FINAL DAY 3: Appalachian Heritage Old Timey Hog Killing...Seasoning Bacon.. How to Make Sausage
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- Опубліковано 4 лют 2018
- FINAL DAY 3: Appalachian Heritage Old Timey Hog Killing...Seasoning Bacon.. How to Make Sausage
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This will be part 3 of a 3 part series on the "Old Timey...Old Fashioned Appalachian Hog Killing"
This "Old Way" of Appalachian living is fading...and I want to document it before it's gone...thank you for your continued support on the channel.
I want to show you all an uninterrupted educational documentary of the way of life that we choose here in the hills and hollers of NC and Southwest Virginia....
What you see here will be very educational and a piece of Appalachian life that is slowly fading away.
Sincerely,
Josh
Stoney Ridge Farmer
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Sausage Making Links:
Cayenne Pepper link: amzn.to/2kKRyX5
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Kitchen Aid Sausage Grinder Attachment: amzn.to/2ljc9m2
Sausage Seasoning Mix: amzn.to/2kUy5TX
All Natural Liquid Smoke: amzn.to/2EH3S2S
Josh, I have been a professional meat cutter for the past 20+ years and I cannot tell you how much I enjoyed & appreciate you & your fathers videos of hog, chicken processing/preservation & your cooking videos! It’s also nice to see a father pass down his knowledge of these things to his son so he can continue to do so w/ his children & so on.Please keep the great butchering & food/cooking videos coming in the future! It seems like you have a great family that enjoys spending time together and doing things the old school country way! Which is the only way in my opinion! Anyway sorry for such a long comment but just wanted you to know how much I enjoy your channel and it’s content! Much respect to you & for what you and your family are sharing with your viewers! God Bless 😀🇺🇸
Nice just like home loved it
Would love to meet yall, your dad is a great teacher, God bless
left ya a voicemail buddy! WOooooO!!
Please let your dad know we appreciate his knowledge and experience. Great content👌
Great job on the video very educational getting back to the old timey Roots. I really appreciate it. God bless you Amen
I’m a city boy. Grew up and live in the suburbs. Never hunted a day in my life. Yet something in my soul is so drawn to this kind of lifestyle and I’ve been watching these videos with a deep appreciation for your sharing of this process. I love to eat meat, and knowing how much work goes into it really improves my perspective. Thanks for the videos!
I loved the series on the old time hog killing. Can't wait to see the processing of the Hams.
You are using hogs the way they are intended to be used. Perfectly valid.
Your so blessed to have your dad to teach you the old ways it makes me sad that my Dad is not with me any more Great job
Thanks Stoney
Folks don't understand the difference between fresh sausage and "store" bought. It will ruin you for packaged meat.
No they dont get it....folks also think that meat comes from a box and dont understand the life that it takes to make that meat....I'm never more disgusted than when I see someone waste meat on their plate....
Truth the best you will ever eat without a doubt
Used to be a butcher back around late 70's , early 80's. Man, what memories yall have brought back. Thank you. God bless you and your family.
your dad is amazing ive never heard anyone with such knowledge in butchering from dispatch to preserving, im totally hooked i could listen to him give a seminar in a heartbeat...thank you so much!
this whole 3 parts has brought me back to visiting gramps farm. checking chickens goose and ducks and dispatching those that have not produced eggs in a while. pulling feathers parting them up just to feed the extra person who was me! and i got to make and help grandma cook my chickens. along with the leaks and other wild veggies i collect. Grandpa collected thoes birds i think to show me farm life to feed the family. Supper was a wonderful time cause they were my birds to feed the rest. loved this whole 3 part and thanks for sharing it! I was 12 yers old at the time. Occasional id get to help with a goat or lamb.
Ive watched all 3 videos and really do appreciate what yall are doing. We do pretty much the same thing here. One difference we do is mix the Old Plantation season mix in cold water we find it mixes better in the meat. Once it sets a day the season will be a little stronger. mixing it in water seems to give a truer taste quicker. Keep up the good work love that yall keep it real.
