Read the title of the post before you read on. I know some of you don’t like these type of posts but I blog about my life and last weekend we butchered hogs and that’s what I’m blogging about today.
We have friends that we butcher hogs with each year. They have some awesome equipment that makes the whole process tolerable. I can’t say that I love the actual meat processing but I do love hanging out with the kids..and I definitely love having a freezer of meat.
This time around, we were processing 5 pigs. Typically it goes a little like this…Friday afternoon Hubby and a couple of the guys get the hogs to this point.
I hate that part and stay away from it. I’m so thankful that there is some in our bunch that can do the deed as if it were up to me to do it, I’d likely be a vegetarian.
From there it gets all cut up. Some cut with a meat saw…the pork chops, ribs, hocks and roasts. The rest is hand cut by knife. We don’t save out hams. As of yet, the guys don’t have a good way to cure them….besides, we all love pork sausage.
Some of the meat comes my way…I’m the wrapping at the station with my trusty helper Karl. Everyone hates dealing with plastic wrap so that’s where I get stuck. See?
The cut up meat that was in the tubs gets seasoning and is ground. Here they have packages of pork sausage and we’re trying something new this year….Summer Sausage. I can’t wait to give it a try. Karl is trying out the clamp. It puts the metal ring on the summer sausage.
Here’s Buck. He’s busy making some of the rope sausage into brats. He’s having fun…it’s his first time doing this job.
We are so lucky that we have friends that allow us to use their equipment to butcher. It makes doing this so easy. We’ve been doing this for several years. We started in a basement with older equipment. I love that we started out there. Some of the equipment was similar to what our grandparents would have used. I love seeing what they did to feed their families. It was more labor intense but always tons of fun.
Now the equipment has improved bu always I’ll be thankful we started out on the other equipment.
From there the meat that is being smoked goes to a smokehouse. There is typically get a slow cold smoke that lasts all night. In the morning the meat comes to our house and we start in on packaging. Here’s Kalissa and Craig packaging the rope sausage.
Carver is learning that we are a busy family. Here he’s watching Auntie Kelli wrap. It was so cute. Each time she would rip off a piece of freezer paper he would get all giggly and laugh. It made us all laugh.
He hung out for a couple hours and was good the whole time.
It’s a big job and I have a house full of people here the weekend that all this happens but I like it. We end up with a freezer of meat. The kids do too. I’ve learned over the years that everyone gets along better when we’re working on a common goal whether it be working on the house, garden or butchering hogs.
Looks like that job is done for this year. I don’t mind the work at all but I’d be lying if I didn’t say I’m sure glad to have it done.