View Full Version : Putting pork meat in the larder.

01-19-2014, 09:53 PM
To start with I ain't a professional meat cutter or butcher of any sort. What I'm posting here is just our way of being prepared for any survival situation and mostly is just the way we live. I ain't saying any of the following is the right way but it is my way and the way I teach young folk or old folk who want to help. For this project I had 3 16 year old's who had never done it before as helpers, I was totally impressed with the way they dug right in. If you can take something from this I'll be happy as I never learned any of this from the internet but by hands on with mistakes over the years.
In order to put good meat on the table we raise our own with no growth hormones or medications. We do give the hogs coal to chew on in order to fight worms and they do sound funny crunching on it.
At the start of the session you wanna start with well rested and unexcited hogs. These are raised outside so they actually grow hair.

As I see no reason to show the killing and sticking I won't but here is one leaving the pen on a tractor I bought 16 years ago for $2,227 from the local MD.

From here it's over to a hot bath to make scraping easier, the water has a can of ash's from the wood stove added to kinda/sorta make lye in order to help cut through the outer layer of skin. Notice the high tech water heating equipment.

Then the lads[3 are ours] jumped into action with a zest I wasn't ready for but appreciated.

4 minutes by my count and they were to this point.

Flipping said hog over for the other end to get bathed[Barrel is to short and I'm to cheap to get a bigger one].

Every lad got to take a leg off at the joint with a knife so they know how it's done.[I detest pig feet so I can throw them to the dogs].

With no guillotine we resort to a knife and saw.

They then figure out how far up to split the brisket without hitting the innards.[This is a great lesson]

They learn how to cut around the anus and laugh embarrassingly at the female jokes.

Out comes the innards [wife didn't get a pic of the liver and heart and thanks to that and my mouth I'll be enjoying popcorn on the couch tonight].

We check the spleen for a forecast on the silver trends for the year[actually it is a way of telling how the winter will go but I figure it is a much better PM forecaster].

Next the small intestines are harvested for making sausage.

Then the 12 year old wash's the carcass prior to splitting.

Splitting is easy with a saw a fellow found in the dump and sold to me for $20[I had to put on a new cord] and the first time I used it my BIG Swedish neighbor smiled so hugely as it went through a 1,400 lb beef in 26 seconds. He always got the job of running the hand saw and immediately loved this Jarvis wellsaw 444.

The smallest of the 16 year old's and the one who had never been around any kind of butchering grabbed a half to take in for hanging[Impressed the [L] outta me I can tell you.

The pork will hang until Tuesday[I think it will take that long to set up properly at the temps we are currently experiencing for good cut up] when I and my family will make it into meal sized pieces. The ham/bacon curing will start then as well and if there is any interest I would show a pictogram[or whatever you call this stuff as well].

My wife cooked up 10 pounds of roast beef, a two galoon pail of potatoes, half a row worth of peas/carrots and all the fixin's which this crew absolutely demolished. She was grinning from ear to ear watching the food disappear. When I asked how much I owed the the answer was, "Nothing cause what we learned here today should be taught in school and it was a lot more fun than what they teach too". Needless to say I'm proud of these younguns. Remember people when you complain about the new generation to ask yourself what you've done to teach them.

After we got everything cleaned up and the lads returned home to where I'm betting they are all sleeping, my boys and I still had the sausage casing to prepare.
We start by turning it inside out using water and gravity.

Then we scrape the stuff that removes the nutrients from food in the intestines[one of you smart people can tell us what it's called].

Trying to show the stuff that comes off.

Yep they learn this too.


Salted and bagged for the freezer until we make the sausage.

A picture of what the sky looked like at sunset cause it was beautiful.

Sorry the post is so long.

Rory McCanuck
01-19-2014, 10:08 PM
Wow! wonderful post!
It's amazing what teenagers can pick up, given half a chance and some patience.
And yes, please post a tutorial on your bacon makin' process.

01-19-2014, 10:14 PM
Man does that bring back memories !! We didn't keep the intestines for sausage but I remember butchering at least ten pigs !! It was always a fun day with friends and family

01-19-2014, 11:05 PM
We would use one of those large galvanized water trough/tub things to scald the hair off. Also had cup shaped knives/scrapers which worked great at getting the hair off. It's been a while since I raised my own hogs but there was a good feeling knowing the freezer was full. I would trade pork for beef with my father in law. Throw in a few chickens we would be set for the winter.

