Home Forums Hunting & Shooting Hunter's Campfire Pork Chops & the USDA

Don't the commercial pork feeds producers buy have antibiotics etc mixed in?

Lot's of large pig farms in my area and they all have feed mixed and delivered.

Exactly.



or you could go Jewish/Islam. There was a reason for them folks prohibitions.

No longer applicable for the pro-farms. Probably.

I'll eat bear too, but not stupidly.

Bear...for some reason I don't like bear. Have never killed one but have eaten on bears friends have taken. Just don't like it.

Tenderloin gets med rare. Loin chops not past medium.

Big fan of the brine. Especially big, thick cut loin chops. Little bay, pepper corn, garlic, whatever you got…Even a quick 30 minute brine seems to make a difference.

Duroc are definitely a popular breed for quality pork producers.
I know Nueske use to raise some Belgian breed. They put out some top end pork.
I’ve seen people pimp some boutique breed called red wattle that is supposed to be outstanding.

I;ve had red wattle and large black. They are both heritage breeds that are great foragers. They have a much better flavor than commercial hogs.

Not high up on my list either. I should have gone looking for bear earlier. Out of moose and caribou, down to pork and chicken. Conrad's beef is way expensive in the store....

If I wasn't so retired/lazy, I'd sign up this winter to savage road-kill moose. but they call you out at all hours/weather/temperature..... and it has to be donated. (But who knows what is "salvageable" ).

By “had”, do you mean you’ve eaten them, or raised them? Both?

There so many acorns around here right now it’s like walking on marbles where ever you go. I was thinking I should try and find room to raise a pig or two. Start stockpiling the acorns😃

The perfectly cooked pork chop. Had it for dinner tonight. Pan fried in olive oil, butter, fresh whole garlic cloves, and a sprig of fresh rosemary. I made a pan sauce by deglazing the pan with white wine. Served with rice.

My attempt at a Perry's porkchop.

The donation part is No longer the case.

The road kill list lets the salvager keep it now. Too hard to get organizations to Salvage.

https://dps.alaska.gov/AWT/Roadkill

I assume so.

We grind our own barley and buy then add the "supplement" to it.


It comes out to 1500 pounds of barley and then 500 pounds of supplement.


Ours in not medicated. The supplement is vitamins, minerals and protein from dried distillers grain.


We have started making it with the vitamin and mineral pack and soybean meal.....which is more expensive unfortunately.

I have never raised them. I tried to find large blacks for quite a while but never found any near me for sale. Then a divorce got in the way and I don't do livestock anymore.

I have eaten them from a large farm in Vermont that a family I know raised. They are much better eating, I think.

^^^^^^^^Yep 143 degrees for about an hour and 20 minutes..cut them with a fork

I love all meats like most if us. But I find it harder and harder to find what I would consider quality beef because I live on west coast. An old nebraska rancher friend used to give me some of his corn finished beef and now that was beef! I love chops and they are 1/5th the cost and much more consistent in texture and flavor. Plus you can cook them in so many varied ways, unlike steaks. GO CHOPS!!

Smoked to 120*





Seared to 145*



Perfection

I just did a 72 hour cook @155 on a pork butt...sue vee ...ate it last nite

LIKE !!

Any animal that doesn’t disregard its own feces…unless it has personality.

WHAT?

and give up clams, shrimps, and things that crawl on their bellies like rattlers?

Never!

👍😎