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Unread 01-07-2013, 08:12 PM   #1
Smoking Westy
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Join Date: 06-10-12
Location: Bloomington, IL
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Default 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. 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

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

Removing the hocks

Removing the loin

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

Brats rolling out of the stuffer

Pork summer sausages ready to be hung

Venison summer sausages

And shots from tonight...prepping the pork belly


The freezer is chuck full between the pork and the doe I shot this year.
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
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