Dump Truck Chicken

Dump Trucks Passing in the Day…

Today while we were working out front the town dump trucks passed by. Well, actually they didn’t pass. That was the problem. Ours is a one lane road. Maybe a lane and a half if you’re careful and go slowly. Dump trucks, with wing plows extended, are very wide.

It looked like they were two bull elephants facing each other down, neither ready to give room or back away from the challenge. 1,000 horse power of rumbling might ready for a challenge…

The smaller one, closer in the photo, then lifted its wing, backed up and pulled a bit into our driveway opening to let the other pass. A tight squeeze on a snowy back road.

Note the height of the snow banks relative to these big trucks…

Outdoors: 17°F/9°F Sunny, 1″ Snow over night, Windy
Farm House: 62°F/47°F
Tiny Cottage: 63°F/55°F

About Walter Jeffries

Tinker, Tailor...
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2 Responses to Dump Truck Chicken

  1. bruceki says:

    Walter, I’ve got a few questions about eating sows that I don’t have a way to answer, so I thought I’d ask you.

    When I see a sow at auction, 400-600lb sows, they’re referred to as “sausage pigs”. is there something that precludes you from eating it as a normal pig with normal (albeit larger) cuts?

    I know that you slaughtered a sow with a prolapsed uterus earlier — is the meat quality from a large sow different than from a younger pig? tougher? fattier?

    I’ve read about a “single litter” operation, where they breed the gilts once, and then bring them back into shape, and sell them for meat, which seems to imply that having a litter doesn’t rule out eating the pig.

    Sows at auction here sell for terrible (for the farmer) prices. a 400lb sow sells for $40-60.

    Given the feed costs to get a pig up to 400lbs, that seems like a very low price.

    Appreciate any insight you can offer.

  2. Bruce,

    If I was hungry I would certainly buy at that price and use it for more than just sausage. There are good hams, loin, bacon, fat, jowl, butt, soup bones, etc. I have slaughtered and eaten quite a few older sows from our herd over the years. I like to hang the meat just like I would lamb or beef. It ends up tender and delicious.

    My big concerns with auctions are disease, what the animals were fed, temperament, antibiotics, etc. Ergo, I would only buy them if I was very hungry and then I would want to pasture them for a couple of months. That would also help give them a pastured taste.

    If you can’t resist the buy, do keep the sale barn animal well quarantined from any other livestock for six weeks, run a course of vaccinations and deworm twice, moving it each time. This gives you the best chance of having a healthy animal and avoiding disease. Then let it grow a couple of months on pasture to get the pasture taste into the meat.

    All that said, I have never bought at auction and probably never will, for those reasons as well as not knowing enough about the animal, it’s past living conditions and ancestors. Hopefully I will always have the option of such choices!



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