling and scraping was fun. Frying up tenderloin pieces on the pot belly stove
was fun too.

We had a giant cast iron kettle that we would build a fire under for boiling. I just inherited it last year.


Did you make home made footballs with the skin?

Pork rind mod. I tried it once without success. The pork rinds that is.

BigAl
06-01-2004, 04:46 PM
Sounds like you are up to about $8-$9 bucks a lb after you buy all the stuff you need to get this one time Hog deal done......sounds like my basket adventure!

Let's see, should I do my own thing or just go to Wal-Mart and pay $3.50 lb for BBR or do it myself for $8-9 lb?????????.

auscos
06-01-2004, 05:00 PM
Sounds like you are up to about $8-$9 bucks a lb after you buy all the stuff you need to get this one time Hog deal done......sounds like my basket adventure!

Let's see, should I do my own thing or just go to Wal-Mart and pay $3.50 lb for BBR or do it myself for $8-9 lb?????????.

Let's see half a hog $100

Processing at the butcher (.50 x 100) = $50

Hog-skinning (if not included) = priceless

-----------------------

Total $150 for 85-90# of meat and a potentially priceless skinning adventure.

BigAl
06-01-2004, 05:28 PM
It's the "potentialy priceless skinning adventure" that'll get you!

The_Kapn
06-01-2004, 05:35 PM
Following this closely--good thought to maybe save $.
However, I am not sure I have a grip on the numbers.
Pig starts at 275# for $200.
Add in 50 cents/lb for butcher (I assume he charges for un-processed weight, not dressed). I am sure weight would come down with skin/head/etc removed, but not sure how much.
Then,
If that thing is 275 live, it should weigh about 175 dressed (if I remember right).
So, considering no other expenses, we are at about $1.75-$2/lb for the final cuts of meat. I know that it would probably be even higher if ya had to buy "support equipment" and other toys.
Most of the pork I buy is well under $2/lb except for some special bacon that I love. There would be some other "high value" cuts in there also.
This does sound like what Phil needs to do for his next Memorial Day Cook :D
My gut reaction is similar to that of my "Brewing". I love my own brewskies, but have not seen the ecomomy in growing my own wheat, barley, and hops. Or even processing them myself.
What am I missing (other than a giant freezer full of pork)?
Inquiring minds want to know! :D
TIM

kcquer
06-01-2004, 06:30 PM
Harbor Freight Tools- meat saws

http://order.harborfreight.com/EasyAsk/harborfreight/results.jsp

rusold
06-01-2004, 06:52 PM
A lot of you all are way up on this urban kid- so I have questions, I have done too small whole pigs - one a horizontal Brinkman - one in the Bandera. Both had skin on. First piggy got carved up by a medical student (I found a WEB site for pig carving and he was fascintated by the how much it was like a human). Second one I did - both times we got great Q'ed pig cuts. So the questions are:

If you have someway to cook 1/4 of a 175 lb pig - why skin it?

And, what does anyone thing about a luaua cook for the whole pig? I am thinking about using my cooker and the Bandera to start a bunch of wood and use the Banana tree that needs trimming.

R

Mark
06-01-2004, 07:08 PM
Here in MO, I just bought and smoked 8 boston butts yesterday that cost $.97 per pound on sale. Picnics are like $.59 per pound on sale. Whole bone-in pork loins are about $.99 per pound. So for economy, stock up on stuff when its on sale. As for butchering (which I do when I don't have to pay for it), I cut it up with a sawzall with a 12" sterilized blade.

parrothead
06-01-2004, 08:57 PM
Here in MO, I just bought and smoked 8 boston butts yesterday that cost $.97 per pound on sale. Picnics are like $.59 per pound on sale. Whole bone-in pork loins are about $.99 per pound. So for economy, stock up on stuff when its on sale.

Makes a lot of sense.

kcquer
06-01-2004, 09:06 PM
The one advantage to buying from a known source is knowing what the animal has been fed and what stuff its been injected with (hormones and such). Hard to put a price tag on quality.

Bill-Chicago
06-02-2004, 07:21 AM
While we are on it, you will need a good block and tackle,

Just got a new Daiwa reel Greg. You spinning or baitcast?

parrothead
06-02-2004, 07:51 AM
Just got a new Daiwa reel Greg. You spinning or baitcast?

