DAY 2: Appalachian Heritage Old Timey Hog Killing...Quartering and Salting Down day 2 of 3 

stoneyridgeshop.com Folks thanks so much for watching today! Please...grab yourself some Stoney Ridge goodies and support the farm/channel and content! It all helps so much....Without you there would be no Stoney Ridge Farm! I appreciate you all so much!

Legit! My family is from Kentucky and I can tell you that these boys know what they're doing. It's a real pleasure to see folks still doin it the way it's been done for years and years. As a child I watched as my grandfather did this in much the same way. I wish I would have appreciated it then as much as I do now. Real food, raised and processed the way it should be, by people who care about what they eat. I commend you for keeping this American way of life going and passing it down to the next generation.

I'm from Noth Georgia and I'm 57 years old. Exactly the way I was raised. So happy to see the traditions continue.

It’s great your getting the knowledge from this Gentleman, and for the younger generation to be able to retain it. The amount of knowledge this Gentleman has to pass on is life lived information. Here’s to Family , being thankful for our Elders , and sharing with friends and family 🍻🍻🍻

Raising good men starts with having a great father! And pops right there is a great man, encouraging his boys along the way so they can encourage their boys... Great vid thanks for letting us experience the old ways along with you.

We have a daughter who is 17 and is a taxidermist. It makes me so happy to see young people who are learning the old ways. All six of our kids were raised to hunt fish garden raise livestock and processed it all. This is the future generation we are going to have to depend on. Love this channel. Just found y’all and love the butchering videos.

I remember when I was a kid seeing my grandparents working hard and happy... they use to go the city once a month only... .. they never had electricity and plumbing water in the house, my gramps pulled a mile house from the spring and attached to the kitchen sink... so granny could have unlimited water and the best water in the house...... God is great!!!!

I’m 73 and grew up the same. I tried to explain this to my sons and grand children.I pray they learned what I had to say. Good video

This is the video version of the old fox fire books. Excellent production and thank you for keeping up the heritage.

Amen brother!! We need more young men who knows these skills. Because who’s gonna carry on after the old timers have gone on ? Pass on that tradition and way of life.

I too liked the family hog butchering . Your dad reminded me of my grandpa when we had a hog killing back around 1958 in south Texas . All seems to be about the same except no tractor, had a mule. Grandma, mom and my aunt would take the insides to the wood clean and wash out the intestines for sausage. I'm as young as grandpa now, still remember getting on my dad and uncle. Man your dad brought back memories. God bless you all.

Reminds me of growing up. Ever November or December. We worked up 2 hogs that lasted the family for the year. I'll never forget the smell. After we'd get done with the work, we would fry up tenderloin, and have tenderloin in gravy and biscuits. My my my, what good eating.

I am thankful that you are willing to teach with this 3 part series. Having no real father to help me as a child I enjoy vids like these. Not to really get into history because I am not here for pity but here to learn and pass on to my son since I didnt have someone to learn from so I never passed on this stuff. Thank you for teaching these things.

RIO: Radar Intercept Officer - The rear seat of a two-man fighter plane. Let's thank Josh's brother-in-law for his service.

Josh, a master class in butchering and meat preservation. Love your Dad, he’s a font of knowledge! Great to get those friends and neighbors involved, enjoy their comments.

Can I just tell y'all how many memories this brought back, of watching my Paw Paw and others butchering up a hog. I used to play in the old smoke house during the summer and ate "strick-a-lean" that my Mamaw would slice and fry up for us kids. When I got grown, we raised some pigs, but didn't cure them - just put the hams and shoulders in the freezer (known as green hams) and made sausage. Also saved some of the cracklins for cracklin cornbread. Mmmmm. Goes great with soup beans cooked with fatback or ham hock. Thanks for sharing and keeping the traditions alive.

I grew up on a small farm. We harvested our pigs along with the help of neighbors. That was many many years ago. People today have no idea how much work went into raising hogs and cattle for food. We also had a crop of rabbit meat we sold to the A&P store. Cheers. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

You have a exceptional channel! With a great message in preserving old butchering and meat preservation techniques that are sadly being forgotten in today’s modern society. Keep up the great work w/ your channel and most respect to and your family for what you are doing.

