Howdy Pig Permies.
I am devastated and ashamed. I killed two pigs last weekend, and hung them in the root cellar after the slaughtering.
During November I killed my first and hung her in the root cellar, along with two rams, and salted them every day for over a week. The butchery went very well and the product was beautiful - very worth ending my 10 year stint as a vegetarian.
Being a high level dunce, I didnt realize the root cellar was ~40-50 or so degrees all winter, and that at the end of June, its 65-70. I cant believe I didnt think about it. I salted the two girls every day, and only noticed a vinegar smell in the fatty crevices on tuesday - so we butchered one asap, and it was awful. All the fat (guinea hogs, so lots of it) was gelatinous and sour smelling. The meat doesnt seem bad, but its all surrounded by the fat so I assume it makes no difference. I went through with butchering them in the hope of at least using them for the dogs.... It was a horrible experience. Ive still got another night of butchering to do for the other girl.
My first pig went great, and I felt like a fine journeyman thanks to my permie/youtube teachers. However, this experience has destroyed my confidence and made me aware of how unqualified I am to be leading slaughter/butchery events. I havent consumed meat I havent produced for over a decade - but now Im starting to wonder if the terror an animal experiences during a trip to the USDA approved slaughterhouse (that kept me a staunch vegetarian for so long) is better than the risk of some moron killing beloved pigs for.... dog food.
Is it even safe to feed to dogs?
What do I even do with the 50lbs of semi-rendered lard from ONE of them, let alone two?
I really dont know what to do. Deeply uninspiring experience.