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The first step was to build a pigpen. We decided to use recycled materials to keep startup costs down. There is a small chance this will be a onetime endeavor. We started with four 10′ x 6′ chain-link fence panels. If an electric controller is used, 3′ height should be sufficient to keep the pigs in and predator’s out. We cut the four panels in half, stapled the bottom of each 10′ x 3′ fence to a 2×4 and started digging post holes. Inexpensive chain-link fence brackets were used to lag bolt the fence to the poles.

Pigs need protection from sun and rain, so the next step was to build a small shelter. When you are building on a budget using recycled materials, google is your best friend.

https://theealyhomestead.com/2018/12/28/how-to-build-an-inexpensive-pig-shelter/

The Ealy Homestead website has a decent shelter that can quickly be built with recycled materials. Scrap wood was used along with some deck screws. Tar paper is covering the wood on the roof to keep out rain, next year we will need real roof shingles.

The electric fence controller, insulators, and wire were purchased locally from Tractor Supply. We had three ground rods and some heavy gauge copper wire left over from another project that were used to install the controller.

Three hot wires were installed inside the perimeter of the enclosure. The lowest wire at 6 inches above the ground, the second wire at 14 inches above the ground, and the third wire a few inches above the top of the fence.

Yellow, quick disconnects were used to be able to open the gate.

Coming Soon – Part 2 – Buying feeder pigs and caring for them.

The post Raising Feeder Pigs – Part 1 – Building the Pigpen appeared first on Dusty RoadZ Outdoors.

One of the easiest ways to use venison (or any lean meat) is to make jerky.  Jerky is dried meat that has been flavored with some basic ingredients.  Adding cure as a preservative is a good idea, however it is not always included with every recipe.  The salt in the soy sauce is a cure as well.  Remember that you will need to use lean meat with as much fat trimmed off as possible.  Fat becomes rancid and can’t be used for jerky.

Equipment Needed

There are several options.  A food dehydrator, smoker, or oven all work well.  A food dehydrator is fairly easy to use.  The oven option can be messy, but works well.  If you are familiar with smokers, then smoking and drying out the jerky is a good option.  A cutting board and sharp knife will be needed, unless you have a slicing machine.

The Process

Place the lean venison in a freezer until the meat is nearly frozen.  This is going to make slicing it uniformly, much easier.  Try to make the meat as uniform in thickness as possible.  This will assure all the jerky finishes close to the same time.  While the meat is setting up in the freezer, mix your wet ingredients, then add the dry ingredients.  Make sure the sugar and honey are completely dissolved before adding the remaining ingredients.  Once all the ingredients are dissolved and thoroughly mixed, you are ready to slice the meat.  Take the meat out of the freezer and slice into uniform pieces.  If you have a slicer, it will be much faster.  If a slice is not available, use a sharp knife and do the best you can.  Take the sliced meat and place it in a large bowl, mixing and coating the meat thoroughly.  Place in the refrigerator for at least an hour,  overnight is best, if you have the time.  After the meat has been marinating in the spices, place it in a pasta type drainer and let some of the liquid run off the meat.  Place in your food dehydrator and give it some time.  Be patient and try not to open and close the doors.

Ingredients (experiment and find out what you like most, the possibilities are endless)

• Brown sugar
• Honey
• Garlic and onion powder
• Paprika
• Black pepper
• Crushed red pepper
• Pink curing salt
• Lemon juice
• Liquid smoke
• Worchester sauce
• Soy sauce
• Apple cider

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The Four Cardinal Firearms Safety Rules

1. Assume every firearm is loaded until you visually and physically check the weapon yourself.
2. Never point your weapon at anyone or anything you do not wish to be dead or destroyed.
3. Keep your finger off the trigger until fully committed to shooting.
4. Know your target and what is beyond and around it. 

When you pull the trigger or release an arrow, there is no going back.  You and you alone shoulder the responsibility for each and every round that you discharge.

Safe Firearms Storage

Owning a firearm is a constitutional right.  Securing that weapon is your undeniable responsibility.  All firearms must be secured and locked.  Firearms and ammunition should be kept apart and locked. 

Firearms Proficiency

Handling your weapon(s) safely is critically important.  Being able to make precise shots is equally important.  Hitting vital organs on game animals results in clean and humane kills.  Poor shot placement can result in wounded animals that you may not recover.  The more you practice the better you become in safe handling, shot placement and game recovery.  Even with the best intentions and a great deal of practice, misses do happen.  If you hunt long enough, you will eventually wound an animal and not recover it.  It’s a terrible feeling when it happens.  As ethical and responsible hunters, we owe it to the animals to do our best to practice, take only the best shots and do our best to learn how to recover game properly.

Be Safe, Practice and Be a Responsible Firearms Owner

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We would like to share some basics of venison sausage making.  If this will be your first batch or if you have been making it for years, we hope you will learn something.

Basic Equipment Needed:

Large mixing bowl

Meat grinder (hand crank or electric)

Grinder accessories: Stainless steel grinder plate (determines the consistency of the meat – fine or course)

Stainless steel cutting blade

Stuffing tube (sausage casings go over the tube, as the sausage is pushed through the tube with the casing over the meat.

Ingredients:

Venison

Pork Shoulder (pork Butt)

Sausage casings

Spices (salt, pepper, crushed red pepper, fennel, anise seed, fresh parsley)

Red wine (something you like to drink) or a full-bodied beer such as scotch ale

Strong/flavorful cheese (provolone)

The General Process

Cube all the pork and venison to a uniform size and chill.

If using hog or sheep casings packed in salt, rinse and soak in clean, cold water – soak for at least an hour then rinse.

Keep it cold!  All the equipment that touches the meat should be cold (keep it in the refrigerator or freezer if possible or put ice on the metal and chill it down.

Mix all spices together in a bowl.

Use fresh parsley whenever possible.

In a large mixing bowl, add the chilled meat, spices, wine or beer and ice cubes.

Run everything through the grinder.

Make a sausage patty and fry it up. If it needs anything, make your final additions now.

Place the casings on the sausage tube.

Run the sausage through the grinder a second time and into the casings.

That is a basic overview.  We will be creating a video soon to demonstrate start to finish.

Thanks for stopping by.

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