Butchering with a Massey Ferguson

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Thanks, My BIL raises some good hogs. I get 2 per year from him.

I was getting them done at a butchering place, but the cost became prohibitive. So I just started butchering them myself. I mainly just make sausage, and my 28 year old #12 hand grinder that I hooked a pulley and old dryer motor on make short work of a hog. I purchased the funnels, (and most recently a meat mixer) and just buy casings and seasonings and do it myself.

At least Don you know there is no arsenic or some other foreign element that can kill you from the store bought variety of piggies.

 

[RaydaKub]

Here in Ohio, we have grocery stores, where be can buy the meat already cut and wrapped in a nice package.

Yeah, but I'll just about guarantee it's higher priced that way and you won't get as good meat.

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[Wyobuckaroo]

Good job.....
I have split hogs with other family members and we did our own butchering.....

Trick I learned was to set up a camping stove in the garage and fry sausage as you were grinding and seasoning it.
That way it doesn't turn out too bland or too spicy.

Nothing better than fried fresh sausage patties on whole wheat bread with brown mustard......
With coffee of course......

Enjoy

 

[suprnova]

Maybe it's just me but I see a safety issue here. There should be at least one binding to the rear legs and one binding to the front, with at least a strap to secure the vertical movement of the head while that hog is loaded in your bed. We don't want any transportation of unsafe loads on these here boards.......




:licking: All joking aside, that looks like plenty of tasty breakfast meals to come. How much sausage does 280lb live weight net you?

 

[Don87]

Maybe it's just me but I see a safety issue here. There should be at least one binding to the rear legs and one binding to the front, with at least a strap to secure the vertical movement of the head while that hog is loaded in your bed. We don't want any transportation of unsafe loads on these here boards.......




:licking: All joking aside, that looks like plenty of tasty breakfast meals to come. How much sausage does 280lb live weight net you?

Should be right around 150lbs. of meat total. I'm just keeping the ribs and making sausage of the rest(including the hams) so I expect to get about 125lbs of sausage.

I'll be making Sweet Italian, Hot Italian, kolbassi and Salt and pepper.

I have $300 in the hog, less than $10 in seasonings, $34 in casings, and $30 in Food Saver vacuum bags

 

[Don87]

At least Don you know there is no arsenic or some other foreign element that can kill you from the store bought variety of piggies.

This hog was raised in the same pen with my BIL's 2 fair pigs that his kids are showing this coming week.

 

[sandman2234]

Being the city slicker that I am, I didn't have any trouble with the brand. I took a course in pig identification when Daddy bought a farm in Arkansas and we had about 200 registered Yorkshires on the place in pens that we built. We had a local butcher that did ours and our customers. Daddy pretty much sold the hogs delivered to your freezer wrapped and labled. Under continous feed we could put a 310 pound pound yorkshre in your freezer in less than six months. The good thing was they weren't a fat hog, lean and long. Good hams and really great bacon.
David from jax

 

[npalen]

I assume that you saved the head for head cheese?

 

[Don87]

I assume that you saved the head for head cheese?

Negative.

We made the head cheese(souse) from the backbone, and legbones. That still leaves enough cartilage make the gelatin, and lot's of small meat chunks for the filler.

 

[Don87]

Being the city slicker that I am, I didn't have any trouble with the brand. I took a course in pig identification when Daddy bought a farm in Arkansas and we had about 200 registered Yorkshires on the place in pens that we built. We had a local butcher that did ours and our customers. Daddy pretty much sold the hogs delivered to your freezer wrapped and labled. Under continous feed we could put a 310 pound pound yorkshre in your freezer in less than six months. The good thing was they weren't a fat hog, lean and long. Good hams and really great bacon.
David from jax

Mine may have been a cross breed. He measured 50 inches from the ankle to the end of the neck. I had just enough room to hang him in my old 'side by side' refrigerator( I drilled 2 holes in the top, and inserted eye bolts for hanging purposes).

He also had a lot of fat(over 1 inch thick in places). Nice hams, but it all went to sausage, except for 14 quarts of canned chunks, and I did in fact keep all the ribs(Baby Backs and St.louis style), as well as the 4 rib section under the front shoulder.

I made no bacon as we vary rarely use it here. Sausage is our big thing.

I have another hog coming in January.