Whiskey Flavored Pigs

[theglobalguy]

You know i thought it was April 1st when i first saw the link....

http://www.templetonryeporkproject.com/

I'm not even sure where to start, LDI mash being trucked to Iowa to feed pigs? Best part of story "You can even request your own pig when they are available in June or July".

[squire]

Don't believe I'd want to consume an animal I knew on a first name basis.

[HighInTheMtns]

Don't believe I'd want to consume an animal I knew on a first name basis.

[squire]

I must admit to less rigid requirements for fowl.

[Quantum]

Don't believe I'd want to consume an animal I knew on a first name basis.

[petrel800]

Everyone knows that Van Winkle Pigs are the best. I'm already in line for the release.

[Restaurant man]

Everyone knows that Van Winkle Pigs are the best. I'm already in line for the release.

[Hawg73]

Are these wheated pigs or rye?

[Harry in WashDC]

Rumor has it that a similar taste sensation can be had by -

(1) buying a Virginia Country Ham (or a Smithfield[tm] ham) because they are fed peanuts/peanut shells or so I'm told,

(2) pouring some bourbon into a glass to drink while you are cooking and/or eating (1)

(3) nevernever naming the ham although naming the bourbon is optional.

I also have made a bourbon-honey glaze (better than a beer-honey glaze which I also make on occasion) to use while cooking the ham.

I'm partial to Edwards products (especially the sausage), but most smoked, nonwatered Smithfields will do.

[fishnbowljoe]

Rumor has it that a similar taste sensation can be had by -

(1) buying a Virginia Country Ham (or a Smithfield[tm] ham) because they are fed peanuts/peanut shells or so I'm told,

(2) pouring some bourbon into a glass to drink while you are cooking and/or eating (1)

(3) nevernever naming the ham although naming the bourbon is optional.

I also have made a bourbon-honey glaze (better than a beer-honey glaze which I also make on occasion) to use while cooking the ham.

I'm partial to Edwards products (especially the sausage), but most smoked, nonwatered Smithfields will do.

[risenc]

By now y'all have probably seen the news that Templeton, the NDP rye from Iowa, is going to raise pigs that taste like whiskey. They're doing it by feeding them spent rye mash, presumably trucked in from MGP, but maybe they make some on premises. In any case, am I right in saying this is complete snake oil? I'm a city slicker, so someone with more farm sense, please tell me: How is spent mash any different from what pigs would otherwise eat? Will the pork taste any different? And how is this a new idea, given that distillers almost always sell their spent mash as livestock feed?

[Josh]

Yes, really silly business. A thread on the topic has already been started here: http://www.straightbourbon.com/forums/showthread.php?22273-Whiskey-Flavored-Pigs

[Harry in WashDC]

Sorry, Joe. OTOH, for the life of me I can't come up with a "Deliverance" hook for the thread. If you want to post it, anyway, I promise I'll laugh.:bowdown:

Also, I thought a lot of distilleries and breweries sold their used mash to jobbers who processed it and turned it into livestock food. How is the Templeton arrangement different? Just due to its exclusiveness?

[edit a few minutes later] Oooh. The feeding of something to livestock to obtain a specific characteristic is not just related to taste. The pigment "Indian yellow" was produced in India by feeding cattle almost exclusively on marigold petals, resulting in a cow urine that, when dried, produced a color-fast, vibrant yellow pigment not otherwise found in nature. The practice, thanks to modern chemistry, is no longer engaged in which means that cattle in India no longer are starved until they will eat anything including marigold petals.

Edited May 13, 2014 by Harry in WashDC

[fishnbowljoe]

You asked for it Harry. "Squeal like a piggy." :skep:

[Paddy]

You asked for it Harry. "Squeal like a piggy." :skep:

You sure have a purty mouth...

I like bourbon AND pigs. These hogs will taste great and be less filling! Much better scenario than feeding them beer mash...

[fishnbowljoe]

You sure have a purty mouth...

Thanks for the back up Paddy. I was going to post a link to a youtube video, but though better of it. :confused:

[sku]

I hear that this is how Al Capone liked his pork.

[shoshani]

You know, WhistlePig missed a fine marketing opportunity if you ask me.

[Josh]

You know, WhistlePig missed a fine marketing opportunity if you ask me.

Excellent point. They do seem to enjoy porking their customers.

[tanstaafl2]

Yes, really silly business. A thread on the topic has already been started here: http://www.straightbourbon.com/forums/showthread.php?22273-Whiskey-Flavored-Pigs

Although it should be pointed out that the "brain trust" behind Templeton is pretty consistent. Silliness, or perhaps outright deception is a better term, seems to to be the stock in trade of this bunch.

[benpearson]

Duroc is my favorite breed of pork, so this probably will be very tasty.

[squire]

Wonder where Templeton buys the used mash.

[squire]

You're correct Clay, pure snake oil which, being Templeton, was purchased elsewhere.

[mbroo5880i]

Duroc is my favorite breed of pork, so this probably will be very tasty.

Ben, at least you have a favorite breed of pork. I am stuck on a favorite cut...pork ribs.

[393foureyedfox]

PORK RIBS AND BACON!

bacon is good anytime in in any manner.

pork ribs basted in Kraft hickory smoke BBQ sauce that is heavily laced with KCSB, brown sugar, and habanero powder is one of my favorite all time meals. If it doesnt burn while eating it AND the next day, it wasnt hot enough!