DAY 1 OF 3: Appalachian Heritage Old Timey Hog Killing...Killing and scalding
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- Опубліковано 1 лют 2018
- This will be part 1 of a 3 part series on the "Old Timey...Old Fashioned Appalachian Hog Killing"
Hog scrapers available here: stoneyridgefarmer.com/stoney-...
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.
Let me be abundantly clear that there are dead animals in this video.
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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Guys this might be a long comment but hear me out. Josh is taking his time away from things to show people the way farm life is. I have so much respect for this man even though i have never met him. I will gladly pay whatever to see these videos. I do understand that its to keep some folks from trolling but lets face it if yall understood how youtube works joshs back is against the wall but he keeps on giving us great content never really knowing if youtube is gonna demonitze him. So support this channel and stoney ridge cause farms like this and better yet people like josh arent really around anymore
Thanks man....I just pulled the rental fee....after an overwhelmingly negative response
Absolutely! They give time and effort to teach newbie's like myself, just starting out in homesteading and self sufficiency life styles. I'm fairly new and searched to find a series that would teach me how to process in its entirety. I for one am very appreciative of these type of videos . Thank you to all who take the time to share there knowledge. Blessings from NM
I agree completely. Personally I feel the entire process from raising to processing should be a required part of every school’s history curriculum. Kids need to remember and understand what every person’s ancestors had to do to survive. Also to teach them about times when all the “comforts” we have today were nonexistent, and every member of the family had to pitch in including the kids.
Today’s youth have been sheltered their entire lives, so they forget or choose to ignore the realities of life. I hope that made sense.
ncmountainlover We all know or have seen a pig being processed before. Stop it!!
@@dispatch444 it's not up to the school or Government to teach or raise our children that's the job of the Parents!! Unfortunately Parents don't run there homes anymore they let there children!! If Parents would teach & raise there kids the way they did 50 years ago the past wouldn't be forgotten!!
I commend you Stoney Ridge Farmer for posting this video and having to deal with any negative comments. This is real life and no matter what anyone says, this is one reason why society has turned into what I consider "a society of whimps." These are the basic instincts of survival that most people have long forgotten or don't want to recognize when they go to the grocery store and buy pre-packaged meats. At least when you process an animal yourself, you know exactly what went into it and you can decide exactly what you want and the way you want it,
Great video and nothing to be ashamed of or apologize for.
Grew up in Virginia, we did the same as you all doing now. I really appreciate the videos, your dad is a real treasure!
I'm 63 years old and I've been killing hogs since I was 14. We used a wash pot and a strong tree limb the biggest part of those years. I could probably clean a hog faster than most people can clean a squirrel. What the video didn't tell you is if you decide to do this yourself, make sure it's a day when it's gonna be cold all day. You don't wanna do this on a warm day. The meat will spoil quickly.
When I was young sometimes I would hear the term "Hog killing weather". It described a cold clear calm fall day.
@@DarrellbalfourI still use that term every year when the weather finally starts to turn cold
I always used a 38°- benchmark. A cooler day is okay, but a warmer day can be an invitation to spoilage.
We would wait til the first 2” snowfall
My daddy use to cure hams all the time when I was little in the 70s But the last ones he did spoiled and he has never tried it again
He said the weather had got to unpredictable and know way to control it
😢
Outstanding! Been hunting my entire life and was raised around farms. I've never seen it done this way. Great video. I learned a lot.
@Sean Evan *())
Brings back a lot of memories! This was how Thanksgiving was spent when I was young. We would get up to the farm on Wed. evening, and the scalding tank would already have fire under it. The next morning the work would begin, Usually there were at least 5 or 6 hogs, and sometimes as many as a dozen.
New to your channel, but loving your 3 part series. You and your Dad has really helped, and inspired us.
Me an my husband recently slaughtered our third Hog, at only 24 & 26 years old. It was nice to watch these videos, as we don’t have anyone to ask about the old days as our relatives have done passed that used to do it this way. So we’re thankful for your videos showing how it’s done, got all our sausage done, and meat curing out now! And done made our lard and cracklings.
Can’t wait for the future to be able to pass what we’ve learned along.
This use to be a family event, we would go to each other’s farms and help butcher pigs for that family and they would in turn help us. Lots of good memories came flooding back.
