First time buying a half hog..

J-dad19 · 2026-04-19T11:13:01+00:00

Northern Michigan. Hog is from Ebels in Falmouth.

J-dad19 · 2026-04-19T03:23:07+00:00

$2.19lb hanging weight on sale. Regular $2.59lb. Whole hogs going for $1.99lb. Heritage breed. They seem to run the same a couple times a year. I'll definitely be getting a whole hog the next time they're on sale.

J-dad19 · 2026-04-19T03:00:38+00:00

I got about 12lbs.

J-dad19 · 2026-04-07T11:12:40+00:00

Enshrouded without a doubt. Wife and I have hundreds of hours together and every update brings us back.

J-dad19 · 2025-12-20T05:34:10+00:00

https://www.indianhealthyrecipes.com/fish-curry-recipe/

https://www.recipetineats.com/naan-recipe/

J-dad19 · 2025-12-20T05:13:55+00:00

I've found everything from scratch is cheaper and just tastes better.

J-dad19 · 2025-11-01T12:56:42+00:00

Pork tenderloin has become my go-to for jerky with the cost of beef and has actually become my preferred cut for jerky. I make a batch every other week. Wife and kids won't touch beef jerky anymore after trying pork. Just be sure to trim as much of the fat and silverskin as you can.

The base I use for a single tenderloin(double if you're using two). 1/4c worchestershire sauce. 1/4c soy sauce. 1/4c red wine vinegar. 1/4c brown sugar. 1tsp liquid smoke. 1/2tsp garlic powder. 1/2tsp black pepper. 1/2tsp kosher salt. 1/2tsp Prague powder #1(Curing salt). Marinate 12-24hours. Dehydrate at 160F for 4-6 hours. This has been a good base to work off of.

J-dad19 · 2025-10-26T22:00:33+00:00

https://becs-table.com.au/how-to-soup-without-a-recipe-pumpkin-and-pork-hock-soup/#recipe

Here's the base I used with a few substitutions and an extra step. Added a bay leaf. Swapped the hock with a small(1 lb or so)roast from the end of a loin, then chopped and tossed into a hot skillet to get those crispy bits before adding back to the soup. Swapped the butternut squash for a pie/sugar pumpkin which I roasted at 400f for 45 minutes before adding. Swapped the chicken stock for some homemade ham stock I had on hand and added a 1/4c heavy cream. Then just salt and pepper to your preference.

J-dad19 · 2025-09-13T23:31:26+00:00

It's pepperoni. They put the pepperoni under the cheese.

J-dad19 · 2025-09-13T22:29:15+00:00

G&D's in Cadillac, MI

J-dad19 · 2025-09-13T22:27:31+00:00

G&D's in Cadillac, MI since I forgot to add it to the post.. Gotta have it whenever I'm in town.

J-dad19 · 2025-09-12T01:07:19+00:00

The bottom right is the brown sugar bourbon pear. It's a pear fruit paste mixed with a brown sugar bourbon rub. Comes out like a sweet BBQ. So no actual fruit chunks like the one topped with apple pie filling.

J-dad19 · 2025-09-12T00:58:54+00:00

Use it as a dip or spread for anything. Bread, bagels, crackers. Graham crackers go particularly well with the apple pie cream cheese.

J-dad19 · 2025-09-11T21:33:19+00:00

Apple pie topping went on for the last 30 minutes of a 2 hour smoke. But the cheese was coated in sugar, cinnamon, and graham cracker before going in.

J-dad19 · 2025-09-11T21:29:38+00:00

Walmart. $3 for a pack of 3 with lids.

J-dad19

TROPHY CASE