You’re killing me, I can almost smell and taste that sausage, wish we were neighbors! Really enjoyed this hog processing series and your videos seem to be getting better the more of them you do.
Take care,
Gregg
Your Dad sure knows his stuff Josh, not only is he showing how it's done he is explaining the why's and how's and the end results of doing the process a certain way. Thee way that the folks that went in on these two pigs together is very smart, your splitting the cost of two pigs four ways and then dividing up the hams, bacon, sausages, ribs etc from the two pigs between the four of them.
If the four people who went in on the two pigs tried to buy at the grocery store all the meat you got from the two pigs you would be damn poor, but to buy ift from the farmer, the farmer makes some money, the four save some money and even if you have to pay a butcher you would still come out ahead of the game rather than buying it at the grocery store, better cuts of meat, more meat, less filler and preservatives and better quality meat for you and your family. If only more people even thought of doing what these four people did, imagine how much better it would be for you and the farmer, remember there is a long chain of things that happen before that pig goes from the farm and ends up at the grocery store and every step along the way adds to the cost and the end product gets diminished. If people bought direct from the farmer, that would save them money and put more money in the farmers pocket as well, cause what the farmer gets can change by the hour due to fluctuating prices they get paid for the pig, but if people bought from the farmer, the farmer would be able to get a better price because even if they sold it cheaper than the spot price they arent paying transportation cost to the market or the slaughterhouse.
Lost to take from this video serious, hope it gets folks thinking a little more about a more efficient way to get better meat for your dollar and helping out your local farmers by buying from them either by yourself or with a group.
First off. THANK YOU. Your video's are not only fun, but informative. I so love the enthusiasm that seems to burst out of you every time you make a video. It is obvious you and your family are extremely happy people in a very happy place. Your dad is one the most "down home" sort of persons I have had the pleasure of seeing in a long time. Reminds me of my grandfather which has long past in the 1970's. He was my idol and I try to live my life as close to the way he did as possible. They just don't make em like that anymore. Mostly I watch your videos on our TV and every once in a while I hear my wife chuckle at something you do or say. She likes you too and that ain't easy. Your outlook on life is so sincere it makes me want to jump in my truck and drive right up there to say hello. Of course that probably won't happen, lol, I live in Rhode Island. However, you make folks feel that if they did, it would be ok. That makes you a very special person. If it weren't for your $100.00 truck I may never have gotten the pleasure of seeing one of your videos. I had the same old Ford as that only green and white. Mine was a 1977 and that got my attention. I know you get some negativity from some people, but don't let that stop you. People do not realize the time and effort it takes to do what you do and too be criticized for it hurts, don't care how tough you are. I do a fare amount of canning and I love to try new things, like making sausage, thanks for the tips. Or should I be thanking your dad. Of course my Kitchen-aid will have to do, ha. Don't stop doing this great thing. I am one New England-er that is better for it. I am not a very religious man, however, bless you, Mrs. Stoney Ridge and all the Stoney Ridge clan. Oh, and little more of that guitar and singing wouldn't hurt either. Thanks so much, Dave P. or as my grandkids say Papa.
That sausage looks delicious!!! I can almost smell it when you cooked the test patties. Now...... If I was doing it, half the sausage would have been lost to test patties!!
Great job! Video, like all or yours I have watched, was very informative without being boring, educational, but, above all very entertaining.
Thanks to you and your family and friends for making it.
Sincerely,
Rod
P.S. I like your father, knowledge like that can’t be forgotten.
I'd love to see more in depth videos of this process. I'm 3rd generation Mexican American and I love to keep old traditions alive
Love the series!! I had always skinned a hog until this when I finally attempted scalding it. It was a lot of work but so much fun. I'm glad to see other families keeping the tradition going.
