E4: Cracklin Cornbread, Bacon and Sausage being Made on the 2nd Day of The Guenther's Hog Butchering 

Thanks for the comment and watching our video! Watch all of the Episodes of the Guenther Family at the RU-vid link below ru-vid.com/group/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F

I was just doin my dishes and hoping you would upload anither video soon...and here you are!🇺🇸👏

I could listen to him all day

I just made pinto beans with ham, fried taters and cracklin bread last night 😂 momma broke her ankle Monday night, and that’s what she wanted for supper. Since she can’t be up cooking, I made them some❤

Best family you ever featured!!!

Wow! That dude sure knows how to Jawl!👍

As a Younger Man I used To Take our Hogs and Beef to the Neighbors who had a Lil Butcher Shack and I Helped Out For awhile and Learned A lot From Him each Butcher has his Way of doing Things like he said each person has his own tasks your bringing back some good Memories Thankful For The Gunther's for sharing this with Us All Blessings to Y'all Thanks Again ✌️

Love these videos of the Guenther family. They are good hard working people keeping the old ways going. Hope you continue with more episodes showing their traditions and family values. Thanks John and Jodi for all y'all share with us, and God bless.

Every child needs this this is an education and Grandpa like his father before him is a great example for children he’s almost the Conductor of an orchestra love watching these videos

this is a great video...ummm Im getting hungry!

Jason spend as much time as possible with your grandfather . He can teach you things no one else can . I wish my grandfather was alive to learn from . Being you are putting these videos out for the public to see you might want to start adding some yes sir and no sir to your vocabulary…

interesting video

Hello! I’m from West Virginia! When I was a little girl my grandparents would butcher hogs and I had to be there every step of the way! 🤩 Eating fresh sausage with overnight raised buckwheat cakes and sausage gravy… Rendering lard and making cracklings was my favorite!!

We will never be able to buy pork processed this good in a grocery store. This was a great video. This family is amazing.

Thank You Mr. Guenther for sharing your family with me and being a great teacher !

Thank you again, Guenthers! Blessings!

These guys are such good teachers so informative! Thanks to them for shearing their experience and memories what a great hardworking family! Thanks for bringing these videos to the world!

we never cut ours quite that small, but it was sure fun fishing cracklings out of that big black kettle and trying to eat it hot..lol

I'm loving these videos, John. Thank you for sharing, and I look forward to many more. God bless ❤️ 🙏 ❤️

Hope to see you make scrapple, we love it in Pennsylvania.

Wow I love cracklin cornbread, I get cracklins from an Amish gentleman and I make my own cornbread. learned how from my mother. I eat cracklins as a snack while they're fresh then freeze them for bread. Thank you for this awesome video.

Suddenly, I have the hanker’n for some bacon.

Great video. The Guenther's are a beautiful family! They know their craft. Thank you guys for keeping the old traditions alive. God Bless 🙏

You know how you can tell this is totally authentic? No one looks like they are having a good time. I bet it's completely different when there isn't a camera recording.

Enjoyed watching y'all Thanks for the share

I like to see you butchering,.Best wishes from a retired german butcher.

Great video very informative and he paid a lot of attention to how his dad showed him

I’m from a Mennonite heritage (from Saskatchewan) and we still make cracklings, head cheese, liver sausage, smoked sausage, etc., every year.

Oh the memories this brings back from my childhood. I helped to cut up a lot of lard growing up. Thanks John.

Another good video, looking forward to seeing the conclusion of the process.

Great video always fun! Thanks for sharing

So great to see we still have folks keeping these old family traditions alive! My Grandma use make Cracklin Cornbread I remember it well!

Another great video. This so reminds me of slaughtering and processing hogs with my dad and family in eastern Kentucky in the 50s, 60s into the 70s.. Can hardly wait for the next episode. 🇺🇸🇺🇸🇺🇸🇺🇸

Thanks for sharing your videos and keep them coming please.

