Comments on: How We Slaughtered a Pig http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/?utm_source=rss&utm_medium=rss&utm_campaign=how-we-slaughtered-a-pig food and family in Columbus OH Wed, 23 May 2012 15:54:07 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: joe http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-3361 joe Wed, 16 May 2012 05:58:05 +0000 http://houndsinthekitchen.com/?p=2040#comment-3361 We do it a little different here in new Mexico but still humane but the back fat is cooked in to chechrones and no skinning just a good shave after a dip and its good thanks We do it a little different here in new Mexico but still humane but the back fat is cooked in to chechrones and no skinning just a good shave after a dip and its good thanks

]]> By: Dortha Bailey http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-781 Dortha Bailey Thu, 26 Jan 2012 02:01:23 +0000 http://houndsinthekitchen.com/?p=2040#comment-781 We are butchering hogs on Saturday. Can you tell us how to cut pork chops? We are butchering hogs on Saturday. Can you tell us how to cut pork chops?

]]> By: Justin http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-780 Justin Sat, 21 Jan 2012 09:54:43 +0000 http://houndsinthekitchen.com/?p=2040#comment-780 Success does not consist in never making mistakes but in never making the same one a second time. http://www.777morttw88h23.net Success does not consist in never making mistakes but in never making the same one a second time. http://www.777morttw88h23.net

]]> By: kitchens reading http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-779 kitchens reading Wed, 05 Oct 2011 11:33:22 +0000 http://houndsinthekitchen.com/?p=2040#comment-779 Hi, Neat post. There is an issue with your site in internet explorer, may test this? IE still is the marketplace leader and a big section of folks will omit your great writing because of this problem. Hi, Neat post. There is an issue with your site in internet explorer, may test this? IE still is the marketplace leader and a big section of folks will omit your great writing because of this problem.

]]> By: Will K. http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-778 Will K. Wed, 03 Aug 2011 18:02:52 +0000 http://houndsinthekitchen.com/?p=2040#comment-778 Great post. I think more people would benefit from knowing where their food comes from and especially how it’s raised. I’ve butchered many, many deer plus a boatload of assorted other game. I haven’t done a hog, but it looks like you did a great job. Just one point- if you decide to tan the hide, don’t scald the hair off. This is primarily done to remove hair from cuts that are going to be cured or a whole hog that’s going to be barbequed. The skin is protective, preventing the meat from drying out too much and it also helps protect against insect infestation. The skin is also delicious in its own right, such as when crisped up on a nice roast picnic shoulder. Scalding the hair off, while good for culinary purposes, would make the skin useless for leather (for pigskin leather, the hair is usually slipped with a soak in some kind of caustic solution, usually sodium hydroxide or potassium hydroxide). Anyway, don’t mean to go on- great job! Will Great post. I think more people would benefit from knowing where their food comes from and especially how it’s raised. I’ve butchered many, many deer plus a boatload of assorted other game. I haven’t done a hog, but it looks like you did a great job. Just one point- if you decide to tan the hide, don’t scald the hair off. This is primarily done to remove hair from cuts that are going to be cured or a whole hog that’s going to be barbequed. The skin is protective, preventing the meat from drying out too much and it also helps protect against insect infestation. The skin is also delicious in its own right, such as when crisped up on a nice roast picnic shoulder. Scalding the hair off, while good for culinary purposes, would make the skin useless for leather (for pigskin leather, the hair is usually slipped with a soak in some kind of caustic solution, usually sodium hydroxide or potassium hydroxide). Anyway, don’t mean to go on- great job!

Will

]]> By: Red's Canadian Bacon Or Why I Had To Kill a Pig To Eat Meat | Hounds In The Kitchen http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-777 Red's Canadian Bacon Or Why I Had To Kill a Pig To Eat Meat | Hounds In The Kitchen Fri, 15 Apr 2011 12:10:59 +0000 http://houndsinthekitchen.com/?p=2040#comment-777 [...] Or Why I Had To Kill a Pig To Eat Meat Again It was just over one year ago that my husband and I killed and butchered Red the pig. That single event informed my eating more than any other ever [...] [...] Or Why I Had To Kill a Pig To Eat Meat Again It was just over one year ago that my husband and I killed and butchered Red the pig. That single event informed my eating more than any other ever [...]

