Hog killing time

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skyhightree1
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Hog killing time

Postby skyhightree1 » Sun Nov 13, 2016 7:44 pm

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Re: Hog killing time

Postby RanchMan90 » Sun Nov 13, 2016 7:51 pm

Good job, that's a forgotten art. I just had 2 litters hit the ground today. I better study up. What are the basic steps?
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Re: Hog killing time

Postby Margonme » Sun Nov 13, 2016 8:02 pm

Home butcher is rapidly disappearing. As a youngster, there were several hog killings each fall. We killed ours, then helped the Tolliver's, Ryan's, Miller's, Barry's, etc. It was a pleasant time. Nice weather. Good times gone forever.
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Re: Hog killing time

Postby skyhightree1 » Sun Nov 13, 2016 8:06 pm

RanchMan90 wrote:Good job, that's a forgotten art. I just had 2 litters hit the ground today. I better study up. What are the basic steps?


Yes it is a forgotten art... I stopped for a few years and am back into it. Basic steps Get you a tub and heat it up constantly checking the water to get to my personal preference of 155 degrees... I also stick oak and hickory ash in the water... don't get the hog worked up place feed out well placed shot lil above inbetween the eyes or sometimes I will kill behind the ear. I have had a 22 end up in a should from a between the eye shot not sure how. Get a good sticking knife to stick it once you shoot it bleed it out put in water I try to keep it at 155 cause soon as you stick the hog in it it cools it down. Once in there work it all around for about 3-4 mins and have a shovel and run across pig to see when hairs coming out good pull it out and start scraping and what I don't get I use a razor sharp knife or a small torch.

Edit... if you kill the hog and its pretty muddy I power wash it clean but a hose will do as well.
Last edited by skyhightree1 on Sun Nov 13, 2016 8:11 pm, edited 1 time in total.
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skyhightree1
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Re: Hog killing time

Postby skyhightree1 » Sun Nov 13, 2016 8:07 pm

[quote="Margonme"]Home butcher is rapidly disappearing. As a youngster, there were several hog killings each fall. We killed ours, then helped the Tolliver's, Ryan's, Miller's, Barry's, etc. It was a pleasant time. Nice weather. Good times gone forever.[/quote]

Doesn't have to be gone.. You can always start it back up.
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Re: Hog killing time

Postby skyhightree1 » Sun Nov 13, 2016 8:08 pm

I have more to do those went for sausage.
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Re: Hog killing time

Postby Margonme » Sun Nov 13, 2016 8:12 pm

skyhightree1 wrote:
RanchMan90 wrote:Good job, that's a forgotten art. I just had 2 litters hit the ground today. I better study up. What are the basic steps?


Yes it is a forgotten art... I stopped for a few years and am back into it. Basic steps Get you a tub and heat it up constantly checking the water to get to my personal preference of 155 degrees... I also stick oak and hickory ash in the water... don't get the hog worked up place feed out well placed shot lil above inbetween the eyes or sometimes I will kill behind the ear. I have had a 22 end up in a should from a between the eye shot not sure how. Get a good sticking knife to stick it once you shoot it bleed it out put in water I try to keep it at 155 cause soon as you stick the hog in it it cools it down. Once in there work it all around for about 3-4 mins and have a shovel and run across pig to see when hairs coming out good pull it out and start scraping and what I don't get I use a razor sharp knife or a small torch.


Sky, we had a big cast iron hog scolding tub. I bet they are worth a fortune now. Filled it with water and built a big fire under it with oak or black locust.
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Re: Hog killing time

Postby skyhightree1 » Sun Nov 13, 2016 8:17 pm

Margonme wrote:[

Sky, we had a big cast iron hog scolding tub. I bet they are worth a fortune now. Filled it with water and built a big fire under it with oak or black locust.


That scalding tank came out a bread or cooking making plant however I got some of those old cast iron bathtubs around here too. The clawfoot tubs are worth the money just the old tubs aren't.. I got tubs from 1923 and 29 or so. I grab everyone I can find for cheap or free. I plan to make one into a chicken/turkey scalding tank.
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Re: Hog killing time

Postby Workinonit Farm » Sun Nov 13, 2016 8:46 pm

Hog scalding time!

