Halving a hog with a reciprocating saw is easy as cutting butter.
Getting the giant sow on the loader had made for a horrible and terrifying day.
The perfectly flawless skin on the sow has me wondering.
Hanging a carcass is the proper way to age them to be sure fluid doesn't pool and create microbial growth. We had to make do since we didn't have anywhere to hang this many hog halves at once. I checked them daily and wiped down any moisture areas with vinegar and sterilized towels. I would not be selling any of the pork, so I found this acceptable for us.
I would bring in portions as large as I could carry to start whittling the pieces down to size for packaging.
Baby back ribs with the chine bones removed and the loin ready for some excess defatting.
Oversized pork chops for smoking and a picnic roast. I seemed to have a knack for this being my first time.
More chops and picnic roasts. Each chop weighs at least a pound because I like them and can cook them best cut this way. Home butchery provides exactly what you want with no error unless it is your own. My coat is on the chair, so I can package without the cuffs getting in the way. I keep the house in the 40-degree range when processing meat. The little wood stove wouldn't take long to warm up the whole house.
Our 26-foot cubic freezer was jamb packed full. Several cuts still didn't fit and had to be stored in the goat milk and house freezers. Yes, we always have generators on stand by.
My first german bratwurst.
Curing bacon before letting it dry on a rack for 24-36 hours before smoking. I used some brandy from my Grandpas liquor cabinet after he had passed away. I thought he would appreciate it going the extra mile for a celebration of bacon.