[GOP Rules!]

WHERE CAN I TAKE MY PIG TO GET PROCESSED? DALLAS, VILLA RIC, CARROLLTON, ETC.

[*Charlie*]

Jeffers in Buchanah
770-646-3213

[Charlies Angels]

Suppossed to say Buchanan.

[GOP Rules!]

Any guess on how much it costs?

[Charlies Angels]

Not sure, it has been two years since we did this. But we think for 3 pigs we paid like $160.00. And they averaged 350lbs each ( live weight). But now don't hold us to that is has been years.

Oh by the way *Charlie* is my hubby. So that is why I am answering his post.

[TheLeCroyGang]

It cost us about $130 for 210 lb. dressed out. That includes having over 40 lbs of ham sugar cured, and over 20 lbs of bacon and salt pork.


We used Jeffers also. It is some of the best tasting sausage I have ever put in my mouth.

[Blazing Saddles]

From the title, I thought you were talking about the pork legislation in Washington.

[weatherboy]

If you are talking about getting the pig dressed out then I would just get it a pair of nice slacks and maybe a dress shirt. Just kidding. Everyone that knows me can tell you that I am just a little off and joke around a lot. Some people on here don't understand my jokes.You might say that I am just a ham. Keep smiling.

[JBrigman]

I could just cry now...

[MeWhoElse]

JBrigman, on 07 November 2009 - 10:41 PM, said:

I could just cry now...

[A Friendly Geek]

weatherboy, on 07 November 2009 - 10:37 PM, said:

If you are talking about getting the pig dressed out then I would just get it a pair of nice slacks and maybe a dress shirt. Just kidding. Everyone that knows me can tell you that I am just a little off and joke around a lot. Some people on here don't understand my jokes.You might say that I am just a ham. Keep smiling.

I like your jokes WB. Keep them coming.

[Blazing Saddles]

JBrigman, on 07 November 2009 - 10:41 PM, said:

I could just cry now...

This post has been edited by Blazing Saddles: 07 November 2009 - 11:28 PM

[snpper1]

Moody`s on macland rd. They are good.

[Ixliam1]

Troup Farms over in Dallas does a pretty good job as well. I've had them process a deer, and back about 20+ years ago they used to process my grandfather's cattle.

[Charlies Angels]

TheLeCroyGang, on 07 November 2009 - 09:19 PM, said:

It cost us about $130 for 210 lb. dressed out. That includes having over 40 lbs of ham sugar cured, and over 20 lbs of bacon and salt pork.


We used Jeffers also. It is some of the best tasting sausage I have ever put in my mouth.

I agree the taste is the best from them. I loved the sausage.

[krwills]

Ixliam1, on 09 November 2009 - 07:56 AM, said:

Troup Farms over in Dallas does a pretty good job as well. I've had them process a deer, and back about 20+ years ago they used to process my grandfather's cattle.

I miss Troup Farms. They were the cleanest and best of anywhere I had been. They have closed.

[Ixliam1]

krwills, on 09 November 2009 - 08:12 AM, said:

I miss Troup Farms. They were the cleanest and best of anywhere I had been. They have closed.

Hate to hear that, did Mr. Troup pass away ? I talked to him about 7-8 years ago when I took a deer down there.

[feelip]

snpper1, on 08 November 2009 - 12:22 AM, said:

Moody`s on macland rd. They are good.

About time for sausage, tenderloin and ribs.

[UnionMom]

Ixliam1, on 12 November 2009 - 08:59 AM, said:

Hate to hear that, did Mr. Troup pass away ? I talked to him about 7-8 years ago when I took a deer down there.

I know he was diagnosed with cancer a couple years back. Haven't heard anything since.

[unourroll]

Ixliam1, on 09 November 2009 - 07:56 AM, said:

Troup Farms over in Dallas does a pretty good job as well. I've had them process a deer, and back about 20+ years ago they used to process my grandfather's cattle.

is he still open i know 2 or so years ago he was closed for health reasons and the sign by the church has been gone for that length of time as well..but yes very nice job he does..

guess i should of read all the responses.

This post has been edited by unourroll: 12 November 2009 - 12:09 PM

[surepip]

The brings back memories.
When we first moved out here in 1983 we ended up with several young piglets, gelded males from a breeder in Winder. We had an old shed in the back and obtained an off the ground pig pen from an acquaitance with a feeder and waterer. We would do 2 batches of 4 per year as a small co-op. The other pigs were sold to co-op partners when we first got them. And we shared the feed costs.

At slaughter time, Mr Chstain and his chihuahua TINY would show up with his 55gallon barrels put on to boil, and his wrecker. He charged us $25 per pig to kill, gut, and 1/4 them, scraping the hide with a hand-stropped razor.

One of our co-op members rented a house on High Shoals Road which had a meat cutting bandsaw in garage, and we had a 220volt outlet for it on the back concrete deck.

We would cut and wrap chops, roasts and steaks, and then grind sausage. It would he an all day affair with 8 to 10 folks and the kids.

We killed early, for optimum meat versus fat, and for being able to handle the meat. About 225 pounds. Too young for much bacon, but we would save ALL the fat and have enough to grind all the belly and side meats for sausage.

And these were almost a Kosher pig. They were in a pen with an expanded metal bottom allowing their manure to fall through. They were washed down once a week and ate Purina Pig Chow. You could cut a 1" thick chop with a fork they were so tender.

We did this for several years, starting 4 at Labor Day and killing them at Thanksgiving, and starting 4 more which would be done before Easter. Never messed with them in hot weather as we did not want the smell or the bugs. Most of the dirt in our raised be garden came from the lagoon area we had behind and below the old pig shed. The pig pen itself is now our compost bin.

[hoohaa]

unourroll, on 12 November 2009 - 12:08 PM, said:

is he still open i know 2 or so years ago he was closed for health reasons and the sign by the church has been gone for that length of time as well..but yes very nice job he does..

guess i should of read all the responses.

It's been a few months since we've talked, Mr. Troup had been ill, but he's still around. He calls my husband everytime they slaugter a hog to take sausage orders. We usually order 20 lbs at a time.

The folks at West Metro speak kindly of him and see him often as well!

This post has been edited by hoohaa: 13 November 2009 - 12:38 PM

[CarolineElizabeth]

this is making me sick.