01-19-2014, 11:21 PM
That's an excellent post, thank you! I was one of those sixteen year olds many moons ago; for four years we helped our...life experienced neighbour with the hog harvest, and like you said, no amount of internet will give you the experience. It should be taught in school.

What's a wellsaw?

01-19-2014, 11:27 PM
What's a wellsaw?

Imagine a large electric knife with blades like a carpenter's hand saw. The one in the photos would normally hang from a cable/chain in the processing rooms as they are heavy and awkward for continuous use.

01-20-2014, 10:13 AM
Good post, good times...
scraping takes longer (when you don't have a team of 16yr olds)...but beats the smell of singeing them with a torch...my lazy Uncles preferred method...

01-20-2014, 10:39 AM
Thanks for this! I know nothing about raising hogs (or any other animal) for harvesting. What is the ideal age for a hog to be ready to harvest?

01-20-2014, 11:00 AM
What is the ideal age for a hog to be ready to harvest?

Really depends on what the user has intended it for. Some like a small hog [30-100lbs] for cooking whole. Others like a sow that has had one litter of piglets and then fattened[These guys say it can't be beat]. I like a hog that weighs around 250lbs[I'm metrically challenged] live and even bigger cause to me a pork chop should kinda/sorta resemble a beef Tbone. Market weight hogs have increased in size over the years so it goes back to what the end user wants. Old hogs are made into sausage for the fine folk who think food is made in grocery stores. Our outside hogs are always slower to get to size than barn raised ones but the taste, color and texture cannot be beat. I almost feel sorry for folks who have never had a chance to eat free range meat as most think you need to put other [man would I have been frowned upon if I'd left that word on here] stuff to make for a good flavor. If meat requires more than salt and pepper for great taste then the meat isn't for me.

01-20-2014, 11:05 AM
Thanks for the info. I also agree that good meat doesn't need added flavors. Salt and pepper is my preferred method of seasoning a steak. Every now and then I'll add a compound butter, but I can't stand when people mask the meaty goodness with a bucket of Montreal steak spice or gallons of sauce.

01-20-2014, 10:08 PM
Awesome stuff pitw. Helped in that process the first time in 1972 at 12 years old.
Just did a 300 lb pig in early dec 2013. I skin them now. Never knew about the small intestine for sausage casing. Just the 2 of us now so it should last for 3 years!!
I butcher all my meat, ie deer, moose and livestock. Hope to try bear next spring. I have 100 + lbs of ground pork for sausage making.
Keep teaching eh!!

01-20-2014, 10:16 PM
Just read up on that Jarvis wellsaw 444. They run $1600 bucks now!! For a new one. Great find.

Camo tung
01-20-2014, 10:33 PM
Have helped process a few hogs now, some similarities and some differences from yours but in the end a lot of fresh pork including 40 lbs of breakfast brat patties - very tasty! As far as splitting, we used a sawzall with a new blade - same result. Quick and efficient. Nice to see the large turnout of helpers as it's a lot of work.

01-20-2014, 10:52 PM
That was really cool (I liked the quib about silver forecasting).

How do you put the pig down?

Camo tung
01-20-2014, 11:04 PM
That was really cool (I liked the quib about silver forecasting).

How do you put the pig down?

Comment on it's weight?

Camo tung
01-20-2014, 11:09 PM
The times I have helped my friend and his wife it was using a 22 LR to the squash. The key as mentioned was keeping them calm leading up to that point. It was kind of surreal the first time I watched it; feed in the trough, 4 pigs at the trough, my friend with the single shot .22 casually walked up, 3 of the pigs figured something was up and turned away from the trough. Piggie #4 was not so lucky. In a weird way I thought I was watching an episode of the Sopranos.

01-20-2014, 11:11 PM
Thanks for the AWESOME post !!!! Can't say I've ever taken apart a hog. Only deer..moose...ducks....grouse....and such. Yes..we need to teach the new generation or they truly will be lost. Good on the boys for getting in there and getting it done. I thought my son was the most squeamish kid on earth until one day when we were out hunting. I got a white tail and was at the back of my truck gutting it, and almost fell over when I noticed he had gotten out of the cab and was standing there watching me do it. He didn't jump in to help, but didn't start with the "ewwww gross" stuff either. Hey..it's a start. He's a little older now, so I think I'll walk him through the next one. Thanks again for the post. Knowledge can make your life a lot easier, and just might save it someday.

