CrealCritter
Sustainability Master
- Joined
- Jul 16, 2017
- Messages
- 12,357
- Reaction score
- 26,836
- Points
- 397
- Location
- Zone 6B or 7 can't decide
Whopping Wilber 
500 pound boar!
- Thread starter baymule
- Start date
wyoDreamer
Super Self-Sufficient
- Joined
- Sep 29, 2014
- Messages
- 1,798
- Reaction score
- 2,449
- Points
- 277
Way to go Wilbur!
and that is alot of pork.
The guy we used to buy a 1/2 beef from raised a couple of hogs every year also. We never got any, but the butcher told DH that Fred's pork is the best he ever had, and that is what he bought. Except for the chops, he felt Fred waited too long to butcher and the chops get too big?
and that is alot of pork.
The guy we used to buy a 1/2 beef from raised a couple of hogs every year also. We never got any, but the butcher told DH that Fred's pork is the best he ever had, and that is what he bought. Except for the chops, he felt Fred waited too long to butcher and the chops get too big?
- Thread starter
- #63
baymule
Sustainability Master
The pork chops don't have a taint or off smell at all. They are thawing, I'll fry them up after while. The sausage and bacon are awesome. Wilbur was 3 years old. I will find out of the pork chops are tough, but even if they are, we'll still eat 'em! LOL
CrealCritter
Sustainability Master
- Joined
- Jul 16, 2017
- Messages
- 12,357
- Reaction score
- 26,836
- Points
- 397
- Location
- Zone 6B or 7 can't decide
If the they are tough (doubtful) my wife rolls them in flour, seers them in a frypan, with a little bit of lard over high heat then puts them in the Crock-pot with some kind of onion soup mix packet and mushrooms. She cooks them all day. Served over white sticky rice, they are delicious and so tender they fall apart while your fishing them out of the Crock-pot.
NH Homesteader
Sustainability Master
- Joined
- Sep 6, 2016
- Messages
- 7,800
- Reaction score
- 6,675
- Points
- 347
That sounds delicious. I always make them in the oven but they sometimes get tough. That I must try!
frustratedearthmother
Sustainability Master
Yum!! That crock pot recipe sounds pretty tasty!
- Thread starter
- #67
baymule
Sustainability Master
We. Just. Ate. Stuffed.
Not tough! All that fat marbled in the meat made it tender. Not 6 month old tender, but not chewy. I have them leave the fat on the cuts. When I fry the chops, I wind up with more fat in the skillet than what I started with. @Mike CHS as I cook other cuts, I’ll post pictures. We had Wilbur cut into pork chops, shoulder roasts, 1 ham sliced in 11/2” slabs and the other ham ground up, spare ribs, bacon, and everything else ground into half sausage and half ground pork.
Not tough! All that fat marbled in the meat made it tender. Not 6 month old tender, but not chewy. I have them leave the fat on the cuts. When I fry the chops, I wind up with more fat in the skillet than what I started with. @Mike CHS as I cook other cuts, I’ll post pictures. We had Wilbur cut into pork chops, shoulder roasts, 1 ham sliced in 11/2” slabs and the other ham ground up, spare ribs, bacon, and everything else ground into half sausage and half ground pork.
frustratedearthmother
Sustainability Master
Mini Horses
Sustainability Master
If you serve ONE chop with veggies, you will need a PLATTER, not a plate! Geesh. I would cut off the 1/2 from the actual loin back, trim the fat and then fry.
Those are huge!! That fat is great for dogs in winter, added to their food. Four to a pkg? Well, yes -- you will need to eat it for a week on each pkg.
Guess that is why I liked my little AGH piggies...size. Of course, Wilbur was already there when you got him. What a deal!!!!
Those are huge!! That fat is great for dogs in winter, added to their food. Four to a pkg? Well, yes -- you will need to eat it for a week on each pkg.
Guess that is why I liked my little AGH piggies...size. Of course, Wilbur was already there when you got him. What a deal!!!!
