THANK YOU, THANK YOU, THANK YOU!! You'll never know the appreciation that I have for you and it's so very much like the Lord to see it today of all days. I'm Blake's momma and Danny's wife and I cried like a baby. I truly believe the Lord worked through you to heal open wounds....today of ALL days! They BOTH root for you, you know how West Virginians stick together even we don't know each other. It's so prideful to see WV country boys "make it". Thank you and tell your son I really appreciate he being a part of it. I pray that your success knows no bounds and that the Lord touches you and all your family and lovingly lift each one up

Back growing up we made Italian Pork Sausage. I had the chore of loading the stuffer and cranking out the sausage. Our sausage stuffer handled forty pounds of meat and I usually did two drums of sausage every Wednesday morning before school. I started that task at about ten years old, and by the time I was fourteen I was processing beef and pork in the butcher shop and I can remember the first time (the farmer broke his leg dispatching a steer) I was sent out to the farm to process the animal. Brought the quarters back to the store and hung the beef in the walkin cooler for ten days before we cut and wrapped the meat. I learned how to work at the age of seven in a family ran grocery store/butcher shop.

I was excited to hear that you will be joining Chuck of Sheraton Park Farms in his Pastured Pig Workshop. Looking forward to seeing you there. I always enjoy your videos.

I had my first sausage “event” this past fall and it was interesting. Only about 20lbs worth of meat, but ground and stuffed using basic KitchenAid attachment into a natural casing. Not sure if it matters to you, but to avoid to those loose link ends, when you are pushing the mix, squeeze with your hands at even intervals to leave a small space. Once the whole casing is full you can counter-rotate individual links to make a neat end.

Great video, love the content you put out. Tip: To speed up your second grind. Freeze your meat till it starts to crystalize; keep the head in the freezer. Dont start the grinder till your fully ready to run the meat through. ****Drop small amounts of meat down the throat to the auger and let the auger carry it away. Dont use the plunger to force meat to the auger, just use it incase it sticks to the side of the throat. When you see the the meat clear the bottom of the throat drop more. You will increase the speed of your second grind significantly and you will keep your particle definition between fat and meat.

Oh…Napoleon you were so cute when you were little. Now you will be nourishment. Farm life… Can’t watch this but you still get a 👍for your effort.

I think you all did an amazing job!! No one is going to be perfect their first time out and you all did GREAT!! I literally LOL’d because as you were stuffing the sausage we both commented on the “appetizing sound” it was making at the exact same time. 🤣🤣 Thank you all so much for being brave enough and kind enough to share your experience with us. You are truly one of my favorite KZread families. God bless you all always. ~Lisa

@RedToolHouse

2 жыл бұрын

Thanks, Lisa!

Troy! Your torturing me! When you picked that plate of sausage up and sat it over on the table….my mouth started watering! Can’t wait to have my chance to drop by the RTH bed and breakfast to try some of that delicious sausages! Love your wife’s sense of humor!

Just a tip: Watching the work in the kitchen, if you don't like plastic cutting boards sliding around on the countertop while you're trying to use it, put a towel down first and the cutting board on top. That'll keep it from sliding. Some chefs say to use a damp towel but I've found dry ones work fine.

@peggypastime1278

2 жыл бұрын

Good tip! I do that too. I also use my silicone trivets for that. Works great! I do have 3 cutting boards that have rubber ends that don't move unless you pick them up.

Troy, your neat cutting experiences looked good to me. Growing up in the 60's we always raised our own pork and did our own processing. Did it very much the same way as you. Great video today.

Glad to see y’all have recovered from COVID!

I have awhile before I can do this but you and your fam are so fun to watch. Thanks for what you all do and share with us

Always great videos my brother...Thanks.

This is such a helpful video!! Thank you!

That was so great. Thanks for sharing.

Cool video, I enjoyed watching it. Hello from South Africa.

Great video guys. I learned a lot 👏👏👏👏👏👏👏

Thank you for the video.

Everything looks so good

I think your doing a fine job, I just got done watching BB and your doing good

Great videos I watch them all

Great video.

