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Sunday, December 4, 2011

The last butchering is done

As I posted a few days ago this weekend was the end of the hogs. We got them both butchered on Saturday. The hams, shoulders, and middlings were all trimmed and had the cure on them before days end. We actually worked them up individually not killing them both and then doing all the trim work. So by dark-thirty we had the lard cut, tenderloin sliced, ribs cut, sausage meat ready to grind then loaded up an came back here to the summer kitchen. That is where we ground the sausage and got it packaged for the freezer. After we got all the stuff put in the freezer that needed to be except grinding the sausage we did get a lil break and had time to eat a sammich. It was not a long break and then we got after the sausage. Jason, Josh, Daniel and I finally got in the house for the night around midnight. That was a long day and we were worn out.
Just a few shots of the butchering process so look away if you have a weak stomach.

Saturday was a nice day to butcher, not hot but not freezing cold either. This is the first hog after we got him cleaned. They were a lot bigger than I thought they would be. The crane on the work truck was sure handy this weekend. 


I got the camera as the guys get started gutting the animal. But sometimes only one person can work at a time.


Of course when we were cutting the hogs head up to make souse meat the fellers thought it was a good time to play. Kinda gory looking at best. Actually Daniel took some photos to send to his young daughter Gracie that would have loved to have been here to do this stuff her self.
This looks like one of the characters from the movie Ice Age. Some parts of the hog head don't get put in the souse.



Ah ain't Jeremiah cute with his lil hog hair mustache?   I think we were all tired enough to be silly.

We made lard today. I had my jars ready and after straining out the cracklings I had Jason just ladle the hot lard into clean half gallon jars and we put the lids on em. As they cool they will seal and this keeps the lard fresh for much longer.
All this activity took place at Jason's house and I could not resist giving his dog Dehlia the pigs tail when we got it cut off. She was in her pen and after we gave her the pig tail she started whining. And when Jason went to check on her she had the tail in her mouth. He opened her pen and let her out and she made a beeline to the woods to bury the pigs tail. She didn't have a good place inside her pen to bury her goodies so she was begging to get out. She is a sweet girl.
As of now the meat is all taken care of except the souse making process. That might take place tomorrow if I can move once I get out of bed. All this hard work has been really hard on my body. Maybe a good nights rest will help some. Not much else happening around here right now, so till next time, blessings from the McGuire homestead.

Stella




2 comments:

Jen said...

Glad you got yer hogs processed. Nice to have had some extra help. I'm sure many good dishes await you.

MAFW said...

Man, I know you warned me at the beginning, but the hog face 'bout made me throw up. And I'm a farm girl...