Butchering a hog - what to save?

[wafisherman]

So I have a few hogs that will be butchered this winter.  I usually don't bother saving the organ meat or fat and just stick with the basics: chops, ribs, roasts, ham, sausage, and of course BACON.

But wondering if I should save the fat for mixing with my next venison for hamburger and sausage? 

For the organ meat, I've tried the heart and livers and really could not stomach it.  But I'm sure others probably love it.  But I'm leaning towards giving or selling it to someone who is looking for dog food (raw diet).  I tried feeding strips to my dogs, and they didn't care for it.  But they are fairly picky dogs.

Anyway, what would you do with the non-standard parts?  Head, feet, bones, organs, head, brain, etc?

[KFhunter]

If you save the fat make them label back fat vs internal organ fat and save both of those in two separate bags.   

I'd toss the rest unless you plan to use a lot of fat.


Save the knuckles and smoke em then make soup stock or something.

[Hawgdawg]

Your missing out. I eat everything but the squeal when I harvest a hog! Check for spots on the liver and that's a sign you can feed it to the dog's.

[bobcat]

Whatever you don't use would make great coyote/bobcat bait.   

[DeerThug]

magpie feed....

[Ridgeratt]

Save the Leaf Lard for baking!!

[KFhunter]

Save the Leaf Lard for baking!!

 

render it down and can it in mason jars

[KFhunter]

google provided a decent article

http://www.howtobaker.com/techniques/insane-foodie-projects/how-to-render-and-can-your-own-lard/


Use fat back for frying jobs - french fries etc

use the leaf lard in pie crust and baking jobs