O/T: Does anyone still butcher their own hogs, etc?

ChrisinMO · Nov 10, 2011

Just wondering how many out there still butcher their own. We are getting ready to do a big hog, since the weather is finally cooling off.

For those of you who do, do you make your own bacon or ham? I am going to try at least bacon this year. I might go for the ham as well for Christmas.

Christopher

mb58 · Nov 10, 2011

I kill one ever January. Cut it up, cure and smoke the bacon. mmmmmm good!

Jim in Ma. · Nov 10, 2011

I have not smoked any hams for years now. My memory is not that sharp. But it is pretty easy to do.
Your best bet is to do a google and you will get plenty of info.

elmersooner · Nov 10, 2011

we trap a large number of wild hogs this time of year, I cut the backstraps out of the small ones and the send the rest of the parts to a friend of mine for sausage and hams, since he does the hard work, I let him keep 4 out of 5

TGIN · Nov 10, 2011

I do 1 somtimes 2 beef a yr. and a few hogs with the help of my daughters and there familys , takes alot to feed 3 households . Put a few deer in the freezer also . I have my own walkin cooler and the saws , a grinder and a cuber which makes the job alot easyer . Every yr. it is getting to where I get to do more watchin as the sons in laws are learnin !

ILLEFTY · Nov 10, 2011

We'll do 2or 3 beef a year and 5 or 6 hogs. We'll render lard about every 2 or 3 years.

ShepFL · Nov 10, 2011

1 beef, 1 hog and 2 deer every yr. Deer are optional depending on my luck

5 acre garden and can most of it. Nothing like summer taste in the dead of winter.

Anonymous-0 · Nov 10, 2011

heck yeah We skalled about 12 ever thanksgiving use everything except the squell. we render the lard cook the heads use the blood to make a blood and corn meal concocktion call wishterbrough (spelling???) anduse the head meat to make ponouse. good memeries good food and good people.

kyhayman · Nov 10, 2011

I dont raise hogs but I do cure hams, or try to every 2-3 years. Local processing plant sells sausage about as cheap as I can raise it. Sometimes they will smoke some of their fresh sausage too.

I'll start hams this Thanksgiving, 2011 for Christmas 2012. 12 weeks buried in a box with probably a half ton each of salt and sugar and a couple hundred pounds of black pepper. Havent refilled the box since I can really remember. In 12 weeks we turn them and then in another 12 weeks pull them, wrap them, and smoke for a week. Let them hang and cure on out for the rest of the year at least.

larry@stinescorner · Nov 11, 2011

Idont ,but would like to/. Hope to can and freeze more stuff from the garden next season,I did make some good dry sausage last year,it was a dry italian sausage you eat like peperoni

NW Ohio Tim · Nov 11, 2011

I have the ability but not the ambition. If I had one go down over a weekend or holiday, we would butcher it ourselves.

It's just easier to drop off a live pig and pick up the frozen meat 4 days later.

We do can, freeze and dry most of the rest of our food ourselves though.

Tim

grandpappy · Nov 11, 2011

owned a slaughter house for 18 years. easyier and faster to skin than scalled a hog.

elmersooner · Nov 11, 2011

we have a large A-frame and a winch with a post set in the ground. attached to the post is a chain with a set of wide mouth vise grips on each end, attach hog (or deer to the gambrel) make cuts as you would to start skinning, attach the vice grips and give a tug with the winch and it pulls the skin off like a sock.

O/T: Does anyone still butcher their own hogs, etc?

ChrisinMO

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mb58

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Jim in Ma.

Well-known Member

elmersooner

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TGIN

Well-known Member

ILLEFTY

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ShepFL

Well-known Member

Anonymous-0

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kyhayman

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larry@stinescorner

Well-known Member

NW Ohio Tim

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grandpappy

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elmersooner

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