Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Would you like to see a hog butchered?
Comments
-
My pleasure brother. Give me a little bit and I'm going to post the whole thing. Looks like I have about 100 pics, give or take a little.Hungry Joe said:
@SGH thanks for bringing back some fond memories for me.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. -
-
Been there done that. I remember seeing "hog killing time" when I was 6-7 yrs old. My Dad said it wasn't until he was grown and married before he realized that Thanksgiving Day WASN'T just hog killing day. I can still smell and taste the fresh salt/pepper-cured bacon (cut as needed every morning).
I worked for Cargill Meats (aka Excel, Ranchers Choice, etc...) and spent a day watching a cattle slaughter line. Very impressive. One of their plants does around 6K-10K head/day. -
onedbguru said:Been there done that. I remember seeing "hog killing time" when I was 6-7 yrs old. My Dad said it wasn't until he was grown and married before he realized that Thanksgiving Day WASN'T just hog killing day. I can still smell and taste the fresh salt/pepper-cured bacon (cut as needed every morning).
I worked for Cargill Meats (aka Excel, Ranchers Choice, etc...) and spent a day watching a cattle slaughter line. Very impressive. One of their plants does around 6K-10K head/day.
I can handle knowing it happens. I don't think I could watch a slaughter line and I know I couldn't work one.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
It's hard to compete with modern mechanized slaughterhouses. But for a broken down old man using a 40 year old wore out knife, 4 live hogs killed and took down to a headless carcass in 1 hour and 48 minutes is not to bad my friend. The only modern luxury I had was a tractor.onedbguru said:I worked for Cargill Meats (aka Excel, Ranchers Choice, etc...) and spent a day watching a cattle slaughter line. Very impressive. One of their plants does around 6K-10K head/day.
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. -
Not bad at all @SGH, strong would the proper word, strong brother.Sandy Springs & Dawsonville Ga
-
We used to do a pig slaughter in high school with the FFA kids. Nothing like fried tongue as a post-breakdown snack.
-
@Eggcelsior, need you to post that fried tongue recipe brother!Sandy Springs & Dawsonville Ga
-
I did a hog slaughter one night. It was more a dare from some friends I was out with at the bar. She had a cute face and was open for anything so that helped.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@YEMTrey, did you wear a condom or do you wonder to this day if there's a YEMpiglet out there?Sandy Springs & Dawsonville Ga
-
I didn't steal the tounge. But I did sneak off with a few livers and hearts. Hey, I earned them my friendEggcelsior said:We used to do a pig slaughter in high school with the FFA kids. Nothing like fried tongue as a post-breakdown snack.
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. -
@SGH - Just wondering, did you save any blood? I've never had blood sausage and since it's not legal for sale, wondering if you saved any for future projects.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
-
No sir, I did not. Brother D, I really didn't have anyone with me to help out other than holding legs or washing carcasses with fresh water. I was on my own for the most part. With 4 hogs at hand, I really didn't have time to catch, strain and store the blood properly. As such, I just bled them out on the ground. If you are wanting some fresh blood, I'm slaughtering 2 more next weekend. I will gladly catch it and ship it to you if you want it. It will have to ship cold and as such it will be semi coagulated. You can easily thin it back out though.DMW said:@SGH - Just wondering, did you save any blood? I've never had blood sausage and since it's not legal for sale, wondering if you saved any for future projects.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. -
Thanks for the offer, no need to ship, I have a butcher shop not too far from here I think I can talk into saving some blood for me when I'm ready to give it a go on blood sausage. But thanks for the offer again, I really appreciate it.SGH said:No sir, I did not. Brother D, I really didn't have anyone with me to help out other than holding legs or washing carcasses with fresh water. I was on my own for the most part. With 4 hogs at hand, I really didn't have time to catch, strain and store the blood properly. As such, I just bled them out on the ground. If you are wanting some fresh blood, I'm slaughtering 2 more next weekend. I will gladly catch it and ship it to you if you want it. It will have to ship cold and as such it will be semi coagulated. You can easily thin it back out though.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
If you are going to make blood sausage, make morcillas. Blows everything else away.
-
When I was a kid the Knights of Columbus would do a sausage night fundraiser. Blood sausage was one of the offerings because most people in the community were farmers or ranchers. I loved it but haven't had it in 15+ years.DMW said:@SGH - Just wondering, did you save any blood? I've never had blood sausage and since it's not legal for sale, wondering if you saved any for future projects. -
I love animals, I have done my share of wild animal rehabs and releases. Currently have a one wing one leg Bluejay, that will never fly, that was brought to me as a baby and now lives as a adult bird with our family. So seeing animals harmed and suffering bothers me a lot. So YES, post it up! I might learn something about preparing an animal I hunt, cook, serve next to the taters and eat.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
I've seen it done first hand in the slaughter area of a pork processing plant. They offered to let me run the gun but I declined. We have used the blood while catfishing. Worked OK but didn't congeal enough to work great like it should.
Done plenty of skinning and quartering wild hogs. Have a ton of wild hogs in Texas. Cleaning them is not that fun to do.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Look around you can find blood sausage in the retail market. Not as good as fresh made but something to try to see if it your thing. Pretty sure it's called kishka and my dad use to cook for us low and slow with a crap load off onions., little ketchup and good to go. Almost like liver sausage if I was to compare to something.DMW said:Thanks for the offer, no need to ship, I have a butcher shop not too far from here I think I can talk into saving some blood for me when I'm ready to give it a go on blood sausage. But thanks for the offer again, I really appreciate it.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Eggcelsior said:
Keepin' It Weird in The ATX FBTX -
DMW said:Thanks for the offer, no need to ship, I have a butcher shop not too far from here I think I can talk into saving some blood for me when I'm ready to give it a go on blood sausage. But thanks for the offer again, I really appreciate it.
Mr Wenger, your blood is here....Keepin' It Weird in The ATX FBTX -
I'm a little slow in the head, but did I miss the butcher posts? All I see is the liver and heart pics.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
-
You didn't miss it. I'm going to do a new post. Been real busy. I had to let the carcasses hang and cool over night to chill so I could debone the meat. Have you ever tried to debone hot meat? It doesn't work so well. Been working on that all morning. Also broke out the salt box and have 220 pounds of meat curing now. These things take time my friend.jabam said:I'm a little slow in the head, but did I miss the butcher posts? All I see is the liver and heart pics.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. -
We will all be a limp carcass one day just the same brother @SGH....cheers to that. Well done sir!Seattle, WA
-
post the pics/video. add a disclaimer that it may be graphic. no forum member is forced to click the link...
some of us may find it informative. -
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I have the thumbs up to post pics, even the graphic ones. But video is a no go due to the nature of the content. I don't really see the difference myself, but the buffalo has the final say. As such, I will load video to a couple of other forums for those interested in seeing the dark side of the process.sandman98 said:post the pics/video. add a disclaimer that it may be graphic. no forum member is forced to click the link...
some of us may find it informative.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. -
What other forums?
Egghead since November 2014, XL-BGE & ET-732SmobotLiving near Indy36" Blackstone
http://youtu.be/bZG2o8ZLFUY
https://youtu.be/blyUtVUpXLQ
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum