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Our hogs died.
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Author:  trappintime [ 06 Jan 2013, 22:17 ]
Post subject:  Our hogs died.

As we eat what we grow and I believe my kids need to learn where and how food comes to them, we do things stupid. I like the old ways but once in a while a muscle saving device gets used.

We start with a dead hog[live ones tend to hate this part] :shock:
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then the three stooges get at 'er.
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swap ends cause our barrel is toooooooooo short.
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Even at a young age the boys have found which tool works best for them. 8|-
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Bobby got to try out his new Knife with a gut hook. He was impressed. :D
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Then he removed the liver for a neighbor cause none of us eat the dang thing.
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This would be a muscle saving device[I bought it for $20 :D :D :D :D ]
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9 seconds to here. :lol:
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It started snowing when the first hog was shot and quit when the third one was hung up and done. :evil: The boys had fun and I believe learned something they can learn no other way. We'll cut up the hogs on Tuesday and start brining[did you know spell check has no idea about brining] the bacon and hams. I can show pics of the process if anyone is interested .

Author:  Swamp Rat [ 06 Jan 2013, 23:36 ]
Post subject:  Re: Our hogs died.

I for one always enjoy your pictures of the butcherings.....be it chickens, hogs, beef or moose!

I will now tell what I saw in each picture:

1) A Canuke spa fit for a PIG
2) Anyone know what Plan B is?
3) Maybe TWO BARRELS welded together would solve this issue.
4) Tap Out or I swear I am going to break your leg!
5) Using the back side of a knife makes for a long day of butchering.
6) What is all this stuff?
7) :shock: Canadian Bone Saw Massacre
8) Powerful down stroke

Bring on the pictures of the meat curing.

Author:  Loxahatchee [ 07 Jan 2013, 11:13 ]
Post subject:  Re: Our hogs died.

Cool pictures. Why do you scald the hair off the pigs, instead of just going straight to cutting? When we kill wild pigs, we remove the guts in the field and hang it up and start skinning when we get home. Do you bar the boars when theyre still young?

Author:  trappintime [ 07 Jan 2013, 13:17 ]
Post subject:  Re: Our hogs died.

Leaving the hide on while removing the outer layer of skin and pigmentation makes for a clean piece of meat that is easy to work with. We cure the hams and bacon with skin on. A skinned hog is a slippery dang thing to work with but these are not. I'm not familiar with the term "bar the boars", if you mean castrate, then the answer is yes.

Author:  Swamp Rat [ 07 Jan 2013, 13:42 ]
Post subject:  Re: Our hogs died.

trappintime wrote:
Leaving the hide on while removing the outer layer of skin and pigmentation makes for a clean piece of meat that is easy to work with. We cure the hams and bacon with skin on. A skinned hog is a slippery dang thing to work with but these are not. I'm not familiar with the term "bar the boars", if you mean castrate, then the answer is yes.


:roll: Geez TT....another interpretation needed here....in the SOUTH "bar" means barrow, such as a castrated hog or a utility vehicle know as a wheel Barrow (I always thought it was wheel Barrel) which is a wheelbar. There are also ditches along roads called bar ditches and old iron ore pits know as bar pits. But a tavern is a bar of it's own kind and a crowbar is a pry bar. A bar maid could be my SIL but we won't go there..... :wink:

Author:  trappintime [ 07 Jan 2013, 14:08 ]
Post subject:  Re: Our hogs died.

So it ain't all in your drawl that I can't understand you. :shock:

Author:  Swamp Rat [ 07 Jan 2013, 14:12 ]
Post subject:  Re: Our hogs died.

trappintime wrote:
So it ain't all in your drawl that I can't understand you. :shock:


Please tell me you know what PAN SAUSAGE is! The folks over in Ontario had never heard of it.

Author:  trappintime [ 07 Jan 2013, 15:12 ]
Post subject:  Re: Our hogs died.

Swamp Rat wrote:
trappintime wrote:
So it ain't all in your drawl that I can't understand you. :shock:


Please tell me you know what PAN SAUSAGE is! The folks over in Ontario had never heard of it.


Only a guess here cause I ain't sure but is it ground up pans that are seasoned to taste like something out of a factory :oops: .

Author:  Swamp Rat [ 07 Jan 2013, 18:49 ]
Post subject:  Re: Our hogs died.

trappintime wrote:
Swamp Rat wrote:
trappintime wrote:
So it ain't all in your drawl that I can't understand you. :shock:


Please tell me you know what PAN SAUSAGE is! The folks over in Ontario had never heard of it.


Only a guess here cause I ain't sure but is it ground up pans that are seasoned to taste like something out of a factory :oops: .


Very Good Trappintime! It is no more than the "stuffing" you put in casings for link sausage. Therefore it isn't smoked and is formed into "patties" and fried "in frying pans".

Author:  Loxahatchee [ 07 Jan 2013, 19:46 ]
Post subject:  Re: Our hogs died.

Lol, thank you Swamp :mrgreen: We just call that type of sausage, sausage patties lol. Our wild boars can be made to taste delicious if you let the meat sit on ice for about a week or so. It'll still be tough, but once its ground into sausage its flat out delicious :--D

Author:  Jeff Piersol [ 07 Jan 2013, 20:25 ]
Post subject:  Re: Our hogs died.

I have pretty good memories when I was kid scalding hogs. It seemed like it was always the coldest day of the year when Grandpa and Dad planned to do it. TT do you render the lard?

Author:  trappintime [ 07 Jan 2013, 20:29 ]
Post subject:  Re: Our hogs died.