Great job wild man.

nice video take care, be safe and well.

This is the first video I can remember Cam displaying his dry wit.

Thanks for the boar taint questions answered.

I was so worried you'd bump the greasy ball 'n hitch! Nice duds. I'm gonna check out the piggy boots for MY misses too.

Nice job end results worked fine. I’m sure if you keep doing them you will find easier ways. Just remember no one starts out as professionals. Even the butcher guys I don’t know if I could do an animal I’ve raised myself. Wild game fish is different I’m not attached to them lol.

@RedToolHouse

2 жыл бұрын

Napoleon had a chip on his shoulder so he was a little easier. Merida would be very head to put down.

I love the irony of the name for a boar of that size.

@RedToolHouse

2 жыл бұрын

He was much smaller than his brothers

The only way to lean is by doing. Great video. That is like myself deer hunting at 50, and having a friend teach me how to gut out this doe I shot. I felt dumb and embarased a bit. I had been around it when I was younger, but my dad never showed me, he just went with his friends. Then I was in the military, but now I am 100% disabled, but trying to do things I always wanted to do.

TROY, I feel I would be correct in saying,... Napoleon sure don't taste like Ice Cream! Thanks for the good content, made me hungry so I'm frying up a can of Spam.... (Low Sodium!!!) Stay Healthy and Live the Dream!

Great video! I've processed deer before and I thought that was a lot of work, can't imagine a 400 pound hog! lol

Next thing I would get far as your food processing would be a vacuum chamber sealers. They run price wise close to what you have but the bags are super cheap

i had that same meat grinder over 20 years in the 1.5 HP ITS BEEN FAULT FREE ANS FAST I use to have the 3/4 hp but it was to slow for garlic ring you only want the cores grind, after mixing i put it in the root cellar its always 34F for 2 days to let all the spices an stuff do there work before stuffing into pig casing, no plastic crap. get there 25 L:b mixer an stuffer i put a gearbox an motor on both of mine

GOOD HOW TO VIDEO FOR THOSE OF US THAT LIVE IN THE REMOTE BOONIES WANT TO MAKE SASUAGE OURSELVES AND WILL HAVE TO LEARN THE PIG BUSINESS AND YES MOST ANYTHING YOU HAVE TIME TO DO A VIDEO YOUR DEMO IS ALWAYS GOING BE USEFUL TO ANY ONE LOOKING OR THINKING ABOUT THE TOPIC COVERED

I have done this sooooo many times !!! making sausage is alot of fun if u have help. we do this several times a year mostly after hunting season. hogs and deer

Sausage looks great

I use a dedicated sawzall instead of a hand saw. It increases the speed and accuracy. I also break them down while hanging on the gambrel. Being a one man band I found it to be easier.

@RedToolHouse

2 жыл бұрын

We halved him with a reciprocating saw. If he was hanging, I could see where that would be a better saw choice for ribs and shoulder work

You might checkout a system called CoolBot if you plan to keep processing hogs.

Very interesting! Saundra did a summer at a butcher shop doing this type of work. That’s how we ended up farming 😄. Came home and said, “there’s something to this local food thing”. Pig processing workshop?

@RedToolHouse

2 жыл бұрын

I think I need way more experience before that!

One of the best sandwiches I ever had was in Whitley city, kentucky. A fresh pork belly smoked. Nothing better yet.

Awesome! How much more work would it be to do two hogs? Obviously double but I guess it’s the extra time and the usefulness of already being set up for the steps I’m curious about. Could it be done in the same amount of days? Love you guys and happy sausage!

G'day from downunder Troy and Kelly, Have you thought about making yourself a smoker ? You can use all sorts of things from old refrigerators to hand made brick and timber ones. It would make for great content on the channel. Keep up the good work 👍

@tireddad6541

2 жыл бұрын

Probably better quality if home made. And cheaper. I don't know if his area used a smokehouse or a smoker or both?

@RedToolHouse

2 жыл бұрын

I have been planning on building a cold smoker for years. It hasn’t made it up the list yet. Toyed with buying a hot smoker for now.

