@MorlockP what a mix!! Are they looking lean or do they have some nice back fat?
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Replying to @TheBigGayAl
@TheBigGayAl From what I've read you want to slaughter pigs around 200lb for 2 reasons: 1) conversion ration goes down thereafter >1 reply 0 retweets 0 likes -
Replying to @MorlockP
@TheBigGayAl (conversion ration is "how much grain in to lb of pork created?") and also at that point you start adding more fat than meat1 reply 0 retweets 0 likes -
Replying to @MorlockP
@TheBigGayAl so, anyway, the point is that my guys were pretty lean, up until recently. They're past 200 lbs bc we 're waiting for cold1 reply 0 retweets 0 likes -
Replying to @MorlockP
@TheBigGayAl weather here in NH. Prob ~10 days from now, right after our US Thanksgiving.1 reply 0 retweets 0 likes -
Replying to @MorlockP
@MorlockP what are your plans for the meat? I'm (slowly) learning about curing and charcuterie - doing some great courses with@Meat_School1 reply 0 retweets 2 likes -
Replying to @TheBigGayAl
@TheBigGayAl bellies -> bacon ; heads -> cheese blood -> sausage cf@ScottReaProject hams -> hams not sure re forelegs >>2 replies 0 retweets 0 likes -
Replying to @MorlockP
@TheBigGayAl@ScottReaProject there is some neck meat charcutterie Id like to try. Problem is my butchering skills are very newb & very slow1 reply 0 retweets 0 likes -
Replying to @MorlockP
@MorlockP did a class with@crownandqueue Adrianne taught me to make Lancashire Stuffed Chine using the neck/collarpic.twitter.com/iubbKrYf3W
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Replying to @TheBigGayAl
@TheBigGayAl@crownandqueue beautiful work! I'm worried about being overwhelmed by the sheer volume of meat : 3 x 300 lb pig :-/2 replies 0 retweets 0 likes
@TheBigGayAl keep following my twitter account and you'll see how well I deal w it in ~1.5 weeks!
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