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-   -   Butchering weekend plus Bacon in progress - PrOn! (http://www.bbq-brethren.com/forum/showthread.php?t=151071)

Smoking Westy 01-07-2013 08:12 PM

Butchering weekend plus Bacon in progress - PrOn!
 
This past Saturday we did our annual hog butchering. This year we did 2 1/2 hogs (5 sides). All together we processed 495 pounds of pork. :thumb: Besides the fresh cuts like chops, tenderloin, fresh side pork and roasts we made brats, breakfast sausage (links and bulk), summer sausage and then we finished up with 60 pounds of venison summer sausage. I brought home several chunks of belly which I started curing tonight and will be smoking next week.

Here are a few shots from the weekend.

First up the equipment...

Stuffer and grinder

http://i155.photobucket.com/albums/s...ps4db98bdf.jpg


My new slicer that I picked up with gift cards from Christmas

http://i155.photobucket.com/albums/s...psd6816ffe.jpg

Removing the hocks

http://i155.photobucket.com/albums/s...psbf74b56f.jpg


Removing the loin

http://i155.photobucket.com/albums/s...ps0796e65e.jpg


Leaf lard (going to render for biscuits and fish frying)

http://i155.photobucket.com/albums/s...psab336690.jpg


Brats rolling out of the stuffer

http://i155.photobucket.com/albums/s...ps97150fda.jpg


Pork summer sausages ready to be hung

http://i155.photobucket.com/albums/s...ps0ddef49e.jpg


Venison summer sausages

http://i155.photobucket.com/albums/s...ps20da500b.jpg


And shots from tonight...prepping the pork belly

http://i155.photobucket.com/albums/s...pscfd620d2.jpg


Meatie!

http://i155.photobucket.com/albums/s...ps29164b02.jpg

http://i155.photobucket.com/albums/s...ps42d9c37d.jpg


The freezer is chuck full between the pork and the doe I shot this year. :hungry:

MisterChrister 01-07-2013 08:18 PM

Nice! Great pics and thread, thanks for posting this!

Dirtbuddy 01-07-2013 08:22 PM

SO awesome! Especially love the Sawzall pic :thumb:

JonM106 01-07-2013 08:31 PM

Looks like an awesome weekend!

Militant83 01-07-2013 08:33 PM

Looks like a good time

chriscw81 01-07-2013 08:42 PM

awesome!!! thanks for sharing

Bludawg 01-07-2013 09:46 PM

I like the way you roll Pi parties are hard work and all fun:-D That is some nice Belly it will make some fine Bacon.

DJnKY 01-07-2013 10:09 PM

"This year we did 2 1/2 hogs"
We used to kill hogs but I never done that before. Was it a smart hog?
As in the joke punch-line "you don't eat a pig that smart all at once".:biggrin1:

ModelMaker 01-08-2013 09:11 AM

Quote:

Originally Posted by Dirtbuddy (Post 2320848)
SO awesome! Especially love the Sawzall pic :thumb:


My concern with the Sawsall blade is they are usually painted and as you cut with it the paint is worn off and imparts itself on the wood you are cutting. Wouldn't the paint impart itself on the meat also?
Ed

Bonewagon 01-08-2013 09:15 AM

Nice: :thumb:

Gnaws on Pigs 01-08-2013 10:06 AM

Cool, brings back a lot of memories of the big family hog-killin's when I was growing up. We processed three wild hogs last week that my son and I brought back from a hunting trip. I don't scald and scrape them, though, just skin 'em. Made a bunch of sausage Sunday from the trimmings.

GMDGeek 01-08-2013 10:27 AM

Great now my wife wants me to get some new gear lol

jacob 01-08-2013 10:28 AM

Cool. nothing beats fresh.

Mason Dixon Bowhunta 01-08-2013 11:29 AM

Looks like quite the operation. How many hours to it take start to finish?

cowgirl 01-08-2013 11:43 AM

Great job Westy!! It really helps to have friends when butchering. Did you scald?
Congrats on the venison in the freezer too. :thumb:


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