@tireddad6541

2 жыл бұрын

@@RedToolHouse I don't know the difference. I read about pioneers smoking, till I came to Texas did not have brisket etc

Is that natural casing you have “fresh creek slung or stump whooped”? Per Jerry Clower!!

That was interesting

Watching from eastern europe, and this looks all weird to me :) we do processing from slaughter to finish in one day, usually 5 man and women working at once. Meat I can deal with, but we did process organs too and I wasn't usually part of that process so I would like to see that to refresh my memory. One thing that is absolutely worst is preparing casing from slaugtered pig. It's probably best to buy it and just discard intestants, but we did it, and it really wasn't pleasant. it's a lot of work too and needs a skill to not damage it. Now I am not a fan of eating organs, so I would probably gave those away anyway, apart from liver. Good recipe is 2kg of belly(with skin), 1kg liver, cook, grind together and add 1kg of barely cooked rice, mix well add some seasoning (spice, salt), then stuff into casing for storage. Then bake it with sliced potatoes. Ultimate meal. We call it "hurka" in Slovakia or "jiternice" in Czech, but czechs do not add rice and it's not as good IMO.

You remind me of my hero from an old sitcom. Remember Alf the furry alien that ate cats?! He had a saying he always used after cracking a corny funny. " Uh, I kill me!". When I taught college, many of the academics and Administration would sign off with profound quotes from famous people throughout the ages. If I cracked a funny in my reply, I quoted Alf! I don't think a single one knew I was punking them! So much for the "smart" ones among us. I personally like when you shuck corn and laugh!

@RedToolHouse

2 жыл бұрын

Gordon Shumway was wise!

You didn't put in any herbs in the sausage mix before you stuffed it?

@RedToolHouse

2 жыл бұрын

Our mix had sage and other stuff

The spare ribs go into your spaghetti sauce with bay leaves. Best use ever.

Was Napoleon an unfixed male? If so, is the meat got a stronger flavor (hence becoming sausage) then a fixed male (I forget what their called) or sow/gilt?

Napoleon met his waterloo.... :)

Dad never butcher a boar, too great of chance to have off taste pork, smells and tastes like a boar smells. Same can go for a sow that may be in heat. Dad always butchered bred sow, or gilt. Friends of ours said they liked to feed oats the last 30 to 40 days on all their critters before slaughtering. Better flavor and more tender. Glad all went well on the taste.

How do you keep the mountain lions and bears away from the meat? Highly interested in knowing because that’s one of my biggest concerns with the kids moving onto the property.

@RedToolHouse

Жыл бұрын

Been almost 125 years since a mountain lion was sighted in WV. Bears aren’t as prevalent in the area you are moving to. Still a slight issue but nothing to worry about

I'm glad to hear that you didn't plan on totally wasting the meat regardless. Also.are those links for big guys like me who like to eat? And is it Biscuit and Gravy time yet? I claim Biscuits and gravy as the food of Kentucky. Edited to be a safety freak and suggest a more stable cutting surface next time.

@RedToolHouse

2 жыл бұрын

I hate to waste anything but he definitely had to go. Biscuits and gravy is a WV staple. Might have to claim that over KY!

@tritchie6272

2 жыл бұрын

@@RedToolHouse Hateing to waste anything is in my view a good trait. My Grandma would have approved of that mind set. While feeding him to the dogs would have been better than nothing and maybe saved abit on dog food, I am glad Y'ALL get to eat him yourselves. I currently live in Northern Kentucky and some folks seem abit wasteful. But my Dad who was from Southeast KY, his Mom didn't like to waist anything. She didn't throw much of anything away. Even if it wasn't a food item. She would say that might come in handy some day.

Hello Troy and Kelly. I was wondering if you have ever made and eaten head souse? It makes excellent sandwiches or with crackers. Myself, I prefer the sandwiches with a little mustard.

@RedToolHouse

2 жыл бұрын

We have not. Not sure I could convince Kelly to go that far.

