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Harvested Berkshire Hog (graphic)

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Dr.Pierce

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Here's a carcas of a 350 lb Berkshire that I raised for my family. We finished her on acorns. Yummy.
 

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Dr.Pierce

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Levi,
Here is that Berkshire hog when she was 8 weeks old.While it's true that the kids like to play with the piglets, they understand that they will eventually become food for the table.
 

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DistillingJim

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Perhaps you've got an alternative use for that acre of yours if large scale tobacco doesnt work out, Levi?
 

greenmonster714

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Perhaps you've got an alternative use for that acre of yours if large scale tobacco doesnt work out, Levi?

Yes, that is an idea. A mini pig farm / tobacco lot. Split it in half and rotate it every year. Let the pigs fertilize your organic tobacco. Maybe a few chickens too.
 
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Levi Gross

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Very nice!!! It also reminds me of my childhood. We would go out and have a pig riding rodeo and see who lasted the longest. The pigs probably didn’t have any fun but it was heaven on earth for my cousins and I!
Levi,
Here is that Berkshire hog when she was 8 weeks old.While it's true that the kids like to play with the piglets, they understand that they will eventually become food for the table.
 

BarG

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Here's a carcas of a 350 lb Berkshire that I raised for my family. We finished her on acorns. Yummy.

Farm raised hogs is the best ever. take the backstrap off one side and slice along the spine with a sawsall and then leave a back strap section on each rib for the other side using the sawsall to seperate and cut through for the best homegrown barbq farm raised ribs you ever had. The removed backstrap will make a couple of excellent roasts with potatoes and corn and fresh green beans and onions. this is making me hungry. If yor realy good with a knife it helps and less sawsall action heh heh
 

BarG

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We used to buy 3 30 lb. pigs a year to raise when I was raising my own kids. I want to start doing it again but back then a pig was only 20 to 30 dollars for that size. I have just been harvesting wild hogs for so long since then I forget how good farm raised was. Great post Dr. pierce.
 

BarG

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I always rationed them out to where the first would be cooked whole for a barbq get together at x amount of lbs and raise the other 2 to 150 and then 250 or there abouts. I stll remember my youngests daughter slapping them pigs on there butt to get em back in their pen if they got out with a little stick. heh heh. memories are golden.
 

Dr.Pierce

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The weather is starting to warm up here. So I'm salting some ribs (from my hogs)to throw in the smoker tomorrow.:cool:
 

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Dr.Pierce

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I used a fillet knife to remove the membranes and salted them down overnight.
Now I took them out of the fridge and applied a dry rub to both sides of each rack.
In about 2 hours I will put them into the smoker with white oak and Apple woods.
 

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Dr.Pierce

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First, let me say that I am not a meat smoking expert. I do what tastes good to me. With that said...The salt is supposed to permeate the meat through osmosis. It migrates deep into the tissue and helps to keep the meat from dying out during the long (5 hour) smoking.
 
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