3/4/15

Choppin’ Hogs 2015

 

Sorry if that sounded a bit grotesque, but ladies and gents, it happened.

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                                                          Dad, Gabe, and Kendra killed 3 pigs on Friday, skinned them, gutted them, and hung them overnight.

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for our sausage, we take the hams, (6 HUGE chunks of meat) and any other meat that isn’t being used as a certain cut, and cut them into lime-size-chunks.

next step is to mix in the seasonings, we have about six different kinds.

examples: brat, maple, Meyer’s Secret, Polish, etc.,

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Weighing 25 lbs

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This is some bulk-this is ground and goes into bags for pizza and patties and the like.

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Stuffing!

Cameron seems to have taken over the job of stuffing, He does a great job, but one problem is that a guy cant multitask. I mean look at him. he has to have someone feed him his cinnamon roll!

(I’m not saying that I could do better….)

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As we go through the seasonings, we fry them up in an electric skillet. This, along with snack mix, cinnamon rolls, fruit, veggies, coffee and tea is our breakfast, lunch and snacks!

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Here’s 25 lbs. of tube sausage, ready to smoke!

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And what you see there is the smoker. Its basically a big metal barrel that we hand meat laden rods in.

We set it in our drive way and get some green apple wood and light a fire right in the middle of it. As you can see, it puts out a hefty amount of smoke. Jason is just getting ready to head in and check the meat. I don’t have any idea how he was going to see the meat!

 

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After the meat comes in from the smoker, about 2-3 hrs. later, we package it all up and label it!

Jana, Jessalyn, Jason, Kendra, Richard, Joni, Cameron, Haylie, Gabe

I drew a pig on the wall and we all put our signature on it:)

Taylor went to State Wrestling with his friends, Faron took care of his cows, Aubrey, Cole, Jadon, and Kirk camped out in the house.

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