The last bunch we did here, a few years ago, I ended up just skinning them. Couldn't find enough help with scalding, scraping etc.

A couple of years ago, took one to a friend's place, where he had 3 to do, I had 1 and another guy had 3, so we pooled our labor and killed, scalded/scraped etc. all working on ours/each others, like "the old days".
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Re: Hog killing time

Postby Craig Miller » Sun Nov 13, 2016 9:25 pm

One time I had a boss that was from chattanooga. When we would discuss dealing with certain people in my area he would always say " Im from the country. I grew up in the sticks. I know exactly the kind on people your dealing with." One day he came to my area and rode with me to get a feel for the lay out and how I had it set up. He wanted to see where I lived so we rode by there. As we went past my neighbors house they were in the front yard right by the road with a hog hanging off the fel. He just stared hard out the window as we went by. When we past he turned to me and said "Ok. None of my neighbors ever did that before. Yall are way more country than I've ever seen. I think I've seen enough let's go back to Birmingham." :lol:
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Re: Hog killing time

Postby City Guy » Mon Nov 14, 2016 5:07 am

My grandfather used to do a lot of hog butchering and somehow I wound up with his kettle. It has three plain, short feet and a good iron bail handle and is in near perfect condition IMO. It sits in a three legged iron cradle that is good but less than perfect shape. I suspect it is from the '20s or '30s and has never been used for anything but butchering. Just takes up space in our basement. Any body got a clue what it might be worth?
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Re: Hog killing time

Postby Margonme » Mon Nov 14, 2016 7:56 am

City Guy wrote:My grandfather used to do a lot of hog butchering and somehow I wound up with his kettle. It has three plain, short feet and a good iron bail handle and is in near perfect condition IMO. It sits in a three legged iron cradle that is good but less than perfect shape. I suspect it is from the '20s or '30s and has never been used for anything but butchering. Just takes up space in our basement. Any body got a clue what it might be worth?


I would not. But most I see now are cracked or broken and forgotten. I see them setting around old outbuildings. Remnants of a time gone by. I would love to have one but like everything as you get older, it becomes more of a burden than a value.
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Re: Hog killing time

Postby M-5 » Mon Nov 14, 2016 8:55 am

What size is it CG , If its about 2' round and 18" to 24" high its a wash pot. Used for making soap or boiling clothes among other chores on the farm. Around here the kettles which were about 5' across were multi propose also and the primary function was syrup but was also used to scald hogs if you didn't have a steel tank. I unbroken syrup kettle will fetch around 1500. and unbroken wash pot is around 500
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Re: Hog killing time

Postby hurleyjd » Mon Nov 14, 2016 11:36 am

Hog killing time weather has to be just right not hot and not to cold. My dad did not have to souse the hog down in a tank of boiling water. Water heated in a regular wash pot. Toe sacks laid over the hog and the scalding water poured over them. Just like to old time barbers soften your beard to shave. Then came the processing. Mother used the small intestine for casings. She would turn the wrong side out and scrape the lining out with a dull knife. Then into salty water until ready to use. Then the meat was put in the smoke house to cure. Always a salt cure. Hams shoulders and bacon were cured. All fat and skin with fat was put into the wash pot to render the lard out. Then you had the crackling that were used in cornbread. The head was put in a pot and cooked until you could de bone it then the meat was ground and seasoned and packed into loaf pans until it set. This was the souse meat at our house. Brains were cooked scrambled with eggs. All the meat trimming was made into sausage and stuffed in the casings.
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Re: Hog killing time

Postby TexasBred » Mon Nov 14, 2016 1:57 pm

Margonme wrote:Home butcher is rapidly disappearing. As a youngster, there were several hog killings each fall. We killed ours, then helped the Tolliver's, Ryan's, Miller's, Barry's, etc. It was a pleasant time. Nice weather. Good times gone forever.

Same when I was growing up. I can still remember the smell. Lots of work involved too. Loved the fresh ribs fried with no batter or anything.Awesome !!!!!
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