Home Forums Hunting & Shooting Hunter's Campfire Butchering Hogs

Hell no!


Them old hens are so busy barking you don't have a chance!

dassa, Wrong you are thinking about deflave, he is a ex-spert on every thing, just ask him when he's sober which is not to often.Rio7

So did we on the smoker. We made a shanty about 4’ x 6’, mounted on a skid so we could move it.
It looked so much like a schithouse, that The Old Man cut a fake half moon in the door!
But you could hang hams and bacon in there, and put the bottom of a 55 gal drum with smoldering hickory and apple wood on the floor.
Shut the door and forget it for a couple days.
We’d soak cuts of deer in a saltwater brine, and then hang them in there too.
After it’d smoked a while, we’d use a store bought slicer to carve it up.
Beats the heck outta store bought jerky.
7mm

I feel sorry for those people. I'll butcher a hog after Christmas along with a couple of late season Iowa whitetails

Good to see you post Selmer.

I remember growing up, my dad loved pork brains and scrambled eggs for breakfast. I never tried it. Also, we had to saw the pork head in two so Grandma could get the brains out and then make "head cheese" from the rest of the meat on the skull.

G23

Head cheese is killer.

My grandparents did a hog and sausage every year. I remember when I was about 9 my uncles couldn’t figure out which ammo to use to shoot it (I know now it was a 22). My grandfather had spent hours sharpening his jackknife and said “We don’t need a gun.” He straddled that hog, grabbed it under the jaw and slit it from ear to ear. Gawd, that hog made a racket!!!

I was still dating my first wife when we did our last hog. She saw them cutting up the meat, walked into the dining room and saw a large pan with a tee towel over it. She lifted the towel and had the hog’s head staring back at her. I still remember the yelp she made.

When I was young the people in the small town I grew up in Said: When Caroline butchered a hog all she threw away was the squeal. That lady was my grandmother. We butcher all our own game and I'm pretty much the same way. We haven't bought any beef in many years and we eat lots of red meat.
Had our end of big game season elk chili feed tonight, the 2 young guys I took hunting this year and their ladies and kids, all had a great time. Unfortunately my son who killed 3 deer this year with me was back home in WA.

There's pretty much a use for everything a hog has to offer......except the oink.......

"So.....just exactly what all goes into your BBQ hash Maurice?"

"Everything except the oink!"

We have a chitlin festival down here......not saying I've ever had one.

A good friend and his dad would go to butcher shops to buy hog heads. It had to be scalded and scraped. They’d roast it whole in the oven until done and have a feast off it. The tongue is lean meat, the jaw is like bacon they say. My friend loves the ears for some reason I can’t fathom. Dad was eating a mouthful of brain and found a 38 slug once. The only part not really eaten is the roof of the mouth, eye lids and maybe the eye balls but they might be on the menu. I’ll pass on most of that, thank you very much.

I've never tried chitlins either. 30 yrs or so ago, my FIL drove 3 hrs to Sally for the Chitlin Festival. Stood in line for 2 hours to get a plate. Took one bite and threw it in the trashcan. Drove home. He's 90 now and we still kid him about it.

The pigs got a 22 to the head when my mother was a girl in the 1930s.
The pigs got a 22 to the head when my daughter was a girl in the 1990s.

For a long time, an old town, these days just a wide spot in the road, named Gastonburg, AL, hosted a mountain oyster and chitlin festival. It was known as the Nuts and Guts Festival. Somewhere around here I still have the tee shirt.

This is a picture of love, and it's what modern so-called life has killed.

Our hunt club put on a pig picking on new years back in the day.....normally we would reserve a split spine hog from a local processor, but one year we forgot. We had to buy a medium live hog and dress it ourselves.

A local 85 year gentleman and his wife with much experience in the matter agreed to host the process. Tub of scalding water was prepared to prep the pig for removing hair. The process for putting the pig down was for me to restrain the animal by grabbing the hind legs while a 22LR was centered thru the forehead. The elderly gentleman then slammed a ball-peen hammer to the same location, then follow that with a deep slashing of the throat with a 12" knife. We let the pig bleed out for 20-30 minutes.....about 2 beers.

The pig eventually died from drowning once we tossed it into the tub where it decided to come to life, about a 4 minute struggle to survive under water.

It's about the most cruel thing I ever imagined being done to animal.

And as if that wasn't bad enough, the processed pig had to be kept in a chest freezer that wasn't comfortably big enough until we were to begin prepping for the bbq. So it was contorted in order to fit, in which case, when we took it out to that it resembled the very mangled nightmare we put it through.......just an awful sight.

Good chance it was shot between the eyes?

That doesn't work well.


As a youngster I saw a hog "stuck" once.

Some Polish dude, a friend of a cousin, wanted the blood for
blood pudding. They got a loop around the hogs back leg, over a beam,
And hoisted it up. The "Pro" then cut it's throat. Catching blood in a pitcher
while the hog squealed, blew blood, sucked blood and swung around.

It wasn't pretty, it wasn't quick.

I will never watch that again.

Crappie Killer, good thread and great pics.

Brings back memories of my childhood.

I remember my grandparents, parents, uncles and neighbors going at it. I'm sure I was in the way all day!

Those peaple didn't waste anything back then.

When I was a kid I watched a friend's father put more than a couple of 22 rounds in a hogs head before it went down. I was like damn man kill the damn hog already.