We are having our hog butchering this weekend. Six 350 pound hogs. Squealing at 6:00 AM and chops, sausage, hams by 4:00 PM.
Should be a nice day starting at 32 degrees with a high of 51. The price for a hog is $225. I think we get about 180 pounds of product. I'll get the real numbers this weekend. Really I would do it for free but it's nice having a pig in the pot so to speak.
1. 22 LR to the brain pan.
2. Butcher knife to the throat to bleed.
3. Dip whole hog into almost boiling water to loosen hair.
4. Roll out onto flat bed and scrape hair off.
5. Shave and flame off remaining hairs.
6. Pick up with backhoe and hang on cross arms.
7. Gut and cut off head.
8. Liver, heart, tongue, cleaned head, go into 80 gallon pot to boil.
9. Family decides what cuts they want and the two halves proceed down the table.
10. Any pieces left on the bones is put into the puddin pot.
11. All sausage cuts go into their pans.
12. Sausage meat is ground, seasoned, and stuffed.
13. Band saw is cranked up and meats are cut.
The Puddin pot is all pieces that don't get used for something else. All these meats are cooked together all day then spread on a table. All the meat is separated from the bones and gristle. This meat is then ground, mixed with cooked rice, seasoned and stuffed into casings. Fried crispy it is a pure delight with grits and eggs for breakfast. This product is called Puddin. Back in the fifties, when my grandfather was alive the blood was saved and mixed in with this with lots of black pepper.
Kinda like goetta in Cincinatti, or boudain in LA.
I am doing some sides into bacon, maybe a ham or two.
Midday all the tenderloins are fried up and the workers are fed in two shifts. Green beans, slaw, rice, gravy, butter beans, fried okra and bread rolls. Desserts are usually homemade brownies, cookies, pies, and cakes.
I'll take some pics and post later.
I don't know how much longer these will happen. Most people would rather go to the grocery store.
Pics Post #42
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