Filling the freezer

[Hook]

Took this Barr in to be butchered and got the results today. We took out time with him, not pushing him hard to grow too fast because we were noticing when we did the flavor was good but kinda washed out tasting. This was a year long project


Hanging weight was 235, so he was roughly 350
Time to find another one and start all over

 

[slick4591]

Oughta make quite a few nice meals.

 

[Hook]

A man is driving down a deserted country road when he has a blowout. Not having a spare he finally finds a house and asks the lady if he can use her phone to call for a tow-truck. As she opens the door for him to come in, a Three Legged Pig runs out. He asks "why does that Pig only have three legs?" She says that they had a fire and the pig woke everybody up and then went back and brought the dog out. He said "but why does the Pig only have three legs?" She said well another time my son was playing on the ice and it broke and he fell in and the Pig ran to the barn and got a rope and saved him. Again he asked "why does the Pig only have three legs?" After all the Pig did for us, it didn't seem right to eat him all at once.

 

[TexasBred]

Should be some great eating and a money saver as well. Price of bacon around here is through the roof.

 

[Jogeephus]

That'll fill a freezer for sure.

 

[bigbull338]

your going to lots of good eating this winter.

 

[skyhightree1]

Hook he will help you get even more acquainted with your smoker good job. Dinner is served.

 

[hurleyjd]

Any one every gone to a neighborhood hog killing. Been a long time ago for me. You always wanted the weather to be 32 to 35 degrees for several days. Salt cured everything. My mother made souse meat from the head. Enjoy the pork.

 

[kenny thomas]

Wife and I talked about killing hogs a few minutes ago. Wonder how many people under 40 even know how? How about under 25? In my younger days everyone killed at least one and now it is hard to even find anyone that raises and kills them. I am guilty also, I buy one and take it straight to the slaughterhouse and have it processed.

 

[boondocks]

Any one every gone to a neighborhood hog killing. Been a long time ago for me. You always wanted the weather to be 32 to 35 degrees for several days. Salt cured everything. My mother made souse meat from the head. Enjoy the pork.

Had 3 slaughtered and butchered on site awhile back. First time. They'd been fed rations of day old krispy kremes. everyone loved it

 

[Ryder]

Any one every gone to a neighborhood hog killing. Been a long time ago for me. You always wanted the weather to be 32 to 35 degrees for several days. Salt cured everything. My mother made souse meat from the head. Enjoy the pork.

That wood fire sure felt good those cold mornings.
How many know what a smoke house is this day and time?

 

[chippie]

Nice hook. We put one in the freezer a couple of months ago. She weighed 265 hanging. We didn't push her. She was fed milk and pig feed and butchered at 6 months. Filled a 10 cu foot freezer.
It's nice to be able to pull a pack of meat from the freezer for dinner.
She is delicious.
My husband and family used to butcher their own hogs. We aren't set up for it and it is too hot here.

 

[bigbull338]

my grandma and poppa killed hogs on a cold nov day over 80yrs ago.then grandma went into labor after they was done and had my dad.yes i know what a smoke house is.we still have a smoke house here on the farm.the smoke house is prolly over 100yrs old or close to it.

 

[greybeard]

I butchered one hog in my life, and will probably never do another, but early on, saw lots of the done at my grandfather's place near New Boston Texas. That's my father stirring the fat pot--an old iron "wash pot" and the piece of tin is to keep the wind off the fire. The caption on the photo says "rendering a hog". I was 10 yrs old when this was taken--date says Aug 60, but everyone is in long sleeves and we didn't take pics often and probably didn't have the film developed for several months. I remember that day very well and it was cold. No leaves on that oak tree either. Us kids got to eat 'cracklins' right out of the pot.
They made soap the next day I believe.

 

[hurleyjd]

I butchered one hog in my life, and will probably never do another, but early on, saw lots of the done at my grandfather's place near New Boston Texas. That's my father stirring the fat pot--an old iron "wash pot" and the piece of tin is to keep the wind off the fire. The caption on the photo says "rendering a hog". I was 10 yrs old when this was taken--date says Aug 60, but everyone is in long sleeves and we didn't take pics often and probably didn't have the film developed for several months. I remember that day very well and it was cold. No leaves on that oak tree either. Us kids got to eat 'cracklins' right out of the pot.
They made soap the next day I believe.

Good chance the film went to Fox Studios that was where my Mother sent hers after taking pictures with her Kodak. Have of any you every seen a hog feed trough made from a hollow tree. There were split lengthwise and had boards nailed on each end. Off subject but I thought I would share that. Folks back in time had to utilize what every they could find. Grey you and your father I bet looked and your father looked a lot alike when you was that age. As we would say in East Texas you favored your Father.

 

[greybeard]

I took my Mother's facial features--only thing I got from him was his nose. Dad was 42 when that picture was taken--he and I didn't look much alike at all-------he was barely over 5'1" and I've been 6'4" since my early 20s.

Yes, we used to send the film from our Brownie off in a little 'mailer' envelope to Fox or Kodak, and the pictures would come back to our mailbox several weeks later. We 'could' also drop them off at the drug store in the same envelope, but it would cost more so we did not except with the Christmas pictures.
A Brownie was the only camera I thought existed till after I was in my teens.