Your dad reminds me of the true “ol boy” back in the woods. Love it

What a wealth of knowledge your dad is

I am vegetarian and although it a different lifestyle I appreciate you sharing it thanks you I learned something new today

Your Dad is a natural in front of the camera, include him in future videos! Your viewers will all benefit from his wisdom. Tim

After retiring from the 'concrete jungle' my life long goal was to return to my roots, and the way that I was brought up by doing exactly what you and your folks are doing! Self sufficient, growing my own, raising my own livestock, hunting, and fishing. All with a smile on my face, and on my spirit as well. God Bless!!!

Our family did this every Thanksgiving, 4 days of hard work. The most we did was 24 in one day.. all the neighbors, aunts, uncles cousins watched for the smoke from the scalding vat on Thursday, load up the hogs go down to my Papas and get to work. My brother wants to do this again this yr.. so very grateful for the videos to refresh our memories/ old skills not used for about 20 yrs.. our grandparents and my dad, his brothers are gone now. My older cousins have forgotten too much, we were the youngest kids so we didn't have that many yrs to hone these skills for the day 1 part and couldn't remember the curing process. This will video will go a long way to help us get back in the saddle and enjoying this food.

Another great video on the true side of life. I really enjoyed Mrs. Stoney Ridge's comments real appreciating the meat you eat and the work involved in it. Anyone who does not experience farming, hunting, fishing, or any other form of harvesting food will never realize the work involved in getting a good quality final product. I hunt, fish, and even dive (for scallops and mussels) in order to get good quality and wholesome food for my family and in-laws. It takes an incredible amount of commitment and time to harvest, process, and cure to get to the final product. Besides getting a superior product, I get a real satisfaction when my family and in-laws express their appreciation for the work involved in supplying these food sources. BTW, I can see how proud you are to have Papa Stoney Ridge there being able to pass the tradition along to the younger generation. My own father is in his 86th year and I look forward to getting him out and seeing the pleasure in his expression for still being able to enjoy life. Keep the videos coming. I really appreciate your down-to-earth attitude on the simpler way of life.

The salt box part is an interesting part of the curing process. I remember the smokehouse for the smoke curing of the meat and I have a smoke house at my house right now that was my aunts smokehouse. I’m also remembering the black cast iron pot that renders all the fat drippings for lard and the remaining skin were the cracklings used to make cracking bread! So good with the country molasses that we made from the sugar cane at the mill. My step mothers uncle did that with the wheel grinder and a mule! This is so great! I’m really eager to watch part 2 on tomorrow. Thanks so much! 👋😁🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐷🐽

Brings back a lot of good memories in these North Carolina hills I’m in!

Thank ya much for doing this. We would process our meats in much the same way in South Texas, a lot of venison and beef. Our local butcher was the last of a generation, and in the 70's he was forced out due to all the regulations for kill room temperature, etc. We learned a lot from him, he was in his late 60's, his father was a butcher before him, and his father before him. Those young men will understand someday the importance of what they are learning and doing. Oh, and I hope you got your Jeep going, I've got a '46 2A restored, and working on a W W 2 Willys MB as my next one. Really enjoy your channel.

Your dad has a lot of experience

Enjoyed the videos, brings back memories when I was a teenager and my dad done a lot of butchering. All winter long, two days a week, three hogs each time. Great job, keep it up

It can't get any better that harvesting your own hogs. I grew to in the Caribbean islands raising my own animals. My Best friends dad was a butcher. I learn my butchering skills from him way back in the 1970s. I would fit right in with you gentlemen. You boy are the real deal.

Just found your channel and this is the first viewing for me....I’m hooked and have no doubt I’ll be watching and learning a lot more....I wonder if those young men realize and appreciate how blessed they are that the elders are taking the time to teach the old ways...I know I do!....thanks !

Sure appreciate you and daddy sharing this most valuable information. This is truly heart felt

I was proud to get to watch this! I had the privilege of helping complete chores on friends farms while growing up in Kentucky.

