The process of hog butchering on the farm.

Описание: Production Partner ‪@YanasaTV‬
"Yeah, Farming is in Trouble" - Kenneth Briles paints a realistic picture of where farming has been and where it's going.

https://brilesfarm.com

Hog Butcher Pig Slaughtering All At Home On The Farm:

The process of hog butchering is becoming increasingly collaborative and challenging due to long wait times and the need for humane practices, while also highlighting the importance of skill-sharing and preserving traditional methods in the face of corporate pressures on small farmers.

00:00 Hog butchering is becoming challenging due to long wait times for butchers, prompting communities to collaborate for the labor-intensive process, which also enhances social bonds and skill-sharing.
02:41 The speaker discusses the humane treatment and butchering of pasture-raised hogs, highlighting the challenges of aging in the butchering process.
05:54 Scalding, shaving, and gutting hogs require precise techniques and tools, while specific organs like lungs are not for consumption.
10:30 Butchering a hog involves splitting the pelvis and ribs, removing fat, and using a sharp knife to efficiently cut out various parts while ensuring safety.
13:42 Hams should be salted warm in a wooden box for optimal curing, ideally in sunny, cool weather after harvest.
15:41 After butchering a hog, key cuts like loins and bacon are processed through curing and smoking for preservation.
17:45 Ribs are prepared for freezing by cutting into blocks, seasoned with a mix of salt, brown sugar, and spices, while some opt to add maple syrup for extra flavor.
19:33 Farming faces significant challenges as small farmers struggle to survive in a corporate-dominated market, leading to the decline of traditional practices and local food production.

Humane Slaughter and Processing
For humane hog dispatch, aim 1 inch above the eye line with a 22 rifle at close range for a quick kill.
Maintain scalding water temperature between 140-145°F to effectively remove hair without setting it on fire.
Curing and Preservation
Create refrigerator bacon by curing pork belly squares with brown sugar, salt, pepper, and red pepper for 7-10 days.
Optimal conditions for curing pork include bright sunny weather with temperatures in the 40s or 50s, avoiding rain or snow.
Efficient Processing and Tradition
Group hog killing is more efficient, allowing for socialization and faster processing.
Use sharp knives for gutting and allow organs to cool before removal, noting that liver and lights are typically not consumed.

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