I was working at the office this morning and one of my parishioners who raises hogs called me. They were loading truck and one of his market hogs got injured - couldn't get on to the truck. Instead of putting her down and tossing her in the incinerator, he called me and wondered if I had time to slaughter right away. Of course, I made time. I left with an empty Suburban and returned 35 minutes later with a dressed hog. She weighs 220 lbs dressed out according to my hanging scale. Beautiful pig and the weather is perfect. I can hold my detached garage at 30-38 degrees easily and keep it completely dark. I'll let her hang for a week or so before I get after it. I thought I was done processing for the year - but I guess not. I've already done two whitetails and a forequarter of beef. This will REALLY stuff my freezers!
