New to your channel, but loving your 3 part series. You and your Dad has really helped, and inspired us. Me an my husband recently slaughtered our third Hog, at only 24 & 26 years old. It was nice to watch these videos, as we don’t have anyone to ask about the old days as our relatives have done passed that used to do it this way. So we’re thankful for your videos showing how it’s done, got all our sausage done, and meat curing out now! And done made our lard and cracklings. Can’t wait for the future to be able to pass what we’ve learned along.
I am a farmer also. We started raising pigs about a year ago and it is time for harvest. This was exactly what my husband and I needed to the entire process ourselves. Thank you very much for sharing your family's knowledge.
I applaud you sir.I grew up on a farm in Argentina, and came back to the states as a teenager.Talk about culture shock,kids I went to school with here didn't have a clue as to how animals were raised ,dispatched,and dressed .I made sure my children were well versed in all these things..I find most people today so squeamish about animals on farms,and hunting,but they still like their steaks,burgers,and chicken.I hope the old ways never die..Thank you for the wonderful instructional videos.
Guys this might be a long comment but hear me out. Josh is taking his time away from things to show people the way farm life is. I have so much respect for this man even though i have never met him. I will gladly pay whatever to see these videos. I do understand that its to keep some folks from trolling but lets face it if yall understood how youtube works joshs back is against the wall but he keeps on giving us great content never really knowing if youtube is gonna demonitze him. So support this channel and stoney ridge cause farms like this and better yet people like josh arent really around anymore
Absolutely! They give time and effort to teach newbie's like myself, just starting out in homesteading and self sufficiency life styles. I'm fairly new and searched to find a series that would teach me how to process in its entirety. I for one am very appreciative of these type of videos . Thank you to all who take the time to share there knowledge. Blessings from NM
I agree completely. Personally I feel the entire process from raising to processing should be a required part of every school’s history curriculum. Kids need to remember and understand what every person’s ancestors had to do to survive. Also to teach them about times when all the “comforts” we have today were nonexistent, and every member of the family had to pitch in including the kids. Today’s youth have been sheltered their entire lives, so they forget or choose to ignore the realities of life. I hope that made sense.
@@dispatch444 it's not up to the school or Government to teach or raise our children that's the job of the Parents!! Unfortunately Parents don't run there homes anymore they let there children!! If Parents would teach & raise there kids the way they did 50 years ago the past wouldn't be forgotten!!
BOTH OF MY GRANDPARENTS AND PARENTS BUTCHERED DOWN THROUGH THE YEARS. IT WAS A FAMILY AFFAIR THAT YOUNG AND OLD ALL WORKED TOGETHER. I HAVE MANY GOOD MEMORIES OF THOSE DAYS. HERE IN CENTRAL MARYLAND . A GROUP IN FREDERICK COUNTY STILL HAS A COMMUNITY BUTCHERING EVENT ANNUALLY. KEEP UP THE GOOD WORK!
Nearly 68yrs old and the only time I was involved in a hog slaughter was when I worked at IBP. But now with the situation in the U.S. as it is I am preserving this for my son. I probably wont be around if or when the U.S. fails or falls. Cancer pretty much says I wont be around at that time. It is what it is. I was supposed to be dead by 40 because of a heart desease I contracted at age 11. So I hope this kind of video helps him in the future. Hope your channel survives a very long time. I am not ready to lay down and call it quits. Keep teaching and I will occaisionally save vids I think needed like this 3 part series. Thank you.
Josh, I been watching for some time now & I love what you are doing week in week out you are showing people how life on a farm is not making it look good just as it is, the not too good & not too funny. Love it I hope someone lets the schools no how it's done, And hopefully, they may show the Kids is Very good and interesting to watch and I think you do a dam good Job Josh. Thank You.
I really appreicate your informative videos, it's ashame some sensitive people make negative comments on such a great learning skill that our parents/grandparents did for us when we were coming up. The negative ones who don't appreicate you guys taking pride and careful preparations in providing clean food for your family and others, but would rather eat mass production meat full of chemicals and not knowing how the meat was treated/handled, goes to show they don't know better. Please keep up the good work and show all that goes into it, THANK YOU.
I’m happy y’all did this and I’m glad I caught this video. Awesome heritage video indeed I have only heard about mom and dad doing this as a kid. It’s a shame I haven’t ever tried it. I never saw a scraper before thanks. Y’all making people very proud.