Bring back memories growing up on the farm. Old Thom was a Oklahoma man grew up the old ways, miss the fun we used to have raising n feeding critters till butchering time. He used to make hams bacon n such. Remember it all well. The scalding n dipping process for hogs will always be in my mind. As all the old folks r gone now but memories remain, to pass on to my family. You r fortunate to have your father pass on what he new to you. This is a lost art for most im afraid. You have a great program n seem to be doing well love all your programs. I'm in Alaska just outside of Anchorage 30 MI. Miss all the old ways raise a few chickens. My son wants to make sourkraut. This fall canning will be taught how we processed. Take care James P.
My grandfather's family were pig and dairy farmers in County Cavan, Ireland. The animals they took for consumption was handled like this, can't say I would offer anything but standing in the way. The meats each turned out was incredible. Glad to see you are keeping your family's traditions alive, good on you for that! Best/Tom
Both you and Grandpa Stoney Ridge did a great job of explaining each step and why. I liked the idea that in the making you included a taste test and just didn't go by a standard recipe.
First off your DAD is the star of the show.and your are the luckiest man I know to have him. It made me miss my. Father a lot to day. My father was a butcher, he had his own shop in the south Bronx.miss my DAD a lot.
I know what u are talking about!I It is nothing like the country life.I miss it so much.Nobody could raise hogs,and cure hams like my Dad.Of course that was so many years ago.All those good people are all gone on.It is so good to know that people still live like that.God bless u, and family.
food safe inspection will not approve this process, however this is how our fathers had been living healthy. I love it.
Every American kid should watch these three videos before they leave high school. I subscribed and can't wait for more! Usually I don't watch a series of videos but this kept me in my chair for all three in a row. If we ever meet, I'm going to shake your hand for a half-hour!
Absolutely love your 3 part series on processing a pig. Me being a city boy and never been around farm animals, I've always wanted to learn more butchering since I make my own ground pork, sausage, pancetta and bacon. Thx!
Brings back a lot of memories. I am an 76year old Vietnam Veteran, born and raised on a farm in South Carolina. Makes me want to move too the country, and buy some hogs. Great videos.
Your Daddy is a world of knowledge, you are truly learning from the pro.
I'd never seen anyone season before grinding.... that's a new twist for me. We do hogs by halves or wholes, and virtually everyone has different seasoning likes, so we grind and mix in ten pound batches adding so many table spoons of seasonings per pound as desired. The ladies of the families let us know when their batches come up to the table. We use Penzey's spices and use Italian, summer, pizza, breakfast and sometimes Russian seasoning. Occasionally we do some gut sausage and bratwursts with pineapple and cheeze. Another great video sir. Your old man is a trip..... in a good way. lol.
Thank you my family's blessed by your family's knowledge !
We are fortunate to have found this Sit and extremely fortunate for the knowledge of your Father and Grandfather.
Thank you so very much of all 3 of these videoes. My grandaddy told us stories of how his grandaddy and his grandaddy before him raised hogs, chickens, cows, mules for the plowing, and raised gardens for canning. I remember that we were raised not to waste food. You have given me actually the chance to see everything that I heard him talk about. I wish that I could trust people in our area. I have purchased sausage before and I knew before it was cooked that it was going to be lacking in taste or there was poor meat added to it. I am so glad to see honest people doing it the right way. I wish that I could have learned these lessons in life. Now I am 56 and in a wheelchair due to an accident . But it has been a true pleasure seeing your family keep the tradition alive. God Bless You All
Very interesting. Your dad and the crew are very hard working men. We have hog farmers in New England that process and sell pork on their farms. Farming is not for everyone so thanks for keeping the heritage alive in West Virginia Farm Country.
just like you said, most kids have forgotten how this is done and i plan to show my kids how this is done when they get a little older.
