Anything AND everything!

[Alexz7272]

Anyone have any recommendations for doing your own bacon? We dispatch porkchop today (our hog).

 

[micah wotring]

Sorry no BUT... I do have some good pig names.
Crispy was the only pig I ever actually owned
crisp
crunch
crunchy
rototiller
all the cuts like bacon, ham, chops, etc.
bulldozer
tiller

 

[frustratedearthmother]

It's been a couple of years since I made bacon, but this recipe is very close to what I did.

http://www.foodnetwork.com/recipes/homemade-bacon.html

A few of the ingredients are different than what I used. I remember using maple sugar instead of brown sugar and I didn't use apple wood for smoking. However, the process is how I did it...putting it in ziplock bags and turning it every day and smoking it to an internal temperature of 150. It was soooo good!

 

[luvmypets]

A tad off topic but I thought I would add a informative video on the breed of pigs I raise. I do not own the video though.

 

[greybeard]

I spatchcocked my turkey. Broke one of it's legs in the process of preparation, but it came out ok.
Total cook time was 80 minutes.



This \/ more or less:
http://www.seriouseats.com/2012/11/...ing-fast-easy-way-spatchcocked-slideshow.html

 

[Bruce]

"splatchcocked" interesting name, had to look it up.

@luvmypets Interesting!! You are apparently one of the few who raise them. Wonder why they are not more popular if they have the best tasting meat. Maybe the (I presume) greater difficulty getting the hair off when they are processed?

 

[Mini Horses]

I think of the pictures of George Washington era diplomats wigs when I see these pigs....like they are wearing one cause it just isn't natural looking.

There was a CL post for sale of some of that breed but, at over $1200 per head it wasn't something for me. Seems there are not a lot of them overall. Hmmmm curly tails & curly ears

 

[luvmypets]

@Bruce Im still learning about this breed as there is a very limited amount of information. I believe the main reason people don't know about the breed is because they are new to the US. They were introduced in 2007 and 90% of all mangalista hogs are owned by one guys(organization, very strict about the breeding yada yada). Not to mention beside their country of origin there are only 20,000 mangalista hogs around the world. They also take longer to grow as ours won't be ready until next summer(when they are well over 1 year). I feel that if we educate the public they will become a better known breed. The meat is so good and its stuffing so you don't need to eat a lot. I know my dad is very intent on raising solely mangalista, and I will definitly be following that path. I asked him about feeder pigs and it was very clear I wasn't getting anywhere.

@Mini Horses They are quite pricey. We were lucky though, we got a decent price, even on the gilt. I love that gilt such a cuddle bug lol

 

[NH homesteader]

@Bruce lots of reasons. They are a niche market really. Expensive... Slower growing... Plus people are going for less fatty pork, not more fatty. But for those of us who skin our pigs, the processing wouldn't be an issue.

That being said, I think they are awesome. And I would totally try one if the opportunity was there.

 

[NH homesteader]

Typing at the same time!