I really enjoyed watching this. My twin and I was just talking about now and back then. Yes the jowl taste like bacon. We freeze it, slice it think and fry it like bacon, yes it's a new years tradition to serve Hog jowls, with black eyed peas. Greens, a good pan of corn bread. Cracklings can get stale. You don't want stale cracklings because the tank flavor is terrible. Yes you can find it in some stores, best to go to a old country store. Fresh is best. Lot have old stuff been sitting there getting hard. That don't make good crackling corn bread. Same with fat back. We use that in vegetables to season.if too salty we boil it espically if we are going to eat it with grits and biscuits for breakfast. Yes we have continued the family tradition. Compared to buying meat. If you can grow your own.process your own. It's good. It's beautiful to see family come together to butcher and share. What one won't eat somebody else will. He's right you can't process somebody's hog. You can for your family. FDA would have a Cow.😆. But a lot small farmers butcher their own meat now. It's worth it to invest in the right equipment. I cringe everytime I go to the supermarket and see pork and beef prices. Yes you can buy a pig or hog and take it to a licensed butcher or meat plant. Everything in moderation.👍. God Bless. Love,respect and positivity always. ✌🖖🕯💕🙂👋. Neita,Ace and family. 👣

I've been waiting for this part! The first video was so instructive. I worked at a butcher shop for several years and only knew the process from when the hogs were eviscerated and halved.

Thank you for these videos! My wife and I started watching last night and can’t wait to see more! We’ve fallen in love with the family, hopefully one day we’ll get to visit the store!

Great work! It’s great to see old school ways! Can’t wait for the upcoming episodes! Thank you for sharing!

I have bought all the equipment for processing an my son an myself along with friends process our own Deer. We buy usually 350lbs of pork butts an make our own breakfast sausage, brats, Deer summer sausage. My son built us a nice smokehouse about 10yrs ago an I built an 8x10 walk in cooler. It sure is a great time with friends an my son.

I’m so curious how they run this as a business ? How they divide the work, how they keep track of hours, how they get paid, who does the bookworm ??? It’s so interesting to see a family work together like they used too !!! I admire their work and family ❤ Blessings

I love cracklins...especially when they are fresh...I could eat some right now

Gosh this time of year was so wonderful, not to mention the conversation

I love this wish I could be right there with them. Thanks to that family and you for the video

Hats off to Y'all. My family used to do all the butchering an I was too young, What i'd give to have learned all this. I do remember walking around with a bucket of Cracklings eating them. By the time I got old enough to join in they quit butchering.

Been waiting for this part!!I enjoyed this video thank you.

Can’t hardly wait for upcoming episodes. Loving these!

I have been checking about three times a day for the upcoming episodes, really want to see how they make the link sausage. Two great videos with them in it , can't wait for the rest. Bring on the next episodes, pleeaase.

Brings back memories. My dad did all those cuts...we did sugar cured hickory smoked hams, pork chops, sausage, liverwurst. Oh, and the tongue...that was a delicacy! He always skinned it instead of scalded though...

My great uncle Harry took over my great grandfather's butcher shop until he passed away and the rest of his family sold it all. They was not supposed to sell anything but they did

Good video , I do a lot of things like what you do , have my share of pig roasts in my yard ,,, BUT I had to quit doing that. NOBODY wants to help with money or work . PS love that big Calderon THANK you for a mouth watering video. Frank from montana.......

Thanks to you and the Guenthers for showing us this, interesting. We process a little different but it's ever how someone likes it.

I sure appreciate the good content. Reminds me of our family gathering and processing cattle as a young boy in my uncles home butcher shop.

Cracklin hot water cornbread too, put in purple hull peas and hot tomato relish, more please! thank you, brings back best memories!

Cracklin cornbread, soup beans, fried taters, and poke sallet - a meal fit fer a King!

Mom used a cast iron skillet and always had a coffee can for collecting the grease of cooked meats, which she used for frying.

My granddaddy (RIP) raised hogs. Twice a year when I was a kid he and a few of the neighbors would dispatch it and break it down. My grandmother (RIP) and some of the neighbors made cracklin cornbread, puddin and hash. Watching you all brought back memories. Thanks for sharing.

