Happiness Is...

... a freezer full of homegrown porky goodness!

Fear not, my friends. The scary-looking pink stuff is just some lard.

That's 200-odd pounds of meat, including 17 packages of bacon. This is where the nexus of homesteading nerdess and foodie bliss lies, right here in this little freezer. :)

In our other little chest freezer (holy crap, we need two now!) gently rests our Summer/Fall harvest of veggies and fruits. I feel pretty pleased with our progress this year in raising an ever-increasing percentage of our overall food supply. Besides a little seafood and beef/buffalo now and then for variety, I think that between our eggs, roosters, turkeys, and pork we're nearly set for protein for the coming year.

Whether we undertake the raising and harvesting of another pair of piglets next Spring still remains to be seen. It will depend, in large part, on how this pork tastes, so a lot is riding on tonight's dinner - waffles with pears and whipped cream and a large side of bacon. We'll see what the consensus is on effort vs. reward shortly thereafter. Fingers crossed that we didn't spend 7 months on something that ends up being meh.

Bacon Time is Nigh

Our trio of piglets, Baykin, Proscuitto and Porkchop (aka Chopz), are rapidly approaching their date with the abattoir. I find myself eager, relieved and a little sad too, but mostly, relieved.

Back when they were still cuteish.

These three little piggies joined the Boggy Hollow crew back in mid-March, just eight weeks old and weighing in at about 30 pounds each. Ever since that moment, it seems to have been their primary mission in life to eat us out of house and home. We have no real way of knowing what they weigh now until the deed is done and their hanging weight is pronounced, but if they're not at least 200-pounds each, I'm a monkey's uncle. Specifically, a sad, angry, idiot-who-spent-her-last-dime-on-pig-food, variety of monkey's uncle.

The ideal weight and age for harvesting a hog is 225-270 pounds, more or less, and at around 6 months of age. These three are nearly 8 months old, and hopefully 225 or better each, so the time has most definitely arrived for them to move on.

Even if they're short on weight, there are others issues in play that make this the right time to harvest. At the top of our list is that Winter is coming.

Can I get a what-what for my Game of Thrones peeps?

More specifically, mud season is on it's way back, and slogging 40+ pounds of feed per day through shin-deep liquid clay mud has limited appeal.

Secondly, the pigs are eating an outrageous amount of food these days. Their rations have been increased to one 40# bag of rolled barley per day, all of our (and our friends') windfall apples (5ish pounds more or less per day?) and anything coming out of the garden that is past it's prime/less than perfect, such as blimp-sized zucchini, mouse-nibbled cantaloupe, corn stovers and aphid-ravaged kale, plus their daily ration of our fresh, raw, goats milk. In the past, we've supplemented their rations with bakery outlet bread products, but the failure of many grain crops this year and last has made laying hands on previously unwanted leftovers nearly impossible most months. 

I'm competing with cattle ranchers, chicken farmers and food banks for the day-old and otherwise not-fit-for-sale (often utterly perfect), increasingly scarce calories, and so, with "terminal" stock that is near harvest anyway, I gladly bow out of the fray. 

Lastly - flavorful, clean, humanely raised pork (and all meat for that matter) is expensive. Our family of four eats about one pound of meat/protein per evening meal, at an average cost of $8 per pound. That figure factors in that we've been eating a fair amount of grass-finished ground beef (at around 5.99/lb) and occasionally a nicer cut of beef, lamb or pork (up to 10.99/lb or so) with our own wild-caught seafood (salmon, crab) sprinkled in the mix to spread things out. Conservatively, that puts our monthly meat budget at around $240 per month, for just a single 4-ounce serving per person, per day. The pigs are presently eating one $13 bag of barley per day. Alas, the time to pay the piper has arrived.

At 7 1/2 months old, they still look kinda cute, right? After you nearly lose a few fingers to their eager maws, maybe not so much. Their charm fades pretty quickly after that...

The bottom line is, it's time for us to stop feeding the pigs, and time for them to start feeding us.

With any luck, our 1 piggy (the other 2 are going to our Mamas) will yield us enough pork to put beautiful, high quality meat on our table until this time next year. Whether or not we'll find ourselves raising and harvesting our own pigs at this time next year depends completely on how this pork tastes, and how the numbers shake out when all is said and done.

I do offer my thanks to these odd little (huge) critters for the nutrition and sustenance that they will provide for my family, and for the experience that we've had with them this Spring and Summer. Our critters help us grow as farmers and as people. They teach us so much. 