You brought back so many great memories of my childhood. I live in Satsuma Alabama...about 20 miles north of Mobile Alabama. When I was a kid in the 70s...as soon as the 1st frost came...my grandpa would butcher a hog in his small hometown of Gilbertown Alabama, & I remember it being a fellowship, a family, & a small community gathering. I can still taste the fresh rendered cracklins right out of the hot lard...I can remember eating so many cracklins I actually got sick to my stomach!!! Thank you so much for taking me back to a special time of my childhood... Much love from Mobile Alabama.

This was fascinating. I remember my granddad slaughtering a hog when I was about 4 (in the early 70s). That was the last time I was around it. Too young to really learn much at the time. Now all those who knew the old ways are gone. For forty years we didn't think much about the loss of that knowledge, but suddenly in the last few years we are all realizing what we lost. Thank goodness there are still a few who have the knowledge and thank goodness for the internet that this knowledge can be shared far and wide. Thank you so much for posting!

Beautifully done...excellent! And thanks to ‘Papa’ Stoney Ridge!

Very helpful! Good values built into the family while learning (& working) together as a unified team! LOVE it!

This is what I was raised doing. Loved it, and most definitely enjoyed the end result of getting to eat it. A good trip down memory lane. Still have the sausage grinder & cast iron pots.

I'm grateful that I finally found your videos, I was raised up doing this and living the country life, lordy how I miss it and thankful y'all still do this. Your daddy made me lol with his humorous advise to you youngsters, I miss my ole daddy. He taught me just like yours. Thank yall.

I'm glad to see VLOGs like this. When I was younger my father raised hogs. I remember him and some men he worked with would get together and process several hogs at one time. That way they would get meat and my father would get the help. This when I was young probably in the early 60s. I myself did not like untreated, or fresh ham. My father loved it. We never salted or smoked our hams or bacon. I can remember my grandparents making sausage and what they called hog head cheese. I wish I had been older or been able to get more involved with the process.

These videos are so informative and I really appreciate you sharing this with us. Wooo

I have watched Stoney Ridge Farmer for several months now, really enjoy your content. You share lots of interesting knowledge, and it's very refreshing to see young men like you living life as of days passed. I'm a 71 year old grandmother living on my old family farm in eastern Kentucky. I can remember my grandfathers killing hogs around Thanksgiving times, hanging them from the large trees. Grandmothers would render the lard and hang the hams in the smokehouse. Sweet memories, thank you for this video. Your dad has a wealth of knowledge to share with you. I'm so glad you appreciate your roots and the ways of the past. We may all wish and need to get back to this if this country doesn't get back on the right track. Love your channel, keep them coming. You also have a good singing voice. Thanks Jenny Kiser - KY Grandmother (GeGe)

Having been born in NYC I very much appreciate your video and seeing where bacon, ham, ribs, crackin's and the rest come from. What I really love the most about watching this is that it's a family and friend activity and the tradition of it all is awe-inspiring. I pray that some day before The Lord calls me home that I get to experience all of that first hand. God bless!

After 30 years in a packing house this gives me a greater appreciation of the skill and knowledge

Love it. Keeping the heritage alive 👍👍❤️

I’m from eastern North Carolina and I like how you do it and have done it myself many times. I’m glad you are making the videos of how to do this so people can learn. I now live in western North Carolina and having a harder time even finding a pig for a pig picking. A lot fewer choices. Thanks again!

Great !what do some people think ! I am from ark. My dad took a picture of me on a flatbed with 20 dead hogs big ones I was 5years miss dad love u guys and family never quit 76 years down still going got to go plant !!

Great series - your Dad should start his own channel - he's awesome! Cheers!

Thanks Josh, love the channel and this video series is great!

Y'all have brought back some great childhood memories on the farm for me and many others here. ThankYou for keeping America alive and well !!

I am from rural N.Carolina and watching this brought back a truckload of memories. I wish we still did this.Everybody is too busy now I guess.I am 56 and knew exactlywhat you were talking about and doing.It was exactly identical but,man I knew every step you did.Would love to have a pc. of ant of that.Thank you for sgowing this.

The best hog processing video on RU-vid. Your dad should write a book giving detailed instructions with photos of how to do this. Thank you so much!

