Saturday, January 29, 2011

freezer full


Blogger Jennifer said...

Good girl. I hope it went well.

January 29, 2011 at 6:28 PM  
Blogger Mountain Walker said...

So you did it!
How much did she end up weighing? How much did that end up being in freezer food? (I always worry that the kids will swear off meat when we process our chickens or rabbits.)
I love pork. We hope to have our own in the freezer by this fall, too.

January 29, 2011 at 6:32 PM  
Blogger Janet said...

A great day's work Jenna. Glad you rested up last night before this big job. And congratulations on the coming Bun Maker stove - I covet it too and have made an enquiry as to whether it could ship to Nova Scotia - love it!!!

January 29, 2011 at 6:36 PM  
Blogger Heather said...

I know that's why Pig was there and that that's where meat "comes from", but am still a little sad. I've met the food I eat before, but your photo and stories somehow made it a bit more real...
I'm proud of you. I'm working up to it, but am not sure I'd have the strength to to that.

January 29, 2011 at 6:39 PM  
Blogger dk said...

I miss butchering time on the farm. Can't wait for you to share the details about your first "freezer full".

January 29, 2011 at 6:40 PM  
Blogger doglady said...

So what did you have for dinner tonight. Heart, liver, tongue?

January 29, 2011 at 6:56 PM  
Blogger Unknown said...

I hope it was a good learning experience for you and I know you will enjoy the meat for a long time. Have a restful night and a great rest of the weekend.
Odie :)

January 29, 2011 at 6:57 PM  
Blogger Jenna Woginrich said...

Oh man, she was easily 180 pounds (said the butcher!). 30% was waste, the rest is in the freezer. it is A LOT. 16 pounds of bacon alone...

And it wasn't sad at all, Heather. Really. I'll explain in the post.

Dinner was leftovers from last night, I was too tired to cook! More tonight or tomorrow!

January 29, 2011 at 7:14 PM  
Blogger Jenaye said...

are you sad?

January 29, 2011 at 7:15 PM  
Blogger Jenna Woginrich said...

I am proud.

January 29, 2011 at 7:21 PM  
Blogger Kris said...

Jenna, good for you! Did you save all the organs and head to make scrapple? I am going to when mine are butchered in a few months. And my hubby wants all the feet to make pickled pigs feet too. Nothing will go to waste on these 2 pigs. The dogs will get the bones.

I am so glad you are getting that wood heater stove. I am going to start saving for one also. Without all the extras though.

Enjoy that pig!

January 29, 2011 at 7:25 PM  
Blogger Kimberlie Ott said...

Jenna , I loved your last comment...."I am proud". As well you should be! Healthy food done right, done with love , a prayer of thanks and you have organic, wonderful food for a year or more! You should be proud. Life is full enough of sadness.....great job!

January 29, 2011 at 7:25 PM  
Blogger Bluebelle Quilts said...

@ Heather - I'm like you...even after being married to someone for many years who grew up on a farm where they raise their own meat, produce and fruit, I still have a hard time eating something I've looked in the eye, let alone named. :-)

Good for you, Jenna. Glad you accomplished your goal. Enjoy your bacon, pork steaks, ham, ribs and sausage.

January 29, 2011 at 7:28 PM  
Blogger Charles said...

I want to see the cost per pound and what you do when the electricity goes out.

That much pork really makes a bloody mess when it thaws.

Smoking or salting, as we did before freezers, is a consideration.

Round here those cured hams go for 100 USD.

January 29, 2011 at 7:44 PM  
Blogger Sylvia said...

Go Jenna, go! People always ask me if I am sad when I kill the chickens. No. I am proud that I can raise food in such a way that I BLESS my family with such good nourishment. I am proud of you for having learned this lesson at such a young age.

January 29, 2011 at 7:53 PM  
Blogger Kathy P. said...