Its 3:00 a.m. I can't sleep,
I grab my call an hit UA-cam, an the first thing I see is your video o' thank God what a blessing to see you all I lived in Tennessee when I was a teen-ager I remember eating that fresh meet, thx again for you videos, I'll keep looking for more 👍👌😀
Love the videos , its becoming a lost art and I think that's sad. We need more people like your Dad sharing their knowledge on such things. Thanks and I could taste the sausage!!
I Luv how ur always concerned about our backs. That's gr8t. I was in a body cast from 5yrs old to 14. So I know all about back pain. But I'd still be standing beside you helping and learning along the whole way. Luv ur channel. I haven't got nothing done today cause of watching ur videos. Lol
You can see on your dad's face how much pride he has in his of what he has learned from his dad and is passing it along to you and your family. I grew up doing to but haven't done it in a long time I remember those cold mornings like it was yesterday very few people do this anymore glad y'all are keeping it going love the videos keep up the good work.
You really don’t take learning lessons from other people for granted. I love that hope you have a good day
This video series is great so much information would love to see more of this
Thanks for the information on the old ways of butchering..
Your video reminds me of growing up in rural Mississippi. My uncle killed hogs the exact same way. This reminds me of a much easier..peaceful time. Thanks for all you do!💙
Thanks Marsha...welcome to the channel! Glad to bring back good ol memories
I remember going to my grandfather's home in the fall on a weekend and my grandfather dad and a couple of uncles killing hogs and staying around watching all of this start to finish, good memories, thanks for the video
Brother you have made me so hungry!!! That's REAL eatin!!! Great times with parents,,,, better than any treasure on earth! They raised one great boy so i know they're awesome people.
Great video and information. Great to see families doing something together that doesn't involve tv, and cell phones. Awesomeness!
Brother this series has tugged on my heart strings. I use to help butcher hogs, the ones who ran the show are now gone and no one wants to help. Like you said,.... it takes a village. This one man show wouldnt be able to scald, scrape, quarter, and process.
I have skinned a hog out and just took it to the proccesor.
God bless brother.
I believe your actually just about 1 hr and 45 minutes away from me.
@Lance Sheppard ,
If you have skinned the hog then you have already eliminated the scalding and scraping steps.
I have seen people send a 225 lb. hog to a processor and get only 65 lbs. of meat back . Explained as " processing loss " . 125% "processing loss " seems like a lot to me. Another issue is , how do you know that you are getting YOUR hog meat back ? Once cut up , the meat from two different hogs looks exactly the same .
Two good reasons for doing it yourself .
Love your videos family means everything no matter where you are from. Your dad reminds me of my dad totally the best.
My family is from north wilksboro nc I used to do this with my family when i was about 5 or 6 years old but we didn't have a tractor I wish more ppl would do this
Amazing. Your father is a wealth of knowledge that I hope passes down so this craft is not lost.
Watching you taste the Sausage has my mouth watering. Lol
I’ve been watching your channel for awhile I’m glad I came across these older videos!
Thanks, Josh. Your fortunate that your Daddy is such a patient and knowledgeable teacher.
lol....I wish you could have seen the non PG13 parts ......he's a character for sure! Reminds me of that boat captain in the movie JAWS
I grew up doing this yearly . Hard work ,good times ,great memories.
Found myself smiling along with you during the video. Looks like you really enjoy the entire process! Thanks for the bell scrapers!!
I love listening to your dad explain step-by-step how to process a hog, and how to salt a hog. It reminds me of my daddy in law
I have not seen a hog being slaughtered and processed since I was 5. That's 52 years ago! I am so glad to have watched all 3 parts of this.
BTW I have subscribed and clicked the bell.
Your dad is a hoot. I really enjoyed this 3 part series. Thanks Josh!
getting the meat to where it's almost starting to crystalize but still soft and putting the cutting blade of choice into the freezer so they're both cold as can be is the trick to sausage. For those of you who have little home units, run it through the biggest blade first, then run it back through after mixing it to get it to the final size. It'll eliminate the chunks the weaker units tend to have if you force them through a small blade on the first pass.
