Post by hartscottage on Sept 16, 2011 9:47:10 GMT -5
The first pig we've ever grown (got him from Stacy!)is going to the butcher tomorrow. He's the sweetest thing, but you gotta do what you gotta do .
I looked at the diagram on Sugar Mountain Farm's blog. In our household the reality is that I'll cook bacon and sausage and we have pork tenderloin regularly for dinner, but the other cuts I am not familiar with; so, though I will probably experiment with recipes one day, I'd rather just get what we can readily use. Which is:
pork tenderloins- The butcher said that the store is labeling them that but they are made from the part you would turn into chops. He said he could make them into the cuts I am thinking of instead of pork chops. Sound right? If so,, so far so good.
bacon- the smoked flavor was too much for me so I think we are just going to get it unsmoked. Then I just thaw it and cook it like I would any other bacon? Should I ask for it to be salt cured?
sausage- his sausage tasted wonderful (he gave us some samples). I'd like to get as much sausage as possible. My question here is.... how much sugar do you think ends up in one pound of seasoned sausage? We wanted to take him organic seasoning and haven't had time to do do that. His packet had sugar in it, which means bleached sugar. I am wondering if the amount is nominal? I hope so- I hate that stuff and it is so bad for you, but it's a little late for me to rustle up an alternative so I guess I'm looking for reassurance on the amount...
SO- if I ask for bacon, pork tenderloins, and the rest sausage... I am wondering about how many lbs of sausage to expect? (so if what we get is way off we will know something is wrong). Our pig is about 7 1/2 months old. We are guessing he weighs 250-300 lbs live weight right now.
THanks in advance if you have some advice or answers for me before I tell him what I want- yummy breakfasts coming next week!!!
I looked at the diagram on Sugar Mountain Farm's blog. In our household the reality is that I'll cook bacon and sausage and we have pork tenderloin regularly for dinner, but the other cuts I am not familiar with; so, though I will probably experiment with recipes one day, I'd rather just get what we can readily use. Which is:
pork tenderloins- The butcher said that the store is labeling them that but they are made from the part you would turn into chops. He said he could make them into the cuts I am thinking of instead of pork chops. Sound right? If so,, so far so good.
bacon- the smoked flavor was too much for me so I think we are just going to get it unsmoked. Then I just thaw it and cook it like I would any other bacon? Should I ask for it to be salt cured?
sausage- his sausage tasted wonderful (he gave us some samples). I'd like to get as much sausage as possible. My question here is.... how much sugar do you think ends up in one pound of seasoned sausage? We wanted to take him organic seasoning and haven't had time to do do that. His packet had sugar in it, which means bleached sugar. I am wondering if the amount is nominal? I hope so- I hate that stuff and it is so bad for you, but it's a little late for me to rustle up an alternative so I guess I'm looking for reassurance on the amount...
SO- if I ask for bacon, pork tenderloins, and the rest sausage... I am wondering about how many lbs of sausage to expect? (so if what we get is way off we will know something is wrong). Our pig is about 7 1/2 months old. We are guessing he weighs 250-300 lbs live weight right now.
THanks in advance if you have some advice or answers for me before I tell him what I want- yummy breakfasts coming next week!!!