Camo tung
01-21-2014, 02:02 AM
Knowledge can make your life a lot easier, and just might save it someday.

The key to everything in life. If you can make/fix things, if you have basic construction skills and if you can feed yourself you'll have less need to be dependant on others. Today they call that "survivalists", back in the day it was "jack of all trades".

A rifle, a shotgun and a 4 wheel drive......

01-21-2014, 04:54 AM
Comment on it's weight?

01-21-2014, 06:37 AM
Outstanding thread. Thanks for posting. I haven't hunted in years and in my day the biggest thing I ever processed myself were some good sized snowshoe hares but I've always tried to teach my two boys that our food doesn't magically appear on plastic plates at the grocery store.

Sent from my iPhone using Tapatalk

01-21-2014, 07:12 AM
Man that brings back memories. Had hogs and cattle growing up. We always had a huge feed of pork chops that night. Nothing beats fresh pork chops. Thanks for sharing, and taking the time to teach the young uns.

01-21-2014, 08:39 AM
Got up early to make sure the pork wasn't freezing and got my little fire going to make the cutting room a little warmer. Had time to go through some old pics and found the round scrapers I use.

This first one a fellow bought down in the US of A 4 years ago and it is almost useless.

This one I found at an auction sale 20+ years ago and people I can say that older is better.

The lads liked using knives cause I think they figured they were cooler but the old scraper does a much better job in my opinion.

01-21-2014, 08:04 PM
Got up and lit a fire in the cutting shed at 7am so me and my crew[Donny] could get the three hogs cut up into meal sized chunks and the hams and bacon's ready for the brining process. Donny is 12 and can cut up a hog pretty fair. The first job is to get the half on a table that is of a decent height for using the saw. Then he cuts the hind foot off.


The shoulder came off next at the third rib in a line parallel to the head removal line.

Before we remove the hind quarter[hams] find the artery that feeds the ham blood and make sure to leave the fat on it and plenty of length for later use in brining.

Then remove the ham by cutting in a line between the aitch bone and back bone.

This will leave you with a ham that after a bit of clean up is ready for the brining process.

We now have the center section to deal with.

Remove the loin[he lets me do this].

The belly will look like this.

Take off the ribs and throw them away.

Now we have a belly.

Remove the bachelor buttons and trim for making bacon.

Don't forget that all the trim is used for sausage.

The front shoulder is split into the Boston butt and Picnic. On this particular half due to the learning process of the young fellows learning to stick a hog and a bit excessive blood shot happening I decided to make the picnic into sausage meat[we use a lot of sausage/burger]

Trim the sharp bone on the loin to make wrapping easier as the bone won't stick through your paper[once you've done it you will understand].

Make sure that any glands you find are cut out as they really don't add much good to the flavor.

Trim everything and clean the the meat.[we keep a pail of water and clean rags to wash off blood, singed hair and whatever].

The loin gets made into chops. I got that saw from the local general store when it shut down 16 years ago for $150 and it is the heaviest Fn thing in the country. Unlike some made for home use this thing will not move no matter how hard you push on it and it still works like new.

Scrape the sawdust off.

Trim off the fat and skin[this can be turned into lard and cracklins]

Having the worlds best tape dispenser helps.

When close to done it looks kinda/sorta like this.

The smallest half weighed 97lbs and the largest was 128lbs. We cut and wrapped 214 chops off the three hogs, have 130 lbs of sides ready for brining, forgot the number of 4-6lb roasts, a whack of sausage meat and 190 lbs of hams.

When a person can eat food like this every day that was all raised,prepared here on the place we call home, it is worth it.

Camo tung
01-21-2014, 08:21 PM
I really enjoyed the close ups of how you butcher your hogs. This is an excellent tutorial!

01-21-2014, 08:26 PM
Wow, again, excellent post, thanks for taking the time to snap the pictures; I'm sure we all know how easy it is to plow through a project without taking photos throughout the process.

