Butchered one pig yesterday, and a second pig today. Hanging weight was 350# each, so live weight was 500# each. Halves = 175#. Non trivial to get on a shoulder and carry. 85# belly curing for bacon. 150# dice freezing for sausage. 20# lard rendering. 40# bone roasting for stock
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11/ Not far at all. 15 feet? Gantry crane is in garage bay 2. Work bench is in garage bay 1. https://twitter.com/cdrusnret/status/1066857159437295616?s=19 …
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12/ Just realized that these stats confirm the 3:1 conversion ratio. 100 sacks feed x 50 lbs = 5,000 lbs 3 pigs x 500 lbs = 1,500 5,000 / 1,500 = 3 (-ish) (Also, modulo piglets weighed > 0 when I bought them, also, modulo, some feed remains uneaten after slaughter)
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Insanely good is right. Had some leftover pork loin after I cut boneless chops. Cubed it, browned it, threw it in the pressure cooker with wine/garlic/soy sauce/red potatoes, and 15-20 minutes later had dinner. It was DELICIOUS. Pork > Beef
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