Agree. The smaller ones fit a variety of recipes, the larger ones end up as ground meat or sausage. For me, "larger" starts somewhere around 125-140Lbs. Often I'll save the back straps from a larger hog and cook them in a pressure for stew. The pressure cooker makes 'em real tender!cmgee67 wrote: ↑Sun Dec 19, 2021 9:35 pmIf you are leaving the bigger ones, try this. Get the larger ones ground into summer sausage, snack sticks, breakfast sausage, German link sausage, ground meat, anything ground basically. My processor does that for me when I bring him a large hog. I cannot tell the difference between a sow, boar, or small pig when they are ground up. However, for regular butchering 100lbs and under is about my limit also. I like the them to be 60-80 preferably if I’m just wanting some good chops.
OP — Nice hog! Keep After 'Em!