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@deannamartin6827

7 ай бұрын

Sold out. Maybe it will come back in stock next year?

Much of the charm of your channel lies in your not taking yourself too seriously in areas where you are less than experienced. Your content is approachable. And kindly. And when you flipped those burgers on the grill, man I wished I’d been there.

Just do it. You learn as you go. Most are afraid to try something new they have never done before. Good job, Wes.

Wes, The Bearded Butchers have a video called: A visual guide to the cuts of a pig from 2 months ago. It's excellent. They show and explain every cut.

I think you did good. When I was a kid we butchered a couple hogs and the way we did it was dug a slanted hole put a 55 gal drum in and put hot water in. Then we just dipped him in and went to work. We didn't have a tractor so had to man handle it. My dad saved everything. Pickled pigs feet and grossed us kids out by making scrambled eggs and brains. Fond memories living on a farm.

144° is perfect for scalding water, also, add a little bit of wood ashes to the water. It is almost identical to Scald-Aid sold to packing houses to release the hair follicles.

It doesn't matter what your butchering looks like, what matters is how it tastes when you are chewing it for dinner. I think you did a great job considering it was your first try. Merry Christmas to you and your family.

“I just realized that I had my diagram flipped”. Peed my pants watching this. Great job Wes. Love how you admitted that you were inexperienced but still had the courage to try. Can’t get good at something unless you try. Keep up the great videos…from Massachusetts!

You did a great job, practice makes perfect. Thanks for showing this. Its nice to know where our meat comes from.

Great job brother! I know exactly how you feel having butchered a lamb that was conceived, born, raised and slaughtered on my property. Not many people can say they have attempted that, as far as people I know. It is very fulfilling to know that you have the skills and knowledge to feed your family without a grocery store or if times get rougher. Keep it up and you will only get better and better. God bless.

👍The reason butchers make it look so easy is 1) the meat hangs for min 7 days thus drying it out, 2) in cold fridge is stiff & easy to cut, 3) pigs hav lots of fat. Rooster was a skinny pig. Dry & COLD or 1/2 frozen meat cuts easiest. These were the things you were up against. You did very well considering. Duncan Henry breaks down a pig the best for a newb. For wrapping the meat, put the meat at one corner of the paper & fold the meat & paper over, karate chop folding edge at meat & flip over(fold like an american flag) side to side, tucking the paper under. One lil piece of tape & you got it! 👍

We just processed our Mangalista pigs. We started our video and a friend came to help and didn’t want to be on video so our video is pretty short. Extra hands is better than a video any day. We watched the Bearded Butcher’s video and McGie Homestead Adventures for the salting and smoking of the pork belly and hams. I highly recommend watching both. We processed a boar years ago and made the whole thing into sausage. This was our first time making cuts like you and no matter how many videos you watch it’s not as easy as they make it out to be. Kudos to you for showing it all. We opted not to Our pork bellies will be going in the smoke house tomorrow. I will be be making a video of that. Hams got another 4 days in salt to cure. Thanks for sharing, love your channel, your son is absolutely adorable. Stay safe and God bless

I've been butchering my own deer for close to 30 years into ugly cuts and my family has loved all 30 years of it. So, looks ain't important I suppose, unless you're doing it for someone else or to sell it. If I start adding up all the $$ I've saved by doing it myself, then those cuts become much more attractive! Thanks for sharing your experience!

Dude! Brave to tackle something like that. Well done. Surely there must be someone in the church or somewhere doing similar you can go and get a tutorial? Be worth it. But kudos to you Wes! Better man than me!!

I applaud your enthusiasm and willingness to proceed. For home use, I think your work should provide good meals for your family. At some point when you are not pressed by time or processing deadlines, I would invest in a tutorial workshop. I am not sure if I could do as good a job as you did today. Congratulations and Bon Appetite!

