Another chainsaw dyno...

[Red97]

Have you run any 266/268/272 on it?

Nope

 

[Johnmn]

Have you run any 266/268/272 on it?

Nope

I have been tempted to send my "stock" 670.

 

[Dub11]

I have been tempted to send my "stock" 670.

You send yours and I'll send mine.


Then together we can concoct a story on how they are the greatest based on age, weight, size and solar system alignment.

 

[Stevetheboatguy]

I'm going to have to dig back and see if they have already been graphed. But the one's I'd be most interested to see would be 60cc 357, 359 husky 620p echo . 70-80cc 272, 372oe & xt, 575 and the new 572. 372 xpw would be cool, but non existent to build anymore without costing a left nut.


Steven

 

[Ryan Browne]

No wonder he won. Just about perfect. When I get back to pigs they will have white points. If I have my way. She is stuck on mangalitsas or the little kune kunes. It will be much smaller than your operation and probably a lot of pasture.

We did Mangalitsas crossed with red wattles two years ago. I won't buy any feeders mixed with a "lard breed" again. The chops were like 50% fat cap. The meat was good, but just too damned much fat. Couldn't hardly grill them without huge flare ups. We've never raised kune kunes, but I have friends who did for a couple years. They did a lot of pasturing and the pigs took a real long time to get to 180#. Tons of fat on them too. Ours live on pasture too, but with about 4# of grain each daily. We're having pretty good luck with berkshire or duroc crosses the last couple years.

 

[ucm931]

mmm.....I love pork. Would love to get to know the different nuances of each as far as the kitchen is concerned.

 

[cuinrearview]

We did Mangalitsas crossed with red wattles two years ago. I won't buy any feeders mixed with a "lard breed" again. The chops were like 50% fat cap. The meat was good, but just too damned much fat. Couldn't hardly grill them without huge flare ups. We've never raised kune kunes, but I have friends who did for a couple years. They did a lot of pasturing and the pigs took a real long time to get to 180#. Tons of fat on them too. Ours live on pasture too, but with about 4# of grain each daily. We're having pretty good luck with berkshire or duroc crosses the last couple years.

If it were up to me, it would be berks. I don't mind some extra fat though...
For fryin' chicken and makin' masa and stuff.

 

[Red97]

We did Mangalitsas crossed with red wattles two years ago. I won't buy any feeders mixed with a "lard breed" again. The chops were like 50% fat cap. The meat was good, but just too damned much fat. Couldn't hardly grill them without huge flare ups. We've never raised kune kunes, but I have friends who did for a couple years. They did a lot of pasturing and the pigs took a real long time to get to 180#. Tons of fat on them too. Ours live on pasture too, but with about 4# of grain each daily. We're having pretty good luck with berkshire or duroc crosses the last couple years.

I've been dealing with pigs for about 20years

Never heard of any of those breeds until this spring when I was selling our first crop of show pigs.

 

[ucm931]

If it were up to me, it would be berks. I don't mind some extra fat though...View attachment 253631 View attachment 253632 View attachment 253630
For fryin' chicken and makin' masa and stuff.

The wife is asking if you've ever messed around with making Italian Lardo.

 

[jacob j.]

If it were up to me, it would be berks. I don't mind some extra fat though...View attachment 253631 View attachment 253632 View attachment 253630
For fryin' chicken and makin' masa and stuff.

We butchered a big hog when I was a kid and we had cookin' lard for about two years. It made the best pie crusts ever. My grandma home-cured a bunch of the bacon and it was flat-out the
best bacon ever.

 

[cuinrearview]

The wife is asking if you've ever messed around with making Italian Lardo.

I have not. I have the Ruhlman book and there's a recipe in there for it. I've done a lot of the stuff but not that. I need more pig parts to play with.

 

[cuinrearview]

We butchered a big hog when I was a kid and we had cookin' lard for about two years. It made the best pie crusts ever. My grandma home-cured a bunch of the bacon and it was flat-out the
best bacon ever.

Curing and smoking the bellies, jowls, and hocks was as fun to me as eating it. I think I still have a smoked hock or two in the deep freeze. I should dig them out and make some beans.

 

[Ryan Browne]

If it were up to me, it would be berks. I don't mind some extra fat though...View attachment 253631 View attachment 253632 View attachment 253630
For fryin' chicken and makin' masa and stuff.

I'm with you, truly I am. Wish I had some pics though. I like a bit of fat cap in every bite of a pork chop, and we render as much as we can for personal use and sales. This was over the top though.

By the way, the crock pot works great for lard, no worry about scorching.

 

[Czed]

I have been tempted to send my "stock" 670.

Why haven't you sent it yet?

 

[Czed]

I've been dealing with pigs for about 20years

Never heard of any of those breeds until this spring when I was selling our first crop of show pigs.

An old guy told me a .22 to the neck will drop any hog

I'm sceptical for some reason

 

[Red97]

An old guy told me a .22 to the neck will drop any hog

I'm sceptical for some reason

He lied

 

[Red97]

9 out of 10 times a .22 will drop a big one.

That 10th time you will drop the rest of the rounds in. Then get a bigger caliber.

 

[dahmer]

That sucker in the dumpster was .50 BMG material.

 

[TreeLife]

Berkshire Heritage hogs make some of the finest meat for eating. A very good friend of mine raises them every year and sends me the most delightful smoked ham hocks, country sausage, and other tasty cuts.

 

[Terry Syd]

You guys are making me jealous with all this talk about smoking, bacon and sausage. When I would go out bush and knock off a hog, I'd end up stewing the meat in a camp oven and making 'Texas Chilli'. The blokes I hunted with loved it, but I'd really like to have been able to smoke a bunch of that meat to take back with me.