{Sausage Making Crew}
{Snacking on Stale Bread}
{The Butchering Frame… and kitty finished up snacking}
{Before}
{After}
 {Wet Brine for other Hams}
{And this is what it’s all about! The BACON!!}
{Because one shot simply isn’t enough.}
{Thanks Gals!}
2014 Hog Butchering Part One is coming to an end.
This year we dug out of the hole that raising the Berkshire’s burned in our pocket. Â Last year we took 4 steps forward in our hog raising endeavors and this year we took 2 steps back.
Those 3 steps forward were:
The 2 steps back??
Breakdown:
Breakdown:
Breakdown:
{Difference}
(Between 2013 & 2014)
Expenses:Â –$187.33
Feeder Pigs: $70.00
LOVE this info! Thanks for keeping track and sharing with all of us. I’m hoping that SOMEDAY we can do this!
So much to learn from you. Thank you for being so open. I pray that your next batch will be just as good an investment.
I’m with you on heritage breeds… as far as I’m concerned, they were bred with other breeds to BETTER! I’ll take the better… 🙂
Go with Berk crosses… Hybrid vigor with the meat qualities of the Berkshires. I raise a Berk/Duroc/York cross that finish in 5-6 months and dress out around 200-210 lbs. Group of 20 had a 254 avg. live weight with great temperaments, super hardy and easy keepers. Plus the different colors look really good out on pasture.