MY FIRST SUPERVISED AGRICULTURE EXPERIENCE
Back
I AM DOING A COUPLE OF SUPERVISED AGRICULTURE EXPERIENCE SUCH AS: A HAM,BACON HOG, WHICH IS WHERE YOU GET A HOG THROUGH YOUR FFA ADVISOR AND YOU DONT EVEN HAVE TO TAKE IT HOME. YOU TAG IT IN AT THE SLAUGHTER HOUSE. THEY DO THEIR JOB THEN YOU COME BACK A WEEK TO CUT OFF YOUR BACONS AND YOUR HAMS AFTER THAT, YOU HAVE TO SALT YOUR HAMS AND PUT THEM IN A MEAT COOLER AT 30 DEGREES F. WITH65-70% HUMIDITY. THEN 14 DAYS LATER YOU DO A SECOND SALTING OF HAMS. TWO MONTHS AND ONE DAY LATER YOU RINSE HAMS AND PLACE THEM IN EQUALIZATION PERIOD FOR 20 DAYS AT 55-65 DEGREES WITH 65% HUMIDITY. SALT BACONS,PLACE IN COOLER FOR 3 HOURS. SEVEN DAYS LATER SECOND SALTING ON BACONS. SEVENTEEN DAYS LATER HAMS GO INTO DRYING PERIOD AT 90 DEGREES WITH 65-70% HUMIDITY FOR 11 DAYS. ONE MONTH LATER TRIM MEAT WITH SHARP KNIVES. SIX DAYS LATER SMOKE HAMS AND BACONS TEMPERATURE SHALL NOT EXCEED 95 DEGREES. THEN YOU SELL MEATS AN STATE FFA SHOW AT RADDISON AND THEN TO CHARELSTON WV TO SHOW AND SALE MEAT. THIS SAE HAS REALLY BEEN AWESOME I HAVE HAD A BLAST DOING IT. WE GOT TO CUT OUR OWN MEAT UP AND EVERYTHING
| Date | Time | Event |
| October | Ham-Bacon & Egg Project ..... October 15-March 10 | |
| October 15 | 4-6pm | Tagging & Processing of Ham-Bacon Hog |
| October 20 | 8 am | Cutting of meat at Rolfe's. Then transport hams to CMHS for first salting. You must bring a wooden spoon. Bacons will be placed in a freezer. Hams will be placed in cooler @ 38 degrees with a humidity of 65-70%. |
| November | ||
| November 3 | 10-12 noon | Second salting of hams @ CMHS. Order bacon hooks if needed. |
| December | ||
| December 14 | 7:00 | Lincoln County FFA Christmas Party @ Billy Bobs- Lazer Tag, Pizza, Games, and fun!!! Don't forget your Thieves Christmas Gift! |
| January | ||
| January 4 | 4-6pm | Hams will be rinsed and go into an equalization period for 20 days at 55-65 degrees with 65%humidity. Bacons will be salted and placed in cooler |
| January 10 | After school beginning @ 4pm 6pm |
FFA Member Meeting @ 4pm FFA Parent Meeting @ 6pm |
| January 11 | 4-6 pm | Second salting of bacon @ CMHS. There will also be a poultry meeting @ 6. |
| January 25-28 | FFA Winter Leadership Conference @ Cedar Lakes | |
| January 28 | Hams will go into a drying period of 90 degrees and 65-70% humidity for 11 days. | |
| February | ||
| February 23 | 12-6pm | Report to CMHS Ag-Ed room to trim meat. You are required to bring a sharp knife. STUDENTS MUST BRING RECORD BOOK FOR CHECKING |
| March | ||
| March 1 | 10am-12pm | Smoking of meat lesson,skill-a-thon, and pizza. Hams and bacons may be smoked separately . Temperature shall not exceed 95 degrees. |
| March 3 | 4-6 pm | Students must be in official dress for pictures at CMHS. Record books must be completed and ready for show. Official weights taken on meat. |
| March 4 | TBA | Judging @ CMHS Ag-Ed room. |
| March 5 | Transport meat to the Radisson Hotel. | |
| March 6 | 1-3 pm | County show and sale at Radisson. Official dress required for sale. Exhibits for the poor Man's Sale to the extension office. |
| March 7 | Poor Man's Sale at extension office. $3.00/lb. | |
| March 9 | Egg entries for FFA exhibits to state. | |
| March 10 | State FFA Show and Sale. Charleston WV | |
| *END OF | HAM/BACON | & EGG PROJECT* |
The responsible person for the content of this web site is solely
the webmaster of this website, contactable via this form!