We spent the day today turning this hog....
Into some fine cuts of meat. This was the largest how I've ever processed...and I've decided it's about as big as I ever need to grow one! She weight taped at about 230# but I think she was bigger than that.
Here's how it looked once we got it quartered....
The tally of the main cuts are:
hams - 46#
bacon - 38#
shoulder roasts - 20#
ribs - 5#
whole loin - 7#
chops & steaks - 7#
sausage and lard - 20#
Tomorrow we'll start the curing process for the bacon, grind & mix the sausage, render the lard, and get it all packaged for the freezer. Not a day too soon either, since we're nearly out of pork.
By the way, over the weekend we smoked the 2 hams from earlier this month. They turned out really nice, but we haven't tasted them yet. This is the first time we've cured & smoked hams that we had previously frozen...but it looks like it didn't make a difference. Once I cook them I'll let you know if it had any effect on the texture or flavor.
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