- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How would you process a whole pig
Posted on 3/23/17 at 2:06 pm
Posted on 3/23/17 at 2:06 pm
Friend got the hook up on some farm raised pigs. So I got a whole, will be butchered in the 250-300lb range.
He said the cheapest at the processor is: bacon, sausage, sliced ham, pork chops, pork steaks, and ribs.
I'm leaning towards doing that because it sounds pretty decent just wondering if there is something different I could do while I'm at it? First time processing one.
He said the cheapest at the processor is: bacon, sausage, sliced ham, pork chops, pork steaks, and ribs.
I'm leaning towards doing that because it sounds pretty decent just wondering if there is something different I could do while I'm at it? First time processing one.
8
Posted on 3/23/17 at 2:09 pm to BoogaBear
quote:
whole pig
Process it on a rack with only its head and hooves missing
Google Cochon de lait
This post was edited on 3/23/17 at 2:11 pm
Posted on 3/23/17 at 2:11 pm to BoogaBear
quote:
pork steaks
As a proud, though non-native, St Louisan, I must recommend this. I fricking love me some pork steaks.
Posted on 3/23/17 at 2:20 pm to BoogaBear
Me personally, I would get all the different cuts like you explained they do. So many different meals you can make with that.
Although a pig roast is fun. Just get 40-50 ppl together for that amount of meant.
Although a pig roast is fun. Just get 40-50 ppl together for that amount of meant.
Posted on 3/23/17 at 2:32 pm to fightin tigers
quote:
Cochon de lait
I'd like to see the Sow that birthed a 300lb piglet.
Posted on 3/23/17 at 2:37 pm to BoogaBear
Talk to the processor. They'll give you advice.
Posted on 3/23/17 at 2:38 pm to Prairie Tiger
Yeah I'm not cooking it whole. I'm getting it processed, I was looking for recommendations like.
Don't get all sausage, get the butts too.
Don't do ___ cut, get more of this.
I know ya'll don't know what my family likes, just looking for tips.
Don't get all sausage, get the butts too.
Don't do ___ cut, get more of this.
I know ya'll don't know what my family likes, just looking for tips.
Posted on 3/23/17 at 2:41 pm to BoogaBear
Personally I love smoking pork shoulder.
Posted on 3/23/17 at 3:20 pm to BoogaBear
Keep the large cuts whole, you can always cut them into steaks later.
Posted on 3/23/17 at 3:43 pm to LSUballs
quote:
I'd like to see the Sow that birthed a 300lb piglet.
Google "your mother"
Posted on 3/23/17 at 5:07 pm to fightin tigers
Nice one.
Posted on 3/23/17 at 5:08 pm to ProjectP2294
quote:
pork steaks
As a proud, though non-native, St Louisan, I must recommend this. I fricking love me some pork steaks.
+1, sitting next to some toasted ravioli
Posted on 3/23/17 at 5:11 pm to LSUballs
quote:
Nice one.
I didn't want to ruin the zinger with j/k, but you are good in my book Balls.
Which brings up a good discussion. I have always understood a suckling pig roast to be a Cochon de lait, but have always referred to a full size pig roast the same.
This post was edited on 3/23/17 at 5:12 pm
Posted on 3/23/17 at 5:18 pm to fightin tigers
I think it's a pretty common misnomer. I play in a golf tourney every year called the cochon de lait. Fun tourney. At the end of it they roast a 150lb pig. My dad who can cook the hell out of whole pig but is not a coonass thinks it means "pig in the ground"
This post was edited on 3/23/17 at 5:19 pm
Posted on 3/23/17 at 5:23 pm to LSUballs
quote:
My dad who can cook the hell out of whole pig but is not a coonass thinks it means "pig in the ground"
My mom is Cajun, my dad is some sort of German.
Dad always took part in the hog cooking. I think he assumed it meant "drink all the Jack"
Posted on 3/23/17 at 7:01 pm to BoogaBear
quote:Now you're bringing back prom night memories.
How would you process a whole pig
Posted on 3/23/17 at 7:26 pm to ProjectP2294
quote:
pork steaks
Yep, cooked in malt vinegar and mustard with some basil, just enough to tone the vinegar down a bit
This post was edited on 3/23/17 at 7:32 pm
Posted on 3/23/17 at 8:07 pm to BoogaBear
When I was a kid we raised pigs and your list of cuts sounds just like what we would get from the slaughter house.
I miss fresh bacon with the rind on it.
I miss fresh bacon with the rind on it.
Posted on 3/23/17 at 10:37 pm to fightin tigers
quote:
Process it on a rack with only its head and hooves missing
Make sure the processor gives you the head and hooves. Have them split the head for you and make head cheese.
Make a pig feet stew with white beans.
Be sure they give you the backbone and make another stew with it. The marrow cooks down well and it is a good one.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News