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.