I shudder to think what can happen to an individual when I see them cutting on a board that is sliding around the countertop. Please place a towel or a damp paper towel between the counter and the board so the cutting surface is stable and safe. God Bless.

Which model LEM Bigbite did you use?

@RedToolHouse

2 жыл бұрын

#10 I believe

i did 2 pigs a couple of years ago and we still have pork. those pigs were only about 200 lbs each.

what is the difference between the natural and the collagen casings? Is natural the original pig intestines?

@rickayers3150

2 жыл бұрын

Yes, natural is made from pig and sheep intestines. Collagen is made from cow hide I belive.

@RedToolHouse

2 жыл бұрын

Rick is correct. Our natural casings were hog but they should have been sheep for smaller diameter

How did the meat come out? I hear so many articles that boar meat tained and is bad or smells bad? I would like now.

To me, it doesnt matter if the cuts are perfect as long as it's broken down to a size you can cook. I like ground pork better than beef burger, so I'd be tempted to grind the whole hog.

@timberray9572

2 жыл бұрын

I am a fan of pork burgers, mix in a shredded apple, salt and pepper to taste and it does not get much better than that.

@jamjar5716

2 жыл бұрын

Lucasdog, except the bacon!

You may not be a professional butcher, but you are good at butchering things.

interesting.

Any sign of boar taint in your meat from this boar? If I recall correctly from the podcast, the breeding line from this stock was aimed at eliminating boar taint, so hopefully that worked for you. Our first boar harvests last year were strong with boar taint, and I wouldn't wish that disappointment on anyone!

@Green_Heart_Family_Farm

2 жыл бұрын

I just reviewed the 8 minute mark where I missed the answer to my question above. Glad all that meat was taint free!

@RedToolHouse

2 жыл бұрын

We tested before we started processing. He has been tasty so far.

Best way to learn is do it you're doing fine.

Save that leaf fat at least and render it to leaf lard.

Cam's mustache cries "Porn Star" or "State Trooper", I can't decide.

@RedToolHouse

2 жыл бұрын

Great, now he will be even more self conscious about it. He wants to shave it.

I don't know he looks taller than Napoleon I think you have an imposter.

It is what it is. Meat on the table, that’s what I see. Sure wish I could live off my land. Sure wish I lived on land.

kzread.info/dash/bejne/m6Wey9iLoKrMp7w.html this video did a feed comparison per thousand-weight based on the animal. Just out of curiosity I wonder if you agree with her numbers.

If you prick your sausage, the ends won't blow out when cooking. #themoreyouknow 🤣👍🏼

@PeaceIntheValley

2 жыл бұрын

what do you mean by "prick your sausage"? Is that where you twist it and put a small knot between sections?

@rickayers3150

2 жыл бұрын

No you don't put a not between the links you just twist them opposite directions. They have a small hand pick that you use to poke tiny holes in the links, let's air and pressure out.

@RedToolHouse

2 жыл бұрын

With collagen they suggest you don’t twist. We ended up just cutting all of ours to length and leaving the ends open.

Tfhe Bearded Butchers make it look so easy because they do it all day every day.

Timber looks about as big as Napoleon…

Pigs get feed hogs get slaughtered just did 2 this past weekend here in roane county wv

I mean, it's not like it's something I won't get over in 60 seconds, but yeah it's pretty apparent why they say 'You don't want to see the sausage being made.' lol. The sights and sounds of the process aren't exactly appetizing nor pleasant. Luckily the taste overwhelmingly makes up for all that.

@RedToolHouse

2 жыл бұрын

It is a very tactile process. Many different textures for sure

Ive butchered thousands of hogs. Yeah I'm holding my breath. But as we always say. What ain't in one piece is in the other.

Going to taste aweful. All of our boars go to the sale barn. Processors around here wont even take boars. I would be embarrassed to process a boar on youtube.

@RedToolHouse

2 жыл бұрын

He tasted fine. Taint isn’t automatic in boars. Breed and feed choice have a great deal to do with it. I wasn’t embarrassed at all