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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-07-2013, 08:12 PM   #1
Smoking Westy
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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




Meatie!






The freezer is chuck full between the pork and the doe I shot this year.
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Unread 01-07-2013, 08:18 PM   #2
MisterChrister
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Nice! Great pics and thread, thanks for posting this!
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Unread 01-07-2013, 08:22 PM   #3
Dirtbuddy
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SO awesome! Especially love the Sawzall pic
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Unread 01-07-2013, 08:31 PM   #4
JonM106
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Looks like an awesome weekend!
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Unread 01-07-2013, 08:33 PM   #5
Militant83
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Looks like a good time
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Unread 01-07-2013, 08:42 PM   #6
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awesome!!! thanks for sharing
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Unread 01-07-2013, 09:46 PM   #7
Bludawg
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I like the way you roll Pi parties are hard work and all fun That is some nice Belly it will make some fine Bacon.
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Unread 01-07-2013, 10:09 PM   #8
DJnKY
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"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".
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Unread 01-08-2013, 09:11 AM   #9
ModelMaker
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Quote:
Originally Posted by Dirtbuddy View Post
SO awesome! Especially love the Sawzall pic

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
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Unread 01-08-2013, 09:15 AM   #10
Bonewagon
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Nice:
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Unread 01-08-2013, 10:06 AM   #11
Gnaws on Pigs
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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.
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Unread 01-08-2013, 10:27 AM   #12
GMDGeek
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Great now my wife wants me to get some new gear lol
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Unread 01-08-2013, 10:28 AM   #13
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Cool. nothing beats fresh.
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Unread 01-08-2013, 11:29 AM   #14
Mason Dixon Bowhunta
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Looks like quite the operation. How many hours to it take start to finish?
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Unread 01-08-2013, 11:43 AM   #15
cowgirl
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Great job Westy!! It really helps to have friends when butchering. Did you scald?
Congrats on the venison in the freezer too.
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