After raising and breeding PBPs for 1.5 years, we finally have plenty to BBQ at the age of 10 months and under. The first one was a female that injured a leg this winter, how, I do not know. She could walk with a limp, but preferred to just lie around.
22LR took her out easily, ((I aimed for (and hit) just off center of a cross between ears and eyes.)) then a stick with a sharp knife.
We had decided to skin her and cut her up. It took us an hour, not bad at all.
The ribs had almost no meat on them. She didn't seem too fatty, although when I'm ready to make lard I can see that they will be a good source if TSHTF.
I weighed one back leg/ham/roast? 4lb 6 oz. Not too big, but as I said she mostly just layed around.
The first meat we ate I roasted for about 10 hours at a low temp, covered with foil, and then put on the BBQ with some sauce. Not bad, but not super tender. I had to do it that way because we were having company, but had to be away most of the day. Being off grid, I can't run a crock pot all day.
The ribs were boiled for an hour then put on the grill. They were good but not much meat.
The rest has been boiled for several hours until falling off the bone, then deboned and frozen for later use. It is VERY GOOD and tender and juicy, like from a crock pot. Will make great sandwiches or additions to rice, noodles etc.
I am very happy with the way it turned out. the next one we do will probably be scalded and scraped, then butterflied and cooked the "3 Guys from Miami" way... The regular pig we did that way before was great.
http://cuban-christmas.com/pigroast.html
All in all, since there are only two of us, we will have a terrific home grown source of pork for the future, and they don't eat alot!
Now I have to learn how to make ham, and maybe Canadian bacon...yum...
22LR took her out easily, ((I aimed for (and hit) just off center of a cross between ears and eyes.)) then a stick with a sharp knife.
We had decided to skin her and cut her up. It took us an hour, not bad at all.
The ribs had almost no meat on them. She didn't seem too fatty, although when I'm ready to make lard I can see that they will be a good source if TSHTF.
I weighed one back leg/ham/roast? 4lb 6 oz. Not too big, but as I said she mostly just layed around.
The first meat we ate I roasted for about 10 hours at a low temp, covered with foil, and then put on the BBQ with some sauce. Not bad, but not super tender. I had to do it that way because we were having company, but had to be away most of the day. Being off grid, I can't run a crock pot all day.
The ribs were boiled for an hour then put on the grill. They were good but not much meat.
The rest has been boiled for several hours until falling off the bone, then deboned and frozen for later use. It is VERY GOOD and tender and juicy, like from a crock pot. Will make great sandwiches or additions to rice, noodles etc.
I am very happy with the way it turned out. the next one we do will probably be scalded and scraped, then butterflied and cooked the "3 Guys from Miami" way... The regular pig we did that way before was great.
http://cuban-christmas.com/pigroast.html
All in all, since there are only two of us, we will have a terrific home grown source of pork for the future, and they don't eat alot!
Now I have to learn how to make ham, and maybe Canadian bacon...yum...
