True BYH Addict
- Oct 30, 2019
- Reaction score
Ok, that sounds good to know. Once again, I will tell Chris all of this!! Thanks a ton!I usually keep several buckets of sour corn working. I put an amount in a bucket that the pigs can eat over 24 hours and cover with water, plus some. Like @Beekissed said, it will absorb the water and swell up. Over several days it ferments or sours. It can get smelly, the pigs go nuts for it. They drink the water too. My feeding program if free choice pellets and soured corn. 6-4 weeks before slaughter, I take away the pellets and finish them on soured corn. They also get boiled eggs and scraps.
I think you are experiencing “taint” from your pig. Very very old and very very fat, his age could have something to do with it. Taint can be nasty. Roughage can help with taint if you ever slaughter another old pig. We bought 2 big older pigs a few years ago. I gave them hay soaked in sour milk. I don’t know if they had taint to start with, but I threw everything at them. The meat was good.