You'll remember our big plan was to butcher one of the three little pigz sometime during the summer. But then that plan kind of got thrown out. It was too hot, we were too busy, and then before we knew it...the pigz were too big to put in the fridge to cool. So now we have a lot of pork for two people.
At some point we need to get on with it. This could be the weekend.
The problem is that it's not going to be particularly cold for a while but we can't wait any longer. Usually you need a night, or day, colder than 40* so you can cool the carcass. Since we won't have that we'll have to do some fancy shuffling around to get as much meat as we can on ice and also in the fridges. And I need to call the butcher guy to see if we can bring him some fresh hams to be smoked and cured.
Can I do the hams myself? Yep. But if we off load the hams we'll have more room in the fridges and coolers for the rest of the meat.
The next couple of days will be about figuring out the logistics, cleaning out the fridge, and finding a lot of ice. In the meantime I'll be reviewing some of these posts for how-to's.
Happy Thursday everyone - are you getting ready to butcher?
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3 comments:
This sounds like a variation on "My cup runneth over". Don't forget the bacon!
Exciting! Its so hard to figure out the best time to butcher! We should have done our steer before the grass died off (so he had more fat) but we were still eating the last one. We are now raising smaller animals, so that should make timing easier. Have fun butchering!
We're still waiting on cooler temps as well to put "Yummy" into the freezer. Getting kind'a anxious as even though we're ready, the weather isn't and we're still shoveling feed into his gaping maw. Hopefully it will mean a little more bacon.
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