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The Last of the Mohicans

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  • ComfortablyNumb
    Club Member
    • May 2017
    • 3041
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    The Last of the Mohicans

    For the first time in ten years I don't have a pig to feed....

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  • Oak Smoke
    Club Member
    • Aug 2018
    • 316
    • Central Texas

    #2
    Almost everything in farming is about growing something to harvest. Looks like there's still some work ahead, but soon you'll be enjoying the fruits of your labor. Enjoy!

    Comment


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      I finished the slaughter this afternoon. Maybe tomorrow the cutting and wrapping will begin.
  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1800
    • South central Illinois

    #3
    That will make some fine eating!

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 6909
      • Republic of Texallence

      • OUTDOOR COOKERS
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      #4
      More where she came from ... jus be sure to honor her death

      Comment


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        I'll honour her one bite at a time! Hopefully it will be short lived and I'll be back feeding pigs again.
        Last edited by ComfortablyNumb; March 2nd, 2019, 10:56 PM.
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9427
      • East Texas
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      #5
      Gotta love the Mohicans.

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      Comment

      • NapMaster
        Club Member
        • Jan 2019
        • 589
        • Denham Springs, LA
        • WebberSummitGold6burnerLP, ShotGunSmoker

          Avid Armor Vacuum Sealer

        #6
        One of my favorite books!

        Comment

        • MBMorgan
          Club Member
          • Sep 2015
          • 5944
          • Colorado
          • > Weber Genesis EP-330
            > Grilla Grills Original Grilla (OG) pellet smoker
            > Pit Barrel Cooker (gone to a new home)
            > WeberQ 2000 (on "loan" to a relative)
            > Old Smokey Electric (for chickens mostly - when it's too nasty out
            to fiddle with a more capable cooker)
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            > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
            > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
            > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

          #7
          Totally off topic, but this reminds me of when we were living in Norway and occasionally watching English-language movies on TV that were sub-titled in Norwegian. There was one in which a gangster (either Al Pacino or Robert De Niro) was fatally shot on a railroad platform. As he lay there dying, his final words were "I feel like the last of the Mohicans". The sub title said (translated from Norwegian here) "I feel like the last Puerto Rican" ... just thinking about it still makes me laugh.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Now that is funny stuff.
        • Spinaker
          Moderator
          • Nov 2014
          • 10391
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

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          #8
          Click bait!!! One of my favorite books and movies of all time!

          But that is a bummer!

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 11855
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
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              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #9
            I was visiting one of my cousins yesterday and he was getting ready to butcher several steers today. They haven't killed any pigs yet.

            Comment


            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              I'm not the least bit envious, I've done one bovine so I can attest it is much more work than a pig. I can't imagine doing several of them in one day!

            • RonB
              RonB commented
              Editing a comment
              ComfortablyNumb - He had plenty of help.
          • ComfortablyNumb
            Club Member
            • May 2017
            • 3041
            • Northeast Washington
            • KBQ C-60
              PK360
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            #10
            Here is how the rest of the afternoon went.

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            After hosing off mud and blood, she gets laid on her back and front legs skinned. One side is skinned....


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            ….and then the other. Now I hook up the chains and lift her up to finish skinning around the rear.

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            Once I get to the tail I begin peeling the back off. I raise it just high enough to get my knee on the hide and, while holding the end with one hand, I put my weight on the hide and it peels like a banana.

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            When I get to the head I have to go back to skinning with the knife. At this point the hide is removed, so I took it out to the field to gut. I won't have to worry about disposing of the guts as by morning coyotes will have taken care of them. After gutting the pig gets a thorough washing and then split with a welsaw.

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            And here is how we now stand. Ususally they would hang overnight to chill and I would start cutting tomorrow. However, due to our extremely cold conditions, the pig I did last week froze solid and I had to put it in the garage to thaw. I'm done for the night, I'll see where I stand in the morning.

            Comment


            • Spinaker
              Spinaker commented
              Editing a comment
              This is great! Thanks for posting. Really interesting.

            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              You are most welcome Spinaker. I showed the process in the 2018 Farm Journal, but since many may not have seen it, and this is the last for a bit, I posted it again. Hopefully someday I can do a video.

            • Spinaker
              Spinaker commented
              Editing a comment
              That would be cool! ComfortablyNumb
          • NapMaster
            Club Member
            • Jan 2019
            • 589
            • Denham Springs, LA
            • WebberSummitGold6burnerLP, ShotGunSmoker

              Avid Armor Vacuum Sealer

            #11
            Did you ever scald and scrape the hide? I know that is a lot of extra work.

            Comment


            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              Yes, and that is my preferred method. More than extra work, it takes a lot more time. I use a 55 gallon drum, so it is best done with a smaller pig.

            • NapMaster
              NapMaster commented
              Editing a comment
              Gotcha! I've heard of folks using a steam cleaner. Hard to control the scald with that technique.

            • ComfortablyNumb
              ComfortablyNumb commented
              Editing a comment
              NapMaster Haven't heard that one. I've heard of dipping a rag in boiling water, laying it out on the pig and then scrapping just the section under the rag, then repeat. You can also torch the hair off, I had to half a pig that way, with a weed burner. They do make a machine that scalds and scraps, comes out clean as a whistle, but puts a huge dent in your wallet. http://sugarmtnfarm.com/2011/08/17/s...l-convertible/
          • NapMaster
            Club Member
            • Jan 2019
            • 589
            • Denham Springs, LA
            • WebberSummitGold6burnerLP, ShotGunSmoker

              Avid Armor Vacuum Sealer

            #12
            Yep, those tools can be expensive. At our meat science lab, they have a scalding tank that uses heated oil in the jacket to heat the water. Needs 440 for electrical juice.

            Comment

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