9/ pan fry each morning, pour off 2/3 of the fat, keep 1/3 in the pan, cook eggshttps://twitter.com/dcpayne42/status/1047188170960515073 …
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20/ You can lower your labor and raise your cost by using a butcher. You can increase your labor and lower your cost by collecting free food (e.g. stale bread) I've got a chapter on the economics of this in the chapter of my (not yet finished) farming book (est pub date 2020)
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Do the pigs top out at 400lbs? Can they go bigger, or does feeding them at that size start being cost prohibitive?
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20/ pigs KEEP GROWING. Not sure top size. 800? 1200? BIG so you pick birth time and butchering time in advancehttps://twitter.com/bvkcitizen/status/1047219009819631616 …
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21/ you want to stop their growth at a certain point, because (a) lbs of feed per lb of flesh starts dropping (wasting calories / dollars) (b) the weight they DO add shifts from 3 lean / 1 fat towards 1 lean / 1 fat, and that's far too much
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