We processed our last pig of the year (or maybe I should say the first of this year?) on Saturday, let it hang for the weekend and cut it up Monday.
An update on the pig tractor– it’s functioned well. I’ve been happy with it and we’ll use it for this summer, and plan to really get the wheels on for this year. It was a mild winter so far, so other than getting really muddy, we had no problems keeping the pig in the tractor into January. A pile of hay to snuggle in and a tarp that inclosed much of the tractor worked well. That mud was the only challenge. I did move it a couple times when it got bad and wasn’t frozen to the ground, but its a much bigger challenge to move with mud.
I’m still working to find a good ham and bacon recipe, so I’m not going to share any of those yet. I will share the breakfast sausage recipe we’ve tried and like.
1 lb ground pork
1/2T. brown sugar
1 pinch crushed red pepper or cayenne
1 pinch cloves
mix spices, mix into pork evenly, and form into patties. Saute 5 minutes each side/to 160 internal temp.
I’ve used this a few times, one pound at a time as well as 5-10 pound batches.
I found it on Allrecipes.com; there it’s portioned for 2 lbs at a time. Click here to go to the original recipe.
A few notes: add a touch more red pepper or cayenne for a hotter sausage, if you so desire.
We used very lean (home) ground pork- pretty much all the fat had been trimmed off the first time we processed a pig. It was so lean that it was almost dry, although still great flavor. We made sure it had a bit of fat added into the ground pork the next time. Make sure you get the spices mixed in very well, especially in larger batches, or you get pockets of spices…
If the ham or bacon works better for me this time, I’ll share those recipes later.