You did a great job for a first time processing. As entertaining as it is to watch you stumble through it, I highly recommend The Bearded Butchers here on KZread. They've done full breakdowns where they put everything in a real life table diagram at the end for not just a pig, but a cow, deer and lamb too. If you plan on doing more at home processing for large animals you'd probably find some use in their knowledge. Also, the organs of the animal and other unappealing cuts can make an excellent treat for your dog or you can even feed them to your chickens as a nutritional boost.

Wes you already do the most important and difficult thing, you are a FATHER 😵‍💫🥴.Everything else is small potatoes. The important thing is you did not drop the skinned pig. Good job 👍👍👍Thank you for sharing. Take care of yourselves, be safe, and healthy 🇨🇦

Some things to definitely consider for butchering as well is to keep the bones as they can be used for all sorts of meals such as bone broth, but also inside of the bones the bone marrow is nicknamed the butter of the gods and is something that by itself tends to fetch a decent price. As for the skinning process, I am not a professional butcher, but from what I have seen the knife you should use should be long and flexible like a fileting knife, and you want to use long smooth strokes with the blade slightly angled towards the skin so you don't cut into the meat and fat as much. I've seen some people even just use the knife to get started before pulling the skin off by hand, but that occasionally has the issue of tearing if the skin is too thin.

I thought you did a fantastic job. Especially since it was your first time doing it!

I grew up in the 60's we always scalded our hogs. My dad was an ole pro at it. He never had thermometers, he just waited until the water was about bath water temp or a little warmer. He always said any warmer it would set the hair then you couldn't get it removed. I miss those days. You can't beat fresh sausage and bacon. Your video made me hungry for some fresh side meat. Mmm, mmm.

You know the biggest pork producer in America is owned by China, I applaud you sir, the honey, the pork, excellent work, can’t wait to see more of your videos.

Love your drive and humility, be proud my friend.

I love all your "unrecognizable" cuts of meat! 😂. Bravo to you for jumping in and doing it.

You did a great job for your first try. I have never killed an animal, but have help my dad process several sides of meat. If you do it again you might want to get two or three more knives of different size/shapes

Great vide and a wonderful sense of humor!

I think you did a fine job bud! I am not a butcher by any means, but you and your family will enjoy the meat for many months and you’ll never wonder if it looked “pretty” after you skinned it! Well done sir, and thanks for posting this!

Wes if im honest i enjoy all your videos the interaction with you and your family is a testament to your parents you got a viewer for life in the uk😊

My grandfather back in the day before a Tractor with a lift used to dig a hole on an angle, put the fire down in the hole in his barrel, was laying on an angle so that he could slide the pig in the barrel with it down good then pull it out and turn it around, and what the other end before scraping.

We all LEARN from our Mistakes that's how we would do the job right or different so keep your head up and soldier on

first of I am proud of you for doing something that you had no experience of doing before. I would like to give you some pointer that might help in the future. 1st, If you want to scald I would weld to barrels together. and then cut it off at five feet high then you will be able to get the whole pig in the water at once. Once it is in the water keep moving it around and then keep pulling on the hair until it slips. 2nd, when you are scrapping the hair off of the pig use a weed burner and burn the hair for a few moments then wash it down with a hose. Keep doing that until the pig is clean. i3rd, on the internet there are pictures of the different large cuts of meat and where to cut with a saw to get those cut. Then work on each primal {big piece of pork} The saw can help as much as a knife to break down the pork . Once you get the size of cuts that you want, then 4jth, use a zip lock bag to put the roast or chops in and then wrap in white paper like you would a Christmas package. The idea is to get as much air out of the package because that is what causes freezer burn. Like I said in the beginning you are awesome. You can"t learn if you don't try. I really enjoy watching your video's Thanks for the extra time it takes to bring us along. God Bless you and your family........................

This was the first time I watched one of your videos, I thought you did great..a few homesteaders don't like to show there mistakes while they learn..,thanks for being so down to earth with a great attitude and a smile..it's true what they say, you learn from your mistakes.. everything you cut up is edible so that's all that counts... Jeannie from California

First time I really seen Wes take on a project and look very nervous. But! He did a phenomenal job! Alot of people would never take a chance like that. Great Job!

