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Would you like to see a hog butchered?
Comments
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All of them.Smoker317 said:What other forums?Keepin' It Weird in The ATX FBTX -
Check out the old Hobart. Manufactured in the early 40's. They sure don't make them like this no more. It will grind almost as fast as you can feed it. Ground 75 pounds of wild pork and 105 pounds of venison in under a hour.
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. -
No worries I've never butchered anything but a chicken. Looking forward to your posts!SGH said: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.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
@SGH get KDP to give you the recipe for livermush you can buy it locally here but, I hooked her up with an older lady and she made some from head, heart, liver, etc. ...not badLenoir, N.C.
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I sure will brother. I'm always looking for something new to try. We make a version ourself that is real similar to scrapple minus the flour. Cornmeal only. I will sure hit her up though my friend.piney said:@SGH get KDP to give you the recipe for livermush you can buy it locally here but, I hooked her up with an older lady and she made some from head, heart, liver, etc. ...not badLocation- 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. -
@piney
I make a pretty mean "Shoulder Cheese" that is pretty dog gone good. Basically hog head cheese made with shoulder meat instead of head meat and parts. Will gladly share if you are interested my friend.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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Ever tried it brother Tex? You maybe suprised at how good that it is. Lots of folks who dislike head cheese seem to like the shoulder cheese. Has let "bite" to it and ain't quite as "loud" if you will. Pretty good stuff.The Cen-Tex Smoker said:"Shoulder cheese"
nope.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 want to make a pig armpit cheese joke but I got nuttinLBGE, AR. Lives in N.E. ATL
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Yes. Those who might be offended can ignore the thread.Firing up the BGE in Covington, GA
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Hey SGH. What is your preferred live weight if you are cooking a whole hog?
And what do you like for slaughter? We raised some a few years ago. Used one (about 200 lbs.) for a pig roast in the winter. The others, well we had an issue. I got hurt here on the farm in the spring and spent 2 months in the hospital and a long time recovering. By the time my son had all the necessary farm work done, those hogs weighed 500 lbs. each. He took them to a slaughter house. (One was so big, he had to build a ramp for him to get into our cattle trailer, it's only about 12-16" high.) They liked them. Had to give them 2 to process the other 2. I thought that was WAY too big, but it was the result of a bad situation.
He wants to raise a few more some time, so wondering about your preferred weights. Got some neighbors that would help us slaughter this time around.Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
Brother Farmer, if cooking them for myself I prefer 150-175 pounds live weight. This size hog will still yield well rounded hams and shoulders. Also it makes handling them much easier when cooking them whole. As far as slaughtering them, the smaller they are the less work that there is. For folks who have never tried it, breaking down and boning out a hog in excess of 400 pounds becomes quite the chore. The shoulders and hams are so massive that you are forced to work with exceptionally long and unwieldy knives. The vertebrae is a real pain to cut unless you have a electric meat saw. Even cooking the real large hogs is a real pain if you don't have several folks to assist with loading and unloading. When I was younger I enjoyed cooking 200-250 pound hogs. Now that I'm older I much prefer to fool with ones in the 150-175 pound arena my friend.FarmerTom said:Hey SGH. What is your preferred live weight if you are cooking a whole hog?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
I would like a copy of your "Shoulder Cheese" recipe if you don't mind sharing.
I am a hogshead cheese and shoulder cheese addict!
The last time I headed down to New Orleans (Thanksgiving), I stopped in Picayune to visit Treitler's Hogshead Cheese and Sausage, only to find the shop closed due to Mr. Treitler being ill. I was bummed since I was really looking forward to eating some.
Also, if you don't sell the cheese that you make, can you recommend any shops in MS that make and sell it?
Thanks,
"You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose -
Absolutely my friend. Question, have you ever had turkey head cheese? It's made from turkey meat (not from the turkey head).nolan8v said: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 try it but you are going to have to call it something elseSGH said:Ever tried it brother Tex? You maybe suprised at how good that it is. Lots of folks who dislike head cheese seem to like the shoulder cheese. Has let "bite" to it and ain't quite as "loud" if you will. Pretty good stuff.Keepin' It Weird in The ATX FBTX -
Thanks SGH. I know when ours hit that 150-200 mark, them became bottomless pits for corn. They inhaled it. The feed bill was awful..I had tried to tell my son when he got them that they would be a loosing proposition, but he wanted to raise some. Might have to grow our own corn this time around. Have all the necessary equipment, though with the depressed price of grain now, it might still be better to buy it. The lighter weights sound much better to me since you say they will still yield well.
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
@FarmerTom - For reference, here is the carcasses from a 178 pound, a 226 pound and a 348 pound live weight hog. The length alone of the 300+ pounders make them a chore to handle when cooking. He is almost 2 feet longer than the next in line. In the pic you can see that I removed the heads but left the jowl meat intact to the carcass. Ever do that yourself?
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. -
Yes, I've had it a couple of times and enjoyed it as well."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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PM me your email address and I will have my wife scan it and send it to you my friend.nolan8v said:Yes, I've had it a couple of times and enjoyed it as well.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. -
She needs to watch it...let that be a learning to her!! And, thanks for the card, nice looking family! Merry Christmastheyolksonyou said:@piney she says she's gonna no see it.Lenoir, N.C. -
I'm extremley nice looking myselfpiney said:
nice looking family!
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. -
Now Scottie, it's getting awful close to time for the man in the Red Suit!SGH said:I'm extremley nice looking myselfLenoir, N.C. -
No one is judging you man. Probably a thyroid thingSGH said:336 pounds on the hoof.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
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SGH , Sadly I can barely remember hog killing here on the farm. My grandfather died before I was 4 years old. I can remember a little of seeing it done. We still have 2 of the big black lard kettles and stands to set them on. Still have the old meat house at the back of the house. After my Grandfather passed, my Grandmother couldn't continue with a lot that they previously did. No more hogs, sheep, or horses. But they did continue to buy green hams to cure and hang in the meat house. Never saw a bad one come out of there. Some neighbors would get hams also and help. It would hang full. It was always a thrill when Momaw would ask me to get down a ham, I knew she would fry me a few pieces and make some red-eye gravy. MMMM, I can taste it now, nothing like fried country ham, biscuits, fried eggs, and red eye gravy.
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
@FarmerTom
Sounds like some great times and memories my friend. Above you mentioned the old lard kettles. Look what I will be rendering out tomorrow. This should bring back another fond memory for you my friend. I will be sure to get a pic of this bubbling away in my old black kettle.
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. -
Rendering lard even
awesome. So many people just throw sh!t away
Great for french fries, roasted potatoes.... Damn[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Absolutely brother. That is pure haunch fat in the pic. If you ever want to try something heavenly, deep fry you some chicken wings in lard. You will not believe the difference that it makes my friend.Darby_Crenshaw said:Rendering lard evenLocation- 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 is f'ing outstanding. Nothing wasted. You Rock Scottie!Sandy Springs & Dawsonville Ga
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You are indubitably the most interesting man on the planet @SGH.
You always have the most over the top and awesome posts. 
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