01-23-2014, 10:00 AM
Looking forward to the brineing/smoking process!!

01-23-2014, 08:34 PM
Well folks the hams and bacon's are in the brine and due to the fact I had a true idiot running the camera there isn't the pics I wanted of it from this time. I'll do my best to describe it and show what pics I got[I have pics from an earlier time I can show if anyone needs something clarified]. The ones I blew completely were of embalming the ham.

To start with you need a couple tools. The needles are for getting the brine into the ham so that it all gets some as just letting hams this size soak is one [L] of a gamble and will usually result in areas with no curing agent, resulting in a ham with straight pork in it[Still edible but looks like [L] and don't taste the same. These needles have holes in the side to push brine out along the length of the jab. The large syringe with no needle is used for what I like to call embalming[kids get a kick out of it] and is inserted into the artery I told you not to cut in the cut up part of the thread.[These pics I screwed up so bad I couldn't even figure them out] The knives are for trimming and cutting.

You will want cold water to make the brine as warming the meat is not a good plan at all.

Cut the tail bone off the ham and trim to your specs. A cookie sheet with a lip is a great tool and gathers up the brine that inevitably oozes/squirts out and makes turning a 30lb piece a breeze.

We use the artery method [That I ain't got pics of] first to get the brine through the ham using it's own arterial system. This doesn't always work as the artery will burst with too much pressure. The needles will work every time so is the method I recommend. We put between 2-3 quarts of brine into the ham to make sure it gets enough[brine moves through the meat in the two weeks is in the brine]

Bacon doesn't require injecting so now we just put them in containers that will hold them all and be able to submerge completely. I put plastic forks between the bacon's for a small space that brine can move.

We use the same brine for both the ham and bacon so can put some of each into the containers. Filling as much area as we can so that we don't need to make extra brine.When done filling the containers we put plastic cups or whatever to fill the space from the lid to the meat. The meat will float up in the salt water if this isn't done. Now I wait for a week to take the bacon's out for smoking and 2 weeks for the ham.

You can do this with smaller cuts in the fridge really easy if you want to try.[I would if I were you]

I apologize for the pic screw up but it is what it is.

01-23-2014, 11:08 PM
recipe for the brine? Do you do the float potatoe brine? Spices?

01-31-2014, 12:57 AM
Well the bacons have been in the brine a week so it's time to get the smoker ready and the bacons as well. Being cheap has the advantage of making one innovative as well. I got this old fridge for free some time back and it has served me well for many pounds of food prepping. All it needed was a couple vents, a thermometer and hot plates.


A few pieces of boards to hold wooden dowels.

A 12 year old to put strings on the bacon for hanging. Always kinda/sorta amazes me how the bacon comes out of the brine with such white skin.

You will notice that not all our bacon is in full pieces anymore and that is because we cut them up to help fill in the spaces around the hams which helps save space as well as brine. They will hang in the smoker to dry overnight before smoking tomorrow. Pic shows some in for your viewing pleasure.[or not as the bucket turned the dang thing on it's side]

02-04-2014, 11:19 PM
We got the bacon out of the smoker. Used Maple/Apple, Apple/hickory and hickory/maple.

Cut it up into usable type packages for wrapping.

Boys figure they should try my old toy.1921
http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/th_100_7691_zps13f35133.jpg (http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/100_7691_zps13f35133.mp4)

To end up with some of this.

Then the newer unit 1950ish.
http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/th_100_7693_zps1224a5b3.jpg (http://i255.photobucket.com/albums/hh145/pitw75/Making%20food/100_7693_zps1224a5b3.mp4)

She can take a full side.

Seeing as it is our own meat I decided to smoke a ham and check it out after a week in the brine.
Smoking sure do add color, eh.

Cut in half[kinda/sorta] to look for how the cure has done.

See the lighter colored meat? It won't be pink when cooked like ham but rather brown like roast pork. It needed another week in the brine.

Cut into ham roasts.

People this is how we put the pork on the table.

Not saying it's the right way but is our way.
Thanks for Looking

Any help I can give any of you who want to try, just ask and I'll either help you or not, but not asking will have a 0 chance of getting help.

02-04-2014, 11:55 PM
I can just dream of that table full of bacon. Envious Pitw. Just butchered my first pig ever mid Nov. Wish I would have seen yours done before I did mine. I will know better next time.
thanks for sharing all that.

