Its been a busy week. We picked up our half of pig (pastured pig) on Wednesday and proceeded to cut it up ourselves. We had a little coaching from our Nephew who has done his own deer several times. We really didnt know what we were doing. We used a cook book with the pictures of pork and pork cuts. Mark cut, I wrapped and Chloe wrote on the packages and packed them in the cooler. It was below freezing outside so we didnt have to worry about it getting warm but we still used ice in the cooler. Thursday I cut up a lot of fat and sausage trimmings. Friday I finished rendering lard and got a bag of cracklings. I ended up with a gallon of lard. Not a lot but I dont think I got any of the back fat or leaf lard. I also started the curing of the bacon. Its a lot of bacon even for only a half pig. Today we will grind up the sausage and freeze it. The bacon will take a while because it has to cure for a week and then you soak it in water and rinse it and then you smoke it if you want. We pretty much liked the whole experience and will definitely do it again.
Posted on: Sat, 16 Nov 2013 16:18:52 +0000
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