Butchering Pigs At Home - | UK Smallholding
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- Опубліковано 11 вер 2023
- Today we show you how we butcher our pigs at home on the smallholding.
#howto #butchery
How to butcher a pig.
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Absolutely brilliant to watch a master plying his trade! On top of that he is such a good teacher. We’ve learnt a lot watching this. The meat looks fabulous too. 😉👌 xx
How kind, thank you both x
Young man, you are living the life I’ve dreamed of. Excellent video, excellent tutorial. You have a new subscriber.
Awesome, thank you! Very kind.
Wow , I am absolutely speachless . Lovely to see a tradsman doing a job he clearly loves , the detail made a big difference to the finnishd product just by trimming the ends made it look more appealing to the eye . I thoroughly enjoyed watching Stephen thank you for sharing it with me 😁
Thanks so much Mick. Really appreciated and yes, very much so x
The joy of watching someone using a sharp knifes
😂
Beautiful looking pork! God he’s quick isn’t he.. a master at work!
😂 very!
Really wonderful video, great instruction. Either a professional butcher or a very decent home butcher. I’ve butchered a fair few pigs in my time, found this video therapeutic 😂
Glad you enjoyed it, thanks so much!
Just awesome watching Steve use his skills as a butcher
Thank you.
Very skilful, particularly de-rinding.
Amazing watching a person so skilled working, loved this video
Thank you so much!
Well done Steve, yes a little fast but there is a speed button on UA-cam to slow it down on a replay if necessary. Thank you for sharing your butchery skills and knowledge, I bet the dogs were waiting rather un paitently to get back in the kitchen with all those doggy snacks😂
Good point! Haha the dogs are very happy 😂
Wow Steven you are totally man of many talents 👍👍 great job. Have a super week happy cooking, Ali 🌥️🇨🇦
Thank you so much 👍
Brilliant video guys! 🎉
Just purchased some land ourselves so hoping to be self sufficient like you are, so this type of content is invaluable 😊
Best of luck! Our pleasure!
Take a shot every time Steve says sausage 😂
You’re on 😂
Wow, that was really interesting to watch, can not wait fir the next one.
Thank you!
😮
I’m in awe! 🫡
😘
Proper craftsman at work. This has been absolutely fascinating and instructive to watch.
How kind, thank you x
Loved watching this
Fab, chic. Well done Ste, brilliant. Can't wait until we have help butchering one of our sheep.x
Fantastic work thanks Ste
Glad you enjoyed it
Absolutely amazing work Steven, very little waste which is the way it should be. This is real homesteading folks, grow, raise your food, harvest it or butcher it and then enjoy your rewards. Brilliant team work ❤ people can slow the video down to learn, I know I’d never be able to do it no matter what speed it was at 😂
Thank you lovely, totally agree. Take care 😘
wow. lovely to know where the meat has come from. Steven has good knife skills. Pork is my and sons favourite meat. Looking forward to the next videos.
Amazing video, it was like only fans for meat eaters 🤣🤣 he makes it look so easy took me ages to get the rind off a loin once, we cold smoked our bacon (not from our own pigs😢) it was really easy and delicious
🤣 🤣 thank you. I hope he never asks me to do it one year 😉 cold smoking sounds fab x
This is really amazing! Clear to see why you raise your own, the meat looks beautiful. Great video 🥂
Thank you, absolutely.
What a skill. I would love to learn this.
Thank you my lovely. Hope the new hens are good x
@@OurSmallholdingAdventure yeah, they ventured out of the coop today. Just trying to get Derek to stop circling the run. He’s such an idiot. Rodney is a good boy, he’d make a great farm dog.
This was fabulous, thank you so much! I doubt we’ll ever do our own, but this helps me know it’s not that hard. Thank you, thank you!
You are so welcome!
Brilliant !!! We are looking at getting a half a pig from the local pig farm and turn it into mostly charcuterie. Maybe once I've got that bit sorted I can get the other half and do this. Our biggest issue is storage though we only have a small freezer and it's about to be filled with beef so we shall see. Definitely a video to come back and watch though when I'm on it.
Thank you my lovely! What lovely feedback and I hope you get lots of lovely output. I’m thrilled to have secured outlet pork for a year at least. Very comforting xx
@@OurSmallholdingAdventure absolutely hun there’s nothing better honestly than knowing it’s another year we don’t have to depend on anyone else for our stores xox
Top vlog guys ! really enjoyed watching the process from carcass to products.. weird thing is I didn’t even think about those two little cuties running around their paddock until I saw the trotters lol
Thank you :)
Fabulous video and such beautiful knife skills. Would you do a rough cost of piglet, feed and associated costs and if it compares to supermarket or butcher costs only for curiosity as there are definitely other factors like traceability and how you raised them which don’t have a monetary value.