I enjoy seeing how old country living use to be i hear stories from my grandfather about how the old days use be. People nowadays forget how hard it was back in the day , the grocery store made everything so simple and quick we forget what it use to be like. Thank you for sharing your history with us who never been apart of this type of living. Keep on doing you man and I’ll keep on watching.
My dad and I enjoyed watching this video. Thank you for sharing, it was very educational!
I also appreciate your great sense of humor you are a very good Host, God bless you and your family
New subscriber! Thank you for posting this. What most don't realize is that most home raised meat is treated so much more humanely than factory farms. Great job
Life is not 4 snowflaks . Good video 👍
Snowflakes
@@eugenewilliams3214 Oh come on! I was looking forward to asking what a "snowflak" was!
I remember doing this a lot growing up we killed our own hogs,chickens and cows. people need to know how to do this just in case
This definitely have a "Oh Brother Where Art Thou?" vibe.
Great video, super educational. Thanks for creating and sharing.
This is the way we did it when I was younger, back in the early 50's. One thing we did differently was we scalded near a large tree and used block and tackle as we had no tractor with a loader. Good to see this video.
I applaud you sir.I grew up on a farm in Argentina, and came back to the states as a teenager.Talk about culture shock,kids I went to school with here didn't have a clue as to how animals were raised ,dispatched,and dressed .I made sure my children were well versed in all these things..I find most people today so squeamish about animals on farms,and hunting,but they still like their steaks,burgers,and chicken.I hope the old ways never die..Thank you for the wonderful instructional videos.
Nice job. Thank you for keeping our Roots alive.
I am a farmer also. We started raising pigs about a year ago and it is time for harvest. This was exactly what my husband and I needed to the entire process ourselves. Thank you very much for sharing your family's knowledge.
Thanks Dawn!
I grew up in a butcher shop that my father taught me. At about seventeen my father would send me out to a farmer who was wanting beef or pork that they raised. I would gut and skin a steer or hog (the farmer had a big bathtub that they scalded the hair off the hog). I would split into halves then I carried the carcass back to town. We had two large walk in coolers where we would hang the meet three to five days. After it is hung we would cut, wrap, and freeze the meat for the farmer to take home. We had enough hanging space to hang four animals. One cooler was for the meat that came from the slaughterhouse that was USDA inspected. That is how I made money for my Chevy.... 1954!!!
Great Video ! Very Interesting ...We have raised and processed our own Hogs and seen a LOT of things done I had never seen before and will be putting some of them into play this fall. Thank You !
you are the first youtuber I've seen do this. I think its a good lesson to be teachin! good job josh!!!
Watching you guys have brought back some of my best memories of my farm life. Thanks for that.
Love this. I took a hog processing class 5 years ago. I haven't done a hog yet but learning to seperate muscles and making cuts of meat has helped me with processing my deer. Awesome video.
LOVE this video series. This is a process I hope never goes away. Learn to butcher your own food and not rely on anyone but yourself. Thats how it should be. Keep up the good work Josh.
Oh wow this brought me back to being a kid at my grand parents farm every fall we butchered hogs just like this. Great reminder of how it was done and it made me appreciate where our food came from Great video.
I had a friend whom I always presumed was a vegetarian. One day he told me he was getting some chickens. Surprised, I told him that I had never seen him eat meat and presumed he just didn't consume it. He said, "Well ... I really don't eat meat all that much, but I will if I knew the chicken, the pig or the cattle, or at least know the farmer and how he treats his animals." He really clued me into the movement of folks who actively work to shorten the distance between the family farm and the dinner table. The videos you are posting here are important and very much appreciated. Thank you.
You fellows do a nice job. I used to do this every year with my family in Western NC and people don't realize how much work is involved. We used two 55 gallon barrels with a fire built around to boil the water and would dip the water to scrape the hog with a butcher knife. I've seen but never used the scraper you demonstrated. I like the dipping vat. You really have to pay attention to the water temp so you don't cook the skin and the weather had to be cold enough to keep the meat from spoiling. Mom would make biscuits and we would eat part of the tenderloin just minutes after butchering! We also made cracklins and lye soap from the skins. Good to see you carry on the culture of the Appalachian lifestyle!
Great vid Josh. We killed 4 hogs every year bout a 1/2 mile from Magna Vista High when I was younger. My papa always raised them and we helped 2 other farmers when they slaughtered theirs. Everyone from each family would come and help. It was the way it should be, all families helping each other to feed their families. Man that vid brought back some of my best memories.
