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Hog Slaughtering...
Posted on 12/16/13 at 4:35 pm
Posted on 12/16/13 at 4:35 pm
These ferocious bastards were all killed with a .22 rough rider, followed by a rapala fillet knife to the jugular.
This post was edited on 12/17/13 at 8:43 am
10
Posted on 12/16/13 at 4:38 pm to Clyde Tipton
Did you boil and scrape them? Were the caught and pen finished before slaughter?
Posted on 12/16/13 at 4:39 pm to Clyde Tipton
Delicious.
Posted on 12/16/13 at 4:44 pm to Clyde Tipton
quote:Mag or LR?
all killed with a .22 rough rider,
Posted on 12/16/13 at 4:46 pm to Clyde Tipton
quote:
corrated artery.
Posted on 12/16/13 at 4:55 pm to Bleeding purple
quote:
Did you boil and scrape them?
Yes
quote:
Were the caught and pen finished before slaughter?
Parents were caught. These were born in the pen.
Posted on 12/16/13 at 5:25 pm to Clyde Tipton
Age? Can you give some direction on scraping and time needed?
Posted on 12/16/13 at 5:40 pm to Bleeding purple
Yeah, these were all females born this past spring. We actually slaughtered 8 carrying a 125lbs avg. equalling 1/2 ton.
To scald we heat the water between 180 and 200 degrees. Put the pig in and keep it moving. Exposé all areas to hot water/air/hot water/air. Basically, keep flipping them. We use chains. After 3 to 5 minutes pull them out and the hair and hide come off very easy. You can tell they are done because their ears will start coming clean and their toe nails will come off. The guy is "checking the ear" in the pic below...
To scald we heat the water between 180 and 200 degrees. Put the pig in and keep it moving. Exposé all areas to hot water/air/hot water/air. Basically, keep flipping them. We use chains. After 3 to 5 minutes pull them out and the hair and hide come off very easy. You can tell they are done because their ears will start coming clean and their toe nails will come off. The guy is "checking the ear" in the pic below...
Posted on 12/16/13 at 5:46 pm to Clyde Tipton
thats awesome..... makes me hungry
Posted on 12/16/13 at 5:46 pm to Clyde Tipton
So 8 -10 mos old?
This is why I stress the importance of killing every last one of the bastards even the little striped ones.
125 lbs by 1 year folks.
Scald and scrape before gutting?
Can you describe the boil container? And how you use the chains?
This is why I stress the importance of killing every last one of the bastards even the little striped ones.
125 lbs by 1 year folks.
Scald and scrape before gutting?
Can you describe the boil container? And how you use the chains?
Posted on 12/16/13 at 5:48 pm to Clyde Tipton
God, that's a lot of meat to process at once. Give us more details.... this is cool. Did you feed regular hog feed? How's the makeup of the meat compared to regular farmed pork?
Posted on 12/16/13 at 5:50 pm to Clyde Tipton
notice how much shorter the snout ends up when they get feed domestic instead of rooting for everything? i didn't think the change would happen that quick.
Posted on 12/16/13 at 5:53 pm to Bleeding purple
quote:
Scald and scrape before gutting?
Yes.
quote:
Can you describe the boil container? And how you use the chains?
Its just an old propane tank cut in half. We use 3 jet burners under it.
The chains just give you a way to catch a bite on the hog and flip it without scalding yourself. You can't see in the pic but 2 people work them from each side.
Posted on 12/16/13 at 5:55 pm to Clyde Tipton
so the chains or just cradling the hog under its mid section
Posted on 12/16/13 at 5:57 pm to Clyde Tipton
Posted on 12/16/13 at 5:58 pm to OldHickory
These are my sisters husbands, they just feed them slop and corn.
Better, you have appreciation and the satisfaction of doing it yourself.
quote:
How's the makeup of the meat compared to regular farmed pork?
Better, you have appreciation and the satisfaction of doing it yourself.
Posted on 12/16/13 at 5:59 pm to Clyde Tipton
quote:
Scald and scrape before gutting?
Did that a few times.
Can't believe y'all didn't catch the blood for some blood boudin.
Posted on 12/16/13 at 6:33 pm to Clyde Tipton
Kinda brings a tear to my eyes. I remember helping pawpaw when I was a kid when we would kill hogs. It'd be several of the fellers of the community come and they'd slaughter several hogs at a time. We used the 1/2 propane tank to scald them too. Still remember the knife he used to scrape em had "Old Hickory" on the handle. good times and something every kid should experience
Posted on 12/16/13 at 6:43 pm to lv2bowhntAU
That's what this is. Family and extended family coming together, getting it done, and feeding a lot of people the old time way.
It's becoming a lost art, but its still going on.
It's becoming a lost art, but its still going on.
Posted on 12/16/13 at 6:47 pm to Clyde Tipton
4,1,3,5,2
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