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Picked them up Friday morning from the locker who killed and scalded them that Monday. Six hogs live weight 325-330. Hanging weight 260-265.

[Linked Image from i.postimg.cc]

Started cutting heads and hocks off and getting them spread out to stay cool.

[Linked Image from i.postimg.cc]

Also cutting jowls off to be cured.

[Linked Image from i.postimg.cc]


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What do you do with the heads? I saw a hog head in the grocery store a few months ago, which is weird because they've never carried them before.

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I remember I was about 4 years old, my neighbor up the road had 3 pigs. He had a son my age and we'd play regularly. The pigs were big old bastards but to us they were basically pets.

Never understood they were there to be butchered. One day we're playing in the road next to the pen and his dad come out with a rile , doesn't say boo to either one of us, shoots all 3 pigs in the head. He then picks them up by their feet with a boom and slits their throats.

That was my introduction to how the sausage was made.

between that and being chased by a headless chicken around the yard after my grandmother just lopped it off for Sunday dinner, 4 years old was crash course to living in the country.


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Head, hock, tongue and hearts into the kettle to be cooked off the bone.

[Linked Image from i.postimg.cc]

Once cooking was completed picked clean off the bone and then added a lobe of liver, oatmeal and spices. Then ran through the grinder and into cloth sacks. Then back into the kettle for 15 minutes to cook the liver through.

[Linked Image from i.postimg.cc]


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The daughter was shocked when we killed a calf this morning.
Everything on the farm is her personal pet, till it's not...


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Lard, scrapple, puddin'?




Sad on my post,
So that's basically scrapple in bags?
Cultural difference here.

Last edited by Dillonbuck; 12/11/22.

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Originally Posted by Crappie_Killer
Head, hock, tongue and hearts into the kettle to be cooked off the bone.

[Linked Image from i.postimg.cc]

Once cooking was completed picked clean off the bone and then added a lobe of liver, oatmeal and spices. Then ran through the grinder and into cloth sacks. Then back into the kettle for 15 minutes to cook the liver through.

[Linked Image from i.postimg.cc]


looks good

make any scrapple or head cheese?

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Saturday morning had my Brother in law and my two boys and son in law starting to break them down. Sorry no pics. Basically break them down for chops, bacon front shoulder for pork steaks and hams. Everything else is trimming for sausage.

After all the hogs were broken down, they go to the ladies to do their magic.

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

Curing hams

[Linked Image from i.postimg.cc]


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Heads make good tamales!


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Originally Posted by CRJ1960
Heads make good tamales!
this


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Nice set up!

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Blue ribbon thread, really enjoy this kind of thing.

Originally Posted by BuckHaggard
What do you do with the heads? I saw a hog head in the grocery store a few months ago, which is weird because they've never carried them before.

Cabeza taco's , freakin' rock.


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Sunday morning, last thing is to render the lard.

[Linked Image from i.postimg.cc]


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In 1956 my grandfather in Bristol VA had two plow horses and no tractor, no electricity, and no running water.
He paid to have someone else slaughter his hogs.

In 1996 the wife and I in Snohomish WA were engineers.
We paid to have someone else slaughter our hogs.


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Hocks and feet’s are good in the crock pot

Last edited by earlybrd; 12/11/22.
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Originally Posted by Crappie_Killer
Sunday morning, last thing is to render the lard.

[Linked Image from i.postimg.cc]



Cracklins!
MMMMMMMMmmmmmm!


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We are about a month away from killing our 4 Duroc’s . One a piece for our house and each of the three kids. I just bought enough AC Legg sausage seasoning for 200 pounds of meat.
Crappie , what is your cure for the hams .? I plan on salt curing some and some bacon too.

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BP, I’ll post it up later tonight.


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Originally Posted by BigPine
We are about a month away from killing our 4 Duroc’s . One a piece for our house and each of the three kids. I just bought enough AC Legg sausage seasoning for 200 pounds of meat.
Crappie , what is your cure for the hams .? I plan on salt curing some and some bacon too.
On the sausage.

I don't mix seasoning with ground until we are ready to eat sausage. I think it tastes a little better and honestly think it will keep a little longer in the fridge after thawing. Just weigh out a few ounces once my ground is thawed, mix in and either cook right then or the next morning.

Also leaves the option open to use ground meat for whatever. We rarely eat ground beef, substitute pork instead.

You will never have a better meatloaf than a 50/50 pork and venison.

Getting ready to grind 150# of pork today. The local grocery had Boston Butts on sale for $.99 a pound, no limit. Pretty cheap eating.

I may go buy another 25-50# for smoking if there are any left this evening.

Last edited by 10gaugemag; 12/11/22.

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I'd be making some lardo too!


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