Many thanks, mis puercos.

Update 9/21/13 - The butcher shop called, the piggies' hanging weights were 170, 170 & 207 pounds. Using my marginal math skills, at a total cost of about $1300 (initial purchase price, feed, kill fee), divided by the estimated final "wrapped" weight (70% of hanging weight - 547 x .7= 383lbs) equals roughly 3.39/pound. Not a huge win, financially, but when compared to the average cost of the cheapest cut per pound of organic/non-CAFO pork that is commercially available, (which is usually the ground, unseasoned pork), we'll enjoy a savings of about $3.40 per pound. On the "nicer" cuts, the savings go up.

Speaking strictly financially, this was a worthwhile endeavor for us. We'll be keeping just one of the pigs for ourselves, the 207-pounder. The other two are destined for the freezers of our parental units.

So, based upon my voodoo math - 207lbs x .7 = 144.9 (the "wrapped weight"), times our cost of $3.39/lb = $491.21. Our year's supply of pork will have cost us $491 instead of $983 - a $492 savings. :)

The Month of May (so far) in Photos

 Scarlet & Sophie

Our piggies, three

Sidney sneaking a nibble of our neighbor's sword ferns

Chardonnay and her twin Doelings

Chardy's baby girls, Bramble (in front) and Dahlia

Coming in for a landing

Busy little fly-girls!

I am very much enjoying both my new camera, and my newly-acquired ability to take a walk up the hill to pay a visit to my critters. 

This has been an incredibly busy month here so far with the two beehives going in, eleven goats being sold, eighteen new raised beds going in the garden, a self-imposed crash-course in turkey husbandry (soon to be followed by the arrival of actual turkey poults!), 21 chicks due to arrive next week, AND spending every spare second researching, planning for and generally freaking out about a new business venture that a friend and I are embarking on. 

With all of the hustle and bustle, it's easy to miss the small things; the miracles and the beauty that we get to live smack in the middle of on our little piece of earth. I'm so thankful for the sweet little camera that Billy bought me for my birthday, so that I can capture a glimpse, now and then, of the amazing critters that we get to share our lives with here. 

Life right now is a little crazy, but it is a lot good. 

Our Garden Space - Before

We're a little late on the draw this year re: the new garden. 

Honestly, we've been trying to till this thing for a few weeks now, only to have not one, but two tillers crap out on us. Tiller #1 (borrowed from a friend) had blades so dull that they were rounded off. In a plot that had been tilled up previously, that might have cut the mustard. But in our lower pasture, densely matted with reed canary grass, and just below the surface, their tightly interlaced rhizomes, it was like trying to turn the sod over using the power of happy thoughts. No go.

So, we rented a tiller from a home improvement store. After lugging that lumbering beast home and up to the garden site, Bill started tilling. It worked 110% better than the first tiller, but had an ill-fitting gas cap, which meant that whenever the machine was jostled, a wee bit of gasoline slopped out. There was no stopping the leakage. Bill and the guy at the store tried various techniques and different caps in an attempt to stop the gas from spilling out, but nothing would plug it up sufficiently to keep the gasoline from sloshing out and onto our soon-to-be garden. Not cool! So, Bill returned it and got a refund.

A full day wasted and absolutely nothing to show for it. Turning over that much space by hand wasn't feasible. If only there were another way...

 ...BAM! 

Do you see that pen that they're in? That was solid, lovely green grass before these guys got a hold of it. It was freshly tilled mud-pit 24 hours later. So, we're putting these lil' stinkers to work for us in the garden space. Coming up with our genius plan was the easy part of the process. The hard part? Wranglin'.

There was a lot of this -

Porkchop is on the lamb!

Attempting to separate Baykin from 'Shootie.

The "Wheelbarrow Maneuver". By far the easiest way we've found to get a cranky pig from point A to point B.

Porkers on the green. Do your thang, piggies!

They're all three now in their new, fortified, garden digs, happily chowing down grass, after which (I hope) they'll quickly resort to rooting up and eating the grass roots, and dropping some potent fertilizer as they go. By next weekend, I (really, REALLY) hope that I can post an "after" picture of their handiwork.

And now I must go and collapse in a heap after helping to chase down and wrangle the piggies three. Blergh...

