Rafter S":3er4wgh7 said:skyhightree1":3er4wgh7 said:
It looks like a lot of work to me. We butchered our own until I was grown. We heated water to scrape them. The head meat and kidneys went into blood sausage, we cleaned the casings for sausage (the large casings were used for blood sausage), and we rendered out the fat for cooking grease. I don't think I knew what Crisco was until I was in high school.
As far as I can remember the only parts we didn't use were the stomach and lungs.
jltrent":28bje6ej said:Whatever you are feeding you sure have them looking good.
jltrent":l893f036 said:Your going to need a big smoke house. I hope you don't wait to late and get your meat frozen. From my experience if it gets to cold the meat want take salt and will rot in a smoke house.