We butchered 5 hogs and...

[ghost9mm]

Here is what you might see in the three days of butchering, if you are grossed out easy don't go any futher...

Skinning...





A walk in cooler bought from a Mom and Pop butcher shop that closed up after 50 years...



Heads being prepared to skin...



Two fourteen year olds cleaning the heads...



The Skulls will be sawed in half and the brains and tongues will be saved...



Meat Cutters...





Grinding Sausage...





Cleaning the Kidneys...



Frying up some sausage patties... test test test...



Sausage stuffing...





Packageing meat and vac sealed...



Sausage going into the smoke house...





Meat being cooked off the bone for scrapple and puddin...



Puddin and Scrapple...





More testing this morning... frying up some eggs and scrapple...

[mikecorn.1]

Thats pretty impressive. Thanks for sharing.


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[JZ]

That's quite the operation you got going there. Even got your own assembly line and a supervisor (orange hat).

Do you put cure in those sausages and do you just cold smoke them then freeze?

Don't know what scrapple is but it looks pretty good.

[NePaSmoKer]

Wowsers

Thats real nice Gary

Did you use buckwheat flour in the scrapple.

[dman4505]

OMG scrapple and eggs, I done died and gone to heaven.
Man it's been years since I had some, my Kentucky roots showing here
Here's the short definition, you can spice to your taste:

A mush of ground pork and cornmeal that is set in a mold and then sliced and fried

Don

[Bavind]

Nice takes me back to my childhood when we did the same thing every fall. Used everything but the squeal. Did you make head cheese with the head

[viper125]

Haven't seen that complete a job of butchering out side Kentucky. A lot of that most people don't even eat up here. I remember kids arguing over who got the brains,ears and jowls. Lol. We sure do miss Kentucky right now.

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[slowpoke]

That is SO awsome.Thanks for sharing.If you added spices to the scrapple would you get a tipe of head cheese.I LOVE head cheese!

[SouthernSmoked]

DANG!! What a post!

Niiiiiice job Gary!

Praise the Lard and Pass the Scrapple!

[3rensho]

Many thanks for the post.  That is very impressive.  Would love to take part in an operation like that.

[SiFumar]

Interesting and impressive!

[DisplacedCoonass]

Wow, haven't seen anything like that since I was a kid on the farm.  Can't wait till I'm retired from the Navy next year and can start up our own farm.  I find that nothing instills some quality values in a child like everything that's pictured above.  Family, friends, hard work, resourcefulness and damned good times.

Mighty impressive...though if those boys are only 14 you might wanna cut back on their scrapple intake.  Guess now we know why it was 5 hogs.  ;D

[Keymaster]

Very Nice, Looks like you even used The Intestines for hog casings on the sausage too?

[iceman]

Man o man that brings a BIG smile to my face!!! That brings back some great memories.  :D Thanks for the post.

[OldHickory]

Nice job and great pic's.  Takes me back to my youth in Tennessee.  It was always a neighborhood thing with the adjacent ranches.  Our time for slaughter was usually Nov.  Curing and smoking hams and bacon was a big thing.. The old folks said it needed the cold weather of Dec. through Feb. to develope the proper taste.  Thanks for the memories.