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Non-Cattle Specific Topics
Coffee Shop
processing feral hogs
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<blockquote data-quote="Caustic Burno" data-source="post: 177298" data-attributes="member: 694"><p>All right if you are going to have a hog killin need to do it right, first need a butthole cold day, a couple of 55 gallon drums with a fire built under them gettin the water hot scald the hair off the demon. Cut up 2 or 3 old tin cans in half to scape the hair off the varmit. Then gut the varmit be sure to save the intestines got to wash them in clorox water after all the **** has been slung out for sausage casing. Now proceed to rubbing hams and bacon down with sugar cure and hang in smoke house using bear grass to hang with. Bone out shoulders neck and other parts mix with seasoning stuff hog intestine with sausage roll and tie in about 12 inch lengths, proceed to smoke house with suasage. After sausage has cured place in old churn and cover with hog lard until needed for supper at a later date.</p></blockquote><p></p>
[QUOTE="Caustic Burno, post: 177298, member: 694"] All right if you are going to have a hog killin need to do it right, first need a butthole cold day, a couple of 55 gallon drums with a fire built under them gettin the water hot scald the hair off the demon. Cut up 2 or 3 old tin cans in half to scape the hair off the varmit. Then gut the varmit be sure to save the intestines got to wash them in clorox water after all the **** has been slung out for sausage casing. Now proceed to rubbing hams and bacon down with sugar cure and hang in smoke house using bear grass to hang with. Bone out shoulders neck and other parts mix with seasoning stuff hog intestine with sausage roll and tie in about 12 inch lengths, proceed to smoke house with suasage. After sausage has cured place in old churn and cover with hog lard until needed for supper at a later date. [/QUOTE]
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