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Would you like to see a hog butchered?
Comments
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Been there..Done that! It's not cold enough here to kill hogs. We killed hogs at Thanksgiving every year when I was a kid but, this year its like 65 this close to Christmas this year. I'm guessing you are going to sausage the hams and shoulders , keep the tenderloin. We always like whole hog sausage....nose, ears, tail, and balls...won't make you squeal any louder but, sure make you root harder!SGH said:You know, I have heard several folks say that seeing the same old posts over and over is getting old. To be honest, I get tired of posting the same cooks over and over myself. With the above said, it brings me to my questions. Tomorrow I'm slaughtering 4 hogs for a older friend of mine. My two questions are: Would y'all like to see it? And would it be appropriate to post something like that on the forum? I know you can google or YouTube stuff like that, but was just curious if there was a interest to see it on the forum. And if it was even appropriate it. I spoke to both brothers Nola and Husker and they said to go for it. What say the rest of you? Yea or nay?Lenoir, N.C. -
From the perspective of the owners of the site...you suppose they want the slaughter posted here?
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Now I'm devastatedDMW said:You had better post it. Farm to table at it's best.
Know what you are eating folks, pork doesn't grow on trees. -
You have been around much longer than I. If you really are Stike, I was reading your posts long before I actually joined the forum. Saw some pumpkins that you did that was insane.Darby_Crenshaw said:I'm a newbie compared to some of these guysLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That's kind of what I was asking. Would it be appropriate?Spaightlabs said:From the perspective of the owners of the site...you suppose they want the slaughter posted here?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Stike=Smart ManSGH said:You have been around much longer than I. If you really are Stike, I was reading your posts long before I actually joined the forum. Saw some pumpkins that you did that was insane.Lenoir, N.C. -
Put me on the no side.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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http://eggheadforum.com/discussion/1176771/spatchcock-pig#latest
Heck ya....I didn't post all of this one....but here we are shaving and burning the skinVisalia, Ca @lkapigian -
Send a PM to the mod that was on the Nola thread and ask?SGH said:That's kind of what I was asking. Would it be appropriate? -
I'm thinking a periscope feed of the whole process seems like a stellar idea!
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I have been putting it off for weeks due to the heat. It has been still hitting the 80's some days. But look what rolled in tonight. I figure it's now or never my friend. Tomorrow will be cool and then the temp is shooting right back up.piney said:Done that! It's not cold enough here to kill hogs.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
This is why you're on my Christmas card list, Gary!piney said:Been there..Done that! It's not cold enough here to kill hogs. We killed hogs at Thanksgiving every year when I was a kid but, this year its like 65 this close to Christmas this year. I'm guessing you are going to sausage the hams and shoulders , keep the tenderloin. We always like whole hog sausage....nose, ears, tail, and balls...won't make you squeal any louder but, sure make you root harder! -
Yes for me
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Yes for me. It will bring back memories."You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose
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Yes yes yes!
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Am I the only one hoping Babe was going to be on a spit at the end of the movie?
Bring it!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
No sir, you were not alone my friendWeberWho? said:Am I the only one hoping Babe was going to be on a spit at the end of the movie? Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
i'll tune in!A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
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I'll be on the lookout! There's a lot worse on the Internet (her name starts with an H). Just don't open the post if you don't wanna see it!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I already voted with my qualified opinion as long as it isn't graphic, but the butchering of the gutted carcasses would be interesting. NOW for several dumb questions on my part. Are you doing all this by yourself? I would think 4 hogs would take some time from start to finish. Don't you bleed a hog after killing it? Surely you have a large processing area to do all this through the various stage needing santization. Where will you be refrigerating 4 processed hogs?Re-gasketing the USA one yard at a time!
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Just Do It!!!!!
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Omg you have to kill animals to get meat!!!!! Nooooooo. Noooooo. I kid of course. It would be interesting for some to see the process, I would imagine. Go for it I say. So if you can put me down for 10 yes votes I'd greatly appreciate it.
XL BGE, KJ classic, Joe Jr, UDS x2 -
You are killing me RonRRP said:I already voted with my qualified opinion as long as it isn't graphic, but the butchering of the gutted carcasses would be interesting. NOW for several dumb questions on my part. Are you doing all this by yourself? I would think 4 hogs would take some time from start to finish. Don't you bleed a hog after killing it? Surely you have a large processing area to do all this through the various stage needing santization. Where will you be refrigerating 4 processed hogs?
But I will take a shot at a few of the above. Yes I'm bleeding them down the old school way. Hung upside down and the throat cut. I'm nowhere near as fast as I use to be, but I can still break a carcass down in near record time when compared to a novice. I can kill, bleed, gut and break the carcass down into primals in less than a hour by myself with just a big breaking knife, a medium breaking knife and a shank knife. With access to a saw, even faster. For now I'm only taking them down to primals, I will finish reducing them later when he decides what and how he wants the commodity cuts. And yes, I have access to several walk in freezers my friend. As far as sanitation, well let's just hope that the health department doesn't show up Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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You absolutely need to post this!
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