02-05-2014, 05:24 AM
Truly amazing. Thanks again for sharing.

06-22-2015, 09:47 PM
The wife went and got Gertrude today as the start of another project starts. So I'd like to introduce you to what I saw upon arriving home.

Much to my relief she stood up with some nudging from my son.

Due to farrow around August 1st.

06-23-2015, 07:09 AM
She was having her afternoon nap. She likes sleeping in that pile of straw.

road kill
06-24-2015, 07:01 AM
Looks tasty.

06-24-2015, 02:48 PM
Her babies will be even more tasty. I actually prefer the meat off of a second litter sow or gilt as the meat has more taste and the pork chops are a decent size. You dry them up after they are weaned and get them fat and they are decent meat. Plus I always take the fat home to render for lard if I have it done in town or keep it when I butcher myself depends on the time of year.

06-24-2015, 08:55 PM
Plus I always take the fat home to render for lard if I have it done in town or keep it when I butcher myself depends on the time of year.

Like this?
The wife went and got Gertrude today as the fellow called Saturday and said it wasn't a good day then. So I'd like to introduce you to what I saw upon arriving home.

With the cracklins removed[and pretty much ate].

Yep, best popcorn oil in the world.:popcorn:

06-25-2015, 05:22 AM
Same thing except I use a big roaster in the oven. I used to trade the neighbor lady at Edgerton my lard for haggis as she liked my lard and I liked her haggis. I also make my own scent free hunting soap with it. People figure I am nuts.

06-25-2015, 08:16 AM
Yep, best popcorn oil in the world.:popcorn:

I agree, although coconut oil is nice as well.

Homemade lard is great for breakfast fry-ups too!

road kill
06-25-2015, 10:39 AM
But those pics are dated 2009 and you posted yesterday. Did you invent time travel and not tell your buds on GOC.;D

06-25-2015, 10:45 AM
Me thinks he is like the rest of us can't change the date on his camera or he is just showing us pictures like what is going on now. I was wondering about the snow. But I get what he is trying to say anyways.

06-25-2015, 12:53 PM
All I said was, "Like this?".

08-23-2015, 10:56 PM
I'm so F'n busy right now it hurts. I checked Gertrude before I left for work and nothing was happening, I gets 20 miles from home in the water truck and my loving[in case she ever reads this] wife calls all out of breath and very excited[like she had a boyfriend. Seems the pig decided she didn't like being pregnant. Donny was home and helped with the procedure.

Pretty cool when a young fella who never been around one can get in like that.

Then she ended up with 8 live and 3 deadun's.

Rory McCanuck
08-23-2015, 11:28 PM
Well done Donny!

08-24-2015, 04:44 AM
That is one tame pig mine would be barking up a storm if I was near their heads when they had babies but then |I have 300 of them so who has time for pets.

08-24-2015, 06:27 AM
Great post!

08-24-2015, 07:14 AM
That is one tame pig mine would be barking up a storm if I was near their heads when they had babies but then |I have 300 of them so who has time for pets.

If'n I had 300 around here, I'd move.LOL Living away from town I've always had/made pets of the livestock. Even when I grew up with 450 cow/calf pairs there were certain ones that were rideable[new word]. But I hear ya man.

08-24-2015, 09:53 AM
If'n I had 300 around here, I'd move.LOL Living away from town I've always had/made pets of the livestock. Even when I grew up with 450 cow/calf pairs there were certain ones that were rideable[new word]. But I hear ya man.

The odd one just has character, eh? I remember riding the milk cow around the yard as a kid....:)

08-25-2015, 05:11 AM
The odd one just has character, eh? I remember riding the milk cow around the yard as a kid....:)

We had a an old Hereford range cow that I'd get on to check cows at 2am that would walk through the herd slowly allowing me to check for calving critters without disturbing them. She always ended up at the chop bin.
Had to laugh yesterday as customer said he wanted a piglet when it was ready but he refused to pay cash so he is bringing me 70 bushels of barley to feed to them all.

08-25-2015, 03:18 PM
I have a really old boar that lets me ride his back.The other two guys that work there weekends are scared of him for some dumb reason. They are actually scared of all the boars and I pet them and scratch behind their ears. Barley is better then nothing.

