Hog Harvest Days

Hog Harvest Days
When:
November 1, 2013 @ 5:00 pm – November 3, 2013 @ 11:00 pm
2013-11-01T17:00:00-04:00
2013-11-03T23:00:00-05:00
Where:
Bakers Green Acres
1579 Brinks Road
Marion, MI 49665
USA
Cost:
$499 Per Person
Contact:
Jill or Mark
231-825-0293

Welcome to this class on how to process a hog from oink to ham. This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.

Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker.

At this hands-on offering on our working farm, you will have the opportunity to learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques to turn half a hog into useable pieces.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

*How to cure your own bacons, hams, and other cuts.

*Help make a working farm run by milking the cows, collecting eggs, and slopping the hogs.

Take home meat and some tools available for sale.

Cost: Cost is $499 and includes an invitation to Friday dinner, all meals on Saturday and Sunday with the Baker family. Please e-mail bakersgreenacres@yahoo.com or call 231-825-0293 if you have questions or click the link to sign up for this event. Young adults/teens between the ages of 14-18 are $275 when accompanied by a legal guardian or family member.


Number of Students
Accommodations




Friday:

11:30-12:30—Arrive and settle in.

1:00 pm—Welcome and introductions, begin at the beginning: kill, scald, scrape, and hang hogs.

7:00–Dinner and campfire. All topics are fair game.

Saturday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—Carcass breakdown

Cooking of internal organs as time permits.

12:00—Lunch

1:00—More carcass breakdown and internal organs, lard.

5:00—Break for the day.

Sunday:

7:00 am—Coffee, tea, juice ready

7:30-8:30—Breakfast available

8:30/9:00—sausage and curing

12:00—lunch

1:00—Back to work!

4:00—Debrief and clean-up

 

Get more information or RSVP by calling 231-825-0293 or emailing bakersgreenacres@yahoo.com

Remember, anyone can farm.

 


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