Advice about keeping pot bellied pigs
jane211
8 years ago
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Ninapearl
8 years agojane211
8 years agoRelated Discussions
Beginner questions about chickens and pigs
Comments (17)Yes I am in Spokane. I am looking forward to getting the animals, went and looked at chicks yesterday but they were sold out of the breed I wanted and I had never heard of the ones they still had in stock so I didn't get any. Came home and read some more about them and will pick up a few next week. The guy said everyone seems to be wanting to raise their own this year and he can't keep them in stock. I don't have a barn or any other out buildings is the reason that overwintering animals is not an option right now. A barn is not in my budget but we are going to put up a coop and something for the pigs. Once the coop is up I will get some grown chickens too, but the little ones are so cute I wanted to raise a few babies and see if I can get attached to them enough to want to take care of them over the winter. Sleddogger thanks for the laugh, I can just imagine the pig getting into the neighbors garden! They don't know I am getting them yet. They are already unhappy about me putting up the fence. I actually an looking forward to them, have heard many good things about raising pigs and think I have enough room that they won't smell....See Morepot bellied pigs hooves
Comments (6)Considering the age and size of the "patient", I would get one of the clicker training books, and use those principles to teach Hormel to let you handle his legs and feet and then to file the hooves. It may take a little more time, but will be easier on all concerned not to have a wrestling match. And, the job will be easier the next time. Teach in small increments, and if he's really good about one lesson, quit there, while you are ahead! Since he's gone 2 years without trimming, another few weeks won't kill him. If you know a farrier, ask for a file he considers worn out - it will be plenty sharp enough for your sometime job, just not for his full-time work. If farriers aren't among your acquaintances, then any feed store or tack store should have blacksmith files, but they are pricey as I recall. If you can, put a handle on it - that narrow tang has sharp edges. And wear gloves - new files are SHARP!...See MoreQuestion about electric fencing for pigs?
Comments (2)2 Wires is what we used back in 50's it work better inside net wire fence the electric wire keep off net wire. Hogs root all time and ground out bottom wire feeder and water need to be in center pin to much rough tumbling around water and feed. The bottom wire helps if barbwire in case current off still has some detainment Sharpe barbs....See MoreSeeking advice on pig processing
Comments (4)Like Cheryl, I regularly have whole pigs packaged. We usually have one side of the loin made into pork chops and the other into loin roasts. Ribs are a given, of course. Hams are smoked and one is cut into half for two ham roasts, used for family dinners, the other is sliced about 3/4 inch thick for ham "steaks" for breakfast. Bacon can be smoked but we usually ask for the belly left whole so we can smoke it ourselves. I've also made pancetta using the recipe in "Charcuterie". It's easy as long as you have somewhere the correct temperature to age it, I used Elery's basement because mine was too warm. The hocks are smoked for beans and the jowls are made into jowl bacon. The "picnic", butt/shoulder are left unsmoked so that we can smoke them for pulled pork, but if you don't have a smoker you'll probably want that done for you, along with the bacon/hocks/jowls. A pig can have a LOT of fat, so you might want to specify how much you want to get to render, LOL. I also get the liver because it makes great dog treats, along with the heart and tongue. I let the butcher keep the kidneys. You can pickle the trotters (feet) if you wish, I don't any more. Anything else gets ground. You can have it made into sausage if you wish, and they'll link it if you pay extra usually. I get mine just ground without seasonings and make sausage as it suits me. Many packagers now have several "blends" and they'll make various sausage mixtures for you. I'd rather do my own. Yum, as Cheryl said, there's a year's worth of good eating there. Homegrown pork is usually more flavorful and not as lean as commercial pork, plus none of those "flavor enhancers". You'll have to experiment with your own pork, I've raised some that greatly benefits from being brined or marinated, the last one I got is perfectly delicious without anything at all other than salt and pepper. I usually have mine packaged for two people, other than the ham halves, because it's easier to thaw an extra package than to try to refreeze it or use it up when the package has been opened for company or whatever. Annie...See MoreNinapearl
8 years agoNinapearl
8 years agoNinapearl
8 years agojane211
8 years agoNinapearl
8 years agojane211
8 years agoNinapearl
8 years agoKrysta Harris
8 years agoNinapearl
8 years agoKrysta Harris
8 years agoNinapearl
8 years agoKrysta Harris
8 years agoNinapearl
8 years agoNinapearl
8 years agoNinapearl
8 years agoKrysta Harris
8 years agoNinapearl
8 years agoKrysta Harris
8 years agoUser
8 years agolast modified: 8 years agoNinapearl
8 years agoKrysta Harris
8 years agoUser
8 years agoNinapearl
8 years ago
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