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Bru
03-08-2008 15:45:02
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I stumbled onto this thread during a search for info on my Fergie, and can't help putting in my probably worthless two cents. For years I raised my own hogs, butchered, cut, cured, roasted whole, the whole shebang at home. Made a million mistakes doing it too, especially learning to cure and smoke. I've been totally away from it for over 15 years now, so the memory may not be the best. Some of these points have already been made by others.
- Withhold feed (easier gutting) but not water 24 hours before kill.
- Ideally any animal should be as calm as possible when killed for a proper bleed. This is the most important part of the whole process, IMO.
- Scraping is a big pain with home butchering, but necessary if roasting whole. Skinning is a lot less work.
- Unless you have access to a cooler, butcher on a cool day when the overnight temp will dip to near freezing or even below. A good chill is essential. Cut it up the next day.
- Shoulders minus the butt are "picnics" or "picnic hams" and can be fresh or cured and smoked.
- "Pork steaks" are sliced butts.
- A "ham" is the rear quarter and can be fresh or cured and smoked.
- Loins can be cut into appropriate sized roasts, or sliced into chops.
- "Canadian bacon" is boneless loin that is cured and smoked. "Salt pork" is bacon (belly) that is cured but NOT smoked.
- "Lard" is raw pork fat that has been rendered (cut up and cooked). It will stink up your entire house and is NOT worth it, IMO, as lard is cheap in the store. However, it makes the best pie crusts, is better than vegetable oil for sauteing, etc.
- As you make your cuts and then trim them, put scraps for grinding into 2 piles: one where pieces are quite lean, another for fat -- good ground sausage should be (roughly) 2/3 lean, 1/3 fat.
- Homemade fresh breakfast sausage is like nothing else, IF you have a good recipe. But recipes vary greatly so be careful about making up a large amount with an untested recipe.
- There is absolutely no comparison between modern, catered, "quickie" roasted hogs done in 8 hours or so compared to one roasted for 24 hours -- the flavors simply are not comparable. For a real, unique treat use hickory or apple wood, mix in some charcoal and/or corncobs if you wish, roast on an open spit for 24 hours. All the modern, catered pig roasts I've been to tasted like what would come out of your oven -- nothing wrong with it, but nothing unique either.
- I came up with something I call "pork cookies" which are pretty good. Strip the tenderloins and cut them into pieces about an inch or so long. Take one, stand it ON END on a piece of wax paper, fold the paper over the top and whack it with the side of a cleaver. Take the flattened "cookies", use your favorite breading recipe (egg, flour, bread crumbs, salt, pepper) and fry them in a pan til nice and browned.
- Here is my favorite way to make pork chops or steaks: they are simple, fast, and I haven't tasted anything that is better. Coat each side with Gravy Master (browning sauce) sprinkle lightly with salt, pepper, and garlic powder, put in fridge for half hour or so. Broil in gas or electric oven til nearly done, flip and finish. Lamb chops are also good this way. (Cooking over charcoal distracts from, or covers, the flavors of the marinade.)
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