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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, Feb 20, 2019.
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....
that post by Barney ought to be required reading for voter registration card if you ask me, glad you enjoyed it.
I started preparing for a hog killin' a few weeks ago by sowing some sage and cayenne.
Nothing beats fresh sage and cayenne pepper!
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
Come in there pentail. That's awesome. Wow what a meat saw and grinder .
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.
Any of you fellers ever measure a hogs tail,at killin time
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.
It doesn't get much better than Red Wattle pork! I raised and killed a few of those when I was younger.
Why was it lots of work cutting them up?
Cut n up the sausage meat and skin for cracklins is always a chore.