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Meatgistics - Walton's - Community

Cooking Whole Hog

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  • R Offline
    R Offline
    rlammers Yearling
    wrote on last edited by
    #1

    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!!!IMG_0056.JPG IMG_0062.JPG IMG_0072.JPG IMG_1073.JPG IMG_0208.JPG IMG_0220.JPG

    lkrfletcherL R C zbigjeffZ cdavisC 6 Replies Last reply
    10
  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #2

    Impressive, usually I see them laid out flat

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    bocephusB 1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #3

    That should be some tasty picking. Nicely done.

    Paul

    • How hard can it be?
    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to rlammers on last edited by
    #4

    rlammers very nice

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota Veteran
    wrote on last edited by
    #5

    Nice work! Looks tasty!!!

    1 Reply Last reply
    0
  • R Offline
    R Offline
    RJ Adventures Sous Vide Canning American BBQ System Team Blue
    replied to rlammers on last edited by
    #6

    rlammers now there’s a smoker

    1 Reply Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to rlammers on last edited by calldoctoday
    #7

    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!

    1 Reply Last reply
    2
  • zbigjeffZ Offline
    zbigjeffZ Offline
    zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Iron
    replied to rlammers on last edited by
    #8

    rlammers That is pure love for your events. Looks like you over delivered for sure.

    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to rlammers on last edited by
    #9

    rlammers - Wow, Simply awesome!

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #10

    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?

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    wrote on last edited by
    #11

    They look awesome, better there were a lot of happy people.

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to rlammers on last edited by
    #12

    rlammers now that is a talent 👏. Looks great 👍.

    1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #13

    New life on the homestead over the weekend. I see lots of delicious things in their future.

    IMG_20210801_150753863.jpg

    4 of their cousins are ready to be processed once the nights cool a bit more.

    YooperDogY 1 Reply Last reply
    6
  • HerbcoFoodH Online
    HerbcoFoodH Online
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #14

    Ill take that cheek meat, a tortilla, onions, cilantro and onions.

    Dr_PainD 1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #15

    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.

    1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Ridley Acres on last edited by
    #16

    Ridley Acres been there with hogs and a smattering of other livestock. Our boys learned where meat came from and a bit of responsibility.

    1 Reply Last reply
    1
  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #17

    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.

    Ridley AcresR 1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    replied to samspade on last edited by
    #18

    samspade Raising kids around a farm and animals gives them so much joy and in turn their joy brings us so much joy.

    1 Reply Last reply
    2
  • Dr_PainD Offline
    Dr_PainD Offline
    Dr_Pain Sous Vide Dry Cured Sausage Traeger Team Blue
    replied to HerbcoFood on last edited by
    #19

    HerbcoFood Love the jowls to make guanciale…YUM! or the whole head to make hog head cheese 😉

    YooperDogY 1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Dr_Pain on last edited by
    #20

    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.

    Dr_PainD 1 Reply Last reply
    1

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