Hi all. 2 Vintage Primitive Hog Scrapers Rustic Old Farm Butchering Tools Country Decor. Join the discussion. The hog was then gutted and split into two halves. Butchering a hog for the first time. If the calf was born in February it could be butchered in December. Some folks castrate and then slaughter 2-3 months after. At that time most farmers in the community dipped a freshly killed hog into a cauldron of boiling water and then scraped off the hair and outer skin with hog scrapers. Acadian people in Louisiana had the boucherie (the butchering) which could occur any time but mostly at times requiring a fresh supply of charcuterie. Save Share. In the old days, pig processing was a family-oriented, community chore. The Lost Art of Down South Hog Butchering It’s always feral hog season in the Southeast, but what do you do with all that pork? In our Montour County household we called it Doughnut Day. Most butchers would skin the hog and not bother with scraping off the hair. After the hog is stunned,stuck,set afire,scraped and wiped down we place it on a old … Hog butchering in 1919. Credit: Flickr/chrisschoenbohm . We raise rabbits for meat and fur and hunt, clean and butcher deer during hunting season. Agriculture Livestock Beef Dairy Swine ... Move the hog into the area where you will stun it. I would handle the axe and the scalding and plucking the feathers. If you have no experience, even if you have researched how to butcher a pig, try to get someone who does to assist you or help them butcher a few times. In preceding years, the day began the process of butchering and curing enough meat for its participants and their families to subsist for the year. Instead of just burning the meat up, he usually gives it away to anyone that will come get the hog. Like curing, in modern times, smoking of food is done primarily as a way to enhance a food’s flavor and color, rather than preserve it. We will use any fire at our disposal including torch mad of hay, hand held propane torch,oxy - acetylene torch, and yes zippo for touch up. These photos were taken at an annual hog slaughtering held at Ronald Lawson’s farm in Short Mountain community near Woodbury, Tennessee, in January 2003. I'm not fond of wild game, in general. Melissa Hall. This time, however, we decided to defer to the expert, so to speak. One option that can be considered is butchering pigs at home. Dad, however, preferred skinning the hogs and that’s the way we always did it, skinning from tail to snout. I knew this, but when I cut into the belly my eyes still bugged. With the welcome of full flavored, lard … Article #3: “Hog Processing: Skinning, Scalding, Scraping, and Eviscerating” Hog Butchering While the Carcass Is Hanging. If you have more than one pig, separate them so you only need to worry about one at a time. We wanted something a little taller than most tables you can find so we built this one. This is one of those old-time traditions. Its getting about that time of year for us to start butchering the hogs. Then, the youngest of their 12 grandchildren, Wade Stowers, was about a year old. The last time the Mosers had a hog butchering on the farm was six years ago. It wasn’t until I moved to York County thirty years ago that I consistently heard the term “fastnacht” meaning the doughnut cooked in oil the day before Lent begins. I couldn’t be there in person to learn the process but the Meskos taught me how it’s done by way of their delightful DVD titled, Hog Butchering. A pig is a little different than culling any … We did this gratefully, but we had to butcher the hogs once we got them. I would not recommend butchering a hog on your own if you do not have at least some butchering experience. Southern Foodways: Hog-Butchering Time. or sign up with email About this Discussion. I've been wanting to get on here to tell you how it went with our hog, and I finally have a few minutes, so here goes. Here is where the confusion set in. By ... you can follow in the footsteps of our ancestors and gather around the pudding pot in a tradition as old as the South. The smaller one is quite loose. You can also decide if you want them to be cut the same, or if you want a roast from one side but then steaks from the other. So I knew it wasn’t a “the other white meat” sort of hog, but that it was what they call Chuffy: old-school, husky, bred for lard and intramuscular fat, the perfect sort of meat for curing and smoking. An eight-week-old weaned piglet in the 35- to 40-pound range purchased in the spring can easily reach prime weight by fall, the traditional time for hog butchering. Take a quarter of the hog and place it in the area where you are going to cut it up. I well remember butchering time when I was young.My mother and I would process chickens to sell. See more ideas about appalachia, appalachian people, old photos. And you need a butchering table to get that done on. Be sure to save all of the fat from the carcass. Published: October 12, 2007 Last Updated: August 10, 2018. Y'all, we've been busy over here learning proper ways for butchering a pig. 4 Printer-Friendly Version. (Don’t mind my fey hand.) 1 - 10 of 10 Posts. By doing the hog a quarter at a time, it is easier to handle and uses less work space. I'm also thankful for a supply of meat as I have Dave's whole family coming for Christmas! I always love your hog butchering posts! Check out the girth. By the time your pigs get to butchering size, you will have put in months of care and feed. You want to pick the best time to butcher so that the pigs give you the meat you want, whether that is leaner or having more fat. I tend to lurk around this site but have yet to contribute. My husband and I have a 22 acre property, mostly steep and wooded. We are glad we hired him, but saw plenty of areas for improvement next time. Hog Butchering Time No, we don't live on a farm or raise hogs. Jump to Latest Follow 1 - 10 of 10 Posts ... and interestingly enough, not chilling down too fast - certainly don't freeze before the muscle fibers have time to relax. Both are in distressed condition. Calves are traditionally kept until they are 10-15 months old, but that can be a problem for a family raising their own meat. Almost three months later, I realized that I have yet to post some super-awesome footage that I shot when the Farmstead Meatsmith came to visit our farm and taught us how to butcher pigs. The answer lies in our relatively recent pioneer past. As a child, I found it fascinating to watch my dad skin rabbits. Before we get started, please realize that there is no ideal weight for everyone. Our goal is to try and get most of our meat NOT from the grocery store. There are two types of smoking: Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. Everything I learned about hog butchering I learned from the Mesko family at Lighthouse Farm in Minnesota. By the time the helpers arrived the water was ready to scald the first lifeless animal. You may be wondering what is so delightful about killing a hog and cutting it into pieces. Ever wondered how it is Southerners took to the hog so devotedly? We’d also rather not put undue stress on any of our animals in transporting them to a processing facility. Dang it. It takes an emotional toll, but pig slaughter and butchering a pig on the farm ensures the farmer she knows from exactly where her meat came. After the birds are plucked, it’s time for evisceration. With the temperatures around 0°, your meat would have to hang a very long time to age. Chicken Butchering Set Up Item #4: Butchering table. Reply. People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. With many hands, within a few hours, four hogs averaging 430 pounds apiece are turned into tables full of meat. In a years time we get very close to our animals, and perhaps I saw Old Yeller too many times as a kid, but when the time comes, I’d prefer the moral responsibility of shooting my own pig. We decided to ask the local "carnitas" guy for help with the slaughtering, because we have never done it before. Dec 26, 2016 - Explore Donnie Foster's board "butchering" on Pinterest. Appalachian people usually did their hog killing between Thanksgiving and Christmas before mountain snows made each hill and holler its own island. Skip to main content Menu Close. Continue with Google. After the hog is cleaned and gutted, the halves are laid out on tables and the meat cutting begins. I am a little wary of eating wild meat. Butchering a 2.5 year old sow. It was an old standing custom that the person arriving the latest was given the most despicable job--cleaning the hog's head. Feeder pigs remain in this stage for approximately seven to eight weeks, during which time the protein level of their feed drops to around 16 percent. Since these photos were taken, this annual tradition has ceased. Continue with Facebook. However, this past week, The Man went to Texas with a friend and hunted wild hogs. We did beef and pork with help from a neighbor. My head must be thick as a rock. Hog butchering on my grandpa's farm. The first step of any butchering process is culling the animal. While a full-grown pig can weigh upwards of 600 pounds, the vast majority of pigs are butchered when they reach 200 to 250 pounds. He brought a cooler full of deboned, skinned hog meat. We are actually butchering sheep this Friday evening ( they are currently hanging in the coolroom) ~ it's actually such a fun thing to do with friends I'm looking forward to it. 339 Posts #4 • Mar 16, 2010. You are legally obligated to ensure that any animal you butcher is killed in a humane manner. Last Tuesday was Fastnacht Day here in our part of Pennsylvania. An older helper once told me that, "If the hog is shot in the brain, he will feel no pain." Thanks for checking this out, blessings on your day! No worries, you have some options here. Diameter of both bases is 4 inches. Due to the hog's favorable rate of feed conversion and the proportionally higher levels of carbohydrates, the feeder hog can gain a pound and a half per day or more. Now, it’s time to turn a carcass into useful meat cuts on the homestead. The tallest one stands about 7 inches. In a place like Montana, however, December is late for butchering. 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