Family issues....I could use some insight please.

[big brown horse]

Maybe she should deal with the butcher herself. Your job is done now, you raised her big hog just as you were asked. You held up your end of the bargain. Let them figure it out. If it makes you feel better then like many are saying here, offer her some of your (smaller) pork and consider it a lesson learned.

Can the pork be bbq-ed outside and still taste fine? Maybe that hog should be set aside for family bbqs.

 

[Ldychef2k]

Maybe she could have someone deep pit it for her. Heavy seasonings could mask any off flavor, and the smell would be underground.

 

[big brown horse]

Maybe she could have someone deep pit it for her. Heavy seasonings could mask any off flavor, and the smell would be underground.

That is a great idea!!!

 

[Big Daddy]

I would add up all cost for both hogs including vet bills. Split everything down the center, split the hogs down the center too. Let her know that that's what happens when you raise your own food. Joint venture you know. You split the winnings and the losses.

 

[2dream]

I would add up all cost for both hogs including vet bills. Split everything down the center, split the hogs down the center too. Let her know that that's what happens when you raise your own food. Joint venture you know. You split the winnings and the losses.

Edited To finish my post saying - I think thats a good idea. Especially if you come up with a fair price for your time.

 

[justusnak]

Well, the butcher called...the meat is fine, BUT....because it was a boar...he can not smoke the hams or bacon. USDA will not allow him too. So, I called my sister...she said...she does not want ANY part of the pig." If I cant have it smoked, I dont want any of it" (her words) So, I now have to pay the $150.00 for butcher cost(to get the pig)...and my $150 for MY pig. I will however have LOTS of pork!( hers was 300# on the hoof, mine was 250#) LOL I have a small smoker...and I will try to smoke the hocks first..just to try it out. Then, if all goes well...I will smoke the Hams myself..and cann most of the other meat, for pulled pork. UGH! LESSON LEARNED! NO favors for family...OR friends.
Thanks everyone....for your insight..

Ldychef2k wrote:
Maybe she could have someone deep pit it for her. Heavy seasonings could mask any off flavor, and the smell would be underground.
I am not familiar with this method...Hmmm, maybe I better look into it! LOL

 

[Ldychef2k]

Deep pit meat is succulent and flavorful and so tender you will wanna slap yo' mamma ! You dig a pit, build a fire, toss in the meat, cover the hole and wait 12 hours. Like in this MEN article:

http://www.motherearthnews.com/Do-It-Yourself/1980-05-01/Backyard-Barbecue-Pit.aspx

You can do a whole pig that way, like they do in Hawaii for luau's, or you can do a series of portions, all bound together. The pig or meat is seasoned and wrapped tightly before being buried with the fire.

When I did catering, I deep pitted meat in the crock pot or in the oven. It's not the same, no smoky flavor, but it works. In that case, you take a roast, season it heavily (I use Montreal steak seasoning in bulk from Winco with extra garlic), wrap it three times in heavy foil, then once or twice with a brown paper bag. Crock pot it on low for 18 hours. I have done big cuts in the oven, adding more wrapping. You are basically braising meat it nothing but it's own juices. With the wrap and the low and slow technique, the juice stays right in the meat at the end of the day.

I deep pit meat, and then can it. I have to hide it from the relatives !

ETA another link: http://bbq.about.com/od/barbecuehelp/a/aa061006a.htm

 

[Okiemommy]

Well, the butcher called...the meat is fine, BUT....because it was a boar...he can not smoke the hams or bacon. USDA will not allow him too. So, I called my sister...she said...she does not want ANY part of the pig." If I cant have it smoked, I dont want any of it" (her words) So, I now have to pay the $150.00 for butcher cost(to get the pig)...and my $150 for MY pig. I will however have LOTS of pork!( hers was 300# on the hoof, mine was 250#) LOL I have a small smoker...and I will try to smoke the hocks first..just to try it out. Then, if all goes well...I will smoke the Hams myself..and cann most of the other meat, for pulled pork. UGH! LESSON LEARNED! NO favors for family...OR friends.
Thanks everyone....for your insight..

Ldychef2k wrote:
Maybe she could have someone deep pit it for her. Heavy seasonings could mask any off flavor, and the smell would be underground.
I am not familiar with this method...Hmmm, maybe I better look into it! LOL

Ldychef2k:



This deep pitting crock pot stuff....can I do any kind of meat this way, or does it have to be pork only? And if it's pork only is it a special cut only? Again....

 

[Ldychef2k]

Beef or pork are all I have done, but I know that venison would be good, as well. Chicken, not so much. I actually started learning the process with beef. Be liberal with the seasonings, especially pepper, garlic and onion. I don't use fresh onion, though, as it is too sweet and adds too much water.

I opened a jar of the pork today and made black beans, rice, meat, tomatoes, salsa, cilantro and both sweet and jalapeno peppers. SO good. I either make burritos with it, or fill poblano peppers and then steam them in the oven.

 

[Ldychef2k]

Oh, the cut...sorry. I have had the best luck with a chuck cut of either pork or beef. The ones with the most connective tissue and fat are far superior to leaner cuts, which get VERY dry with braising methods, which this basically is.