Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Hog Slaughter and Smoke at My place. HBT people invited

Reply
 
LinkBack Thread Tools
Old 11-01-2012, 11:22 AM   #81
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,045
Liked 25 Times on 23 Posts
Likes Given: 31

Default

Hey Adam,
Great Pics!
I have a great book for you to check out if you haven't already.
The Encyclopedia of Country Living by Carla Emery is great. Worth the $20.
Check it out if you get a chance.
Bull

__________________
bullinachinashop is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 12:00 PM   #82
adamjackson
Feedback Score: 2 reviews
Recipes 
 
Join Date: May 2012
Location: Canaan New Hampshire, NH
Posts: 735
Liked 73 Times on 63 Posts
Likes Given: 162

Default

Quote:
Originally Posted by bullinachinashop View Post
Hey Adam,
Great Pics!
I have a great book for you to check out if you haven't already.
The Encyclopedia of Country Living by Carla Emery is great. Worth the $20.
Check it out if you get a chance.
Bull
Hi. You're probably the 5th person who has recommended that to me. I guess it's time to finally buy it!
__________________

I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

adamjackson is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2012, 01:38 AM   #83
bluemoose
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bluemoose's Avatar
Recipes 
 
Join Date: Jun 2011
Location: , Vermont
Posts: 1,943
Liked 133 Times on 98 Posts
Likes Given: 5

Default

Adam, sorry I never contacted you. We are slaughtering tomorrow at 9:30. You are welcome to come. Give me a call tomorrow and I will give you directions.

__________________

Beer makes me pee.

bluemoose is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2012, 02:41 AM   #84
SleepyCreekBrews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
SleepyCreekBrews's Avatar
Recipes 
 
Join Date: Jul 2012
Location: Leesville, NC
Posts: 241
Liked 19 Times on 17 Posts
Likes Given: 64

Default

Interesting .....I've never seen a hog skinned when slaughtered ...they've always been scalded in a tub of hot water and scraped clean and hairless down to the clean skin, then gutted and split, (or quartered) .

Looks like you got 'er done just fine tho.

__________________
SleepyCreekBrews is offline
 
Reply With Quote Quick reply to this message
Old 11-10-2012, 02:38 PM   #85
adamjackson
Feedback Score: 2 reviews
Recipes 
 
Join Date: May 2012
Location: Canaan New Hampshire, NH
Posts: 735
Liked 73 Times on 63 Posts
Likes Given: 162

Default

Quote:
Originally Posted by SleepyCreekBrews View Post
Interesting .....I've never seen a hog skinned when slaughtered ...they've always been scalded in a tub of hot water and scraped clean and hairless down to the clean skin, then gutted and split, (or quartered) .

Looks like you got 'er done just fine tho.
YEP! Finally finished curing all of the belies.

Smoking everything today on apple wood.
__________________

I'm a bit crazy...about beer.
My Beer Blog
My Beer Photos
Untappd Profile

adamjackson is offline
NordeastBrewer77 Likes This 
Reply With Quote Quick reply to this message
Old 11-14-2012, 03:28 AM   #86
bullinachinashop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: NE Ohio
Posts: 1,045
Liked 25 Times on 23 Posts
Likes Given: 31

Default

I'd be interested in helping out next time, just for the learning experience. Keep me posted end if I can make it, I'd love to help!
Bull

__________________
bullinachinashop is offline
 
Reply With Quote Quick reply to this message
Old 11-21-2012, 01:26 AM   #87
SuperBreeze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
SuperBreeze's Avatar
Recipes 
 
Join Date: Jun 2009
Location: Portland, Maine
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Cool pictures my man

__________________

I make beer way faster than I drink it...

SuperBreeze is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2012, 07:21 PM   #88
Fly_Rodder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Fayetteville, NY
Posts: 79
Liked 2 Times on 2 Posts

Default

Great thread. It doesn't have to be about living off the land or being entirely self-sufficient. Every fall, some of us at the office get together and butcher 7-8 hogs and one big ol' sow (she's strictly for sausage). One guy raises them at his house in the sticks. We buy the piglets in the spring and turn them into meat in the fall. The sow we picked up this year was ~700lbs live weight. In the end, we averaged nearly 45 lbs of sausage, bacon, and canadian bacon per person plus whatever they had out of the pigs (some people sign up for 1/2 a pig instead of whole one).

It's a lot of work spread out over two days (executions and sow butchering on Friday and butchering/sausage making/wrapping on Saturday). Usually there are 8-10 of us. The farmer we got the sow from this year finished her off with avocados, squash and tomatoes leftover from regional farmer's market and the meat was exceptional. It's nice to use the whole hog for sausage because you get ham, rib meat, shoulder, etc in the sausage.

Right now my freezer is packed full with lamb, pork, venison, and 25lbs of kraut.

__________________
Fly_Rodder is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is this the oxyclean people are using in place of PBW? boomer135 Beginners Beer Brewing Forum 21 02-22-2012 11:50 PM
Just got invited to a wedding in........ jgln General Chit Chat 11 06-03-2009 04:30 PM
ive been invited Penguin Extract Brewing 8 10-01-2008 10:28 PM
Do you think people who work for the "big tobacco" companies smoke? OregonNative Debate Forum 6 08-28-2008 11:22 AM