[Homestead] Butchering a hog - was Wood for Smoking Meats

EarthNSky erthnsky at bellsouth.net
Sat Dec 29 15:58:10 EST 2007


Thanks for spelling it out for me.
I have a couple of Hispanic friends from work who have experience(one 
Mexican, one Salvadorian, and one Honduran if that makes any difference 
ethnically in how they do it) who have offered to help me the next time 
I decide to raise hogs, but I worry that they might expect equipment, 
like a big vat, that I don't have.  I guess I need to talk to them more. 
  I found out recently that my Mexican friend, Ramon, herded and milked 
dairy goats as a kid, so we've been talking alot about goats lately..lol

Bev

Robert Walton wrote:
>> I keep thinking of more questions..
>> how big is that pasture, and what kind of fencing?
>>
> 
> :>) Glad to answer. We had 6 people working on it. One was an 80 yo
> man that liked that bottle of Maker's Mark, one was an 78 yo woman and
> her daughter that were more interested in getting the blood and organs
> to make the fritata ( and rendering lard).
> 
> 3 middle aged men were the center of the team, but no-one was on duty
> the whole time. It took us about 4 hours to get to the point that we
> could have let it hang overnight. Cutting up the meat and bagging it
> took me about 3 hours, but I'm slow at that sort of thing.
> 
> The hogs were first in a small area with electric fencing. Then I
> moved them into an area of about 1/2 acre. With the dought, they
> didn't get to digging it up until just lately, cause the ground was
> dry an hard. Half the area is woods and has acorns. I'd like to add
> another acre of woods to my hog pasture.
> 
> Rob - Va
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-- 
Bevanron of EarthNSky Farm   Sleep well tonight, for somewhere in the 
ocean's depths, MY son is protecting YOUR freedom.





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