Hog killing

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, Feb 20, 2019.

  1. EdLongshanks

    EdLongshanks 12 pointer

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    Hahahahaha
     
  2. timer

    timer 10 pointer

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    La Grange
    Thanks for posting the link to the earlier thread.

    I was only around for two "hog-killins" sometime after the first frost in the fall. But I remember the huge old cast iron pot that the fat was rendered in and the smoke house full of meat. Those photos brought back a lot of memories....
     
    barney likes this.
  3. Bee

    Bee 10 pointer

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    that post by Barney ought to be required reading for voter registration card if you ask me, glad you enjoyed it.
     
  4. barney

    barney 12 pointer

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    I started preparing for a hog killin' a few weeks ago by sowing some sage and cayenne.
    [​IMG]
     
    Dark Cloud, bondhu and drakeshooter like this.
  5. Nothing beats fresh sage and cayenne pepper!
     
    barney likes this.
  6. pentail

    pentail Bacon Staff Member

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    Savoring the smoke
    We've done beef for the past few years, but we do a hog or 3 from time to time. The entire family gets involved hk1.jpg hk2.jpg hk3.jpg hk4.jpg hk5.jpg hk6.jpg hk7.jpg
     
    xbokilla, TripleGee, Nock and 7 others like this.
  7. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Come in there pentail. That's awesome. Wow what a meat saw and grinder .
     
  8. dirtstalker

    dirtstalker 10 pointer

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    Ive been raising a few hogs the last few years..but havent started processing them at home...yet. Ive got a dandy butcher that does a real fine job..and price is fair. Hoping to get the hog killin process started at home within the next couple years. Really want my boys to be able to experience it. Most of the old timers in my family are gone..and ive only ever been to a few when i was just a lil feller..so itll be a learning curve lol.
     
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  9. Dark Cloud

    Dark Cloud 12 pointer

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    Any of you fellers ever measure a hogs tail,at killin time
     
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  10. flyingnectar

    flyingnectar Spike

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    Metcalfe County
    Raised two hogs from piglet size total of one year to nice fat gilts. Meat is deep in color tasty stuff unlike store bought. Raised them on electric fence and tried to keep the on grass with grain and vegetables constantly available. Lots of work cutting them up. Red wattle large black cross was the breed.
     
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  11. barney

    barney 12 pointer

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    It doesn't get much better than Red Wattle pork! I raised and killed a few of those when I was younger.
     
    bondhu likes this.
  12. muddhunter

    muddhunter 12 pointer

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    Why was it lots of work cutting them up?
     
  13. Cut n up the sausage meat and skin for cracklins is always a chore.
     
    muddhunter likes this.

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