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HELP my 1st Pig

Discussion in 'Pigs' started by crealbilly, Sep 23, 2017.

  1. Apr 6, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    That's a cute story! I think kiddos should know where their food comes from. It was a good lesson for my grandkids also. Last summer they wanted to taste quail. We went out to the pens and I told them that if they wanted to eat it they had to see how it was butchered. They agreed. They thanked every quail before the "deed." They also loved eating it. Next time - they can help butcher!
     
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  2. Apr 6, 2018
    CrealCritter

    CrealCritter Almost Self-Reliant

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    I totally agree with you. That's a good story also.
     
  3. Apr 6, 2018
    NH Homesteader

    NH Homesteader Super Self-Sufficient

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    My daughter won't go inside when DH is butchering a pig until she sees the heart. She's fascinated with anatomy, she wants to know what all the parts are and everything. We've got cool kids (and grandkids)!
     
  4. Apr 7, 2018
    baymule

    baymule Sustainability Master

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    Adorable. You are giving your grand kids a great gift. They will grow up knowing where vegetables and meat really comes from, and it ain't the grocery store. Knowing that you raise an animal, slaughter it, cook and eat it is almost unknown today. It might have taken you most of your life to get here, but look what you have done for your grand daughter!

    Our 3 year old grand daughter loves pigs. She is just fine with eating them too. Our 10 year old loves to hug the baby lambs, but loves lamb meat. She also loves to cuddle baby chicks, but when she's sick, she wants Mamaw's chicken broth. The 18 month old is all about the sheep, she wades right in amongst them, they bump into her, she gets up and chases them.

    While your kids and our kids are working to make a living, us grand parents are doing our part to make sure that our grand kids know what real living is all about.
     
  5. Apr 7, 2018
    Mini Horses

    Mini Horses Super Self-Sufficient

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    So, nothing else?

    I have some bellies from my AGH's to do. Pretty much the same suggested recipe but, salt & sugar at same time. Wash, dry off, smoke. My hogs would never get the size of the Berks but, pleased with the slabs anyway.
     
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  6. Apr 7, 2018
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    I used the Pink Salt too, but used several different kind of spices and maple sugar($$$) instead of brown sugar. I'll probably use plain ol' brown sugar next time... I sealed it up in a big ziploc and turned it every day for a week or so before lightly smoking it. It was pretty yummy!
     
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  7. Apr 7, 2018
    Farmer Connie

    Farmer Connie Almost Self-Reliant

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    It is Spring Time... I am hyper ridiculous preoccupied. I promise when the heat of summer comes and chases away sales.. I'll have a lot more to contribute. I have 3 hams and 2 bellies curing right now. Going to have rib juices drip baste them. I love to share experiences, but Spring helps us get out of the RED, I will share more soon.
     
  8. Apr 7, 2018
    Mini Horses

    Mini Horses Super Self-Sufficient

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    Found one suggestion of kosher salt, brown sugar & maple syrup in equal parts -- for the rub. Then in bag, turn, eventually out & dry in frig uncovered a day or two to dry the outer perimeter really...then smoke.

    All basically same theme.
     
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