@falllineridge

8 ай бұрын

Thanks!

@bigseejohnson6804

7 ай бұрын

Are you kidding me?

Lol the kid talking to the cat at 5:18

I’m so glad you decided to show vs explain. KZread videos have become way too much on explaining and way too little on doing. It use to not be that way. Keep up the good work

Nice job, by the way. First one we did, 5 of us worked on! Good for you! We are in southeast Georgia.

Wes, I really enjoyed this video as I do with all your videos. Looks to me like you did a great first time butchering job.😅 All the best from Gene in Tennessee.

That shoulder just cries out to be made into Pernil, Spanish slow roast pork. Man, that's good. Keep on keeping on!

You sir, are awesome. Wholesome, forthright, salt of the earth..

Absolutely entertaining! Love your channel brother. Great job. Thanks for sharing. Awesome

@falllineridge

8 ай бұрын

Thanks!

Loved this video

Wes, if you leave the hog in the water too long it will set the hair. Don't know if you got the whole hog down in that barrel at one time but you should leave it 3 or 4 minutes. Raise it out of the water take your knife and scrape it in a small place. If the hair doesn't scrape off dip it again for about 3 to 4 more minutes . That doesn't sound like lomg enough but as I said if you leave it in the hot water too long it set the hair. I think that may be what you did. Don't beat yourself up. You did good for your first try.

Re: the nasty hoof going. I remember as a kid opening my Granparents' fridge and seeing them in there. My Gramdad lurved them 🤢 haha

@falllineridge

8 ай бұрын

Oh man, to each their own I suppose. Can't scrub those things enough.

Keep at it brother. I’ve learned to take it slow. Butchery is truly an art. You’ll learn more as you go. I’ve made many “roasts?” Many times. It’s all good. It all eats man. Love what you’re doing.

Great job Wes

My main concern from the time I worked in the meat department 30 years ago is that you didn’t remove the glands in your grinding .. The old guy who trained me said that not doing that sours the sausage ..

@sadjaxx

8 ай бұрын

Boar taint?

Very nice job! Ton of great eating there!

You must be a thriller when it comes to wrapping Christmas gifts.😂

@falllineridge

8 ай бұрын

Ha! Yeah tape is my best friend.

That's why they call it butchering! LOL!! Great job!

@falllineridge

8 ай бұрын

😂

I admire you that you did this on your own for the first time. And you even made a video of your first time. Good for you! Most people are too chicken to even attempt something like this.

Great Job for your first time! BTW: Bearded Butchers have a awesome video on butchering a hog!

The Rooster burgers look delicious, excellent video!

Good to see you going out of your comfort zone and try something new. Did you know they have this thing online called your tub or you tube that people put how to videos on that you can watch and learn how to do this??!!😂😂😂😂 you did a great job!👍👍

You cracked me up wrapping up with the freezer paper. Good first try I would think. There is a family that teaches this in classes out of Tennessee. The okie homesteading expo in 2022 had them come teach a class. Check them out they might have videos. Ibthink you said their name but I am not sure. Maybe next time save some of the meat chunks to make stir fry and thing that you need bite sized pieces.

Boar meat is not generally considered the best pork. It can have a strong smell and taste a lot of times. Your boar is quite young so that may be in your favor. You did a good job for the first time.

@falllineridge

8 ай бұрын

There was a slight smell and flavor, but it is slight. Not a deal breaker. He was only 6.5 months old.