First of all can I say that I also respect and admire this guys desire to keep his heritage alive. I am currently considering becoming vegan. At the moment I don’t eat pork, red meat or dairy. The more I learn about the intelligence of animals the more upset I am at the whole meat industry. If all farmers where to consider becoming vegan farms in time they will make profit. Vegan/vegetarian is the way the world is going. I can appreciate that there is still a market for meat at the moment, however I am convinced the food industry is changing. I like this man and how he makes it clear to the viewer of the content and encourages to stop watching if you may find it disturbing. The world is a difficult place to survive: I wish everyone a prosperous life
We all know that animals have a brain....however you might believe....livestock is a domesticated animal used for human consumption....period.....I agree that the commercialized meat industry in this country has some harsh and dehumanizing realities for the animals.....but we must remember....these animals are not humans....I'm completely opposite of you in that the food industry and industrial farming is getting better......I think it's worse every day......but the simple fact of life in our country and in other countries is that folks just won't get their hands dirty anymore....they want cheap food and trips to Disneyland!! Then they wanna feel sorry for the animals that die and go vegan to try and not be a part of it!! We try and raise most of our food ourselves and take out the middle man.....living our life simply and enjoying and respecting our farm and it's inhabitants...right down to the earthworms ......the problem is a closed mind and closed eyes and a lack of respect for life, where food comes from and hard work.....folks would rather recreate and buy garbage to eat!! Think about this.......in the average year...90% of Americans never even get mud on their shoes unless they run outside....much less get their hands in dirt or god forbid.....blood!
My father grew up on a farm and I visited with him regularly. Never saw the slaughter, but they had every kind of farm animal and a huge garden, root cellar and smoke house. Started hunting and fishing and was right their among the men cleaning and gutting, then washing up as the women did the cooking. Last year when I was 69, they said my cholesterol was getting high and I was diabetic. So I said no thanks to the drugs and their stupid diet and learned to eat keto. No processed crap. Low carbs, lots of fatty meat. Lost 50 lbs and my wife lost 75, now we don't need no medicine and I am eating strictly meat. What they call a "carnivore." I would gladly pitch in and help every fall and buy half the hog. If you had a guest house or a B & B I'll bet you could book it solid in the late fall. Domestic animals were a gift from the Creator and even if you don't believe in that, these animals were bred to be passive. All they are is instinctive, they don't contemplate their misfortune or look up to the sky and ask "Why me?" But some folks think that the God of Abraham and Issac and Jacob is unrighteous to allow such a thing. They deny God and at the same time make themselves more righteous than Him. You would not believe the crap we get on Carnivore forums from these religious Vegans who are destroying the health of themselves and their families over their irrational beliefs that people are just animals while animals are equal to people. smh
Chicharones AKA fried pork skins yum! Great video thank you so much! I'll be watching the rest of the series. Thanks for sharing the knowledge. Blessings everyone!
This was really cool and super informitive. It would be pretty cool to get a little history on the process though, like how long it's been done this way and things like that
Dead animals are Very TASTY !!! My first video that I saw of yours was the salt box and the bagging and hanging and I was hooked brother !!! Keep up the awesome sauce !!!
I want one of those hog scrapers we got a one sided scraper but I want one like you all have. Love your videos here in Arkansas there's a lot of us that still do it like you all do glad to see something good on videos
Love this video,,, it brings back so many memories,,, I grew up on the farm here in North Alabama. It was a family tradition we would process two or three hogs on Thanksgiving day,, no matter what the weather was..... Great job,,,, THANKS
i cant believe i have never saw this video before ! This The Way its Done Folks.. Same Way my family has done it for generations ! We dont want to forget or loose our heritage either & No Slaughter House/kill house will do it like this no more ! Every single one within 4-5 hours of here all said they just skin them( Ruin Them to us) so this is how we do it..we also used really really sharp knifes to scrape with works better than the scraper a lot of the time for us any way and we also kill hogs 400+lbs nothing smaller & the biggest was 625-650lbs And we rendered our lard to ! I Dont Think Nothing Tastes Better Than Good Homemade Biscuits & Real Country Ham aged for 1 year or more! with or without homemade gravy & Eggs ! Glad i Found This video ..Thanks !
You should shoot for 150 degrees on the water. If it is to less it won’t scald and too much and it will set the hairs! Always keep the hog moving and check the flanks (my job). When the flanks comes easy pull him and start scraping!
This video made me think of my Mom and her family. My Grandfather was a basic farmer that raised animals and crops to survive in life. Glad to get a chance to see how he might of butchered a hog/pig to have some good meals. Thanks for the education.
Funny, for my family, years ago as a kid, "Black Friday" was hog killing day, rain or shine. That is the day of the year that we did that. All the Neighborhood, I mean the guy that lived a mile back the lane, the neighbor on down the road and my cousins from over the hill would all show up to help. Probably about 10 of us and we all had a job to do. And thing of it is, no one knew about PINK salt. I see you have a video about lard. I will comment there about the Saturday after black Friday.