I'm spinning now.

racer_81
06-02-2004, 11:36 AM
Did you make home made footballs with the skin?

Nope.

We rendered lard.....the skin became cracklins.

racer_81
06-02-2004, 11:39 AM
And, what does anyone thing about a luaua cook for the whole pig? I am thinking about using my cooker and the Bandera to start a bunch of wood and use the Banana tree that needs trimming.

R

For a luau pig, or a whole hawg bbq, you want the skin on I think. The skin will enable Mr. Pig
to stay together when cooked for easy moving.

Jorge
06-02-2004, 11:43 AM
And, what does anyone thing about a luaua cook for the whole pig? I am thinking about using my cooker and the Bandera to start a bunch of wood and use the Banana tree that needs trimming.

R

For a luau pig, or a whole hawg bbq, you want the skin on I think. The skin will enable Mr. Pig
to stay together when cooked for easy moving.

That's the way it was done at the pig pickins I've been to. Two things they get right in N. Carolina, quality shine and a pig pickin!

parrothead
06-02-2004, 11:47 AM
the skin became cracklins.

I'm making some of them at the bash.

BigAl
06-02-2004, 12:03 PM
The one advantage to buying from a known source is knowing what the animal has been fed and what stuff its been injected with (hormones and such). Hard to put a price tag on quality.

In my younger days, in STL MO with 4 kids to feed, I started buying beef hind quaters from a local butcher, first two were great. Then I decided to buy a half from the same butcher, well it was so bad we never bought another. When it is good, you got a lot of good meat. When it's is bad, you got 700-800 lbs of bad meat :cry: .

As I type this, wondering if that's why two of the kids are vegie only eaters now?

Now in Colorado, we can not get any "good" corn fed beef here like in Nebraska or Midwest. Corn won't grow here. All beef here is weed fed and is tough. So if you have heard of "Range fed fat free", well that is farking true. Went to a "local" butcher shop last Sat that imports some of his beef from the mid west, his porter house steaks were $22 lb. :shock: :shock: I took my $5.00 and went to the bar next door.

Bill-Chicago
06-02-2004, 12:05 PM
Whats a cracklin?

parrothead
06-02-2004, 12:08 PM
Whats a cracklin?

A pork rind as you know is fried skin. A cracklin is the skin with some fat attached to it. I do just the fat. MMMMMMMMMMMMMMM deep fried hunks of pork fat. Good stuff.

Bill-Chicago
06-02-2004, 12:09 PM
Sounds greasy.

BigAl
06-02-2004, 01:36 PM
Sounds greasy.

Grandmaw made'em, they make a crackling sound while cooking. I don't remember that they were "greasy". Kinda like pork rines of today but without preservation additives.

MikeG
06-02-2004, 02:37 PM
If cornbread is on your menu...add a few cracklins to the mix
Great stuff!!!
MikeG

parrothead
06-02-2004, 02:40 PM
If cornbread is on your menu...add a few cracklins to the mix
Great stuff!!!

I second that. MMMMMM!

BigAl
06-02-2004, 08:03 PM
Yep!

HickoryNut
06-02-2004, 10:40 PM
Now Jorge has me thinking, moonshine mod, old pressure cooker on the firebox, little copper pipe, dump in a bushel of corn mash.. why waste all that heat?

kcquer
06-02-2004, 10:45 PM
Hickory, I have several Foxfire volumes if you need any technical help. Those books are loaded with quality information.

auscos
06-02-2004, 10:46 PM
Now Jorge has me thinking, moonshine mod, old pressure cooker on the firebox, little copper pipe, dump in a bushel of corn mash.. why waste all that heat?

I've been hearing rumors that home distillery is about to be de-criminalized.

BigAl
06-02-2004, 11:32 PM
Shine MOD!

parrothead
06-03-2004, 07:37 AM
I've been hearing rumors that home distillery is about to be de-criminalized.

It has been since the Carter administration (I think). Only for home use though. They have limits of gallons and such per year that you can make for personnal use.

Bill-Chicago
06-03-2004, 07:50 AM
It has been since the Carter administration (I think). Only for home use though. They have limits of gallons and such per year that you can make for personnal use.

You would know mod