]]> By: Christy http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-776 Christy Thu, 27 Jan 2011 23:14:31 +0000 http://houndsinthekitchen.com/?p=2040#comment-776 Hi. I am a curious perhaps beginning small pig farming prospect and I was wondering....If I butchered the meat myself what are the options for getting rid of the guts, blood, and head if I wasn't into all that crazy food stuff. PLease leave me your tips or suggestions. The only thing I came up with is to burn them but I don't know if this would work. What do you think? Hi. I am a curious perhaps beginning small pig farming prospect and I was wondering….If I butchered the meat myself what are the options for getting rid of the guts, blood, and head if I wasn’t into all that crazy food stuff. PLease leave me your tips or suggestions. The only thing I came up with is to burn them but I don’t know if this would work. What do you think?

]]> By: Meal Plan July 18, 2010 | Hounds In The Kitchen http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-775 Meal Plan July 18, 2010 | Hounds In The Kitchen Mon, 19 Jul 2010 01:33:32 +0000 http://houndsinthekitchen.com/?p=2040#comment-775 [...] – family birthday dinner for sister Megan & Alex: Grilled Red ribs, chicken wings, and brats, Ohio sweet corn, potato packets, green [...] [...] – family birthday dinner for sister Megan & Alex: Grilled Red ribs, chicken wings, and brats, Ohio sweet corn, potato packets, green [...]

]]> By: Lorraine http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-774 Lorraine Mon, 26 Apr 2010 13:17:58 +0000 http://houndsinthekitchen.com/?p=2040#comment-774 Hi Rachel: Thanks for sharing this. There's no getting away from the fact that eating meat involves taking life. I don't ever want to forget that. If I want to eat meat, I'm obligated to assure that the animal I eat had a good life and a good death. I understand that pigs are affectionate, sociable animals--some people call them dog-like. Because of pigs' natures and the heinous way in which they're factory farmed, I stopped eating pork several years ago. (I buy other meats from a farmer I know who pastures her animals and processes at a small, local slaughterhouse.) If I knew the pig I ate had as full a life and as swift and painless a death as Red, I might enjoy a little bacon and sausage on festive occasions. With admiration, Lorraine .-= Lorraine´s last blog ..<a href="http://twitter.com/WritersKitchen/statuses/12761022524" rel="nofollow">WritersKitchen: @yumopress With 6 kids, Saturday minivan chauffeuring must kill. I know you don't want to hear it, but enjoy: They grow up waaay too fast.</a> =-. Hi Rachel:

Thanks for sharing this.

There’s no getting away from the fact that eating meat involves taking life. I don’t ever want to forget that. If I want to eat meat, I’m obligated to assure that the animal I eat had a good life and a good death.

I understand that pigs are affectionate, sociable animals–some people call them dog-like. Because of pigs’ natures and the heinous way in which they’re factory farmed, I stopped eating pork several years ago.

(I buy other meats from a farmer I know who pastures her animals and processes at a small, local slaughterhouse.)

If I knew the pig I ate had as full a life and as swift and painless a death as Red, I might enjoy a little bacon and sausage on festive occasions.

With admiration,

Lorraine
.-= Lorraine´s last blog ..WritersKitchen: @yumopress With 6 kids, Saturday minivan chauffeuring must kill. I know you don’t want to hear it, but enjoy: They grow up waaay too fast. =-.

]]> By: Christy http://houndsinthekitchen.com/2010/04/19/how-we-slaughtered-a-pig/#comment-773 Christy Mon, 26 Apr 2010 02:56:33 +0000 http://houndsinthekitchen.com/?p=2040#comment-773 I admit I was a little leery of looking at the pictures - I have never seen an animal killed/processed (haven't watched the must see films about the horrors of conventional way - I just believe that it is awful)I am squeemish and a city girl. But I was fascinated. I am glad you posted the pictures. I think that I would be able to watch one in real life - maybe not help the first time but it took the complete scariness away. .-= Christy´s last blog ..<a href="http://frugalcrunchychristy.blogspot.com/2010/04/lentil-soup-or-shorabat-addas.html" rel="nofollow">Lentil Soup or "Shorabat Addas"</a> =-. I admit I was a little leery of looking at the pictures – I have never seen an animal killed/processed (haven’t watched the must see films about the horrors of conventional way – I just believe that it is awful)I am squeemish and a city girl. But I was fascinated. I am glad you posted the pictures. I think that I would be able to watch one in real life – maybe not help the first time but it took the complete scariness away.
.-= Christy´s last blog ..Lentil Soup or "Shorabat Addas" =-.

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