The Three Little Piggies - Week 4

Not a lot new to report on the piggy front. Not even new pics. Yes, sirs and madames, I'm precisely that lame.

Not to digress too much, but it has been a rather full week - goat sales, chicken murders and three big birthdays in a 48-hour period have kept me on my toes, ergo no porky paparazzi shots this week.

We will start milking the goats later this week or early next, so the milk will be joining the mix just as the bulk organic grains that we've been feeding them will be wrapping up. The piggies have been enjoying their soybean/sorghum/corn/cracked wheat porridge, but from here on out, I anticipate that the bulk of their meals will be baked goods and goat milk, with a few kitchen scraps and garden gleanings tossed in as they are available. Luckily these three don't seem to be too picky about their chow, so long as it doesn't contain bananas. Who knew?

I'm going to have to do a little research on estimating/guesstimating pig weight, since I have no earthly idea how much these three have grown in the past month. Does anyone have any suggestions here? Do I use a weight tape? Does the breed matter? I could fill a book with what I don't know. :-\

Anyhoo - the three little piggies seem happy and healthy, and thus far we're still really enjoying having them. Now, when the weather finally heats up and the odeur de cochon becomes wind-borne.... well, I guess we'll cross that funky bridge when we come to it.

The Three Little Piggies - Week 3

Our happy little hogs are growing!

Baykin, one of our two 9 week old gilts. Brother Porkchop is standing just behind her, and Miss Prosciutto is... somewhere else.

They still are a little people-shy, that is, unless you're Scarlet, the bringer of doughnuts.

Scarlet-girl loving on one of last Spring's chicks. She's a little mommy!

This week's diet has remained mostly the same - Pig porridge once daily (a 50% larger ration than last week), a dozen packages of bakery outlet yummies and a case box of random produce.

We have our awesome fellow farmer neighbors, D & R, to thank for the produce. They get a mighty haul of unsold and imperfect produce from the same source the we used to, and are kind enough to have shared several cases of it with us this week. We probably will check in with our/their source (a locally owned grocery store) to see if there is any more free produce to be had, since our piggies appetites seem to be growing daily.

Another big dietary change is just around the corner for our porky pals, just as soon as we finally start milking our goats. We have nine does who are in milk, eight of whom are milkable (When it comes to milking, Blue is civilly disobedient). We anticipate that we will get a good 2-3 gallons or so, milking just once a day. Last year, we had just two girls in milk, and got roughly 3 quarts per day, and were frequently overwhelmed by the bounty. The pigs are here to make sure that not a single drop goes to waste!

In the meantime, our chickens are helping us shoulder the burden of providing these growing pigs with adequate protein. In addition to the generous serving of porridge, produce and bread products, we have been giving the pigs some whole, hard boiled eggs each day. First it was the Easter eggs that the girls had to dye, but refused to eat. They were so well received that I started adding a few eggs to their porridge on days when there is no other protein to offer them. Everything counts at this stage in their development!

Critter Census - Spring 2013

For better or for worse, these numbers are likely to change due to either loss or gain - hopefully gain - within the next 12 weeks leading up to Summer.

Chickens - 14

Sir Rosco Peckins - Lavender Orpington roo
Leroy Brown - Splash Cochin roo
Leon - Black-laced Red Wyandotte roo
Lacy - Silver-laced Cochin hen
Coo-Coo - White/Wheaten Americauna hen
Amelia - Dark Americauna hen
Rose - Brown Americauna hen
Gracie - Golden-laced black Polish hen
Puffy - White Silkie hen (currently sitting on 9 eggs at last count)
Ewok - Brown Americauna hen
Miss Bitey Pants - Black "Policauna" hen
Jasmine - Black Policauna hen
Australorp hens who's names I don't remember (2 of them)

The coyote seems to have picked off a few look-alike hens without our notice, based upon our slowly but steadily shrinking flock. 

Guinea Fowl - 2

Spotty & Sylvia - Pearl Grey hens

Rabbits - 1

Prince Charming - Neutered mini-Rex male

Goats - 19 (Aye, chihuahua!)

