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. Hog Butchering Time No, we don't live on a farm or raise hogs. You may be wondering what is so delightful about killing a hog and cutting it into pieces. In our Montour County household we called it Doughnut Day. 339 Posts #4 • Mar 16, 2010. I'm not fond of wild game, in general. Whole Hog Butchering: Breaking Down a Mangalitsa-Red Waddle Heritage Pig: Video by Jon BrownMuch of meat’s flavor comes from fat. 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. Hog butchering in 1919. Credit: Flickr/chrisschoenbohm . 1 - 10 of 10 Posts. The last time the Mosers had a hog butchering on the farm was six years ago. 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. If the calf was born in February it could be butchered in December. Now, it’s time to turn a carcass into useful meat cuts on the homestead. Acadian people in Louisiana had the boucherie (the butchering) which could occur any time but mostly at times requiring a fresh supply of charcuterie. Since these photos were taken, this annual tradition has ceased. I tend to lurk around this site but have yet to contribute. 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. The tallest one stands about 7 inches. Everything I learned about hog butchering I learned from the Mesko family at Lighthouse Farm in Minnesota. With many hands, within a few hours, four hogs averaging 430 pounds apiece are turned into tables full of meat. After the birds are plucked, it’s time for evisceration. 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. No worries, you have some options here. Dec 26, 2016 - Explore Donnie Foster's board "butchering" on Pinterest. 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. We’d also rather not put undue stress on any of our animals in transporting them to a processing facility. 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. Ever wondered how it is Southerners took to the hog so devotedly? 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. We decided to ask the local "carnitas" guy for help with the slaughtering, because we have never done it before. In the old days, pig processing was a family-oriented, community chore. We are glad we hired him, but saw plenty of areas for improvement next time. Both are in distressed condition. My husband and I have a 22 acre property, mostly steep and wooded. I am a little wary of eating wild meat. Time to Start Butchering. Southern Foodways: Hog-Butchering Time. With the welcome of full flavored, lard … People are starting to embrace fattier cuts, and cooking with pork lard is making a comeback. Diameter of both bases is 4 inches. Agriculture Livestock Beef Dairy Swine ... Move the hog into the area where you will stun it. The smaller one is quite loose. My head must be thick as a rock. A pig is a little different than culling any … Most butchers would skin the hog and not bother with scraping off the hair. I always love your hog butchering posts! Before we get started, please realize that there is no ideal weight for everyone. We raise rabbits for meat and fur and hunt, clean and butcher deer during hunting season. Appalachian people usually did their hog killing between Thanksgiving and Christmas before mountain snows made each hill and holler its own island. 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. An older helper once told me that, "If the hog is shot in the brain, he will feel no pain." He brought a cooler full of deboned, skinned hog meat. 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. Last Tuesday was Fastnacht Day here in our part of Pennsylvania. 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. 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. 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. By the time your pigs get to butchering size, you will have put in months of care and feed. Here is where the confusion set in. Join the discussion. Published: October 12, 2007 Last Updated: August 10, 2018. or sign up with email About this Discussion. It was an old standing custom that the person arriving the latest was given the most despicable job--cleaning the hog's head. Hog butchering on my grandpa's farm. Skip to main content Menu Close. 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. The first step of any butchering process is culling the animal. Butchering a 2.5 year old sow. If you have more than one pig, separate them so you only need to worry about one at a time. I knew this, but when I cut into the belly my eyes still bugged. Save Share. (Don’t mind my fey hand.) By doing the hog a quarter at a time, it is easier to handle and uses less work space. After the hog is cleaned and gutted, the halves are laid out on tables and the meat cutting begins. 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. This is one of those old-time traditions. Some folks castrate and then slaughter 2-3 months after. In a place like Montana, however, December is late for butchering. By the time the helpers arrived the water was ready to scald the first lifeless animal. 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. Continue with Facebook. Melissa Hall. 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. You are legally obligated to ensure that any animal you butcher is killed in a humane manner. After the hog is stunned,stuck,set afire,scraped and wiped down we place it on a old … Dad, however, preferred skinning the hogs and that’s the way we always did it, skinning from tail to snout. Calves are traditionally kept until they are 10-15 months old, but that can be a problem for a family raising their own meat. 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. And you need a butchering table to get that done on. See more ideas about appalachia, appalachian people, old photos. Dang it. Be sure to save all of the fat from the carcass. One option that can be considered is butchering pigs at home. The hog was then gutted and split into two halves. 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. 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 would not recommend butchering a hog on your own if you do not have at least some butchering experience. Reply. I would handle the axe and the scalding and plucking the feathers. I'm also thankful for a supply of meat as I have Dave's whole family coming for Christmas! Thanks for checking this out, blessings on your day! We did beef and pork with help from a neighbor. We wanted something a little taller than most tables you can find so we built this one. Butchering a hog for the first time. 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? Article #3: “Hog Processing: Skinning, Scalding, Scraping, and Eviscerating” Hog Butchering While the Carcass Is Hanging. 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 did this gratefully, but we had to butcher the hogs once we got them. As a child, I found it fascinating to watch my dad skin rabbits. By ... you can follow in the footsteps of our ancestors and gather around the pudding pot in a tradition as old as the South. I well remember butchering time when I was young.My mother and I would process chickens to sell. Chicken Butchering Set Up Item #4: Butchering table. This time, however, we decided to defer to the expert, so to speak. Our goal is to try and get most of our meat NOT from the grocery store. 2 Vintage Primitive Hog Scrapers Rustic Old Farm Butchering Tools Country Decor. They had at least one hired hand all of the time and my grandma did everything right along side of him.still eight hogs is a lot to deal with at one time :) Check out the girth. Hi all. With the temperatures around 0°, your meat would have to hang a very long time to age. Y'all, we've been busy over here learning proper ways for butchering a pig. Its getting about that time of year for us to start butchering the hogs. The answer lies in our relatively recent pioneer past. 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