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