Posted by FarmerSid on February 28, 2008 at 10:45:12 from (130.15.62.247):
Dan-IA said: (quoted from post at 12:42:46 02/23/08)
A couple hogs wandered up on my place last August or September. I corralled them & kept 'em fed n watered. Called the sherriff when they showed up and he said I could just haul 'em off to the locker.
Well, I fed 'em until now. They go in Tuesday.
Do I need to stop feeding them a day ahead? I'm trying to pump 'em with a little extra water, but other than that what else should I do to prepare them? They'll stick 'em and everything, so I don't need to do that.
What do you recommend for cuts and curing, etc?
Hey Dan,
I worked at a slaughter house for about 10 yrs and did everythng from unloading them live to loading them into the truck in brown paper. Does the slaughter house skin them or scald and dehair them? By not feeding them the day before, it makes it easier to open them up and remove the insides without puncturing the stomach when it is not as full. If you poke a hole in the stomach or intestines, the fluids will taint the meat. When you are loading them and they are giving you a hard time going on, do not hit or poke them in the body anywhere. Tap or hit them in the legs below the knee's and they will move. You will bruise them very easily. The blood in the bruise will not drain and will remain in the meat.
As for cut's, it kind of depends on how many people you will be feeding at one sitting and if you would rather have more chops than roasts. If more chops, then put the loins in chops as well as the butt portion of the shoulder roast. I find that the hams are best in a roast. Either fresh or smoked. Too dry and lean as a steak if not smoked. The picnic portion of the shoulder is best as a roats as well. It's a little tougher and has fat throughout the piece. Comparable to the cross rib and short rib on a beef. I like side pork but if you want bacon, pay the extra and have the belly smoked. I'd put the hocks into sausage. Lately I have been putting my trim into sausage patties spiced with the breakfast sausage seasoning. Breakfast sausage patties. Really good.
Don't worry about making them weigh up as they weigh them just before they go into the drip cooler (warm weight) or right before they are cut up. Pork does not need to age. It can be cut up after it has cooled down. Don't let the butcher shop let then hang too long as the moisture content of the meat will drop and you will find the meat a little dry. As well as if you are selling the pork the weight will drop and you will get less money for the pork. It would be ideal to cut them up a day or two after they are killed. Don't take the meat home unless it is frozen solid. The butcher has blast freezers that freeze the meat very quick. It will take much longer in your home freezer. I've seen meat go bad that was put in a home chest freezer as it took too long to freeze.
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