Відео

what material is used on top of the mineral feeders?

Hog humping 😂

Porgy and Bess getting it on

🤣😂wtf? whole hog is meat side down...flip when its about 2 hours away from being done. only thing this cook did was somewhat braise the meat...

We are in the process of doing the same thing. Weve got a few spanish left but mainly 100% new zealand and commercial kikos

Looks great 👍 thanks for the tips

I'm surprised you immediately introduced those pigs to your herd. We brought home disease twice in the forty years we ran hogs, one time wiping out our breeding heard. It is safer to isolate those animals for 10 days away from the rest of the herd until you are sure they are not showing any symptoms of illness. I hope you didn't discard that boar too quickly. Even if he isn't a pedigreed animal, wait and see how his off spring perform. There is better than average chance he might be the right animal for the job for a couple years.

I'm aggravated... some instructions say start skin side down and cook at 250 for three hours, then turn up the heat to 275 and flip to ribs side down and ccok it the required time. Others say cook it skin side down the whole time. Then others say rib side down the whole time, and then others say rib side down first, then flip to skin side down. I've got to cook a pig in a couple of week and don't know what to do.

Really helpful!

Are they both the same height?

We have donkeys and goats… they probably help with the worms too, I had no idea!

You need to take the spade off of the bottom of the t-post that you are using as a corner post support. The spade is dangerous to you animals.

Seems like using the 1 speed on your drill might wear your drill bits less. Drilling metal you want high pressure and low speed. Might not make a big enough difference to matter, but worth a try.

Nice informative video... Happy farming new subscriber here pls. Thankyou and Godbless ❤❤❤❤🙏

Great job could you give more details on your smoker I would like to make one like yours thanks for sharing your work

"The late 1900s..." Not going to lie, that makes me deel old, lol

Thanks!

@6 min. i like a chip brush for spreading the mustard. Chip brush=Cheap paint brush.

Just watching how I blasted all over the "place" in less than a month was shocking, I used what I talked about the other day, and although it actually took about 5 weeks for my volume to double, I just go'ogled Jan Venstaker's Shooting Ropes and her reaction has been priceless!

you want to sell that rooster in the back ground

Use a small long nut and bollt through the hole instead of the wire ..

I`m sorry to say i would be embarrassed to show those outdoor enclosures with all that old wire fencing and wood debris scattered everywhere.

How did it work for you?

Did Ulta Boss solve your tick problem?

Thank you for this. Very informative.

I wanted to share this with y'all. I learned to cook a whole hog at yearly family reunions on my daddy's side. Once I grew up, I started having 4th of July parties, where I'd cook a whole pig. Word got around through the years. By about year 3, people were coming that I had no idea who they were. And I didn't care. The more the merrier. So I've cooked many a whole hog in my time. I always got my whole hogs from Stehlin's meats in Cincinnati, Ohio. I always had Stehlin's cut off the head and feet, and butterfly it out so that it would lay flat, by cutting the inside of the spine. They also removed any things you don't want. It's no easy task wrangling a whole hog. My BIL, John Topits (RIP) always helped me. We would get it, bring it home, and shove it in the basement fridge until the next day. John would be at my house at 5:00AM the next morning, the day of the cook, to help get it out of the fridge and on the put. Man I miss him. Anyway, this link is to a photo session I did one year at Stehlin's Meats in Cincinnati, Ohio. I hope you all enjoy it as much as I did making it. One more thing. There is absolutely no better smell on God's green earth, than the smell of the smokehouse in the back building at Stehlin's Meats.😊 Enjoy. photos.app.goo.gl/bnUjLGUpg2qYunmA7

QUESTION " I am understanding that you do not mix the different chemicals together, one every 12 days..is what i am reading about. does anyone know any different.?

Decent Idea-but-LOUSY EXECUTION-that tiny bold will shear right off. However modifying post top with angle grinder cutting blade will create much more contact area and larger hardware

For all that lip you ain’t got it. Nobody cares. Watch better vids n learn. You had the content but your personal mouffff killed video. Your lame.

Watching from South East Michigan

Looks like your winning young family keep on keeping on 👍

Thanks for the video

Great video and that’s a lot of plants. Huge garden.

Do you think kiko are better than Spanish and Kalahari? Thought they were supposed to be the hardest.

baby looks like her daddy

Beautiful family!

Glad to see yall back. Congrats on the little angel. I have 4 kiddos and they are all blessings. The barn is looking good and can’t wait for new videos.

Glad you're back

Oh we are so back boys!

Good video. Welcome back

Welcome back and absolutely another spectacular beautiful shooting filming footage and a very interesting video to watch .. keep it up and a million thanks again and looking forward to more adventures from your video channel ..

ROLL TIDE GOOD TO HAVE YOU BACK KEEPEM COMING

Great to have you back, great addition to the family and farm.

Our operation is only about 35 miles Northeast of Denmark...... 19 miles from Bamberg, !2 miles from Ehrhardt, and Branchville, 19 miles northwest from Walterboro, We grow, and 4x5 Round Bale Hybrid Coastal, that we later convert into small squares for Contract sales by the 53ft trailer load to TSC stores. We are starting our 7th year... You just popped up.....

I am not sure if you mention anything about what you place around the base of each post? Was it just dirt?

Beginning in the 1500s, the Spanish brought goats from Spain to the Caribbean Islands, then to the areas that would become the United States and Mexico. These foundation stocks were an undifferentiated Mediterranean type of goat that was once common in Spain but no longer exists, thus adding genetic and historic importance to the Spanish goat breeds that evolved in the western hemisphere. Goats flourished in the Americas. Valued as a ready source of milk, meat, and hides, they were taken everywhere the Spanish went and became an integral part of subsistence production across southern North, Central, and South America. The use of goats for meat was also important because it allowed cattle to be reserved for the draft power essential for crop production and transportation. Spanish goats were the only goats known across the southern US and in most other parts of the Americas for over 300 years.

What kind of cooker is that? Looks awesome

Great job!

Pause at 1:15 grind a notch in the vertical corner about 1 inch from the top. lean your angle brace right into that notch. Bam! same thing at the bottom.

I caught a bunch too . Last night in my dreams , You should have seen those . I was just about to eat a fried one and a young asshole with pipes on his truck woke me up. Even had dipped in tarter sauce.