08-26-2015, 06:03 AM
OK, now that I have your attention Kenwp, what is the ration you would endorse? I've fed barley my entire life as it what we have. I can get wheat, peas, oats and barley.

08-27-2015, 09:23 PM
Well now gentlemen I mostly agree with you on the salt and pepper but, there's always a but, for me a truly great steak is perfectly accompanied with a good measure of your favorite brand of Bourbon. Something about that is near to heaven for me. BBQ at any time of year as well.

I raise my beef without any steroids or hormones as well and finish them on oats/peas rather than barley. My preference and I've yet to have anyone that bought one of my steers complain. As to the increase in size of slaughter hog - what do you attribute that to? Simply a cash grab, get as much for the carcass as possible regardless of taste or customer desires? I prefer a hog in the 225 - 250 range myself.

08-29-2015, 03:41 PM
We used to years ago feed just barley and minerals but nowadays it would take to long to get a pig to market that way plus you have to feed them so as they grade or index higher. We feed a ration of wheat.barley,peas and canola meal plus the minerals to get there in around 170-180 days. Any longer and that and the barn gets too full and we have to find a place to put weaner pigs. We still have to place weaner pigs as it is because the sows produce more babies then there is room to finish them. Some oats in a sows diet is actually good as it makes her stomach bigger so she eats more when she farrows and therefore produces more milk and therefore bigger weaner pigs. We used to feed the dry sows beet pulp even to make there stomachs bigger. Right now we use wheat shorts as they are cheaper then beet pulp.
As to a hog having to be a certain size there is a couple reasons for it. The market is mostly controlled by what the US wants. 60 to 70 percent of all meals in the US are eaten in restaurants so they want a big pork chop now so they only have to serve one instead of two smaller ones. Plus the plants want bigger pigs because a pig basically produces the same amount of waste be it 240 pounds or 260 pounds so you get more pork for the same waste that they have to pay to dispose of. In Europe they still kill smaller pigs due to they can't castrate anymore so have to get around the boar scent problem.

02-17-2016, 11:19 AM
Well the sow dies today. Can't do it until 4pm as 2 other young lads want to help/learn and they can't be here until 4pm. I was almost shocked when the one called me this morning asking if he could come at that time as he really wants to see/help/learn. I really enjoy the young folk learning and it may slow us down a mite but I'm betting will pay off in the long run for all of us.

02-22-2016, 08:30 AM
After eating two meals of fresh pork chops from Gertrude I'm thinking this may be the way to go. The flavor is 'out of this world"[quote from Bobby] and we can only get one 1" thick pork chop in the 10" cast fry pan at once. She was a little fatter than I wanted but that is just the learning curve. The sow cost me $400 and we sold 5 piglets for $520 which gave us a 300+ lbs of hog meat for -$120 and a little work which was good for us.
Bacons will be smoked next weekend, hams the next and sausage built when we feel like it. Life is good if you like what you do and the food is better than any bought from a store. On a side note the 14 year old was in charge of all aspects of the job and while cutting he maybe screwed up a bit but I just said what my old mentor told me years ago, "Your butt hole won't know the difference".

03-02-2016, 08:35 AM
Don Don got the bacons smoked and we did a side by side comparison of both his smoke choices, apple/hickory and apple/maple. The whole bunch who tasted them agreed on only the fact that either was better than anything we could buy. Other than that it was an even split [3/3] on which was best.LOL

Rory McCanuck
03-02-2016, 12:01 PM
The important part was he did it, and everybody enjoyed it.
That's great!

03-08-2016, 09:41 AM
Anyone ever smoke bacon with Mesquite? I like mesquite on many things[wife don't] so I kept a small chunk[3-4lbs] and am trying that this day as we got the hams done now and will wrap them this afternoon. I have the smoker in the shop for ease of use and me and the boys like the way the shop smells after but I sure get some funny looks when I go elsewhere smelling like I've been in a house fire.LOL

03-08-2016, 07:26 PM
I heat with wood and sugar with wood so always smell like a house fire. Haven't used mesquite in 20 years to smoke. Can't really remember what it smells like. Have a friend in Texas cooks everything with it. An older pig seems to always taste better and of course the pork chops are bigger. Only had one problem with an older pig. She was crazy as a loon and to get her out of the farrowing room I had to knock her out and drag her out the door. She never came in heat again so I took her to Provost Packers and they had trouble getting her in the kill box and had to finally kill her in the shed and drag her in to the kill floor. She was tough. My buddy was the meat inspector and told me about it.

