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Cuts of meat from a processor?
#7832671
05/07/20 05:46 PM
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Joined: Feb 2013
Posts: 388
foodieguy
OP
Bird Dog
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OP
Bird Dog
Joined: Feb 2013
Posts: 388 |
Hi all,
What kind of cuts do you guys get when you take a pig to a processor? This time of year I'd be prepared with ice and quarter out the animal, get the backstraps/loins, and then get it on ice ASAP. I might age it for a bit in the cooler and then take it to a processor.
If I did that what kind of cuts would you get made? Hams? Sausage? Breakfast sausage? Looking for some advice, thanks!
Adult late onset hunter. Why did I wait so long to get started?
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7832735
05/07/20 06:49 PM
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Joined: Nov 2017
Posts: 19,243
Biscuit
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My rule of thumb is I never take anything in over 100 lbs, leave for the coyotes / buzzards. The one's I take in I get smoked sausage and chops.
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7832766
05/07/20 07:31 PM
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Joined: Jul 2019
Posts: 14,150
Hudbone
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In Beeville, the pigs had a much better flavor than what is available in Lasalle County. My girls grew up strong on pig meat. When I used to do this and when I got a decent sized sow -
Inch thick pork chops 3/4 inch ham steaks (all kinds of uses) Whatever remains is ground pork
Lots o' pig burgers, lots of 'em
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Re: Cuts of meat from a processor?
[Re: Biscuit]
#7832791
05/07/20 07:50 PM
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Joined: Dec 2011
Posts: 3,568
garyrapp55
Extreme Tracker
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I never take anything in over 100 lbs This is interesting. I haven't taken a pig in, in years but I recall him telling me about a 120-150lb sow, "don't bring them any smaller than this, it ain't worth it".
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7832843
05/07/20 08:40 PM
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Joined: Jul 2013
Posts: 429
Exiled
Bird Dog
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Bird Dog
Joined: Jul 2013
Posts: 429 |
I always think it's funny how different people's opinions are on the size of hogs...different strokes for different folks, I guess! I've shot a half dozen hogs in the last few years that were all around 200 lbs, both sows and boars, and I've processed and eaten the entire hog in every one of those cases, and the meat was fantastic. All hogs shot in Blanco and Kimble counties. During the same period and in the same counties I've also shot 25 lb. hogs and done the same thing. A couple of times during this same period I shot hogs that didn't smell well immediately after being shot, and in both cases I just left them there.
"Who Dares, Wins" Instagram: @HCConnected
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7832916
05/07/20 10:01 PM
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Joined: Nov 2017
Posts: 19,243
Biscuit
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There isn’t any thing magical about my 100lb rule just a personal preference
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7832970
05/07/20 10:42 PM
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Joined: Dec 2012
Posts: 11,902
Simple Searcher
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I am with Thekitch, the big pigs are buzzard food, how big depends on the pigs in your area. The pigs at my brothers place we call them "HEB pigs" they are that good. We kill so many that we are picky and only keep 40-80ish pounders. We killed a 200 pound sow that was so good it must have just escaped a farm. I have killed some in Pipe Creek that even the little ones were not good. Other than sausage you have pretty well processed a pig already, especially if it is a little one. Cut the back straps in large chunks (1/2 or 1/3s) and vacuum pack them. There is plenty that can be done with them later, chopped into steaks and grilled, chopped or pulled for sandwich meat, thrown in a crock pot. The hams and shoulders are vacuumed packed whole. They go in the crock pot or in the oven with a bunch of veggies. Tenderloins are packed whole as well.
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833062
05/08/20 12:14 AM
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Joined: Jul 2013
Posts: 6,061
Wilhunt
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jul 2013
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Have always heard that 150 lbs is the cut off for boars. Also heard that if you leave in the ice chest for a week or so covered with ice that can drain out this will solve the big boar problem.
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833105
05/08/20 12:57 AM
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Joined: Jul 2019
Posts: 14,150
Hudbone
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Boars and sows are way different. Never eaten a boar over 75 pounds. Eaten dozens of sows over 125 and even over 150. Look for a dry sow that's gotten big. She is golden.
Note to everyone, pigs are complex. Lead sow always breeds. Second sow breeds when times are good. Find a big sow with tight teets and you will find some good eating.
Last edited by Hudbone; 05/08/20 12:58 AM.
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833157
05/08/20 01:58 AM
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Joined: Mar 2019
Posts: 927
GNTX
Tracker
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Tracker
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Posts: 927 |
Just finishing the last of a 220 lb. boar. Smoked the 2nd backstrap last Friday. I let it thaw in the fridge like you would a frozen turkey. Then it goes into a light salt water bath in fridge for about 3 days. I change the water at least once, maybe more. Comes out great, neighbors love me for sharing with them, life is good.
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Re: Cuts of meat from a processor?
[Re: Hudbone]
#7833316
05/08/20 12:04 PM
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Joined: May 2011
Posts: 8,235
Double Naught Spy
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Note to everyone, pigs are complex. Lead sow always breeds. Second sow breeds when times are good. They aren't that complex. Boars will breed any sow that is in heat, not just the lead sow. With a 21 day heat cycle, the opportunities are aplenty. If 'good times' are indicated by multiple sows having bred, then I have never seen a time that wasn't good times. It is common to shoot sows from a sounder and find more than one that is pregnant.
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833326
05/08/20 12:19 PM
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Joined: Jul 2019
Posts: 14,150
Hudbone
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Seen stuff on African hogs where the 2nd sow won't come in to heat unless forage extremely good/. See sounders where there are multiple sows of breeding age, but only one or maybe two with litters. My experiences seem to confirm what the TV show told me. In Bee County, it was easy to shoot larger sows who had the tight teets.
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Re: Cuts of meat from a processor?
[Re: Hudbone]
#7833376
05/08/20 01:29 PM
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Joined: May 2011
Posts: 8,235
Double Naught Spy
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We ain't in Africa here. No lack of sows going into heat. Not uncommon to see sounders with multiple sows and multiple litters.
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833465
05/08/20 02:52 PM
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Joined: Jul 2019
Posts: 14,150
Hudbone
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I have seen multiple sows (never more than three) with litters also. I have also seen larger barren sows frequently also.
Where I hunt now, it is much drier than Bee County. Foraging conditions are sparse and it is uncommon to see more than one bred sow in a group. Nature has its ways (God is extremely smart) and conditions will limit female animals from ovulating. It can happen in the cattle world and the bet here is it happens in the swine world.
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Re: Cuts of meat from a processor?
[Re: Hudbone]
#7833670
05/08/20 05:44 PM
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Joined: Feb 2013
Posts: 388
foodieguy
OP
Bird Dog
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OP
Bird Dog
Joined: Feb 2013
Posts: 388 |
In Beeville, the pigs had a much better flavor than what is available in Lasalle County. My girls grew up strong on pig meat. When I used to do this and when I got a decent sized sow -
Inch thick pork chops 3/4 inch ham steaks (all kinds of uses) Whatever remains is ground pork
Lots o' pig burgers, lots of 'em Hudbone can you get chops if i am not taking the whole animal to the processor? When you get it made into grind do you add any other kind of fat like w ground venison?
Adult late onset hunter. Why did I wait so long to get started?
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Re: Cuts of meat from a processor?
[Re: foodieguy]
#7833680
05/08/20 05:49 PM
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Joined: Jan 2012
Posts: 9,185
hook_n_line
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jan 2012
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Split'em or quarter'em and slam them on the grill or in a crockpot. Deboned hams are my favorite for stuffing with veggies.
Sometimes it's hard being me! But somebody has to do it.
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