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[jmroll AT bellsouth.net]

Bev:
We are not from Cullman but Jasper, Al (about 30 miles south).
Thanks for the goat meat tips. The best seems to prepared it like we do deer 
meat. We have more deer than goats. Good help from Ya'll folks.
>From vdjor AT yahoo.com  Sun Dec 30 15:08:10 2007
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From: VAN DELL JORDAN <vdjor AT yahoo.com>
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Subject: Re: [Homestead] Butchering a hog -
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I checked with Lehmons on line.  A 33 gal "sugaring
kettle" costs about $1000.00.  If you found one at an
auction I'm guessing it would cost much much less.
Maybe just go up and ask them what they would sell it
for.
with no kettle maybe heat water in one barrel and put
it into the one you dump the hog into?
Van Dell


--- EarthNSky <erthnsky AT bellsouth.net> wrote:


> Do you have any idea of how expensive those kettles
> are now?
> Every now and then I see someone decorating their
> yard with them..such a 
> waste.
> 
> 
> > We had a lift on the 3 point tractor hitch.  We
> took a
> > singletree from an old harness, hooked the ends
> into
> > the hogs hind legs by the tendons.  Then were able
> to
> > lower and raise the hog into the scalding water.
> 
> That was the standard way around here, I think, too,
> but we don't have a 
> tractor, just a meat pole.  If we built a fire to
> heat water in a drum 
> under the pole, there'd be no room to work.

> 
> 
> -- 
> Bevanron of EarthNSky Farm   Sleep well tonight, for
> somewhere in the 
> ocean's depths, MY son is protecting YOUR freedom.
> 
> 
> 
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