Blue - 11 year old Agouti Grey, disbudded Nigerian Dwarf doe
Chardonnay - 5 year old Caramel brown, blue-eyed, gopher-eared, disbudded mini-Lamancha doe
  Chardy's twins - dark in color, doelings
Hop - 2 year old Fawn & White spotted, gopher-eared, mini-Lamancha doe
  Hop's male kid - White & Grey, ND "erect" eared, disbudded mini-Lamancha wether
Valentina - 2 year old Fawn colored, elf-eared, mini-Lamancha doe
  Valentina's twins - Fawn/buckskin colored, gopher-eared
Liberty - 1 year old Caramel brown, blue-eyed, gopher-eared, mini-Lamancha doe
  Liberty's kid - Black with white markings, disbudded
Hope - 1 year old Caramel brown, blue-eyed, gopher-eared, mini-Lamancha doe
  Hope's kid - Fawn colored, disbudded
Sidney - 4 year old, White with black markings, erect-eared, disbudded Alpine doe
  Sidney's kid - disbudded wether
Sophie - 3 year old, White with black markings, erect-eared, disbudded Alpine doe
  Sophie's kids - Black & White, gopher-eared, disbudded, mini-Lamancha/Alpine doeling
                         Black & White, erect-eared, disbudded, mini-Lamancha/Alpine wether
Buckley - 2 year old, Buckskin colored, gopher-eared, mini-Lamancha buck

I feel bad that I can't recall off the top of my head all of the pertinent details about all of the new babies, but between my memory issues and the landslide of babies born in the past two weeks, I'm just out of my depth at the moment. :\

Pigs - 3 (I'm not too committed to learning these guys' names, and so I venture a guess at who's who here.)

Baykin(?) - 9 week old spotted gilt
Prosciutto(?) - 9 week old black gilt
Porkchop(?) - 9 week old black barrow

In addition to our livestock, we have the pets - dogs, Rex & Penny, curmudgeonly old box turtle, Bob, and our lone parakeet, Applesauce. That brings our grand total to 43 critters. HOLY CRAP.

The Three Little Piggies - Week 2

I spent an unreasonable amount of time this week reading some incredibly informative, yet utterly mind-numbing facts & stats on swine nutritional needs. Who's jealous? ;)

Trying to take everything that I'd read from various sources into account, I ended up deciding that the best diet for our pigs is one based on protein-rich organic grains and cereals, homegrown raw goat milk, beet pulp, molasses and some supplemental vitamins and minerals, and of course, the odd bit of produce or kitchen scraps. Tonight was our first time feeding the pigs their "porridge", and it seems to have been well received. Based upon whether this satisfies them, and whether or not they seem to be gaining well with this formulation, some tweeking and fine tuning the recipe may be in order. But here it is, as it stands now, my recipe for lip-smackin' swine delight. ;)

Chelle's Pig Porridge 

serves 3, 40-50 pound feeder/grower pigs

1 1/2 cups organic soybeans
1 1/2 cups sorghum grain
3 cups medium ground organic corn grits
3 cups organic cracked wheat
2 cups pelleted beet pulp
1 scoop (about a tablespoon) nutritional yeast
1/4 cup molasses
2 scoops (included in package) kid milk replacer powder - Eventually this will be replaced by fresh, raw goat milk, and the volume of water used to rehydrate/plump the cereal grains will be reduced accordingly.
1 scoop (included in package) loose minerals
14 cups +/- very hot water

Mix together in a large bucket, stir well and allow to sit and absorb the liquid and cool to room temperature over an hour or so. The dry grains themselves, before adding the water, weigh about 8 pounds. The water and other ingredients about double that, making for roughly 16 pounds of porridge, more or less. We also have a large stockpile of past-sell-by-date bread products and pastries that we feed at a rate of 3 packages (these could be doughnuts, hot dog buns or high-end whole grain breads, etc.) per meal. This seems to be an adequate meal for our three little piggies - for now. We'll make adjustments and additions as necessary.

As for the source of our grains, I had such a hard time tracking down certified organic products that I could buy in bulk quantities, that I ended up having to buy people-grade grains from a local (Oregon) mill, Bob's Red Mill. 

The single most expensive ingredient were the organic soybeans, at $46 for a 25-pound bag. The sorghum, corn and wheat were all less that a dollar per pound though, meaning that we got 150 pounds of grains for about $140, which sounds like a lot, until you consider that -

a) This should last us close to a month, being fed this porridge once per day (for now they have a lighter breakfast meal of pig chow, bread products and kitchen scraps)

b) Organic is always more expensive, and finding organic/non-GMO corn & soy is getting very hard.

c) This diet won't go on for more than a month or two. When the goat milk and garden food streams start flowing, we'll be able to reduce the amount of purchased feeds for our piggies.

d) If you believe the feed conversion rates that I've been reading about, ad nauseum, feeding three pounds of these high quality, high protein feeds equal one pound of pork. So, $140 worth of grain = 50 pounds of hormone-free, organic, happy pork. Keep in mind that that number is based upon the grains alone, and doesn't count the nutritional contribution of the goat milk, kitchen scraps, etc.

e) If all else fails, we can eat the grains that we bought for our piggies.