@Heather and Theresa, I'm with you. Sad for Pig. My meat needs to be anonymous. I'm not being judgemental in any way - I know full well where the pastured pork chop I had last night came from but eating a creature I'd named and cared for on a personal level would be very, very hard for me. Sigh.

January 29, 2011 at 7:59 PM  
Blogger Misha said...

Congratulations Jenna! You'll have to let us know how she tastes!

January 29, 2011 at 8:04 PM  
Blogger Beth of the Rocks said...

I'll miss you pig! I sure do hope she tastes good though. :) Are you making any pork sausage? (It's really good in soup!)


January 29, 2011 at 8:14 PM  
Blogger Firecracker Farm said...

Now Daddy wants a pig.
I guess we'll put it in the barn with Tasty and name it Yummy?
You do inspire.

January 29, 2011 at 8:16 PM  
Blogger Nancy McKinnon said...

so jealous!

January 29, 2011 at 8:31 PM  
Blogger Paula said...

Good for you, Jenna! I am proud of you, too! I'm proud that you gave a pig a good home and a happy life before she fulfilled her purpose on this planet, which was to become food for you. Proud that you didn't back out of the deal.

Well done, girl!

January 29, 2011 at 8:58 PM  
Anonymous Anonymous said...

Hmm, bacon, time to build a smokehouse!

January 29, 2011 at 9:10 PM  
Blogger Odd Ducks Farm said...

You should be proud. Pig was happy and now she gets to make you happy. She has lived up to her purpose.

Mmmmmm. Bacon.

Sorry. Carnivore moment.

January 29, 2011 at 9:22 PM  
Blogger Bex said...

What a proud day for you. 180 pounds? That's a good size hog for one young woman. And you raised her by yourself. Well done, Jenna.

January 29, 2011 at 9:25 PM  
Blogger Lauren said...

I surprised myself when I was sad at your photo. Only for a moment. It is like finishing a good book. For a minute you are sad that the characters are gone and the story you were sharing with them is over. Then life comes back into focus and you go on. It is a truly beautiful picture though. Respectful.

It reminds me of when my husband deer hunts. We admire how beautiful the deer are. We appreciate their gracefulness and then we appreciate them feeding us through the winter months.

I am thankful for meat and I never take it for granted. Not when I know where it comes from.

January 29, 2011 at 11:20 PM  
Blogger hlbrack said...

Proud of you, Jenna! Now I'm thinking about bacon...mmm.
Glad you gave Pig a good life, and that she has filled her purpose!

January 29, 2011 at 11:41 PM  
Blogger Ann said...

Way to go, Jenna! Can't wait to read the details, and in future months, read in what ways Pig sustains you.

January 30, 2011 at 12:21 AM  
Blogger Unknown said...

when we choose to raise our own and add them to our food stuffs it is always fitting to slaughter with a "little love and respect" * and to say a prayer of thanks that they gave up their life so we may eat.

*my children's 4H Poultry leader when they were butchering the left over small animal auction turkeys. As only one per child could go for auction.

January 30, 2011 at 12:42 AM  
Blogger Chance said...

I raise a toast of warm cocoa to you and to Pig. RIP Pig, and eat well, Jenna. Vermont Smoke and Cure will do a fantastic job on your hams and bacon, if you feel like driving them there. My pig Dinner's bacon porkalicious and amazing...after the Vermont Smoke and Cure treatment. High recommendations.

January 30, 2011 at 8:11 AM  
Blogger Tara said...

Hehe...if your freezer goes out anytime soon, I don't expect it will be a problem, as you apparently LIVE in a freezer!

January 30, 2011 at 8:46 AM  
Blogger Poppy said...

The rest of your chickens are sighing with relief.

January 30, 2011 at 10:02 AM  
Anonymous Anonymous said...

I have been thinking a lot about where all our food comes from lately and how even having milk is sort of supporting veal in a distant way. I think your first pig went well it sounds like. That was her purpose is to be eaten.

January 31, 2011 at 4:39 PM  

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