Originally Posted by Mason Dixon Bowhunta
Looks like quite the operation. How many hours to it take start to finish?
We started at 7:30 and were done with the cutting and had just started grinding by noon.
From about 12:30 to 2:30 we did the rest of the grinding and mixing and were done stuffing by 3:00. I think we had all the packaging done by 3:30 so roughly about 8 hours total. We had some cleanup time afterwards. It makes for a full day but it's a blast getting the family together and filling the freezers.
Here are a couple more shots...10AM break, time for homemade pies and bottles of ski (soda-pop locally bottled in town). I usually touch up my knife with a hone at the 10AM break.
Inside the ladies tend to the kids and work on vacuum sealing everything up. Before this was the bottle neck of the entire process but we picked up two commercial grade sealers from Cabelas and when you get a couple people putting meat in the bags and then a person on each sealer you can wrap up the job pretty quickly.
We used to kill, scald and clean the hogs in the mornings but the last couple years we have cheated a bit and got them from the locker with that work already done. Speeds things up a fair amount.