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    Processing question...

    Killed a couple of hogs and took to processor to be made into pan sausage. Mild spice. They said they add beef at to it. One was 100+ pounds and got 16# of sausage the other was over 220# and made 20# of sausage. Does this sound right on the amount of meat I should be getting back? I figure more like about 30% of live weight should be more in line...
    What say you?


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    #2
    Sounds like you got about 1/2 of what it should of yielded.

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      #3
      You should have got that much off the smaller hog alone. Do you have pics of the hogs?

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        #4
        No way, there would have been 20lbs of neck meat on the big one. Hope the pan sausage is good.

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          #5
          Sounds like you got got, what processor was that so no one else gets jipped

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            #6
            I'm pretty sure 320lbs would yield a lot more than 36lbs of pan sausage

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              #7
              Originally posted by yazoomike View Post
              Sounds like you got about 1/2 of what it should of yielded.
              Concur. I was also always taught to estimate the yield of meat at approximately 1 third of the animal's weight, and experience has shown this to be a pretty accurate rule of thumb.

              Regards,

              Dave

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                #8
                Especially when mixed 50/50 with beef which is pretty standard. So they're saying they only got 18lbs of usuable pork?

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                  #9
                  I would think you should have had somewhere closer to 100#s total for both. Maybe a little more.

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                    #10
                    320lbs of pork yielded 36 lbs of sausage and they added beef. Sounds way off to me!
                    I would think you should have gotten around 100lbs of sausage and that's without adding beef to it.

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                      #11
                      Originally posted by Daniel32 View Post
                      I'm pretty sure 320lbs would yield a lot more than 36lbs of pan sausage


                      Especially with the addition of beef. I would go ask where the rest of it is. Unless it sucks, then just eat what you got back.


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                        #12
                        I think the problem is in your guess of how much the hogs weighed!!! Based on your wording 100 PLUS and over 200.

                        Post pics of these hogs
                        Last edited by gingib; 12-13-2018, 01:48 PM.

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                          #13
                          I got 52 lbs of sausage off the last buck I turned in with out the back straps. I think you got shorted.

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                            #14
                            That is why I learned to do my own. Just wish I had more than a kitchen to work in LOL

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                              #15
                              I agree with figuring about 30-35%...
                              I have pics but not really relative to anything but I’ll post them later for grins.
                              This was J&S Processing down in Fairfield off 75 north of town about 10 miles...

                              Thanks for the feedback.
                              Will be interesting to see what they have to say about it when I get in their face about the obvious shortage. By the way all were head shots so no meat wasted...


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