Cooking Whole Hog
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That should be some tasty picking. Nicely done.
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
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Nice work! Looks tasty!!!
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
rlammers now there’s a smoker
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
rlammers Now that’s what you call “Going in Whole Hog”! I like that sausage idea, Just about like that Turduckin. You could go Hog, Suckling piglet, sausage, all “Hog Tied” up into one!
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
rlammers That is pure love for your events. Looks like you over delivered for sure.
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
rlammers - Wow, Simply awesome!
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Very nicely done. About how many people did each of those end up serving? i’ve heard to plan about 1/4lb per person, but was wondering if that was true for your events?
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They look awesome, better there were a lot of happy people.
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So these three hogs were for different weddings. The picture with the two hogs together were whole boneless hogs stuffed with 30# each of polish sausages. The whole hog with the hat on was a bone in whole hog with 50# polish sausages. Whole Hogs in Montana!!!
rlammers now that is a talent
. Looks great 
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New life on the homestead over the weekend. I see lots of delicious things in their future.
4 of their cousins are ready to be processed once the nights cool a bit more.
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Ill take that cheek meat, a tortilla, onions, cilantro and onions.
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momma’s not doing so hot post farrowing. This wasn’t her first little, but her history indicates she’d be better off in the freezer once these are weaned and give another few weeks for her hormones to normal out.
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New life on the homestead over the weekend. I see lots of delicious things in their future.
4 of their cousins are ready to be processed once the nights cool a bit more.
Ridley Acres been there with hogs and a smattering of other livestock. Our boys learned where meat came from and a bit of responsibility.
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Grew up on small ranch my parents got me in 4H and we raised and showed cattle. Still remember the kill truck coming out and a few week later the freezer was stocked.
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Grew up on small ranch my parents got me in 4H and we raised and showed cattle. Still remember the kill truck coming out and a few week later the freezer was stocked.
samspade Raising kids around a farm and animals gives them so much joy and in turn their joy brings us so much joy.
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Ill take that cheek meat, a tortilla, onions, cilantro and onions.
HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese
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HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese
Dr_Pain As crazy as it may sound I enjoy processing, brings back memories as a kid breaking down primals, learning what comes from where and there uses. We learned where our food came from as do our kids.
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Dr_Pain As crazy as it may sound I enjoy processing, brings back memories as a kid breaking down primals, learning what comes from where and there uses. We learned where our food came from as do our kids.
YooperDog said in Cooking Whole Hog:
Dr_Pain As crazy as it may sound I enjoy processing, brings back memories as a kid breaking down primals, learning what comes from where and there uses. We learned where our food came from as do our kids.
I am with you 100% on that, even more fun when you do a Boucherie (as they call it in Louisiana) where not only are you slaughtering and processing the hog but also make all the traditional stuff (boudin, cracking, cowboy stuff, hog head cheese etc…
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I am hoping to do my own hog similar to la caja china style in a few weeks. I’m trying to get my home slaughter situation setup.
I’ll be removing trotters and I’d like to save as much organ meat as possible. Keeping in mind that later this fall I’ll be home butchering another 3-4 hogs. The later hogs will be more typical cuts of meat but this first one will be whole hog.
So my question is what organs would be worth saving? Liver, heart, kidneys, intestines…
Also, can I freeze these for a couple months to use in sausage later on? (Note: I will be chamberless vac sealing the organs and salt packing the intestines after cleaning)
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