Hog Processing Tips Needed

Discussion in 'Meat Selection and Processing' started by tomzo, Jul 26, 2013.

  1. tomzo

    tomzo Fire Starter


    A friend of mine and I have been raising a few hogs this summer (my first) and I was wondering if anyone had any tips as to the  pros and cons of different ways of having a hog packed by the butcher.   The local guy we are using does not smoke anything (bacon,ham) although there is another butcher who can do that for me as needed.   I am wondering if there will be enough pork belly from a single 300lb hog to make enough bacon to cover the cost of a custom smoke.   I am a novice smoker and am not sure I am ready to try to brine and process my own bacon.   I may cook the ham in the smoker though.

    I have been told that having the processor grind a lot of the meat and make sausage.   I have made sausage in the past so that may not be a big deal for me.   

    Anyway, I looked around a bit on this forum and could not find (my lack of skill perhaps) a post that had direct advice in this area.   If any of you could point me in the right direction it would be truly appreciated.


  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If you have made sausage, bacon is no sweat. Seriously. If you have never butchered a pig, a butcher is the only way to go. Usually a butcher will ask you or help you figure out how you want a pig butchered. Its all up to you.
  3. doctord1955

    doctord1955 Smoking Fanatic

    A 300# feeder pig is a nice sized hog!  U will have 2 of everything!  I always just have them cut it into primal cuts and freeze and wrap the process it as I have time!  making my own bacon and cured ham and sausage!

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