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Bookmark or Share- Average amount of bacon from processed hog? - Homesteading ForumI just picked up a sow and boar that I'd had processed. The sow weighed in at 540 lbs and there was just 18 1# packages of bacon. That doesn't sound right to me. The total amount of cured meat was 104 #s, meaning that the two hams should have been 40 #s each, right? The biggest hog I've ever had processed was 575 and his hams were only 31#s each.
- Carcass/meat ratio? Convert Hanging Weight / Live Weight?I make my own cured hams and bacon. Sometimes I have them grind the pork and make my own sausage. That's plenty of work for me. Doing an entire hog yourself means a good meat grinder, butch paper, tape, twine, casings, stuffers and lots of practice wrapping the chops, ribs, sausage, etc: Then there is the smoking of hams, link sausage and bacon.
- do you hang your lamb? - Homesteading ForumNo - other than for 24 hours to allow the meat to "set". If you don't do this you will find yourself chasing the meat all over the place as it is soft, pliable and rolls around. BF, if you have to hang a lamb for a week there is something wrong with your lambs. Their age alone should make them tender.
- Curing meat AFTER freezing? - Homesteading ForumIf I do it that way, would it be a bad idea to refreeze the processed and cured meat? (Seems like a pain to do the curing for one ham or one pound of bacon at a time.) Has anyone done it this way? Any advice will be appreciated, as I really don't want to mess up the cured meats. They're the biggest reason I raised the pig!
- curing pork belly [middling] - Homesteading ForumThe cuts you are talking about are basically bacon. About curing,what are you trying to achieve? If you just want to add flavor it's one thing but if you want to actually cure the meat so it doesn't require refrigeration is totally different.A couple youtube clips I like are on kyafield hosted by Tim Farmer.You can get lost on this subject, There are many different ways to "cure" and many ...
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