KINGWOOD — The Preston County Future Farmers of America held their 70th annual ham, bacon and egg show Friday. Thirty-two FFA members participated in the show with more than 60 hams and bacon and 15 dozen eggs. The event was held at the Craig Civic Center.
Agriculture Education Instructor Eric Frederick said a lot of work goes into the process. “The students purchase their hogs and raise them from June through mid October,” Frederick said. “They are raised on the students’ farms, and they feed and take care of them.”
Fredrick said the hogs are sent to a slaughter house in late October to be processed. “Once they are processed, we bring them back to the school where our students break them down.” He said once they are broken down, the hams are put into a shed and a mixture of salt and brown sugar is applied. It takes seven days to cure a 36-pound ham.
Once they are cured, the hams goes into a cooler. Once the ham is cooled, the salt and cure mix is washed off, and the ham is put into salt equalization mode. (The ham is hung up and the temperature raised from 40 to 55 degrees so the salt goes into the meat quicker.) The process takes one day for each pound of ham. Next comes the drying mode, and the heat is turned up to 85 or 90 degrees. The final step is smoking the ham. Frederick said it takes six days to smoke 35 pounds of ham. Once the ham is smoked, the students take Friday, Saturday and Sunday to trim the meat.
Student Trever Lewis said he had two hams and two bacon to show. “We have our own pig farm, and I raised my pig,” he said. “I sold pigs to three other FFA members.” Lewis said he is considering a career in welding. “Then I can continue to raise and breed hogs for future FFA members,” he said. “I appreciate the community support. Without them, we couldn’t do this program.”
Gabrielle Dean, who is considering a career in land surveying and forestry, said she had one ham and one bacon to show. “I’m going to Glendale State in the fall,” she said. “My great aunts and uncles attended college there. I want to carry on the tradition.”
FFA Student President Brooklyn Bolyard said she had one ham and one bacon to show. “This is my first sale,” she said. “I bought my pig from another FFA member. She was a runt, but I did it more for experience than a ribbon,” she said. Bolyard said she plans to get an agriculture degree from WVU.
Bolyard’s mother, Mel-issa, said she is proud of her daughter. “She carried the water and feed and did it all,” she said. “Her younger sister, Addison, is looking forward to joining FFA.”
Bryce Bishoff, who took Grand Champion ham, said he put a lot of work into taking care of his pig. “I’ve shown livestock before, but this is my first sale,” he said. “I plan to go into agriculture business.”
Julie Miller said she likes to see what the students accomplished. “I come every year, I love the program,” she said. “FFA wasn’t open for girls when I was in school. I wish it had been. It would have been a great opportunity to participate and to learn.”
Other winners were: Taylor Matlick — Grand Champion Bacon; Allyson Barone — Reserve Champion Ham,; Chase Loughry — Reserve Champion Bacon; Katelyn Miller — Grand Champion Eggs; and Houston Elliott — Reserve Champion.
