Sir, congratulations!! I'd rather kill that sucker than a big buck!! That hog will eat better'n store-bought pork... This time of year, with all the acorns we had, that joker has been gorging himself on corn and acorns... Don't get no better pork than that!! Ain't no way I'd grind those hams into sausage. And I'd save the bellies and middlin's and make me some bacon. Every part of that hog is as good a piece of pork as you'll ever get. And it won't be tough either... I'd use the neck and shoulders and trimmings for sausage, but those backstraps, tenderloins, and hams, would be at least put up so it could be boiled, smoked or fried... If you have the time and facilities, those hams sure would be good cured with Morton's Suguar Cure and slow smoked!!
Again, Congratulations!!
Again, Congratulations!!
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