Smokin-It User Forum!
Recipes => Everything Else => Topic started by: Pork Belly on October 03, 2014, 10:33:20 PM
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1.5 Hogs from back of the truck, cut wrapped and in the freezer in 5.5 hours. That includes applying the mustard and Memphis Dust to the ribs. Over 300 pounds of meat at about $1.56 a pound.
When I originally posted this I failed to check my math. It was far cheaper than I posted. I pick up another hog Tuesday it will be $1.00 a pound. I have gotten pigs from that farmer but his cows have been fantastic in the past.
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Oh Baby! #Jealous! ;)
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You get the hams, too?
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Yes that is one and a half pigs. Live weight of 300 and 294. I didn't get an after picture of the hams but the are in the foreground of the truck picture. Huge hams didn't weigh them I was rushing to get everything in the freezer. You can see the stack of bellies and ribs in the pic of the three loin sections.
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Oh yeah! That's going to be some fine eating! 8)
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Nicely done Brian.
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I smoked the ribs today, coated mustard and dust for the last 36 hours in the fridge.
Since I break down my hogs with just a hand saw, I separate the ribs at the spine with the saw then trim the sternum with a breaking knife. I leave a nice section of meat on what would be the baby backs but trim the spare rib section pretty close because I turn that into bacon. The slabs are cut through the meat top to bottom making four or five ribs sections. We refer to these as Flintstone Ribs.
This batch went for 4.5 hours at 235 with a water pan.
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Yaba-Daba-Do! Great looking ribs - Fred and Wilma would be proud! ;D
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Nicely done Brian! I'm jealous now. :)
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Thanks, I knocked out another one today. Great deal on that pig, $250.00 plus $45.00 to have it killed, chilled and split in half. That one comes to $1.118 a pound.