saying goodbye to a friend

wvfarrier · Post by **wvfarrier** » Mon Mar 03, 2014 8:50 pm

I raise black guinea hogs. Get foragers and pleasant personalities. Made the mistake I buying a blue butt to cross them with. He was a moron. Could not keep him contained. He met his maker today. 9 months old and around 250 pounds with excellent marbling.
http://i712.photobucket.com/albums/ww12 ... ccp8f3.jpg

ollogger · Post by **ollogger** » Mon Mar 03, 2014 9:17 pm

Looks like the patience ran out just at the right time

ENJOY

ollogger

GoatGuy · Post by **GoatGuy** » Mon Mar 03, 2014 9:22 pm

I guessing he'll become an honored "guest" at your home for many meals throughout 2014.

wvfarrier · Post by **wvfarrier** » Mon Mar 03, 2014 9:36 pm

You betcha. What a chore it is though. Scalding and scraping. Ugh. I have to admit that I got a little choked up. I liked the little bugger

Mescalero · Post by **Mescalero** » Mon Mar 03, 2014 9:37 pm

Yep,
some good roasts there.

FWiedner · Post by **FWiedner** » Mon Mar 03, 2014 9:50 pm

I ain't trying to say anything here, but it's not unusual for folks with very similar personality traits to get along very well, and it's not unusual for them to bump heads neither.

I guess ol' Blue jes bumped yer sensibility one too many times.

So long, old pal...

GoatGuy · Post by **GoatGuy** » Mon Mar 03, 2014 9:53 pm

I understand that feeling. Sometimes it's tough butchering an animal off your place and think about making meals from from it. That feeling passes pretty quickly when you later sit down at the dinner table, however.

Blaine · Post by **Blaine** » Mon Mar 03, 2014 10:44 pm

I don't know if I should say Sorry, or Congratulations

octagon · Post by **octagon** » Mon Mar 03, 2014 10:51 pm

I just got a new recipe for carnitas today, and will be serving it for breakfast in the A.M.

Always wanted to process a domesticated pig, I have only worked wild ones. Nice photo.

AJMD429 · Post by **AJMD429** » Mon Mar 03, 2014 10:56 pm

I know what you mean; different butchering a deer from 'the woods', vs an animal you've raised.

Still, my humorous nature would say "May he rest in peas. . ."

Sixgun · Post by **Sixgun** » Tue Mar 04, 2014 8:14 am

I was more attracted to your Kubota. (I'm a toy kind of guy) What model? Looks like my 7800.-------------6

dennie · Post by **dennie** » Tue Mar 04, 2014 4:09 pm

Many years ago my sister's hubby bought a calf to raise for the freezer. Of course my sis had to make it a pet. When it was grown hubby hauled it off to be butchered, without telling sis! Bad thing! The fighting went on for some time. I just happened to stop by to visit a few days later, and ended up with 2 grocery bags full of fresh beef! Yummy! Sis would not fix it or eat it. I thought it was great!
dennie

BigSky56 · Post by **BigSky56** » Tue Mar 04, 2014 5:19 pm

I havent scalded and scraped a hog in a long time I just skin them like I do beef, nothing better than grinding up some pig adding your favorite spices making up some breakfast sausage

. danny

jazman · Post by **jazman** » Tue Mar 04, 2014 8:15 pm

Well, I guess I'd say goodbye friend, hello pork chops!

wvfarrier · Post by **wvfarrier** » Tue Mar 04, 2014 8:35 pm

Really? You skin them?

EdinCT · Post by **EdinCT** » Tue Mar 04, 2014 10:33 pm

I used to dread killing day for a week but always liked the pork and sausage. While I was raised to scrape hogs I had one neighbor who skinned and one who did it the old polish way, piling straw over the carcass and lighting it. After it burned off they scraped the hog with knives and got a nice golden brown pig.
Its been a few years since I raised any, I stopped when all the kids left home but I may raise a single this year. I need to make sure the tractor is running first to get it in the hot water by myself.
My Dad once killed, scraped and split 19 hogs in a day with only one helper, that's when men were men

BigSky56 · Post by **BigSky56** » Tue Mar 04, 2014 11:44 pm

Yep it goes quick thatway got tired of heating up a metal tank and dipping them. I just peel them cool them down then run them in the cooler some roasts chops rest goes to sausage and smokies. danny

GoatGuy · Post by **GoatGuy** » Wed Mar 05, 2014 12:01 am

BigSky56 wrote:Yep it goes quick thatway got tired of heating up a metal tank and dipping them. I just peel them cool them down then run them in the cooler some roasts chops rest goes to sausage and smokies. danny

What, No hams?, Man, nothing better from a hog than a home smoked ham, in my opinion.
So, you dress them, peel the hide, let the carcass cool and put them in the cooler. Sounds easier than the way I did it years ago. Man all I remember was a greasy mess and hours of processing.

BigSky56 · Post by **BigSky56** » Wed Mar 05, 2014 12:41 am

I make all the roasts I can from the hind quarters some chops, I'd rather have breakfast sausage. It doesnt take long to have them hanging up. I remember my grandparents and family doing the scald and scrape job then the rendering of the lard and the hams in the smokehouse good days that are gone but the memories are there. danny

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