Did the same thing as a youngster...and I'm from Idaho, but my Dad was an old-timer from Minnesota. Don't remember it being as intricate as you're making it...but I'm sure my Dad knew what he was doing.
Hey man love your vids! I work on a farm with goats, cows and horses sometimes and its fun hard work! like seeing other people enjoy it too. don't be afraid to show stuff like the pigs face! these folks know what they were getting into when they watch a farm video! And if they don't like it they don't have to watch. Keep up the great vlogs and I hope to see more of ur 100$ truck. love me a good ford truck!
We grew up raising and butchering our own hogs as well. As I was watching this I could remember the smell of that hot water like it was yesterday. 😁 Enjoyed the video
There was an old barn on our farm we purchased in 1960 that used to butcher for neighbors. It had a gigantic bull wheel in one corner to lift the carcass using a rope from the dirt floor basement to the second floor thru a large hole in the floor to where the carcass was processed. The second floor was slotted for water to drain below. The basement had a well for process water. I don't know if they scalded or skinned. I saw scraping tools in the barn. A fire would be dangerous around a barn that stored hay. The well was contaminated probably from all the entrails. It appeared that they may have thrown wood ashes on the dirt floor. There was a sliding door where they could back a wagon in under the bull wheel and pulled by a team of horses. It's possible that killing and scalding was done on another farm and brought for processing. It would have been interesting to see how they did it.
We did this at my uncle's house in Arkansas and my grandmother's in Nov or Dec when it got cold enough work the meat without flies. We did some cattle also. I haven't done this in 55 years. Now I raise goats, I need to learn how to butcher one of them. Thanks for reminding us how life use to be and that we need to brush up our skills to survive.
Yep didnt put the murder and guts out there buddy....some folks are just out there so they can see and animal die...not gonna play a part in that....I think you get it when ya hear the .22 crack.....next time we kill a hog I'll do a paid video series and we'll get into the seriously gross stuff...but for youtube I had to keep it mild
Man if ppl can't deal with the way of life, and the way some folks decide to live their lives and kill their own food, then they can simply hit that unsubscribe button! There's no need for negative comments, or judge anybody by the way they live. You don't like it, kick it and move on! Keep up with these great videos man I enjoy every single one of em and im sure a lot of folks will agree 🙏👊😎
Does the video explain what part of this is Appalachian and Old-Timey? Because a lot of farmers process their own pigs for personal use and I imagine the methods are going to have a lot of similarities.
Center of head between ears...pointed downward toward lower jaw....do not shoot backward the bullet must strike the flat portion of the skull and go down toward the ground not toward the rear of the animal...if you shoot at the wrong angle the bullet will glance off the skull and not penetrate. We use 22cal
Yall got it easy... nice cool/cold day. We do it at 3am, the coolest part of the day here in Costa Rica. We hit him between the eyes with the blunt end of an axe, it drops to its knees, then I plung the knife in his neck and pump his chest to remove the blood. Throw it on a make-shift table, then pour hot water on it, use a knife to scrape it clean. Hang it, dump out intrals, then clean outside of pig with salt(just to clean soiled areas). Now the hog is clean and soft as a baby's butt. We butcher and process, then throw it on ice. ALL DONE BEFORE SUNRISE at 5:15am. But it was still fun to watch.
I'm 63 years old and I've been killing hogs since I was 14. We used a wash pot and a strong tree limb the biggest part of those years. I could probably clean a hog faster than most people can clean a squirrel. What the video didn't tell you is if you decide to do this yourself, make sure it's a day when it's gonna be cold all day. You don't wanna do this on a warm day. The meat will spoil quickly.
My daddy use to cure hams all the time when I was little in the 70s But the last ones he did spoiled and he has never tried it again He said the weather had got to unpredictable and know way to control it 😢
I commend you Stoney Ridge Farmer for posting this video and having to deal with any negative comments. This is real life and no matter what anyone says, this is one reason why society has turned into what I consider "a society of whimps." These are the basic instincts of survival that most people have long forgotten or don't want to recognize when they go to the grocery store and buy pre-packaged meats. At least when you process an animal yourself, you know exactly what went into it and you can decide exactly what you want and the way you want it, Great video and nothing to be ashamed of or apologize for.
This use to be a family event, we would go to each other’s farms and help butcher pigs for that family and they would in turn help us. Lots of good memories came flooding back.
Great vid Josh. We killed 4 hogs every year bout a 1/2 mile from Magna Vista High when I was younger. My papa always raised them and we helped 2 other farmers when they slaughtered theirs. Everyone from each family would come and help. It was the way it should be, all families helping each other to feed their families. Man that vid brought back some of my best memories.
