DAY 1 OF 3: Appalachian Heritage Old Timey Hog Killing...Killing and scalding

folks before I start this video I want to let you know there will be animal parts in this video if this is not your kind of thing I encourage you to not watch it if you want to watch and you want to learn something about Appalachian heritage and how to scald a hog and how to work with pigs then you can watch this video if you don't want to learn about that if you don't want to see this stuff skip the video don't watch this it's okay remain on the vlog because we're gonna do lots of farm stuff this is just part of farming and I feel like folks should know this hey folks it's Josh Turner rich farmer today is the day today's the day we're going to be processing the hog okay we're going to teach you today the old fashioned way of process on the hog we're gonna teach you how to scald the hog how to make bacon sausage ham maybe pork chops I'm not quite sure this is the man in charge of all of it he learned it from my great grandpa come on along with us we're gonna have a little bit of fun today all right we're gonna do a little bit of talking to we're gonna tell you or walk you through this stuff so don't worry you're gonna learn a whole lot today you're gonna learn along the way right here with us it'd be a good time you're not gonna see any gruesome gross missing murder so if that's what you're here for that's not what we're talking about we're talking about learning the old-fashioned way of the process and the hog the Appalachian way all right Stoney [Music] new h-bomb will you say you got food for the temperature one eighty nine point nine what you guys so folks what we're doing here this is a smokestack right here that you see behind me and this is a large tub of water we have some pallets and we have plywood laid out right here and what we're going to do is we're going to take a hog and we're gonna we're gonna dispatch the hog meaning we're going to kill the hog and we'll roll him over in this warm water now the goal here is about a hundred and forty eight hundred and fifty-five degrees we'll dip the hog over in here and we'll scrape the hair from the pig okay so once we do that we'll take the pig and cut it into sections and we'll start making the bacon the sausage and the hams it sounds simple but it's not simple I'm going to take you along we're going to learn about this if you're here to see something pretty then you're in the wrong place if you're here to learn something about the Appalachian way this is the way it's done before we get started here folks I want to let you know this video is going to show dead animals dead animals are what you buy in the grocery store in a package just like this when you buy a box with hamburger patties in it it's from an animal that was alive when you buy a package of pork chops it's from an animal that's alive when you buy chicken fingers it's from an animal that was alive I'm taking you to a place that you may have never been a place where animals die now if you eat meat that means you're eating dead animals if you don't want to see the hard part if you don't want to see this then I encourage you to turn the video off now and continue on with the regular farm vlog videos but this is about farming this is about Appalachian lifestyle and this is real life so if you want to continue continue if you want to cross-examine me and tell me how gross I am and how nasty I'm just gonna delete your comments this is real life the food you buy in the grocery store the meat you buy in the grocery store was on the hoof or on foot at some point in its life and this is the part that you don't see let's learn something so folks the next step in this process is we have to dispatch the hog we'll do that with a 22 rifle and then we'll cut its jugular vein and drain the blood I'm not going to show you this but this is what's going on we have the pigs in the trailer right here we'll do that and we'll take it over with the tractor in the bucket over here to the scalding pot so guys this is Joe Joe tell me why you're doing this we're doing this because you know people have gotten away from doing it the old way the way it used to be done years ago and now you know it's sad that the generations are getting away from that now and it's a good experience for young people to get involved in this to keep you know the Heritage alive wait anyway it needs to be he was just telling me you know this is something that my kids may never do his kids may never do we used to do this every year here on the farm when I was growing up here we'd killed one or two three hogs and my parents old country hams and and ham biscuits and stuff like that to make money to make extra money because we were poor and that's the way it was so this is just passing on that Appalachian heritage yeah and if anybody can benefit from it be great yep so we're sharing this video because we think you can benefit from it this is a part of Appalachian heritage is going to be lost so we have the tractor over here we're picking the pig up in the bucket we're gonna bring them over and put them in the scalding water which is right here [Applause] before we pull them out [Applause] so we've already dispatched a hog with kill the hog we're waiting on the water temperature to get up a little bit I have a little laser sensor right here we're at 114 degrees right now we're shooting for that 148 mark and we want to catch it on the upstroke and the way that we're doing this is we want to heat the water up to a temperature that opens the pour on the hog and allows the hair to simply fall out and we use these little scrapers I'll show you the scrapers here so once we get them water warm we'll dip the hog in the hot water and we'll pull them back out and we'll use these scrapers right here and basically use that scraper and you scrape the hair off this is the big side this is a small side so if you look at it like this the small side is used for getting around behind the ears and in tight spots and the big side is used to get the massive body of the hog and basically we just remove the hair so the heat has to be just right for us to lay that hog in there those pores to open up and allow those hairs to release that's what we're doing folks here's a perfect example of why you don't mix your technology and your farming right up there in