Everything you ever do for the 1st time is daunting. You basically processed him like you would a deer. Thats exactly how i do it, but I don't try to scald them. That leaf lard is definitely the best. Very little "pork" flavor compared to the other lard. Reducing it and making lard is very easy and you can make cracklins. Be sure and refrigerate the lard. I have a NAMP book that details all the cuts. National Association of Meat Purveyors. We want chops, a couple of butts, bellies, and grind the rest. We want bone in chops, so we lose the baby back ribs. Some pigs just don't have good bacon. All those big hams look good, but we don't eat them enough. You can certainly cook them for bbq. Chops and ground pork are what we prefer. We vacuum seal all of ours. You can make some awesome recipes with that beely meat without turning it into bacon.

Here's a tip for grinding. You don't have to cut meat into cubes. I cut long strips that will fit in the grinder throat. Your grinder will pull the whole length into the knives and grinder plate. Very little use of the plunger if any. Saves some time since you don't have to cube it.

Great job mate!

Well done! Great job.

This Iowan living Georgia appreciates your home made pork. I wouldn’t mind a good old fashioned pork burger right now, a little bbq sauce and pickle. Yum yum. I also think that it doesn’t have to be pretty to taste good. Great video

I would have probably tried singing any leftover hair off… but it’s a learning experience! Great job.

@falllineridge

8 ай бұрын

I thought about that, but I wondered about the hair left down in the follicles? Maybe that's not a concern, I dunno.

@timmikesell7

8 ай бұрын

It would have been an experiment for me, too. But in my experience, the less hair on the animal when you start, the less that ends up in the meat. Huge fan, btw.

@falllineridge

8 ай бұрын

@@timmikesell7 Oh yeah good point. I did pick out quite a few hairs from the meat as I went along. Thanks!

When you cut out the tenderloin like you did. You don't get pork chops, you get tenderloin sliced. Pork chops are when you leave the rib bone in and cut the pork chops with part of the rib bone intact. Creating a small T bone style bone in cut, in with the meat. Kinda like a small pork T bone.

I will not say you did a great job but you sure did it good enough. I assure you most people wouldnt have even tried to do it. Thanks for sharing with us. Next question, When are we eating? I can bring my own plate and fork.

You did a good job for that being your first. This is how we learn.

Great job! 👍🏻

Mmmm hairy pork skins! 😂 I really enjoy your channel. Great content!

@falllineridge

8 ай бұрын

Ha!

You did great on your first pig. I’m not sure why we expect perfection out of ourselves the first time we try something new but I’m guilty of it. I think that’s why some people give up before they ever try. Just do it!! Embrace the new experience for what it is and strive to improve but remember mistakes are not a reason to give up. They are a learning process. 😊

One thing about it, in the beginning of the video you said you had never done this before and you felt overwhelmed. Well now you have and next time you can do it different if you want to. I'm sure it will be just fine however you do it. One thing I noticed was that I've never seen a pig gutted and then scalded,I've only seen it scalded and then gutted, just like chickens. Anyway, however you do it, it will be just fine in the end. Love your videos and your approach to everything you do

@falllineridge

8 ай бұрын

Might not have been clear in the video, but he was scalded before he was gutted. Probably would have cooked the insides the other way around. Thanks for watching!

I did my first wild hog a week ago. Basspro sells a great sausage mix called Hi Mountain Prairie Sage Breakfast Sausage Seasoning

Great video Wes. Some tasty Pork there, with a good pedigree. I can't comment on your techniques - I've never butchered anything! Here in the UK, a lot of joints of Pork are roasted in the oven with the skin on. The skin is scored into 1/2" strips and rubbed with Salt to make what we call Pork Crackling. Pork Leg, Shoulder, Belly & Loin. Delicious. Good to see you are doing well - just haven't had the time for KZread this year, so way behind and dipping on from across the pond when I can. Regards to the family, stay safe & well. 👍👍😁😁

Try putting salt, garlic powder, and some steak seasoning on those ground pork burgers… really great.

I remember putting wood ashes in the squalding water when scraping a hog

Well done, the way to learn is to do the work!

Very cool video, Wes! Thank you! I don't think I have ever had a pure pork hamburger... what does it taste like? Did you put any spices in it? I'm hungry for some reason. I wonder why? For a first timer, you did great. As you said, pork is very forgiving and as you read from Just A Few Acres Farm - there is no right or wrong way to process a pig. Thanks again!

