Pork chops... lots and lots of pork chops
For a more technical explanation you can check out this sheet from the Univ of Kentucky. The pork we butchered was about 180lbs live weight so after you get the skin and head off, the guts out, and adjust for the bones and stuff....I'd guess we got over 100lbs of useful stuff. Remember tho that we consider "useful stuff" alot of the trimmings and bones for the dogs. I canned 7 quarts of stock and trimmings and had a couple of gallon bags of bones 'n stuff for the dogs.
This side of pork is tiny compared to the monstrous ones from last year.
I'm not very good at record keeping but I tried to write down the number of packages that I sealed up for the freezer. This is not "by the pound" this is by the package. The only poundage I tracked was the ground meat so I'd have one pound (and a few half pound) packages. I also weighed one pound packages of "stew meat." To be truthful this is not bound for stew - more likely for stir fry and also "Hey I just want meat fried up in a pan."
This shoulder yielded a lot of stew meat, ground pork, osso bucco, and bones for the dogs.
We did a few things differently this time. First we didn't send out the hams or bacons to be smoked by our local guy. Mostly because we'll have bigger and better hams later in the fall and also because the bacons were so puny that I'm going to do them myself. We also want to try and smoke one of the bigger "fresh hams" as a roast. That is, I'm not going to cure it, just smoke it. (If I can keep it lit - stupidest joke ever. Ha!)
Saddest little bacon ever. I'm going to cure it for pancetta.
Also I've stopped writing what some of the cuts are on the freezer bags - instead I write what I'm going to do with them. For instance I had several belly pieces that I designated for char siu. And the cutlets and medallions could be from either the shoulder or the hams... but I'll use the cutlets for scallopini dishes.
Here is my list of freezer packages (not pounds) from our pork:
3 char siu (belly pieces for grilling)
5 riblets (trimmed and "extra" ribs for snack sized ribs)
1 rack of ribs
12 chops (extra thick from the loin, sirloin, and shoulder)
10 ground pork (7 one pound, 3 half pound)
2 Osso buco (hocks and legs, bone-in cut to small portions)
1 pancetta (this is a belly piece but not big enough for bacon)
4 bacons (1 nice sized, 3 small)
4 roast (3, 4, and 5 pounds boneless and bone-in)
7 stew meat
And this does not include all the pieces that I fried up as the day went along...or what we had for dinner. The cutting took me about a day and then I did the grinding the next morning. I still have a bucket of miscellaneous parts to cook down and also a small bucket of fat to render as lard. All in all we are very happy with our meat haul.
I use these little "riblets" for making Chinese 5 Spice ribs like this. Delish and easy!
But not as happy as the dogs. Zander and Kai had a front row seat to The Meat Show the whole day. The Bubby's head nearly exploded from watching all that meat....and he was drunk just from the smell of it. It was so bad I had to put them outside in the dog yard for part of the day.
And when I gave him his first real bones...... you'd have thought that pup would have passed clean out. I swear his eyes rolled back in his head. And now that he knows I am The Bringer of Bones... I assure you that I have his full attention.
That's The Meat Day wrap up everyone! Any specific questions? I'm still working on getting a new camera but I was able to get a few snaps before it died again.
Happy Friday everyone! Are you eating meat today? I know I am!
You all did a GREAT JOB!! I can't wait until it is time for our little guy to go in....but we have a while yet, as he is only about 30 pounds...looks like no CHristmas Ham for us. :(
Ok so we are REALLLLYYYYY wanting to get a piggy and I have no clue where to start. What do you suggest that we do? How long should we keep him and should we do our own killing and cutting? If so how do you do all that? Or well my Hubby do all that, I don't think I have it in me to kill something that I know personally. Yet I can get out there and skin a buck in no time :)
I did not count my packages of stuff when I cut up the 365 lb hog but I do know I cured 13 bacons, I cured 8 the first time and then froze what wouldn't fit in the smoker and then just cured and smoked 5 more (yes one more must be one more in that freezer...somewhere). I cut the loin into chunks and then cut them into chops when we are ready to cook them. Usually there are about 5 good chops in each chunk (boneless). I can't tell you how many hams or roast we have because some of the hams were just plain too big and were cut in 3 pieces instead of two. Some we will use as roasts. I cut the Boston butts off the shoulder and have the hocks in there as well. Since I cut the bacon up the ribs we just leave the ribs whole and cut the rib rack into pieces.
Great haul! I like how you labeled for use, not by cut.
Thanks HDA! you're going to have a great ham for Christmas! Tell that little piggie I said "hi" - ha!
Thanks Joni! go ahead and click on the link "what i know about pigs" on the top of my page. It will get you started. Then run right out and get Storey's Guide Raising Pigs. And then you'll be ready. And nope, its no problem to butcher them even if you name them. By the end of the season you'll be sick of them and will be ready for bacon!
Becky - that is fantastic! Isn't it amazing how much meat you get? Excellent work!
Damummis... so delicious.....
Thanks Darius! I finally figured out this was easier for me. So when I stand there thinking "whats for dinner" I can more easily see my options.
Looks like a fine haul and those chops are gorgeous!
thanks Dave, it all turned out wonderfully. the chops are small but not THAT small - and they are heavenly!
you are making me hungry.. its way past lunchtine! your getting better at doing those hogs too! Pretty soon you will be tell us about hogging for a farner, Love ya! Ginny
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