that tree about 60 feet up is a DJI Mavic Pro drone so we got a thousand dollar tree right there good times [Applause] [Music] clothes here I don't know been there at YouTube we had Joshua roll him in there and y'all tighten them chains up where you don't slosh Bob them up and down for three minutes we just keep on bothering them you don't want their shoulders and hand playing on the father turn the brown look how much the hair falls once we get them in there come on friend handful and then once we get him on the other side we just get off what's remaining yeah hang him in the tree I'll stand up here yeah bullying change [Applause] Oh Bobby nail you don't Bob nail they didn't do that in their daddy go don't let your entire so right now we're bobbing the hog up and down in the water here the water temperature reached 148 degrees and what we're waiting on is for the hair to turn loose okay so the hair has to turn loose if you get him too hot the hair will set in and you'll never get it out if you don't do it just right the hair won't turn loose so that's what we're doing here you can you get your feet up [Applause] [Applause] [Applause] [Applause] the hair comes out in sheets like that come on [Applause] you gonna eat it yeah mojito skirt that ear cleaning up does it need to be yeah you put your mouth on is clean enough now you can see that the hog almost looks totally white okay so we scrape all the hair off basically all the mud all the hair and a layer of skin the top layer of skin now we'll hang him up with the tractor and we'll move on to the next hog every what you doing we're fixing the gaveling and we're going to hang them up on a single tree and then we're gonna wash you down with hot water we're gonna scrape them again once we scrape again we're gonna wash them down with hot water again and we're gonna throw cold water on him and finish the scraping then it'll be time to take out the intro we're Gavilan even taking the leaders out then we're gonna stick into the gavel then we'll support the weight of the whole hog am i doing it right Joe yeah that way you do so folks if you find this process interesting and you're looking for a set of these I had the hardest time trying to find these scrapers I found the only place in the United States that still has the molds to make these so if you shoot me an email at Stoney Ridge farmer at gmail.com I'll send you an invoice if you'd like to get yourself a set of these when you email me just email me a subject hog scraper okay thanks is that do you ever think married my sister you would be scraping a hog but that's giving me total crap about the drone it's still up in the tree area like butter on the Terra know what you learned everything on your own yeah it's price of doing business have a youtube channel you break stuff that's just all about it bring you guys along with me what you guys don't know is that Zack used to be a REO and an f-18 Hornet used to be a Navy REO actually a Marine Corps I believe REO line f-18 Hornets now he's shaving a pig's head so you've gotten all the hairs off that we could possibly pull out and now he has a torch and we take that torch and we'll be burning off the rest of the hairs there's probably out of I don't know 40 million hairs there's probably 150 hairs left get you a little close-up here [Applause] this is the part where we remove the internal organs I'm not going to show you basically we'll slip right down the middle pull out the internal organs and we'll utilize whatever organs we're going to use like the chitlins and liver and the heart a few other things some of these things we don't eat ourselves and we'll be given away to some day Prachanda string around its intestines right here just so it don't drain back inside once we pull the guts out [Applause] [Music] [Applause] [Music] so the next step in this process is we'll take the hog back down to the house here we're gonna hang them in a nice shady spot it's gonna be nice and cool tonight down in the 20s and tomorrow morning that's when we'll start working with cutting it up into quarters sectioning it up making the bacon making the sausage making the hands so I'll show you how we do the country hands how we cure them with salt and hopefully not get ran over with the tractor that's character so this is a point in the video where I say bye guys please click that like button click that thumbs up we're gonna have a part two to this series okay the next part of the series will be tomorrow when we go in the house we'll be on the butcher block we'll be in the salt box we'll teach you how we make the hams and the bacon how we sawed them down how we preserved in the old-fashioned way what we do just how it all worked this is part one of the part two series click the like button click the subscribe button if you're not already subscribed please click that little bell down there if you guys are interested in buying some of those hog scrapers shoot me an email at star neeraj farmer at gmail.com a Stoney Ridge farmer at gmail.com I'll send you an invoice through PayPal and you can get a set of those hog scrapers for yourself at this point we've got some folks coming to pick up the entrails to make chitlins and the liver and the kidneys and all that stuff so thanks a lot guys come on back and see me here on the Stoney Ridge farm well we're off farm now we're on the daddy Ridge farm come on back and see me tomorrow's video will be all about how we make bacon and make hams cool thanks whew [Music] whoo [Music] so you might have noticed there were two hogs here's the second hog it's basically the same process so there's no use in showing you two hogs but for all you folks that saw two pigs in the trailer that's the second one I'll see you next time

Channel: Stoney Ridge Farmer

Views: 272,321

Keywords: farm, how to, tractor, grass fed, woodworking, barn, apple, vlog, homestead, prepper, chicken, coop, tool, pork, old timey hog killing, hog killing, butcher a hog, butcher pig, hog slaughter, scalding hog, scalding a pig, kill hog, kill pig, hog, pig, killing, homesteading, stoney ridge farm, how to kill a pig, appalachian, butchering, hogs, pigs, hunting, kill, raising pigs, hog hunt, organic, rental, scalding, farming, butcher a pig, how to butcher a hog, cure ham at home

Id: Zx1Meu25Ahg

Length: 18min 27sec (1107 seconds)

Published: Fri Feb 02 2018