Thank you to you and your family for sharing this knowledge and heritage! !!
Josh, your dad is the coolest !!!!!!
Thank you for sharing your ways.
When I was growing up we used to do this at my grandads every thanking day at least 50. Hogs so many people working it was like a assembly line. Great videos. I just got two hogs to raise and process . I want my grandkids to know how to do this. Thanks for the videos and God bless
Thank you for sharing the way your family has processed this hog. Very informative!!! Keep making videos.
Brought back a lot of memories excellent video 👍👍👍👍😎
I must say the Appalachian Heritage and way of doing things are very similar how it used to be done in Ireland. Great informative video.
A lot of great information..Thanks Josh.
Wow thank you for the series i love how you are keeping it real and traditional
Your videos are wholesome reminders of the past, thank you.
Hey Josh. When I make sausage I use a courser plate and put it through grinder twice. It mixes it better and still comes out fine.Thanks for the series it was all interesting. I make sausage by getting meat in store and season and grind it up.Just made 65 lbs. two weeks ago Keep up the good work.It is nice to see family working together like ours.thanks again.
Listen the beginning description makes my mouth water!
Your dad is the man I remember doing the same thing when we were in the village but that was a long time ago I'm so happy that I found your video keep it up !!!! GOD BLESS
Amen. Good you brought out this art of processing which a bunch of us have done. However, a lot of folks haven't had the chance to see the Art of Home Processing. All Good! Great Video Josh.
Pappy stole the show. Just hearing him and seeing his actions took me back when I was little boy. You can always tell a southern boy they speak respectfully may not be fancy words, but they are respectful . You are the type of people that made this country great you are the backbone and the Heart.
excellent series, you explained everything so well. Thank you so much.
Been a while since I ate fresh sausage, that was the fun part making sausage was the sampling. Keep the videos coming. Taking a trip down memory lane.
Great video Josh, thanks for sharing your family recipe and butchering technique and old school culture.
have made many a pound of sausage with just salt, pepper, and sage. really good. that's the thing about making your own sausage. you add only what you want to make it taste just right. loved this video series.
Just finished all 3 parts and really enjoyed them! I agree 100%. There is nothing better than freshly butchered and ground pork sausage. I remember the taste testing well.
I just love your dad! He tells it like it is. Lots of wisdom and experience under that white hat.
Absolutely loved the video. Great people having a great time!
God Bless You Sir, Awesome Instruction
Thanks I enjoyed all three videos!
Thanks for enjoying my favorite meal. I thoroughly enjoyed watching you. 😁
These have been my favorite videos so far!
Please tell your dad thanks for allowing you to share this, Ive sat here watching with tears in my eyes thinking about my family thats gone...simple times, hard work but done at a smooth easy pace.
Memory brought back. Great😊
loved this series, love the old school way.
Hi.... Thank you 🎥👍👍👍
I enjoyed these videos. Thanks for sharing.
The old man sure knows his stuff, he's good at what he does.
Dad knows his Stuff, He came through Back In The Day and Learned his Trade... Way To Go Dad..
THANK YOU for taking me back home yum yum
You guys are awesome, love seeing this kind of stuff especially the knowledge your ol man drops love your videos keep me coming
Great job on the sausage and great video Josh. My two sons have taken to making smoked venison sausage over the last 4 years and have perfected their version. This year they came up with some wonderful summer sausage, next year it's breakfast sausage! Love your family, keeping that tradition going!
Great job with the processing videos!! Great info to pass along.
Looks like some good bacon and sausage... Thanks for sharing the process with folks... Peace
Great videos we just got our first hogs for our little farm can’t wait for this adventure!!! Thank you for the video
Thank you for sharing your knowledge and expertise.
You are so very welcome!
Good job Josh and a big shout out to your folks . Love your channel . 🙂