That’s something we could pull together, thanks for asking x
I never cease to be amazed at the skill, speed and dexterity Steven has. Absolutely loved the video...i could watch that all day😊 do you use all the fat for lard or is it just the leaf fat?
Thanks Sean! Glad you got to watch it. It’s lard when rendered so however you want to use it will work. There’s health benefits of it, it’s not like the blocks of lard you get these days. Beautiful
Very interesting. I think you need a walk-in freezer!
Thank you and that would be amazing 🤩
SO AMAZING 🤩 what a great video, thanks so much for sharing, I have so many questions so will have to watch it again and make a list (because obviously the brain fog means I’ve forgotten them all😂). Could I just ask, if Ste didn’t have the butchery skills that he has, would you still butcher your pigs yourself or get the abattoir to do it (assuming they offer that service). X
Thank you my lovely! I get you! Re the question, absolutely we would. For us, it’s part of the self reliance side of things xx
Really fascinating to watch. Looking forward to the bacon video, and hoping that at some point you might do a ham video too. Maybe not from these pigs, but perhaps the next ones.
I really don't think I'll be able to raise my own pork. There's lots of red tape here with it, but also that's just so much meat for one person. I think I'll be mostly eating lamb lol
So very kind, thank you and also thanks for the idea too. People can definitely do it on a smaller scale even buying in half a pig etc. take care x
@@OurSmallholdingAdventure yes I know of one place where I can get half a pig. It’s even all butchered from there so just needs to be vacuum sealed and frozen. That will be far more practical for me. I’m a bit disappointed that I won’t have oodles of lard for soap making, but I’ve actually run the numbers and I’m going to save every single drop of dripping from any meat source and clarify that to make soap. I’m actually excited to make soap from waste 😁
After I posted my comment after watching, I realised how long the video was. I’ve barely managed to concentrate on a 15-20 minute video for months now, but I was absolutely glued to this one. No multitasking, didn’t even have the phone in my hand. I was leaning forward and watching it intently. Every single minute of it. It really was amazing to watch. Thank you for posting it.
how very kind of you to say. That’s great feedback. I wish you well on your soap making, that’s something I am wanting xto learn over winter but I didn’t realise you could do it with lard. How brilliant x
@@OurSmallholdingAdventure oh yes, lard is the traditional fat that was used! I have to wait until I’ve moved to use the lard I’ve got in the fridge as my moulds etc are packed, but apparently it makes a wonderful bar.
Soap making seems a little scary at first, but it’s really not. There are some safety precautions you must follow. Wear gloves and safety goggles, and always add the lye to the water, never add the water to the lye or it can create a volcano effect, and do it in a well ventilated area. I’d recommend watching a bunch of videos to learn the method first. Elly’s Everyday is a great channel and she explains things really well. She also makes beautiful sourdough 😊 Once you’re comfortable with the method and you’re ready to try, you use an online soap calculator where you input which fats you’re using and it calculates how much lye and water you need. Don’t ever just follow someone else’s recipe. Always run it through a calculator. As long as you do those things, you’ll be fine and it will be a great hobby, as well as a way to use up the lard. You can get really creative with scents and colours and use fancy moulds if you want to. They make great little homemade gifts. If you can bear to give any away because it’s so gorgeous to use yourself 😂😂
I’ve been looking into curing and smoking my own bacon @ English Country Life channel has 6 videos in their series including making a smoker out of a cardboard box! Also you can just cure with salt (and sugar) for the purest unadulterated cures! Thanks so much for this video!
Two question's 1st why do you score the skin. And 2nd have you ever thought of running butchering classes I ask because you were saying this is gristle and I'm think how can you tell.
Scoring helps it bubble/crackle when cooking. We think we will in the future when we both aren’t working full time :) thanks for being here as always x
Unbelievable how much meat you got! No wonder you were desperately trying to empty your freezers!How on earth will you get that lot in??? It will be like playing Tetris 🤣
😂 it’s been fun!
I'll bet! @@OurSmallholdingAdventure
It is not his first pig…
😂
You could make a fortune just by teaching this alone.
That’s very kind, thank you