Join the discussion. You can also decide if you want them to be cut the same, or if you want a roast from one side but then steaks from the other. See more ideas about appalachia, appalachian people, old photos. Dec 26, 2016 - Explore Donnie Foster's board "butchering" on Pinterest. Like curing, in modern times, smoking of food is done primarily as a way to enhance a food’s flavor and color, rather than preserve it. Then, the youngest of their 12 grandchildren, Wade Stowers, was about a year old. Feeder pigs remain in this stage for approximately seven to eight weeks, during which time the protein level of their feed drops to around 16 percent. The tallest one stands about 7 inches. In our Montour County household we called it Doughnut Day. These photos were taken at an annual hog slaughtering held at Ronald Lawson’s farm in Short Mountain community near Woodbury, Tennessee, in January 2003. Before we get started, please realize that there is no ideal weight for everyone. We are glad we hired him, but saw plenty of areas for improvement next time. And you need a butchering table to get that done on. We decided to ask the local "carnitas" guy for help with the slaughtering, because we have never done it before. I am a little wary of eating wild meat. Article #3: “Hog Processing: Skinning, Scalding, Scraping, and Eviscerating” Hog Butchering While the Carcass Is Hanging. Take a quarter of the hog and place it in the area where you are going to cut it up. By doing the hog a quarter at a time, it is easier to handle and uses less work space. This is one of those old-time traditions. In a place like Montana, however, December is late for butchering. Now, it’s time to turn a carcass into useful meat cuts on the homestead. The last time the Mosers had a hog butchering on the farm was six years ago. Here is where the confusion set in. I always love your hog butchering posts! By the time your pigs get to butchering size, you will have put in months of care and feed. Melissa Hall. We did beef and pork with help from a neighbor. Ever wondered how it is Southerners took to the hog so devotedly? I'm also thankful for a supply of meat as I have Dave's whole family coming for Christmas! At that time most farmers in the community dipped a freshly killed hog into a cauldron of boiling water and then scraped off the hair and outer skin with hog scrapers. So I knew it wasn’t a “the other white meat” sort of hog, but that it was what they call Chuffy: old-school, husky, bred for lard and intramuscular fat, the perfect sort of meat for curing and smoking. In a years time we get very close to our animals, and perhaps I saw Old Yeller too many times as a kid, but when the time comes, I’d prefer the moral responsibility of shooting my own pig. After the birds are plucked, it’s time for evisceration. In preceding years, the day began the process of butchering and curing enough meat for its participants and their families to subsist for the year. or sign up with email About this Discussion. My husband and I have a 22 acre property, mostly steep and wooded. We wanted something a little taller than most tables you can find so we built this one. Continue with Google. Southern Foodways: Hog-Butchering Time. Almost three months later, I realized that I have yet to post some super-awesome footage that I shot when the Farmstead Meatsmith came to visit our farm and taught us how to butcher pigs. One option that can be considered is butchering pigs at home. Reply. Our goal is to try and get most of our meat NOT from the grocery store. I well remember butchering time when I was young.My mother and I would process chickens to sell. Chicken Butchering Set Up Item #4: Butchering table. I knew this, but when I cut into the belly my eyes still bugged. After the hog is stunned,stuck,set afire,scraped and wiped down we place it on a old … We raise rabbits for meat and fur and hunt, clean and butcher deer during hunting season. Published: October 12, 2007 Last Updated: August 10, 2018. If you have more than one pig, separate them so you only need to worry about one at a time. They had at least one hired hand all of the time and my grandma did everything right along side of him.still eight hogs is a lot to deal with at one time :) Butchering a 2.5 year old sow. Instead of just burning the meat up, he usually gives it away to anyone that will come get the hog. If you have no experience, even if you have researched how to butcher a pig, try to get someone who does to assist you or help them butcher a few times. 4 Printer-Friendly Version. