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  1. Hanging pork- Skin on? Skin off?

    Hi everyone! We have 10 pigs that we are raising and butchering with some family and friends. We want to get the most meat and fat out of the pigs and waste as little as possible. I know growing up when we hung our deer or other game, we would gut it, put a stick in the ribcage, and leave it to...
  2. Pressure Canning Pork Belly

    Preserving the Harvest
    Has anyone ever pressure canned pork belly? I searched this forum for 'pork belly' but did not find any reference to pressure canning it. I've found a few links via Google, but thought I would ask the experts here for their opinion. I ordered a brisket to be delivered; what arrived was Pork...
  3. Pricing your Pork

    Hey everyone, I was curious what most of you charge for your pork. Here in West Virginia, I have been selling mine for $3.00/ hang weight plus processing. Just wondering what others are charging. I was also wondering if anyone ever raises an extra pig and has the entire hog made into...
  4. Best Meat Quality?

    I just wanted to get some opinions from those who know. I am wanting just a couple feeders for my family and some close friends. I would like a darker/more red meat with good marbling. Also, the more bacon the better (that goes without saying I am sure). What breeds should I be on the look out...
  5. Selling meat in Michigan

    I am having trouble finding clear answers on this. I would love it if someone could post the link to the actual law or code that defines this. I am trying to figure out what the process is to be able to sell retail cuts of meat from our farm. At like farmers markets etc. we will be wanting to...