I am thinking about getting a half a hog. Is there a certain way to have it processed for someone that loves to BBQ?
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Usually, they'll give you a cut list with options, but the options are ones that tend to make less work for the slaughterer. You want to really get into it, spend a few bucks on a great book that will help you pick things the way you want: https://www.amazon.com/gp/product/16...ag=amazi0a8-20
In any case hogs are a lot simpler to decide about than bovine. -
Correct! Choices aren't too tough with a hog. Butts, picnics, ribs, shanks are all a given. You want them to do bellies into bacon or you gonna do it? Same with the hind leg, fresh, or you want them to make the ham? Whole loins or chops are "dealers choice"? Be sure to get the jowls for guanciale! Nothing against good sausage but the more parts they grind, the less you'll have to "Q". Enjoy!Comment
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Here's a detailed youtube from University of Kentucky on breaking down a half hog that I found enlightening.
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I just picked a whole hog up from my Uncle's farm. I has the butcher make me some sausage, and pork patties with the trim. i took the rest of the animal as St.Louis ribs, both bellies, both butts, two uncured hams, jowels, hocks and I told them to forgo the pork tenderloin so I could have a TON of thick-cut Iowa chops! I will take those babies over tenderloin any day!
Oh yeah......and I kept the ears and the feet for the Hounds!
Make sure they give you the shoulders, don't have it made into steaks. Pull the bellies and make your own bacon. Have the tenderloins made into thick-cut chops. You can smoke them too! I like to have St Louis style ribs for my BBQ. Also, make sure they don't cure or smoke your hams! You can do that on your own. And it is a blast! Check it out here.Last edited by Spinaker; April 13, 2017, 06:10 PM.Comment
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Now about them jowls. You want to do this and make some Fettucine Carbonara (and other stuff): https://www.washingtonpost.com/lifes...=.606b26fb84bc
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