Somptin to add

BornBad · Post by **BornBad** » March 6th, 2007, 11:15 pm

to my list of life accomplishments. I butchered my 1st hog this past weekend. Gutted, skinned and deboned. Not sure where the bacon was, but got a chit load of meat out of her. 'Easier than a deer, I'll tell you that much. Nowhere near the hair issues and the bones sawed like butter.

'Yessir, I's butchered me a pig!

Swamp_Fox · Post by **Swamp_Fox** » March 7th, 2007, 1:37 am

You're supposed to shave them first.

Warmouth · Post by **Warmouth** » March 7th, 2007, 10:26 am

Bacon is in the belly fat/meat.

CuppedAndCommitted · Post by **CuppedAndCommitted** » March 7th, 2007, 10:49 am

Pork fat rules!!!!!

Warmouth · Post by **Warmouth** » March 7th, 2007, 11:26 am

Enough coffee and bacon will make a man out of anybody.

Outdoorsfool · Post by **Outdoorsfool** » March 7th, 2007, 12:19 pm

BB - So was this a free range pig or a HFA pig?

Warmouth · Post by **Warmouth** » March 7th, 2007, 12:45 pm

I couldn't possibly have more coffee unless they install a urinal in my office.

BornBad · Post by **BornBad** » March 7th, 2007, 1:57 pm

The story is my mother got a piglet last year from some friends. She named it and spoiled it out at her farm. As expected, the cute lil piglet grew up to be an ugly ol pig and Mom did not want it anymore. I was asked to take care of it while she was at church, so...

I made a chit load of great tasting sausage

Outdoorsfool · Post by **Outdoorsfool** » March 7th, 2007, 5:23 pm

#1 rule of farming....never name your food!

BornBad · Post by **BornBad** » March 7th, 2007, 7:31 pm

MoCraig, She was dispatched with a 22lr behind the ear. I heard tell that is the best way to do it. It dropped her, but she kicked around a while longer than I expected. If I had it to do over, I would have went with the 22mag.

I hear ya ODF. Don't name and get more than one.

Duck Me Runnin · Post by **Duck Me Runnin** » March 7th, 2007, 7:41 pm

Every year, I help some good ol' boys make whole hog sausage. The 10th of last month, we made over 1900 lbs, and grilled 24 slabs of ribs to feed the crew.

It's walkin' away, the best sausage I've ever tasted. This was the second year that we had to add fat so that you could fry an egg after frying a pound or so of the sausage. There's alot to be said for doin' it yourself.

BornBad · Post by **BornBad** » March 8th, 2007, 12:00 am

I tell ya, DMR. 'This hear sausage I made, it's pretty fugging good. I made some plain, made some with Backwood's Maple seasoning and some with Backwood's Bratwurst seasoning. 'Beats the chit out of the store stuff and the stuff I get from my butcher. 'Could be that a spoiled, grain-fed pig just tastes that much better. I dunno for sure.

Warmouth · Post by **Warmouth** » March 9th, 2007, 11:12 am

I will agree DMR that good fatty sausage is hard to beat. Easier to make gravy or cook after the sausage.

They stuff you buy now isn't neat as fatty as the stuff I remember as a kid.

Warmouth · Post by **Warmouth** » March 9th, 2007, 1:00 pm

I thought he had to ad fat to the sausage, my bad, dickhole.

CuppedAndCommitted · Post by **CuppedAndCommitted** » March 9th, 2007, 5:24 pm

MOCraig,

I realize that I'm an azzhat, and I find it difficult to acknowledge when I'm wrong.

You're welcome.

OutdoorMissouri.com

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