03-08-2016, 10:00 PM
I'm seriously considering buying some wieners this year. So far just with co-workers I talked to today it looks like I will be buying 4 or more.

My 1st year so that should be lots to start with.

03-09-2016, 05:54 AM
By the way the word is weaners not weiners. Unless your trying to raise hotdogs.

03-09-2016, 07:57 AM
I'm seriously considering buying some wieners this year. So far just with co-workers I talked to today it looks like I will be buying 4 or more.

My 1st year so that should be lots to start with.

Go for it as they is a lot of fun. They have personality's and like a good scratch.
Mesquite tastes quite good on bacon as we tried a chunk. Wife even admitted that I could try again.
Don't leave a piece of bacon in the brine for two weeks unless you like salt. Gonna use the rest to make corn chowder to tone it down some.

03-09-2016, 10:23 PM
I have a 6 year old boar that is like a big dog. He will do anything for food. Had to ship my pet pig last week. I am either getting old or soft as it's getting hard for me to ship my pets anymore.
I had bacon done by that fellow that cuts meat on the highway east of Wainwright once and it was so salty we could not eat it.

03-11-2016, 09:25 AM
We usually save all the bacon trimmings and toss them in with recipes calling for a little bit of bacon meat, burning them up on odds and ends around the kitchen....
This year, we tossed them all in the grinder with a coarse blade and froze it in small Tupperware type containers. Ready made bacon bits! Just toss them in the pan for a couple minutes and add to salads, pizzas, cheese toast, etc... Beats the crap out of the store bought ones in a jar, that's for certain....

04-09-2016, 09:49 AM
Well we used pork to make up a few batch's of sausage last eve. Made 25 lbs of fresh breakfast sausage and 20 lbs of honey garlic rolls plus 10 pounds of straight garlic rolls[these last 2 have the cure in them and will be smoked and cooked so we can just eat them as we want]. Also used moose meat on the coiled sausage and for 10 lbs of the breakfast fare. Went with a 50/50 mixture this time around. Cool part of doing this nonsense ourselves is we can experiment lots.

Lad grinding near frozen meat.

15lbs of pure pork goodness.

Lass loading casing on the horn.

Lad mixing spices and such in ice water.[Cold is good]

Both lads mixing the near frozen meat with the spices. Sure was fun listening to them [female canine] about cold hands.

Making links of fresh sausage with a stuffer that works fairly well. Young fellas found out they was only thinking they were the boss.

Rolls of garlic sausage in the smoker. Always amazes me how the curing agents change the color of the meat.

Never forget that what you teach your kids will pay off far greater rewards than just watching them do what they want.

Rory McCanuck
04-09-2016, 10:32 AM
Oh man, does that look good!
That's a monster of a sausage stuffer, does it have a big screw on top, or what?

04-09-2016, 11:24 AM

Crank on the side which makes putting the right amount in a cinch plus you back it off to twist the links without making a mess and such. Found it in a farm supply store in MT probably ten years ago. Daughter sure likes it compared to our old way of stuffing through the big grinder.

04-09-2016, 11:29 AM
Old way

So easy a kid can do it.

This thing has two shafts for the crank to go on. High speed to get it up and low speed to stuff.

Rory McCanuck
04-09-2016, 12:29 PM
Ah, ok. Very nice.
I've only ever used my hand-crank grinder to stuff sausages.
I like it because I have complete control, and can back off when I want, with no electric motor spinning things spinning things way past the Oops Zone.
I have only ever done 5 or 10 lb batches though, I'm not trying to feed a herd of teenagers ;D

04-09-2016, 12:46 PM
Great post making the sausage. Many hands make light work. LOL

04-09-2016, 02:02 PM
Good stuff. If I ever head your way for an extended period of time I am stopping by!! Bear roast in tow.

04-09-2016, 06:46 PM
I bought a sausage stuffer years ago also as it sure sped up the process a lot. Tried the meat grinder way many times and got frustrated every time.