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. The smaller one is quite loose. It takes an emotional toll, but pig slaughter and butchering a pig on the farm ensures the farmer she knows from exactly where her meat came. Save Share. With the welcome of full flavored, lard … As a child, I found it fascinating to watch my dad skin rabbits. No worries, you have some options here. Due to the hog's favorable rate of feed conversion and the proportionally higher levels of carbohydrates, the feeder hog can gain a pound and a half per day or more. 1 - 10 of 10 Posts. My head must be thick as a rock. Both are in distressed condition. Dad, however, preferred skinning the hogs and that’s the way we always did it, skinning from tail to snout. Hog butchering on my grandpa's farm. Butchering a hog for the first time. You may be wondering what is so delightful about killing a hog and cutting it into pieces. We are actually butchering sheep this Friday evening ( they are currently hanging in the coolroom) ~ it's actually such a fun thing to do with friends I'm looking forward to it. (Don’t mind my fey hand.) You want to pick the best time to butcher so that the pigs give you the meat you want, whether that is leaner or having more fat. With many hands, within a few hours, four hogs averaging 430 pounds apiece are turned into tables full of meat. Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon BrownMuch of meat’s flavor comes from fat. Hog butchering in 1919. Credit: Flickr/chrisschoenbohm . I couldn’t be there in person to learn the process but the Meskos taught me how it’s done by way of their delightful DVD titled, Hog Butchering. Continue with Facebook. It wasn’t until I moved to York County thirty years ago that I consistently heard the term “fastnacht” meaning the doughnut cooked in oil the day before Lent begins. Skip to main content Menu Close. This time, however, we decided to defer to the expert, so to speak. If the calf was born in February it could be butchered in December. There are two types of smoking: Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. I would not recommend butchering a hog on your own if you do not have at least some butchering experience. Its getting about that time of year for us to start butchering the hogs. Acadian people in Louisiana had the boucherie (the butchering) which could occur any time but mostly at times requiring a fresh supply of charcuterie. He brought a cooler full of deboned, skinned hog meat. We did this gratefully, but we had to butcher the hogs once we got them. Most butchers would skin the hog and not bother with scraping off the hair. I would handle the axe and the scalding and plucking the feathers. I tend to lurk around this site but have yet to contribute. Hog Butchering Time No, we don't live on a farm or raise hogs. Y'all, we've been busy over here learning proper ways for butchering a pig. With the temperatures around 0°, your meat would have to hang a very long time to age. Last Tuesday was Fastnacht Day here in our part of Pennsylvania. Diameter of both bases is 4 inches. While a full-grown pig can weigh upwards of 600 pounds, the vast majority of pigs are butchered when they reach 200 to 250 pounds. An eight-week-old weaned piglet in the 35- to 40-pound range purchased in the spring can easily reach prime weight by fall, the traditional time for hog butchering. Check out the girth. Hi all. 2 Vintage Primitive Hog Scrapers Rustic Old Farm Butchering Tools Country Decor. After the hog is cleaned and gutted, the halves are laid out on tables and the meat cutting begins. However, this past week, The Man went to Texas with a friend and hunted wild hogs. An older helper once told me that, "If the hog is shot in the brain, he will feel no pain." The answer lies in our relatively recent pioneer past. I'm not fond of wild game, in general. Time to Start Butchering. Since these photos were taken, this annual tradition has ceased. I've been wanting to get on here to tell you how it went with our hog, and I finally have a few minutes, so here goes. The hog was then gutted and split into two halves. It was an old standing custom that the person arriving the latest was given the most despicable job--cleaning the hog's head. The first step of any butchering process is culling the animal. We will use any fire at our disposal including torch mad of hay, hand held propane torch,oxy - acetylene torch, and yes zippo for touch up. Agriculture Livestock Beef Dairy Swine ... Move the hog into the area where you will stun it. Thanks for checking this out, blessings on your day! Be sure to save all of the fat from the carcass. By the time the helpers arrived the water was ready to scald the first lifeless animal. Jump to Latest Follow 1 - 10 of 10 Posts ... and interestingly enough, not chilling down too fast - certainly don't freeze before the muscle fibers have time to relax. Some folks castrate and then slaughter 2-3 months after. Calves are traditionally kept until they are 10-15 months old, but that can be a problem for a family raising their own meat. You are legally obligated to ensure that any animal you butcher is killed in a humane manner. Everything I learned about hog butchering I learned from the Mesko family at Lighthouse Farm in Minnesota. In the old days, pig processing was a family-oriented, community chore. 339 Posts #4 • Mar 16, 2010. By ... you can follow in the footsteps of our ancestors and gather around the pudding pot in a tradition as old as the South. The Lost Art of Down South Hog Butchering It’s always feral hog season in the Southeast, but what do you do with all that pork? 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