It was really a rare occasion to witness 2 hogs being slaughtered Fri & Sat at a farmer friend of ours house. Many of you like me have watched a You Tube video of this taking place, but not up close and personal.
This 325 lb hog is waiting to go in the scald tub to remove outer skin and hair, it has to be in the 160-170 deg. range, if too hot it will scorch the outer skin and burn the hair off. not good!!
another pic of the same hog
Here he is after hair and outer skin removed
The scald tub, notice the area where the drain tube is on the bottom right a fire underneath to keep the water hot, smoke stack is to the left
Hair being removed (second hog)
Sorry, my camera went co-poot, this hog just removed and his head has been severed (hard to tell from my bad pic)
Al hair & head removed, all insides removed and waiting to take to the barn to drain for several hrs.
I went back the next day to watch him and his wife season, grind and stuff the sausage in 2 lb cloth bags then go in the smoker for at least 2 days of cold smoking.
He saved the hams for curing later. He had 5 hams hanging in the basement at various cure stages also had 7 hanging in the smoke house covered with black pepper. At this stage the hams have been salt cured for 3 or 4 weeks.
The blk pepper is to prevent what the old timers call "skippers".
It looked to me like he would end up with 100 to 150 lbs or more of finished sausage to sell to people that he has sold to for years.
We brought home a sample, of the fresh they had mixed up, which was seasoned with "rubbed sage, crushed red pepper & salt" that was it. Ate it this morn for breakfast it was wonderful, probably 50/50 pork to pork fat ratio, just guessing!!
Thanks all you'll for looking, as usual any questions I will try to answer, just let me know
al
This 325 lb hog is waiting to go in the scald tub to remove outer skin and hair, it has to be in the 160-170 deg. range, if too hot it will scorch the outer skin and burn the hair off. not good!!
another pic of the same hog
Here he is after hair and outer skin removed
The scald tub, notice the area where the drain tube is on the bottom right a fire underneath to keep the water hot, smoke stack is to the left
Hair being removed (second hog)
Sorry, my camera went co-poot, this hog just removed and his head has been severed (hard to tell from my bad pic)
Al hair & head removed, all insides removed and waiting to take to the barn to drain for several hrs.
I went back the next day to watch him and his wife season, grind and stuff the sausage in 2 lb cloth bags then go in the smoker for at least 2 days of cold smoking.
He saved the hams for curing later. He had 5 hams hanging in the basement at various cure stages also had 7 hanging in the smoke house covered with black pepper. At this stage the hams have been salt cured for 3 or 4 weeks.
The blk pepper is to prevent what the old timers call "skippers".
It looked to me like he would end up with 100 to 150 lbs or more of finished sausage to sell to people that he has sold to for years.
We brought home a sample, of the fresh they had mixed up, which was seasoned with "rubbed sage, crushed red pepper & salt" that was it. Ate it this morn for breakfast it was wonderful, probably 50/50 pork to pork fat ratio, just guessing!!
Thanks all you'll for looking, as usual any questions I will try to answer, just let me know
al
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