Hog & Ham Guidelines and Procedures

1. All participants are required to have attended the January 19 workshop in order to apply to be in the Hog & Ham program (see Workshop page).

2. Enrollment is limited to 30 youth. Because this is a one youth per one pig project, there will be no team- or group-raised pigs.

3. Participation will be limited to 4-H members that have reached 12 years of age prior to September 1, 2008. Agents should evaluate the maturity level of 4-H'ers and use discretion in approving enrollment. If application numbers are high, priority may be given to older 4-H'ers.

4. County Agents must fill out a Hog & Ham participant application form and mail or fax it so that it is received by Monday, February 23 (fax # is 352-392-9059). We will review the applications and notify agents by Thursday, February 26 of who has been selected. Youth who participated in the past and dropped out without completing every phase of the program may not be allowed to participate the following year.

5. Youth selected to participate should select pigs which should weigh about 85 to 110 lbs at the time of weigh-in weekend. Pigs should be weighed-in over the weekend of Friday, March 13 through Monday, March 16.

6. In order to ensure maximum utilization, participants who actually weighed-in a hog should be confirmed by phone to Wendy DeVito (352-392-1912) on Monday, March 16. This information may also be faxed (352-392-9059), E-mailed (wtaylor@ufl.edu), or left on voice mail.

7. If less than 30 total participants have been called in as of 5:00 p.m. on Monday, March 16, we will notify additional participants of their eligibility. Registration and weigh in of additional participants must be complete by Monday, March 23.

8. The $65.00 registration fee and Projected Cost Analysis Sheet are due after the initial hog weigh in and should be given to the county 4-H or Livestock Agent in charge. Checks should be made payable to the Florida 4-H Foundation.

9. Participants should take a beginning picture of the pig, its housing facilities, and the initial feed label used and submit them with the Cost Analysis Sheet. Digital photos may also be emailed to wtaylor@ufl.edu instead of mailing prints. (Housing pictures should at least show the feed and water bins, if there is access to dirt, and sun/shade areas.)

10. Registration fees, projected cost analysis sheets, and all beginning photos should be sent to Wendy DeVito at the Animal Science Extension Office to arrive by March 27, 2009.

11. Each 4-H member will be responsible for the following:
    • Producing a market hog weighing over 240 pounds (target is industry average of 260#) from a starting weight of 85 to 110 lbs.
    • Harvesting hog, processing carcass, and wrapping final retail cuts.
    • Participating in a retail/restaurant audit.
    • Completing a Project Book
    • Preparing and presenting a Power Point demonstration or illustrated talk.

12. The appropriate amount of 2009 Project Books and Retail Audit forms will be mailed to the counties after a confirmed number of youth have weighed in a pig.“Scratch” versions can be downloaded from the main Hog & Ham page.

13. Participants will receive individual feedback and advice from UF faculty based on the initial pig/housing/feed photos submitted.

14. On May 1, mid-way photos of the hog and the current feed label should be sent to wtaylor@ufl.edu. The hog’s current actual or estimated weight should be included as well. A formula for calculating weight is in the Hog & Ham Project Guide (given at Workshop).

15. During the feeding/growing period, participants will complete a retail audit during which they will compare pork products at different types of grocery stores and restaurants. More details will be given at the workshop.

16. Hogs will be harvested at the University of Florida Meats Lab on Thursday, June 25. Carcasses will be cut up on June 26 and 27. Details for the processing days will be discussed at the January Workshop. Participants my bring retail audit forms to harvesting for review and feedback.

17. The final weight does NOT have to be measured before harvesting. The carcass weight will be measured using calibrated scales in Gainesville and participants will calculate the final weight using a standard dressing percentage. If the live weight is being monitored during the growing period, the target live weight is 260 lbs.

18. Pigs with carcass weight less than 165 lbs. will receive significantly less points for carcass score. (A 165# carcass weight corresponds to ~230# live weight.) Participants are expected to complete all segments of the project regardless of carcass score.

19. If the hog carcass is condemned, the 4-H member will forfeit the carcass portion of the project and be ineligible for overall awards. However, the 4-H'er should still complete the project book and retail audit and prepare a demonstration/illustrated talk.

20. All hams, bellies, and sausage links will be left at UF for smoking.

21. Completed project books and retail audits should be checked and signed by the Extension Agent or 4-H coordinator prior to July 14, 2009. Project books are due in the office of Larry Eubanks by July 21.

22. Each 4-H member must write and mail a thank you letter in his/her own handwriting to all donors. A list of donors will be provided at harvest. It is the responsibility of the Extension Agent to ensure these notes are written and sent.

23. A demonstration or illustrated talk involving some aspect of this project or pork production will be required of each 4-H member and will be given on July 31. Youth should use Power Point for any visuals as opposed to posters. Demonstrations by Intermediates (12 and 13 as of September 1, 2008) should be 3-12 minutes, and those by Seniors (14 and over as of September 1, 2008) should be 5-12 minutes. Individual participants may pair up to give a team demonstration.

24. Hams, bellies, and sausage that were left in Gainesville for smoking will also be picked up on demonstration day, July 31.

25. The 4-H members and their Extension agents or designated leaders are encouraged to be present at the Demonstration Contest.

26. Assisting with all phases of the Hog & Ham program will be the responsibility of all agents, 4-H coordinators, designated leaders and extension specialists involved in this program.

27. Premium money will be given to the top 3 overall placings provided money is available. Agents and volunteers are encouraged to solicit donations for premium money, trophies, and project funding.

28. Trophies or plaques will be given to the Champion and Reserve Champion. Ribbons will be given to those placing 3 - 10. The remaining placings will be on the modified Danish System of Blue, Red and White ribbons.

29. All participants will need to work toward increasing and improving publicity about the 4-H Hog & Ham program.

30. Each County Extension agent and 4-H coordinator or designated leader involved in this program will be expected to help in some capacity.

31. University Meat Laboratory management or Extension Specialists will not be responsible for theft, damage, or other losses of pork cuts in cure.

32. The University of Florida Extension Specialists or University Meat Laboratory management will not be held liable for Accidents or Injury to parents, leaders, 4-H members and Extension agents (and 4-H coordinators) while they are in the meat laboratory. Members are covered by 4-H insurance.

33. For those counties west of the Suwannee River, it will be necessary to come through the Agricultural Inspection Station. In order to avoid problems, you will need to provide proof of ownership for the pigs and a valid Florida Drivers License (Driver - for Proof of Intrastate transport). Indicate that your destination is the University of Florida for slaughter. Health papers or transportation permits are not required for transport within the state.
    

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