Hog Butchering 2020 Six 300 Pounders скачать в хорошем качестве

Hog Butchering 2020 Six 300 Pounders

BE WARNED: This video contains graphic depictions of 300 pound hogs being prepared for the freezer. However, there is no blood and guts or animals put to death in this video. We no longer take the animals from the hoof to the freezer as we now pick up the prepared hog halves from a local farms professional butcher shop. We still have the scalding vat and all the tools as well as the abilities to do such, but we lack a bit of the desire to do it with the advent of entering the senior category of citizenship. There is seldom much time throughout the course of butcher day to goof off, but this time I went ahead and got some footage of some of the basic cuts of pork. I did not get all of the process nor did I get all the verbal descriptions complete...there just isn't enough time. We were working a bit short handed today considering we were butchering six hogs and the whole workforce was a bit worn out by days end. At least I was..... Our Dad, born in 1909, always said he shot his first hog when he was 7 years old and at that time began learning the butchering trade from his grandfather, a chef in a St. Louis hotel. For years Dad was the head butcher and passed the reins to my older brother decades ago. Now, his youngest son is at the helm of the head table in the basement continuing the tradition. Back on the farm, we raised our own beef and pork and would butcher annually during Christmas week. First reason was it was typically cold, and with no refrigeration available, we needed the cold weather to keep the meat cold. Most all Dad's brothers and brothers in law as well as sisters and sisters in law would come to the home place for the two day event. Well, come to think of it none of Dad's sisters in law at all ever showed up. LOL. No matter.....we would kill, scald, scrape, gut, and halve as many as 15 head on day one. Day two would be all the meat cutting, sausage grinding and preparations for salt curing the hams, shoulders and bacons. We usually made 'gut' sausage....what is that ?? you may ask. Well back then there were no commercial casings. So we would have to save the guts, strip all the nastiness from inside them then use wash pans full of water and breast boards to scrape and scrape repeatedly all the remnants of poop from inside the guts. The aunts would keep a soda straw in their pocket and continually swish the guts in the pan of water and blow up the guts with the straws to inspect the opaque sleeves all the while scraping down the gut on the breast boards with dull butter knives. As a young boy, I hated this part...of course all the ones I ever did had to pass inspection by Aunt Pauline...and she was TOUGH !! The guts were then slipped over the nozzle of the sausage press and filled slowly with the freshly ground meat. Wrapped in long circles like a spring made of meat, they would then be hung in the smoke house on broom handles spread across the beams where the halves of hogs were hanging just hours before. At the same time, the luckier uncles would be tending the 60" diameter 'head meat' kettle that contained the halved heads, snouts, ears, tongues, tails, hearts, pig knuckles and feet. We'd take a butcher knife and pluck the hoofs off the feet after they cooked a while. They would pop off with an audible sound if done just right. After cooking for a while, we'd dip out a tongue or half a heart and grab the salt shaker and snack as much as we wanted. Nobody wanted an ear or snout, nor even a pig tail !! But man, boiled heart or sliced tongue with a dash of salt was a major treat to young raggedy farm kids on a cold winter day !! Then I found out years later those sneaky old guys had a bottle of hootch hidden in the wood shed and would take a nip ever so often. I always wondered why they thought this was so much fun. My sisters would cut and sew old pillow cases into casings about 12" - 16" long and about 3" in diameter to serve as storing containers for the contents of the 'head meat' kettle once it was all stripped from the bones and passed through the sausage grinder. Nobody really ever liked it except the real old people because during the depression, they were glad as could be to have that on the table. Here's hoping no one is offended by the process shown in the video as it is as normal as anything else that we experienced coming up on a farm the hard way. In a few weeks we are going to butcher beef.....wanna see ???