JOSH! I Love this intro song brother. Keep em coming and you will have an album before you know it, talk the misses into doing some harmony. Nice video too.👨‍🌾👩‍🌾

Enjoy the time and the memories with your dad. Watching this video made me feel like I was family thank you for the video

Loved watching this video,I like watching the older generation share their wisdom and experience and knowledge of how things were done in their days. Truly something that needs to be past on so as not to be forgotten. Was truly impressed by father.

Nice job...my 8 year old daughter knows the basics of cleaning deer. Nice to see those boys out learning a life skill.

Great informative video! People don't realize how much work it takes!

Brings back memories of butcher hogs at my great grandmas. She has passed on now and so has this family tradition. Glad to see yall are keeping this way of life alive.

Love the video. Your dad has so much wisdom. Thank you for teaching us a new skill. Great job

Looks wonderful, I bet the meat tastes so good, great to see you guys producing meat in a natural way.

We would cut everything ready we cooked lard and also made our soap and made our liver mush and sausage. We also would make. Tom thumb out of the kidney bag. We also made our own link sausage. We did everything. We would have meat for a yr out of two hogs.❣👍✌we had a lot of smoke houses.

I just started watching your Chanel and I have learned so much from you I appreciate all the hard work you do to put these out please keep up with the videos there are alot of farmers out there that don't know alot about doing this I don't mind staying I don't and I'm still learning thanks to you and your family we have places to go and learn these skills thank you very much

I have never seen meat salted to be cured. Like Mrs. Stoney Ridge, it does make one appreciate the work that goes into the meat you eat!

im enjoying this part 2 too great job josh woooooo

Your dad has some skills! My grandfather and one of my uncles are butchers.

This is great, nice to see the Appalachian tradition. I'm from the UK but my grandma grew up on a smallholding (what you guys would call a homestead) living life like this. Happy to see those old skills, and I hope to have the opportunity to live like this myself one day.

Much respect to you and everyone involved with this. I worked many years in a pork processing plant and know my way around a hog. You guys have shown me a lot of new things and I appreciate your time and effort. Thank you!

Love it, thx for reminding the snowflakes twice before the process started 👍👍👍🙂

"We'll use this salt for three more years, then set it out for the deer and game to eat because they need salt just like we do." … that is the most concise and beautiful explanation of our God-ordained symbiotic relationship with nature that I have ever heard.

I’ve butchered for years and I’ve learned something new today!! I love the fact you saved the jowls!! My favorite part of the pig!! Never hits the freezer at our house. Get cooked up right away. I’m going to try your method of curing. I really enjoy your videos keep them coming

I must say as a new follower to your channel it's very educational I myself or in my forties and I enjoy watching everything you do I I learned a lot by watching your videos I grew up on a small farm myself I don't live on one anymore but my wife and I are looking to be homesteaders I remember a lot of things that I was talk but you have refreshed my mind thank you Stoney Ridge Farms and God bless you brother..

Josh Your dad seems to really know those pigs inside and out he's very good with the knife. The fat back but you guys call fat back seems like a two or three maybe even 4 inch piece of lard I did not realize that was that thick . A+ Hunter and Tyler.put in a pillowcase and hang it in the smokehouse for year and a half? I don't think I could wait I'll be using that black charcoal grill in the background cooking up some meat that meat instead of those potato chips. Lol .....awesome music ! I could say yes I did learn something today good videos Hardwork your dad is a hard worker. Thank you Mike General repair

Thanks so much for the information...and good video...had no idea it took that long to salt cure hams....

Love the instruction. Been waiting 4 years for a hog butchering class to open up and I go next month. This is an excellent primer for that so thank you very much, I appreciate what you have done here.

Thanks Stoney Ridge, I Love the butchering of hogs , it does make you appreciate it more !!!

I love listening to your father. He was cracking me up! I’m surprised he didn’t send some tobacco spit in there to help with the curing process. Keep up the great videos. Clean living!

