Freezer paper report

[watcher]

Well the pig is in the freezer so I can report now. If that's all you want to read about skip to bottom.

First a little background. Pig (as we called him) was a wild piglet who came to us when the neighbor caught him trying to get into the dog pen with his two pitbulls. Clearly Pig was not a candidate for the swine mensa society.

As I said in an earlier post he 'taped out' at just over 375# and he was FAT. I blame the wife because she was always worrying he 'looked to skinny' and 'acted hungry all the time'. I don't do organ meat (gave away the liver but no one wanted the kidneys nor heart) nor chitterlings not haggis so all that went into the hole. I'm not set up to make lard but I saved some of the fat to try. Also my grinder is broke so no sausage

Now with all that said. It took just about the entire 150 sq ft roll of freezer paper for him. If I hadn't had the second roll in reserve I would have been getting a bit nervous at the end. So if anyone ask you (again) how much freezer paper they need to buy when they are getting ready to butcher a hog you can tell them. One 150 sq ft roll will most likely do it but get two in case something goes wrong.

[desertshi]

Hey, thanks for the great info! Definantly something good to know for us who have yet to butcher!!

[watcher]

Originally Posted by desertshi

Hey, thanks for the great info! Definantly something good to know for us who have yet to butcher!!

I know, I asked before I did the deed and no one had ever kept tract. With money really tight and freezer paper 6 bucks a roll I didn't want to buy to much but I sure didn't want to wind up short.

[Ceres Hil]

so how many pounds of meat did you net out?

[watcher]

Originally Posted by Ceres Hil

so how many pounds of meat did you net out?

I didn't have any way to weight it. I just stuck it in the freezer.

[jdawiz]

Originally Posted by watcher

I didn't have any way to weight it. I just stuck it in the freezer.

If so did you read about how to do it or did you know someone that helped you. I am interested in raising a couple of swine for meat and just not sure if I should look at self butchering or taking it to someone. I think I might like the challenge of doing it myself but need to figure out where the bacon and other good parts are and I don't want to be too wasteful.

[highlands]

Very interesting. So about half a foot per pound live weight if one wants to figure it for planning. Thanks for the report. -Walter