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  • From: Leslie <cayadopi AT yahoo.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] pigs
  • Date: Sun, 18 Jan 2009 13:59:20 -0800 (PST)

lol - maybe I should build them a
"mud-igloo-cement-tir-covered-pond"........... 1/2 underground with tire
sides .... and tire bottoms filled w/cement covered with lots of dirt..... 
 
course I'd have to build that when parents aren't looking............ LOL
HAHAHA
 


--- On Sun, 1/18/09, Lynda <lurine AT com-pair.net> wrote:

From: Lynda <lurine AT com-pair.net>
Subject: Re: [Homestead] pigs
To: cayadopi AT yahoo.com, homestead AT lists.ibiblio.org
Date: Sunday, January 18, 2009, 12:57 PM

Yes, lots of shade, maybe a cement house (they are cooler). Of course, with
water being a problem (yes? no?), then you wouldn't want to do what some
folks do which is use a misting system. They will dig a big pit to lay in
(deep
dirt is cooler).

Lynda
----- Original Message ----- From: "Leslie"
<cayadopi AT yahoo.com>


good to know about manure tea pathogens.... compost first it is.

acorns,,,,, ahaaaaa,,,,,, that explains why the neighbor's pig in FL used
to escape his home and come to our home,,,,, we had tons and tons of acorns on
that property, as well as almonds... and here i thought it was just coming
over
to roll in the horse manure

it is possible to keep adults thru the summer heat if there is a shady area?
and just raise the piglets for food?






>From cayadopi AT yahoo.com Sun Jan 18 17:02:14 2009
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Closest dairy I'm aware of (and where I got some free cow manure) is about 30
miles away.
No bread stores, but you are absolute right about the grocery store !!!!  
DUUUUUUH!!!  Why didn't I think of that?  There is one grocery in town, plus
a Walmart..... Other than the produce stand, as far as I know no other
groceries for another 60-70 miles beyond that.

--- On Sun, 1/18/09, Lynda <lurine AT com-pair.net> wrote:


any dairies nearby? Old bread stores? A grocery store might save you all
the produce junk.





>From cayadopi AT yahoo.com Sun Jan 18 17:14:47 2009
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From: Leslie <cayadopi AT yahoo.com>
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Subject: Re: [Homestead] Homesteading & Survivalists
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I've been trying to introduce these ideas to my dad a little at a time....
when certain conversations come up.
 
We had one just yesterday.  He was discussing his idea was to stock up 50# of
flour, which is fine - except what happens when the flour is gone? 
 
He was talking at one point about under X circumstances that the local small
grocery would be wiped out of food in a just a couple of days.  I know before
the bigger hurricanes, the many big groceries in Miami could get wiped out
real fast.  The difference is that in a bad  hurricane you're preparing for a
week or two - and you know that FEMA will arrive within a week with more
food.  That is NOT the same thing as a preparing for either a very prolonged
crisis.............. and definitely nothing to do with homesteading.
 
I don't pretend to know much about homesteading, but I get the general
concept.  It's a sustainable way of life - not a temporary hobby or temporary
solution to a short term crisis
 
But at least little by little my dad is understanding that my "plans" are
two-fold - a change towards growing in a sustainable way as much as possible
for survival, and ITSHTF, if I don't kill all the plants, we'll be fairly ok.
 
The first thing out of his mouth about ITSHTF, was we'd better buy more
weapons and ammunition.  As he figures in that situation hungry people will
do desperate things.  He made a point that the ethics of the people in the
30s were much better than today.
 
Bottom line - as I get him thinking more about the homesteading angle instead
of survivalist angle - he is much more helpful.  Dad is a real city boy - and
loves all his power tools (which of course makes things easier).   Actually,
even though he can barely walk anymore, he's really looking forward to all of
these projects.  I planted the pig seeds at the dinner table today......
 
:-)
 
 


--- On Sun, 1/18/09, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
I could not agree more or emphasize too strongly that there is a fundamental
difference between the underlying philosophy and motivation of homesteaders
and Suvivalilsts.




>From cayadopi AT yahoo.com Sun Jan 18 17:19:29 2009
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From: Leslie <cayadopi AT yahoo.com>
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Thanks,,,, and yes, I most definitely know about the scalding............ LOL 
I've been laughing about my other pig adventure for some 12+ years now.
 
The communal killing - sounds wonderful. 
 
I was wondering about what to get later for the scalding pot and how to heat. 
Have time for that.  But at least I have a good place to do that stuff.
 


--- On Sun, 1/18/09, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
Subject: Re: [Homestead] pigs
To: homestead AT lists.ibiblio.org
Date: Sunday, January 18, 2009, 1:55 PM

>> I was thinking along the lines of having two adults for breeding, and
> slaughtering the younger smaller pigs. Any reason not to do this?

It's a good plan. We killed a number of pigs at 150 - 200 lbs. Most of
the
time we had three or more and planned on maturing one or more of them up past
400 lbs. Every winter here there is a big communal pig killing. One of the
neighbors has a big stainless steel tub with a hypocaust, a plank platform at
one end, and a section of chain link fence attached so that the whole
humongous

pig can be rolled into the hot water and rolled back out with three or for
strong backs. There are a couple big tractors handy, big cutting tables, and
six or seven families at a time kill, scald, scrape, gut, and cut up the
carcasses as a sort of assembly line working one family's pigs through at a
time and
everyone working on them. The pigless Mexican workers who are helping take
the heads, feet, intestines, hearts, livers, kidneys and much of the
leaf-lard
for their effort. Of late many of them bring their own pigs or own some
percent of a pig on shares.