Only ate wild hogs while in Australia. Boss wouldn't eat anything very big and liked to catch little ones to put in the pen for free feed for a couple weeks before butchering. I really enjoyed them hogs and they didn't taste bad at all. :wink:

Dang Jeff you posted while I was typing this. I have done so with the lard but the wife don't use it as much as my mother did. Popcorn made in it is scrumptious though :wink:. It also makes some great paste lure with a few additives of course.

Author:  trapperrick [ 07 Jan 2013, 21:15 ]
Post subject:  Re: Our hogs died.

Neat pics TT. Bacon for breakfast and ham for dinner, you can't beat that!

Author:  Jeff Piersol [ 07 Jan 2013, 21:47 ]
Post subject:  Re: Our hogs died.

trappintime wrote:
Only ate wild hogs while in Australia. Boss wouldn't eat anything very big and liked to catch little ones to put in the pen for free feed for a couple weeks before butchering. I really enjoyed them hogs and they didn't taste bad at all. :wink:

Dang Jeff you posted while I was typing this. I have done so with the lard but the wife don't use it as much as my mother did. Popcorn made in it is scrumptious though :wink:. It also makes some great paste lure with a few additives of course.

NOTHING better than frying vittles in fresh lard. Pretty hard on the old ticker though.

Author:  trappintime [ 07 Jan 2013, 23:03 ]
Post subject:  Re: Our hogs died.

Jeff Piersol wrote:
Pretty hard on the old ticker though.

I'd sooner die from eating tooooooooooooo good than to bad.

Author:  Swamp Rat [ 07 Jan 2013, 23:40 ]
Post subject:  Re: Our hogs died.

Jeff Piersol wrote:
trappintime wrote:
Only ate wild hogs while in Australia. Boss wouldn't eat anything very big and liked to catch little ones to put in the pen for free feed for a couple weeks before butchering. I really enjoyed them hogs and they didn't taste bad at all. :wink:

Dang Jeff you posted while I was typing this. I have done so with the lard but the wife don't use it as much as my mother did. Popcorn made in it is scrumptious though :wink:. It also makes some great paste lure with a few additives of course.

NOTHING better than frying vittles in fresh lard. Pretty hard on the old ticker though.


An old man who used to help me with hog killings wasn't suppose to eat pork because of a bad heart and he'd tell me "a little grease is good for a squeaky heart". God rest his soul.

Author:  NonPCfed [ 07 Jan 2013, 23:47 ]
Post subject:  Re: Our hogs died.

No bad foods. Just bad diets.

Author:  trappintime [ 07 Jan 2013, 23:50 ]
Post subject:  Re: Our hogs died.

NonPCfed wrote:
No bad foods. Just bad diets.


Being bad tastes soooooooooo good though. :oops: :oops:

Author:  wolf1199 [ 08 Jan 2013, 16:59 ]
Post subject:  Re: Our hogs died.

Some mighty fine eating there TT, the boys were a big help. Those sausage things swamp was talking about being made into patties, up here we call them burgers. Some times hard to figure out the lingo down there :D

Author:  trappintime [ 10 Jan 2013, 22:09 ]
Post subject:  Re: Our hogs died.

Okeeee Dokeeeey. Seeing as how you asked I'll show what we did today. First thing is to cut the pig into three sections.

Finding the artery to the hams for use in brining.
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Donny removing the hind quarter[Ham].
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Then the front quarter. Which we make into roasts and sausage meat.
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We cut the loin off the belly and turn it into chops.
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Bobby gets to scrape off any sawdust just cause it's the way we do it.
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Ma even came out and helped wrap. You all know that high tech/new stuff works better right.
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Now Bobby removes the ribs from the belly.
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Leaving a wonderful chunk for making bacon.
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The boys brining a ham [Bobby did a great job of trimming hams to the point that he trimmed off our Artery's ]
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5 hours had us done the cutting and wrapping. 2 more had the hams and bacon in the brine. I guess the only good words of advice I have for anyone who wants to try cutting their own meat is, there is no bad cuts as it will all cook no matter if it was cut by you or a person who charges an arm + leg for the job.

Author:  wolf1199 [ 10 Jan 2013, 22:28 ]
Post subject:  Re: Our hogs died.

Excellent play by play TT on hog processing. Everything looks mighty tastey. Those hams look yummy already. Sure going to be nice when you send us all a taste. :)

Author:  trappintime [ 10 Jan 2013, 22:44 ]
Post subject:  Re: Our hogs died.

Somehow Rob, I think you may know how they are gonna taste. :lol: Not much we can't make for ourselves that doesn't make us enjoy it. I wonder why schools don't have this as a part of some subject?

Author:  Swamp Rat [ 10 Jan 2013, 22:46 ]
Post subject:  Re: Our hogs died.

Those two boys are going to make mighty good men! Later in life they will be thankful to have gained so much knowledge. I saw what the boys did and the wife....what exactly did YOU DO? :roll: :? You did take some fine pictures and the storylines were very informative. Thanks TT for doing this. Sure wish I was around your place at hog killing & butchering time....but more so when it is all cooked and ready for the table! :twisted:

Author:  NonPCfed [ 11 Jan 2013, 00:58 ]
Post subject:  Re: Our hogs died.

thanks, tt!! I learned some tonight. I always thought bacon was from the absolute base of the belly, but now thinking about it after watching the rib deboning, I can't figure out why that would have made any sense. Can smell those curing meats already !!!

Author:  trappintime [ 11 Jan 2013, 09:12 ]
Post subject:  Re: Our hogs died.

Glad you learned something PC. I've learned a lot from butchering.

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