Looking good guys 👌

I can remember eating crackling cornbread and loved it when I was younger. Can't get liver pudding,country ham or crackling up here in Wisconsin. I would have to try to order them to get them if I could find then now. I was raised partly near Andrews, N.C on my grandparents Homestead. We lived without the modern conversations until I was 15 years old. My uncle and cousins build a indoor bathroom , a hot water reservor that the cook stove heated for the house. We took our baths before we got a bathroom in the kitchen large wash tub. CASSIE😊

Thank you for sharing your knowledge and lifestyle. Loved the videos

Jeepers creepers! His families got some work ethic not to be believed❤

I love your videos and I really like the way this family talks . BUT ! I would cry not having them yummy hams . I just can’t imagine, grinding up a ham or sausage. 🥲

I agree, jowl sliced like bacon is delicious!

Enjoyed the video John That was very interesting. Thanks for the video. Y'all take care and God bless.

Love this video can’t wait to see the next one

Amazing video as always. Such important work being done here.

I was raised in pa restrictions in township limited what we could raise but we did pis chickens and deer.being raised we learned the value of that .meat what it took to raise process that meat today it's take meat to a professor buy online or grocery store at today's cost it's cheaper to raise your food process it yourself I'm in the process off going through the livestock auction to get live livestock as I can afford.thanks for your letting me into your lives and reliving my youth

Thanks for sharing your skills.

The lard pieces from the bacon makes the best Salt Pork and/or Fat Back!!

Jowl bacon is my absolute favorite. Just delicious. My grandma used to buy it cured with the skin still on and slice it at home. She used to fry up that skin in thin strips and I begged for those.

Love this video.

Love this content!! I’m returning to the roots from my younger years and processing hogs and chickens were a big part of it. We also throw nothing away but the squeal or crow

Thank-you!

That’s how my papa an mama did there cracklings. Everything was with a knife

Crackling cornbread is my favorite bread.

Great video , thanks to the family and you for doing all the video work. I haven't seen too many videos on this subject.

Thanks for sharing!

I agree that the family should try to make pork rinds or chicharrone. They have all the equipment on hand for the job.

Great people and a great video.

Great job guys

I would have never sit and watched another person cut up a hog but I'd watch these men all day

We would use the bacon and sausage grease to cook eggs and throw bread in that grease and make it crispy.

Man I’m loving these videos. My mouth is watering the whole time. I can’t wait to see them all

great demostrations

You can tell they've done that many times before. I like frying my eggs in the sausage grease.

I love all the videos ❤

People that buy grocery store pork never realize how red pork is supposed to be . I mean look at the fresh meat there on that table not that white pink stuff at the super markets yum 😋 wow y’all have an awesome setup I’d love to be a part of what you as a family have.

Great work!

Looks like real women at work. I like it.

We cure the jowl and use it in soup beans or green beans and new potatoes with jowl or cured ham hocks , pigs feet we pickled ! And fought over lol . We didn’t eat the kidneys mom tried cooking them once , really tasted like pork chop slacked in urine over night . Spleen was cut into strips frozen and used to fish for catfish on lines . We also ate the brains same way mom or grandma would fry them up for the men processing the hogs .

Amen brother. We’ve been taught that the fat is unhealthy. But now we are finding out that seed oils are terrible for you!

We cured the hams and shoulder with the skin on. Bacon also.

Very enjoyable

I got to say it again. The last minutes. I’m hungry!

You guys are starving me to death lmao great vid

This set of videos has been one of your best so far! I love watching this kind of videos. Thank you for these. Old Time processing and what all goes into is just amazing!! I can't find the 3rd video. Is it out yet?

Man, you don't see this much.. I love Cracklins...

Awesome video🍖🍗🥩Mahalo and Aloha for sharing 🌺👍🌺

Lard makes good soap. My wife makes it and it greatly reduces the cost per hog.

When I found out that my sons drank red bull on a regular basis I hit the roof. It can cause heart problems if you consume it on a regular basis daily

Man I hope u video the whole process an put it out of them making lard cureing the bacon all of it. Making sausage..an tip not tryn to be rude but maybe focus camera's on their products as they cut it up adding spices an such not so much on their faces as they talk ..not saying anything bad about anyone or thing love the videos keep em comin