What is this all about?

Our annual Hog Dayz are an educational butchering event that will…

• Allow you hands-on exposure to hog slaughter and butchering
• Teach you the basics of breaking down a hog carcass
• Teach you the basics of sausage making
• Allow you to bring your own recipes to make sausage, brats, links, etc.
• Conclude the weekend with a freezer full of delicious meat items

Sign Up

To sign up, please click here (coming soon)

Dates & Times

Friday, March 28th, 2pm – 6pm
Saturday, March 29th, 8am – 6pm

Both end times are really “until done.” This could be sooner but also a bit later, depending on a variety of factors.

What To Expect

Over the course of this weekend, you can expect to…

• Get your hands dirty while learning about homestead hog processing
• Learn from a professional butcher*
• Meet other people with similar interests and make new friends in the process
• Walk away with lots of delicious brats, sausages, or other pork meat

(*will only be provided if enough interest exists as this will incur additional charges)

Specifics

We will have two tracks available for people. You will be able to split your share with others to reduce your meat yield.

Track A (our traditional approach)

• Friday afternoon: learn about and hands-on participate in hog slaughter.
  We will shoot, skin, gut, and half the carcass before storing it overnight to cool down.
• Saturday all day: break down carcass into primal cuts before trimming out the meat and grinding everything up for brats and sausage
  While optional, you will be able to learn about the major components of the hog and how to break it down into roasts, steaks, chops, bacon, etc.

Cost: $50.00 + $180.00 per 1/2 hog

Track B (use prepared carcass)

• Friday afternoon: optional participation in slaughter.
  Since you will receive a prepared hog carcass on Saturday morning, your participation will not be needed. But you are welcome to come and watch.
• Saturday all day: break down carcass to your needs and specification.
  You are free to break your animal down as you wish into roasts, steaks, chops, etc. or trim it out for brats and sausage. Any combination thereof is your choice.

While most equipment will be available to you to borrow, please be mindful of the fact that everything belongs to someone on the team. You are encouraged to bring any equipment you possess.

Cost: $100.00 + $180.00 per 1/2 hog

Approximate Cost & Yield

The table to the left shows an approximate cost per pound and expected yield based on your chosen track and your desired quantity.

Again, this is only an approximation as the final weight and cost/lb. will depend on the size of the animals and, also, does not include the cost of your own supplies like spices, bags, casings, etc.

What To Bring

Friday

Essentials:

• Warm and water proof boots (like Muck Boots)
• Outer wear (jacket and pants) that can get dirty—because they will!
• Warm gloves that can get dirty

Equipment:

• Skinning knife special rounded knife; often found in field dressing sets

Saturday

Essentials:

• Boning and butcher knives
• Meat lugs
• Sausage making
  • Recipes & Spices
  • Sausage casings
• Whole meat processing
  • Meat wrapping supplies (if needed)
• Ground meat freezer bags (if needed)
• Meat lug bags*

Equipment:

• Folding table*
• Vinyl Gloves*
• Meat Grinder*
• Meat Mixer*
• Meat Stuffer*

(* optional)

Resources

For a list of resources related to recipes and seasonings, as well as equipment recommendations, please contact us directly via our Contact form.

Sign Up

To sign up, please click here (coming soon)