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parker49
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« on: February 26, 2017, 08:51:59 am » |
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parker49
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« Reply #2 on: February 26, 2017, 08:54:44 am » |
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good blooded sow had to scald her in front bucket  |
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Mike
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« Reply #5 on: February 26, 2017, 04:14:51 pm » |
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Man, they sure do clean up nice. What all are you going to make with them?
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parker49
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« Reply #6 on: February 27, 2017, 08:07:37 am » |
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thanks mike ... we cooked some cracklins that night ....now we will debone some for sausage probably most of it but I want some chops with the skin so I will probably keep some chops off the loin and maybe a shoulder .....the heads gonna cook out for cheeze  ........I'm doubling up on blood pressure medicine now hahahaha oh and always keep some pan sausage too .......... hey looks easy but when you scald hogs that big you better know how to fix your scald water or you will set the hair then you will either have to skin em or shave em ..... |
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parker49
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« Reply #7 on: February 27, 2017, 08:22:01 am » |
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 nuthin like the smell of old lightered pine early in the morning gett'n water ready to scald hogs |
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Mike
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« Reply #8 on: February 27, 2017, 08:24:49 am » |
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Have you tried burning the hair off with a torch like them fellers in New Zealand do?
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parker49
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« Reply #9 on: February 27, 2017, 08:37:19 am » |
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if anybody wants to scald a hog ....get you a tank of any kind an old bath tub works good for 200 pounders or smaller ....... wash your hog off after the kill ......get you a tin bucket from tractor supply to handle the boiling water ...... bring you some water to boil bout 30 gallons ....... dip boiling water put about 15 gallons in tub or water ever you use ....... take cold water hose and cool the water back down with cold water til it hits about 150 degrees using a thermomiter any kind....when you get water right ease hog in and roll hog on its side ...you want enuff water for the hog to be covered with water ....have a shovel handy ease the hog up and down alittle so he want settle against bottom ....probably soak for about a minute then the hair should start to slip on ears and head ...be sure and push feet down in tub too ....roll hog over one time and check the other side .......as soon as snout and knuckles slip take him out and scrap .....any problem area you may have put a sack old sheet or cloth over it and pour alittle boil water on it should turn loose....... I like a scraped hog ......
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parker49
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« Reply #10 on: February 27, 2017, 08:41:39 am » |
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actually I do use a torch after scraping and he's hung up just to clean up and single hairs that didn't come out ....... I would think mike that just torching would not leave the skin where you can use it to eat ...and the smell hahaha ......scalding makes a clean eatable skin ....
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parker49
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« Reply #11 on: February 27, 2017, 08:55:22 am » |
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one of the woods bars ...look like a giant wood rat hahaha ........  |
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Jason Dunn
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« Reply #12 on: February 27, 2017, 04:04:28 pm » |
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I have wanted to try this for a while you sure have a good setup.
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BA-IV
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« Reply #13 on: February 27, 2017, 06:29:47 pm » |
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When you set the hair on one you'll sure go to cussing I grew up being told a few green pine limbs with heavy green straw on it will make the set hair come off easy. Something to do with the resin. Just wondering if you've ever heard that or not. I haven't had to use the trick yet thankfully! |
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parker49
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« Reply #14 on: February 27, 2017, 07:08:23 pm » |
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never heard of that ben .....but set hair is a problem ....my cousin set one couple days ago he got mad and threw the whole hog away ........if you keep your temp about 150 you'll be ok ....real big hog wet and cold 155 ........ man a good fried pork chop with the rine is good eat'n .....
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Adam G
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« Reply #15 on: March 02, 2017, 07:54:21 am » |
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Hey Parker this is very cool that y’all still do this nowadays. I’ve heard stories from my Dad and uncle about doing this but I have never done it. I would like to one of these days to show my son.
We made rotisserie a few years ago and cooked some small hogs like that over an open fire. Ill dig up some pictures and start another post about it. Some turned out great and some were tuff. It seems like the small boars (less than 100 lbs) are always better. Or maybe it was just coincidence. What’s your opinion on that? Also, do you feel like the meat is any better certain times of the year? When you’re keeping pork chops how do you chose what hog to keep the chops from when processing more than one?
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parker49
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« Reply #16 on: March 02, 2017, 06:55:39 pm » |
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man younger the hog is the better for as being tender ..a lot of folks don't realize pork you buy in the store most of those good blooded hogs is about 5 months old weighing 250 pounds ..... as far as taste depends on what they eating ...if they rooting bitter roots they strong grain seems to be best ....also seems the lighter colored the meat the sweeter it is .....
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jdt
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« Reply #17 on: March 03, 2017, 01:41:06 pm » |
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oldtimers here say that hogs eating acorns would be a little bitter and the lard would be brown . hickorynuts would make sweet meat but they mostly penned them and ran some corn through it .
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