Some of this I knew but a lot I didn't so this video I'm gonna keep with the other two. I may never do my own pig but I will be able to show people what making real meat takes. I feel in some ways that is even more important because 98% of people have no clue. That's one reason why I think your website is awesome and I wanna thank you very, very much!!!!!!!❤️❤️❤️

As a now disabled city boy from Philadelphia, I always dreamed of retiring to the Appalachian mountains and living the area lifestyle I can at least watch online the Good Christian American Life. You don't see many "young men" around here. It's nice to know they still exist in america. Thank You and God Bless. I wish I could afford to buy a good smoked ham. You have a hard time finding them around here anyway. Thank You again!!!

Hey Josh, I can't even begin to tell you how much I appreciate what you guys are doing out on the farm. It reminds me so much of how I grew up in Appalachia myself. I have been living in Eastern Europe for several years now and really miss that life style!!! I absolutely fell in love with charcuterie while visiting Italy through the years and have experimented with some of it myself. Your dad is an absolute legend.....I get a real kick out of watching and listening to him!!! Keep up the good work. I love the channel and God bless!!!

Soon to be a lost art if not for people like your dad showing some young people how to do this thanks for posting

Still capturing my attention, very interesting, funny how us city people just buy a cut of meat and don’t give it a thought about all that went into it, especially when farmers like yourselves show the huge process. I like the way your Dad talks!

I luv the counterweight on that tractor. That's awesome thinking.

Beautiful country...

I think Hank Jr. was thinking about you and your daddy when he wrote “ Country Boys Can Survive “ ! 👍👍

This is how my grandmother was raised. My grandmother taught me this, brings her back to me.

Thank you for your video your father is a very respectable older man he deserves respect for what he knows thanks again

Oh, you mean that it doesn’t grow in those white foam trays?😂😅🤣

When I was a kid living in Allentown Pa my school took a field trip to an Amish village called Quiet Valley they had no electricity, no running water they used candles they made for light and fire for heat and cooking they heated water for baths and salt cured and smoked meats etc sure makes us appreciate what we take for granted plus we got to witness a live slaughter of a pig, chicken, and beef cow as well as try our hands at processing the meats awesome experience

Thank you for sharing this process - when I was little, my grandparents did this, but I was too young to know much other than carrying cold buckets of water and packaging. My Grandpa salt cured and smoked it in the smokehouse. It was a delicacy and people came from miles around to buy his hams. Your dad is great! He has an amazing son. Blessings to you and yours.

i only found your channel a couple of days ago, and subbed. i too am trying to preserve our old traditions. your father has a wealth of knowledge we all can benefit from. your through coverage of all of the steps is very much appreciated. excellent job friend. y'all keep up the good work. aaaahaaa, from buckingham Va. GOD bless us all.

When I was very young, my grandfather would bring home fresh pigs feet and my aunt and grandmother would boil them I think. I'm not sure how they fixed them really but I loved eating them. Haven't run into many folks that even heard of it except for the pickled ones you buy in a jar in the store. I love me some pork!

Living in Texas, i hunt hogs. Love the vids man!!

Love ur videos and just wanted to say there is still good kids that still know and r taught the old ways my daughters have been cutting meat since they were young and still do today and i have remarried and now am teaching another generation how to butcher so proud of my heritage and what i was taught from my father and i absolutely love teaching the younger generation all about butchering thank u for these amazing videos always learn so much

I am the grandson of a man who was born in 1898 in Harlan Kentucky, my father told me what it was like to live in a log cabin, butcher hogs in the fall so there family of 16 could survive. His memories were of love and happiness, even though they were working themselves to the bone to survive. Your video try’s to portray that but there happiness was sometimes because they knew they would not starve during the winter months. That was the harsh reality of what hog harvesting ment to a lot of Appalachian people.

love the new song in the opening.... put a cd out..........

If i understand it will be 2 yrs before you eat this. Do you do it again every year or every other year to keep up a continuous supply. I guess my question is... where do you store all that meat while its waiting to be eaten?

Brings back memories here in the North Carolina, Thanks for the videos. Hats off to the 2 young men helping.

This was very interesting to see for me. My mom was raised on a farm and always told me stories about the hog killing time. She liked it because all the family would come together because they needed a lot of help. It was really cool to see how it all works. Looks delicious too.

I laugh a little when I saw the chalk line being snap on the pigs back