Good video, this is how we learn.

good video and job you can use everything from a hog. you need a big tub the barrel was to small. you have to live and learn. you and the little guy take care, be safe and well.

love your videos!

@marklester9679

8 ай бұрын

Me too

@falllineridge

8 ай бұрын

Thanks!

No one is a pro before they were an a amateur learning so you do what works for you!

Pork ribs with the belly attached are a delicacy at some high end bbq joints here in Texas. I’m sure in other places. Some say it’s the best bite of bbq they’ve had. I’m sure y’all will enjoy it.

I check my local food bank for slightly spoiled vegetable, bread, food ect. And feed them that absolutely free.

Great video. I would not know how to do any of it. I was really young when my grand dad did it. Again great video and maybe you could show some smoking videos too!

Looks great

Ugly? What I saw searing on that classic Weber kettle (best grill ever) was so beautiful that I swear I caught a whiff of hickory smoke & could hear the sizzle as the juices from the pork hit the coals. Mouthwatering! Great video ! Thx for sharing!

@falllineridge

8 ай бұрын

You're right about that grill. It's great. I use it like a smoker too, just a good ring of charcoal around the perimeter of the inside of the grill and it'll burn for hours. A few chunks of applewood and man at the results.

Brandon Sheard, Homestead meatsmith. We went to the Ozark Homesteading Expo this year. Brandon Sheard demonstrated butchering a hog starting with the shot. He offers a hands on class at his farm where the student will completely process 2 pigs from start to finish. Brandon explains every detail and reason for each step.

@ozarkmountaineer3581

8 ай бұрын

Personally I want to take the class but probably never will.

you did good for the first time

If you want bacon you can also get "buckboard bacon ,from the shoulder and the but

Next time. KZread channel "The Bearded Butchers". Very informative videos on how to butcher any animal. For the first time you did a good job. God Bless. Didn't realize you had watched that many videos. Good job.

We use a box knife on the first notch. Make strips about 1" to 2" wide from top to bottom. Then pull the strips downward. Hasnt failed us yet. Able to make skins real easy

Good job

I think you're doing a good job for the first time

Enjoyed!

Wess for your first time you very good and you are right by saying it doesn't matter what it looks like it all eat able and that is not just for pigs for scolding the animal if you could find yourself obe of those cast iron tub those work great people used to throw them out onto the rock wall so good job next one will be easier for sure you won't have to think on all the detail so you can concentrate on the part that gave you difficuties have a great day

Not a bad haul for your first time butchering. We would take the forty lbs and make country sausage. Usually, our cousin would butcher, and granny would get thirty-five lbs of sausage. That would last us until about November of the following year.

Great job, from California 😊

Good video

Only city folk would take offense - the rest of us are or have been down this road in life. Thanks for sharing your down home life with us.

Pulling the hide off rather than cutting it off will leave more fat/meat on the hog instead of so much on the hide. I use a small diameter piece of cable to pull it off with an ATV. Go slow and use your knife in places to help it along, especially along the front shoulders. Also, pine knots will get your scalding fire hotter and quicker than the hardwood.

Enjoyed Try Old Plantation Sausage Seasoning for sausage !

love the video, just wanna say, you can either save the hide or save the meat, there is almost no in-between. like with chickens, be friendly with the boiling water and you actually go in and scrap hair off or just shave it with your flex knife

That knife sharpening tool looks handy!

@falllineridge

8 ай бұрын

It is, makes knives so sharp you can shave with them.

@BarndoFamily-ut2tp

8 ай бұрын

nice!@@falllineridge

@BarndoFamily-ut2tp

8 ай бұрын

I hated to see rooster go!@@falllineridge

27:50 double stack it, throw it in charcoal grill and smoke it on indirect heat with your favorite woodchips. From frozen