New subscriber! Thank you for posting this. What most don't realize is that most home raised meat is treated so much more humanely than factory farms. Great job
Brings back a lot of memories! This was how Thanksgiving was spent when I was young. We would get up to the farm on Wed. evening, and the scalding tank would already have fire under it. The next morning the work would begin, Usually there were at least 5 or 6 hogs, and sometimes as many as a dozen.
This not just Appalachian it's Global! Same way we do it in Arizona and though my life was saved and changed by a juicing and a raw vegan diet I can appreciate everything in this video. If people weren't so detached from where their food comes from this wouldn't upset them one bit!
I grew up in a butcher shop that my father taught me. At about seventeen my father would send me out to a farmer who was wanting beef or pork that they raised. I would gut and skin a steer or hog (the farmer had a big bathtub that they scalded the hair off the hog). I would split into halves then I carried the carcass back to town. We had two large walk in coolers where we would hang the meet three to five days. After it is hung we would cut, wrap, and freeze the meat for the farmer to take home. We had enough hanging space to hang four animals. One cooler was for the meat that came from the slaughterhouse that was USDA inspected. That is how I made money for my Chevy.... 1954!!!
I enjoy seeing how old country living use to be i hear stories from my grandfather about how the old days use be. People nowadays forget how hard it was back in the day , the grocery store made everything so simple and quick we forget what it use to be like. Thank you for sharing your history with us who never been apart of this type of living. Keep on doing you man and I’ll keep on watching.
People have become far too removed from the food they eat. Most people couldn't even tell you how a green bean is grown, let alone something as complex as meat.
We use to butcher pigs on my grandma and grandpa's farm here in Northern Wisconsin this is not only the Appalachian way it's just an old way of butchering pigs
We raise and slaughter our own hogs as well. It's heart warming to see the kids out there right in the middle of everything and learning the old ways. Our sons and daughters help from start to finish and make us very proud of them. Thank you for the video, I learned a little as well, keep up the good work y'all.
What ??? I thought this was all done in a super sterile lab like setting 😧. JK the Children must learn all of this . Your culture and way of life everywhere is different but the kids should learn the old way . They are probably going to need it . Great videos
I've been to many of a "hog killin'" and I've also done lots of work in food processing plants. I will tell you, an old country farm is just as clean or cleaner than than these FDA inspected food plants. You wouldn't believe the nastiness I've witnessed in food plants, it will turn you against eating certain things.
Oh wow this brought me back to being a kid at my grand parents farm every fall we butchered hogs just like this. Great reminder of how it was done and it made me appreciate where our food came from Great video.
Great Video ! Very Interesting ...We have raised and processed our own Hogs and seen a LOT of things done I had never seen before and will be putting some of them into play this fall. Thank You !
I to have done this many times brother. I live in southwest Virginia. My family has been rooted in this area since about 1790 documented in black and white.
This is the way we did it when I was younger, back in the early 50's. One thing we did differently was we scalded near a large tree and used block and tackle as we had no tractor with a loader. Good to see this video.
G'day from Sydney, Australia. I am always fascinated by these videos. Seeing how the animal goes from pen to table. But the best part is how humane it all is compared to the videos I've seen where the hog is'nt dead when dunked in the scalding tank or how in Asia they take their own sweet time killing the animal with a sledge hammer. I'm subscribing.
This is where the phrase, "I wouldn't go to a hog killin' with that SOB", came from. We used to do this when I was growing up. It was a community event. Lots of fond memories. But, I grew up in NW Florida.
LOVE this video series. This is a process I hope never goes away. Learn to butcher your own food and not rely on anyone but yourself. Thats how it should be. Keep up the good work Josh.
The last time I helped do this I was 18. The only difference was that we used a pulley system inside the barn to dunk the hog. That was in1965 so thanks for the trip down memory lane.
I am happy with your decision about the rental thing sometimes change is good... but not this time. Keep doing what your doing! It’s very helpful info Josh. Woooo!!! Trolls can suck if!!
Michael Mac Tavish that makes sense. I harvested two 2 years ago and had a ton of bacon out each. 1 was 300lbs on the hoof and the other was 295lbs on the hoof.
Josh I’m glad you decided to change your mind. Hopefully all your loyal supporters can support your decision by giving this video a like and leaving a positive constructive comment. Please everyone who watches this video like the video and comment something positive to show Josh how much support he has.
I’m a 83 yr old city girl. I married my husband who was from Tn. I learned to do this when I was22. I truly enjoyed it. We sewed our own sausage sacks. We made all the vegetables and pies the day before, so all we had to do was hog. My father in law put hams, sausage and shoulders in smoke house. The rest we cut up and froze. I’d love to see it done again. We did every fall for like15 yrs.
