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Date:11/23/2014 7:56:44 PM
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Pigs
As a matter of fact, we just got through processing 7 wild pigs with a neighbor, and we ended up with 3.5 of the meat. Unfortunately, we put it all up in either jars or sausage - which amounted to 50 pounds of link, 20 pounds of patty and 35 pounds of Italian. We also put up six quarts of cubed backstrap (or tenderloin), and my Mercy, is that stuff delicious and TENDER! Randy fixed it with onions, bell peppers and seasonings and served it over rice, and I made a loaf of homemade bread to go with it. Are you hungry yet? We mainly did that because we were completely out of sausage, and we are currently hunting another couple of big pigs to do the pork chops, roasts and bacon with. We usually have quite a few packs of bacon in the freezer, but alas, we are out right now. And you aren't kidding about the price of that stuff. I had to buy some the other day and almost stroked at the cost. Is that stuff lined with gold, or what????? So, do you process your own? If you don't, and don't have enough room to grow one, have you considered finding a farmer close to you who would raise one for you, and let you take it to the processing plant? We do that for several people here. They pay us a certain amount to raise it, we take it to Chris for processing and they pick it up from him and pay him for the butchering fee. It still costs, but when you average it out by the pound, it is much cheaper than buying it in the grocery store. Let me know what you do!
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