It's possible that I've grossly miscalculated everything, and these will be the most expensive, spoiled pigs on earth. It is also possible that I will have tried something non-conventional and slightly risky, and end up rewarded with ribs and chops that are to die for.

The proof will be in the puerco. ;)

The Three Little Piggies - Week 1

Basically, so far, so good. Everybody seems to be in good health and good spirits, and no one has tried to make a break for it yet, which is maybe the best news of all. The hotwire that Bill ran around the pen - maybe 6 inches off of the ground - seems to be more than enough to stem their curiosity of what lies beyond. The piglets aren't the only ones figuring out what hotwire is about, our puppy Penny seems to have learned the hard way that the pig pen is no place for a 7-pound morsel such as she. She's fine, but let out quite a yip upon encountering the wire.

As for feeding the pigs - that has been going well so far too. We went spelunking in the depths of our chest freezer for the freezer burned, forgotten and out-of-date items that have a way of accumulating in there. In just 7 days, the little porkers have cleaned us out of old bread, last years frozen goat milk, 3 1/2 year-old fruit (apparently `09 was a bumper year for blueberries) and some incredibly freezer burned fish. All mixed with a generous scoop or two of the leftover kid milk replacer powder that was leftover from this rocky kidding season that we've just come through. The pigs relish this mish-mash of half-frozen leftovers, and clean their trough of every last speck, every single time.

     

We do have a bag of Pig Chow that we've been mixing in with their slops now and then. At $13.99 per 50 pound bag though, we probably won't be feeding much if any more of it once that first bag is gone. Our goat milk and bakery outlet haul will make up the larger part of the piggies' diet, which will also be supplemented with garden gleanings and rejects, kitchen scraps, odd or elderly hard-boiled chicken eggs, and, if we get lucky, more imperfect produce generously given by our local grocery store.

We're really trying to keep the costs of our grass-to-bacon experiment as low as possible, so far, we've fed the pigs - our freezer gleanings (free), half a bag of kid milk replacer, which would have been wasted after having been opened to feed a baby buckling who didn't make it (about $8.00 worth), kitchen scraps (free), and about 1/2 of a 50-lb bag of pig chow ($7.00 worth), which brings our total feed cost so far, to $15.00, or roughly seventy-five cents per day, per pig.

Billy is picking up a new load of critter bread from the bakery outlet as we speak ($25.00), and we're presently trying to make a plan for starting to wean the goat kids, freeing the mamas' milk supply for our use in the kitchen and in soapmaking, and for sharing generously with our porcine pals. I'll be keeping a close watch on every penny spent on this piggy project, in order to determine just how much a pound of non-antibiotic saturated, happily wallowing, well-fed pork really costs.

We anticipate that our portly Three will be ready for harvest around late August/early September, but their size and weight will be the final deciding factor on just when Bacon Makin' happens, exactly. I look forward to the final crunching of numbers and cost/value analysis almost as much as I look forward to that first rack of ribs hitting the barbecue. This is food nerd nirvana. :)

Turning Grass into Bacon - A Work in Progress

Step one - Find a little piece of land that is very green, to call your own.

Step two - Procure Goats that will happily eat your grass

'Sup?

Step three - Milk Goats 

Step four - Share your goat milk (upcycled grass) and bakery outlet bounty (wheat = grass) with your three little piggies.

What $20 will get you at the bakery outlet.

Three little pigs, Baykin, Porkchop (Choppy) and Prosciutto (Shootie)

With a lot of nutritious slops, some hiney scratchin' and a few months time, these little 30 pound "weaners" will end up as 250 pound "finishers". At which point I'll be switching their diet from primarily protein-intensive goat milk, bread and kitchen scraps to a diet that is comprised mainly of windfall and foraged apples and pears. At least, that's the game plan as it stands now.

By the time the girls head back to school in the Fall, the verdict should be in on whether or not all of this pig wranglin' and raisin' was worth the trouble. Stay tuned...