Old-Timey Hog Killin'

[hawgrider]

https://www.youtube.com/watch?v=IXbQpvXsxKs

[Gambit]

think the PC people will ask this video to be taken down? it can be offensive to muslims and vegans.
other then that I have a hankering for bacon and ribs

[Sparkyprep]

think the PC people will ask this video to be taken down? it can be offensive to muslims and vegans.
other then that I have a hankering for bacon and ribs

Not sure that you will find too many PC people here. LOL

[TJC44]

Not sure that you will find too many PC people here. LOL

That's what I was about to say.

[Dwight55]

I got a Personal Computer and I'm here, . . . whatcha talkin' bout?? Huh??

May God bless,
Dwight

[Baglady]

That's a chore I think everybody should experience at least once, and make sure you eat your wheaties first. Gonna be a long 2 days.

[hag]

That's a chore I think everybody should experience at least once, and make sure you eat your wheaties first. Gonna be a long 2 days.

If anyone wants the experience your welcome to come to my place in December. Always kill several and never have enough help lol. It's worth it though. Had fried ham, fried potatoes, and biscuits and red eye gravy for supper tonight. Grocery shopping in the smoke house is one of the few pleasures in life

[Baglady]

If anyone wants the experience your welcome to come to my place in December. Always kill several and never have enough help lol. It's worth it though. Had fried ham, fried potatoes, and biscuits and red eye gravy for supper tonight. Grocery shopping in the smoke house is one of the few pleasures in life

I'd like to grocery shop in YOUR smokehouse. This year our hog was too big, and it was late in the spring so we didn't get to smoke any of the meat either. 50lbs of sausage tho, so can't complain. Also rendered the lard (first time) and got a 5 gallon can of it. Most of the other meat was tough.

[hag]

I'd like to grocery shop in YOUR smokehouse. This year our hog was too big, and it was late in the spring so we didn't get to smoke any of the meat either. 50lbs of sausage tho, so can't complain. Also rendered the lard (first time) and got a 5 gallon can of it. Most of the other meat was tough.

If you can find an old used refrigerator for not a lot of money you can modify the shelves inside to cure your hams shoulders and bacons, as long as the fridge still works. We have a couple in the barn that we keep cattle meds and drinks in and we used them one year when it got late. We killed five hogs weighing about three fifty and put all ten hams in, six of the shoulders and all the jowls. Cut the bellies in squares big enough for gallon bags and put them in the fridge in the house ( and father in law and uncle etc....)
We put them down on a sugar cure just like you would in a salt box. Just had to cut some plywood to lay on the shelves so the salt wouldn't fall through the wire shelves.every bit of it cured perfectly. Always 35 to 40 degrees inside,as long as the fridge don't quit or get unplugged. We strapped the doors closed so no critters could open them
It's a great trick if the weather won't cooperate. You could cure meat with a fridge in July but you would have to be pretty damn quick with the scalding scraping and gutting and cutting so the meat wouldn't sour before you got it refrigerated.

Just a tip if anyone ever needs it in the future

[Baglady]

If you can find an old used refrigerator for not a lot of money you can modify the shelves inside to cure your hams shoulders and bacons, as long as the fridge still works. We have a couple in the barn that we keep cattle meds and drinks in and we used them one year when it got late. We killed five hogs weighing about three fifty and put all ten hams in, six of the shoulders and all the jowls. Cut the bellies in squares big enough for gallon bags and put them in the fridge in the house ( and father in law and uncle etc....)
We put them down on a sugar cure just like you would in a salt box. Just had to cut some plywood to lay on the shelves so the salt wouldn't fall through the wire shelves.every bit of it cured perfectly. Always 35 to 40 degrees inside,as long as the fridge don't quit or get unplugged. We strapped the doors closed so no critters could open them
It's a great trick if the weather won't cooperate. You could cure meat with a fridge in July but you would have to be pretty damn quick with the scalding scraping and gutting and cutting so the meat wouldn't sour before you got it refrigerated.

Just a tip if anyone ever needs it in the future

We do the cure the same way, it was the smoking we couldn't do this year. We bought a coke cooler 2 yrs ago, and hang the hams, bacon in. 2460

[hag]

We do the cure the same way, it was the smoking we couldn't do this year. We bought a coke cooler 2 yrs ago, and hang the hams, bacon in. 2460

Now I got ya. We don't smoke our hams until we take them up. It's a spring time thing for us but the meat is already cured so temps don't matter. Do you smoke your hams before curing them?

[Baglady]

Now I got ya. We don't smoke our hams until we take them up. It's a spring time thing for us but the meat is already cured so temps don't matter. Do you smoke your hams before curing them?

No, we would do it after, and some cuts we wouldn't want the cure on it, just smoke.
I never thought about the fact that the cured meat wouldn't hurt to smoke in warm temps...
This was the 4th hog we had processed, so we're still learning the ropes. Thanks Hag.