But when we don't want to bring all the pigs to that much maturity, we kill

them one at a time as our available freebie feed is falling short of feeding
them all.

As you know, you don't skin a pig. You scald it and scrape off the hair.
On
a small pig (don't try this with a huge baconer) you heat the water to 180
degrees and slosh it over the carcass to loosen the hair and then scrape it
off.
After that, dressing a 200 lb pig is no more difficult than dressing a goat
or deer. Different, but no more difficult. Pigs are put together much
differently.



>
> >OK cheap food,,,, would leftover plate scraps from resturants qualify
if I
> could convince a local resturant?

Yes, and produce stands, grocery stores, school cafeterias, bakeries, etc.
Many times if you put a box or barrel there and ask that the scraps be
separated and put there, the institution is quite happy to have you haul it
away.


>
> >I don't have a source for milk --- unless I get goats. Would
goat milk
> do? How does it change the flavor of the meat? Sweeter?

You mean milk in general not goat milk in particular? There'd be no
difference for this purpose in cow's or goat's milk. Milk fed pork is
very light
colored pearly pink. The lard is all like the highly desireable leaf-lard.
In

grain fed pork the meat is darker red, coarser, and the lard is hard. It's
hard
to describe the difference in taste unless you've had the former. Milk fed

pork tastes more like pork than grain fed which sometimes can only be
described

as "some sort of meat or the other."

>
> >Yes, it is common sense that pigs need a lot of water... just like
other
> animals.
>

I guess the point people were making is that they don't need water just
like
every other animal, dogs for instance who need water but can go for days
without it. Goats scarcely need water at all. A non-lactating goat in hot
weather
will drink only a quart or so a day and do well with much less than that.

Pigs are more like cows. Cows drink an unbelievable amount of water a day.
Pigs can't even digest their food unless they get plenty of water to go
with
it. A fellow nearby from whom we used to buy piglets (he's in jail now)
had a
half a 55 gallon drum with tubing welded to it and he used the hay fork on
his
tractor to go to the creek and dip it full. He made four trips twice a day
for seven pigs.


>
> >Found out yesterday, my dad has rigged up a hoist thing to pull
engines out
> of cars.... and I think that will be quite suitable for letting some pig
> meat age.... if that is needed. Is it needed?

That's a tricksty question. Much pig meat here abouts is made into
sausage.
It is not aged in the carcass but ground up with salt and spices, formed into
links or patties, and those are aged a few days before they are frozen or
canned. For ourselves, we eat the ribs the day we kill a pig. Then we put
the

loins and liver in the refrigerator for later in the week. Sometimes we
slice
the loin after a week of refrigeration and freeze it, if it escapes being
eaten at once.

The rest of the carcass is salt cured. As soon as the pig is eviscerated and
cleaned, it is cut into the large cuts of hams, shoulders, jowls, middlings
(bacon), and such. These are immediately salted, salt rubbed all over the
outside, in the cuts, in the bone ends etc. Salt curing is a race that your
salt
will peneterate the meat before spoilage does. So the big cuts are in cold
storage (in the basement or outbuilding) in the salting chamber (a barrel)
"hanging" as it were while the salt cures the meat. The carcass
cannot be allowed
to hang whole in this process because the spoilage would get a head start and
you'd lose.

After the cuts have cured for three weeks (resalting on a schecule), some are
sliced and frozen and others are wrapped in cheesecloth and hung behind the
kitchen stove where they dry on the outside to a preserving rind. Better
still

is to smoke them and the smoke thwarts mold. Mold isn't a big problem, if
the cut molds, just trim it away and the rest of the meat is fine ...
enhanced
actually.

If I were just going to wrap and freeze the meat, I'd definately let it
hang
in the very cold at least three days.

James
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>From genegerue AT ruralize.com Sun Jan 18 17:22:11 2009
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On Jan 18, 2009, at 11:21 AM, Clansgian AT wmconnect.com wrote:

>> I could not agree more or emphasize too strongly that there is a
>> fundamental difference between the underlying philosophy and
>> motivation of homesteaders and Suvivalilsts.

I, too, agree with Lynn that survivalism is an opposite to homesteading.

I have experienced three waves of survivalists, the first in the
seventies, the second during the run-up to Y2k, and the current
revival. I have read the fearleaders, the writers, the authors. I have
the books. I have Mel Tappan's "Survival Guns." I have a big book with
plans for houses that are defensible and have secret places where one
is instructed to hide one's most valuable items, including one's
family when the hordes slink in during the night and garrote the
sentries.

The survivalist mindset is born of fear. Survivalists gird themselves
against conditions that scare them. Survivalists think food storage,
gold, guns and ammunition are the answer.
>
> Homesteaders do not go into homesteading to weather a storm. Oh,
> it's a very good place to be during ecnomic or even personal storms,
> and no mistake. But homesteaders expect to be there no matter the
> economic times ... and for most, no matter the personal times either.

The homesteader mindset is born of love. Love for space, freedom, and
independence. Homesteaders work a way of life that is physically and
emotionally satisfying regardless of outside economic conditions.
Homesteaders think gardens, chickens and woodlots are the answer.

> Not all, in fact not many, of the survivalist or escapist mentality
> are
> prepared to homestead. But almost all homesteaders are prepared to
> survive and escape. It is not their primary focus but merely part
> and parcel of the undertaking.

Well said.

Gene GeRue
www.RURALIZE.com








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