Home Forums Hunting & Shooting Hunter's Campfire Good bye bacon shortage

best thing I'll read all day

Don't get too exited.

https://www.wsj.com/articles/anothe...-skinny-pigs-make-lousy-bacon-1501256000

PTL and pass the bacon

shiiiiat i paid 2 something a lb a few days ago for a pork belly, should a waited.

Why do ranchers sell pigs too early? Why not keep them long enough to fat them up on grain?

Pork has been cheap, even up here. Not complaining.

I don't know about local producers, but the store bought stuff my wife brings home,(pork chops etc) is disgustingly lean.

It's all economics. If the grain to fatten up a hog is worth more than the hog is going to be worth, you sell the hog so you can sell the grain. Hogs are largely a way of hedging the corn market.

Check the retail price of beef lately?

paid 65 for a 15lb prime brisket sunday.

$2/lb - phuc, Roger it's about $40/kg here !!!!!

Phouc, again !

Crap brisket pieces are $19/kg !

Paul, that may be a price you, and I, when in NW Ontario, pay for enjoying most everything else. Don't forget gasoline prices as well. And, some other prices.

When you factor in the exchange rate and convert from kilos to pounds that's just under $7/lb. Probably about what we pay up here.

When I last raised hogs 20 years ago, the market for top hogs.....hogs of slaughter weight....was for a hog that weighed between 220-240 pounds. Anything weighing more or less than that was penalized price wise. That was what the slaughterhouses wanted as the weight for the hogs they killed and processed. I believe that today, they have increased the top end weight to the 250-260 weight range. As far as fattening them up, the market does not want a "fat" hog. A fat hog might be okay if you're someone who kills and processes their own meat, and wants a hog that will produce a lot of lard.

I'd personally not mind a little more fat, especially in sausage. There are a few brands that won't leave enough oil in the pan to fry an egg. I'd not be unhappy either if they would quit saturating their bacon with water. Takes forever to cook that stuff.

how does bacon prices go way up and boston butts are about free.never could figure that out. 1.00-129 lb here for bb's for 2-3 yrs.

Supply, and demand.

When I was raising hogs, we killed a hog or two every year. Had them killed and blocked out by the meat processor, and we did the rest at home. Our sausage always had enough fat, as it has to if it's going to absorb the seasonings and cook up good. It would leave plenty of grease in the skillet. Lot's of folks also killed cull sows, that often weighed in the 500 pound range, and put the entire hog into sausage, which was a lot of fat. I know exactly what you mean about store bought sausage...it's so lean there is hardly any grease left in the pan.