The fermented water is the first thing that the pigs will slurp up . Save some of the water and whatever corn kernels stick to the bottom of the bucket to start the next batch. I poured off some water into the next bucket before feeding. As many pigs as you have, will probably take several buckets in morning and several at night. You will figure it out as you go. Three days fermentation is best. Pour in troughs in order not to waste the water. Use buttermilk to start first batch, after that just pour off some of the water for the next bucket. Have some extra buckets handy.
I made a heavy 2x10 trough and caulked the inside so it wouldn’t leak.
Buckets with lids can be acquired at doughnut shops, restaurants, etc.
What will you do with them once they reach slaughter size? If selling the meat, is there a USDA slaughter facility that you can use? If not, then a state inspected slaughter facility will do, but you have to sell the hog before slaughter. Take hog to slaughter as a customer service. State slaughter facilities can lose their license if you sell the meat after slaughter. The packages are stamped Not For Sale.
Ahem…… it’s a fine line. I “presold” hogs, when I took to slaughter this pig “belonged” to this person, that pig “belonged” to that person, and so on. I called the day after slaughter to get hanging weights, then called my customers and texted, to give them hanging weight, price per pound and total cost. Then we picked up the meat and delivered it, got paid upon delivery.
I did this even when using a USDA facility.
If slaughter facilities are backed up months out like they are here, you might need to book a date now. Start networking and promoting your product. You will have custom raised pork, a specialty meat, raised on buttermilk soured corn and boiled duck eggs. Raised outside in the sunshine with dirt for them to root in, and plenty of room, to satisfy their physiological needs. Not raised inside on slats over a lagoon of their own waste. Be sure to stress plenty of room, as pigs are naturally clean and will use a “potty” corner. I always told my customers that pigs don’t want to lay in their own poop any more than you do.
Corn will not supply lysine, which is an essential pig nutrient. Lysine is found in egg yolks. Enter-DUCK EGGS! Boil them and toss in, shell still on, twice a week. Talk about pandemonium! Then to load to take to slaughter, don’t feed day before. Back trailer up, open gate. Maybe make a run out of hog panels, tin, pallets or whatever you have. Crush boiled egg, drop at entrance, lead them to trailer with crushed eggs, big pile up in nose if trailer, slam gate shut.
Identify your market and tell your story. Take pictures of your pigs. Use social media, “X” or Instagram with semi weekly updates. Find those people who are interested in healthy meat from healthy happy animals that had a more natural life. Only one bad day and it’s not like they know where they are going.
Hogs will appreciate roughage also. If you don’t have a garden to feed them off of with fresh veggies, then you can give them hay. They will bed in it, but will eat it too.
I didn’t mean to write you a book, but you are a highly motivated guy. If you get started now, putting your product out there, you could build yourself a good meat business, with return customers. Sell by the half or whole pig.