Your videos are awesome STONY RIDGE farmer i love your video's
Thank you for taking the time to show us. I learn from you all the time and I appreciate all that you do.
Brought back good memories! Your Dad reminds me of some of my family. “Start scraping boys! Yonders ya hog!” He is a wealth of knowledge. All of the negative people will be knocking on his door when the SHTF looking for help! Thanks for sharing this vlog series, that’s just how we do things in NC!
Great video man i have the bigest respect for you for trying to show people this and that they can learn from you so that they can do this by their self some day when they need too!! Thank you for what you doing! Ignore the mean comments!!
Love the how tos man!!! Thnx. I love this stuff!!!
this is the good education day for everyone and thats how baccon, porkchops,ham thats how meats come to the market the old pigs makes good ham and baccon and this is a good education Josh woooooo
I told this story so many times growing up. I had a babysitter when I was around six or seven. That had a boyfriend who lived on a farm. And he showed my brother and I the same process. I never forgot it. I had a beautiful childhood and all of the things of nature that I learned. Thanks for sharing this video.
Yessir....glad you enjoyed it! Was a great time and a good learning experience for folks
Wow this bring back a lot of good memories.I miss my grandpa.People do not realize this is a lot of work.Thanks for the memories.😃
Sensored plumber crack 😂. Love your videos. Very educational and easy to connect with. Patiently awaiting part 2 and 3!
LOL....I thought someone might find that little touch entertaining :)
Lol
Brother we called tho's scapers Hog bells. Still use them today. Love the video. God Bless
Dang! What a great video. Seen many things in my travels including butchering a hog but never the process of removing the scalding and removing the hair. Thanks again for the freebie. Your Dad reminds me of some of the old timers i knew back in the goid ol days at the stockyard swap meets in hickory, chesnee and paintsville, ky. What a hoot! One of them always told me " there ain't no education in being kicked by the same mule twice" and to always pay attention, learn and to ask questions. He was 87 and told me to be a student of life, no finer education.
It’s what you have to do, it’s all part of life, thanks for sharing your way of life.
Josh I’m glad you decided to change your mind. Hopefully all your loyal supporters can support your decision by giving this video a like and leaving a positive constructive comment. Please everyone who watches this video like the video and comment something positive to show Josh how much support he has.
THANKS BUDDY...BE SURE YOU CHECK OUT THE NEXT TWO...I THINK SALTING THE HAMS AND MAKING SAUSAGE WAS MORE INTERESTING THAN THIS!!
Neat process very informative video enjoyed it thanks
Great video! I am from Argentina and I love to see that you are doing things taught generation to generation! Love to see that you are protecting the history of your culture! Keep at it!
Thank you for great content and very tastefully done. It is the circle life and I am glad to share it with people like you.
This is where the phrase, "I wouldn't go to a hog killin' with that SOB", came from. We used to do this when I was growing up. It was a community event. Lots of fond memories. But, I grew up in NW Florida.
Same here I'm from Bell area bout a mile from. Sun springs and suwannee river, went to lots of hog killins' when I was young
Your dad is one hell of a teacher. I'd love to do this one day, and will gladly accept your invitation for next year's harvest.
City Boy
Much respect Josh! Thanks for making the video free and sharing these processes that are required to have meat on the table.
I've been a part of this process many years ago but we didn't have a tractor to use..all man power. Also didn't have the big tub to dip it in. Just heated the water in a 55 gallon barrel and covered the hog in burlap sacks and poured the water over it. Same end results, just a little more work. Thanks for bringing back the memories. Good video.
Great video Josh glad you didn't charge a rental fee. As you was explaining everything I took notes for future reference and added this to my private list as well. I see nothing wrong with this. Keep them videos coming.
Yessir...boy I irritated lots of folks by asking for $1.49....I understand though...I wouldn't want to either...so I just set the video free!!
I am very happy you have decide to embrace the open nature of UA-cam. As a city boy I appreciate the opportunity to learn. Don’t feel like you have to sanitize the comments.
oh man they are allready rolling in!
Show some of the comments so us subs can bash the crap out of them !!
Wow that is a lot of work! Thanks for preserving this info and way of life!
Gives ya a better respect for food that's for sure!
Good Job Josh! Cant wait for the next one.
I am happy with your decision about the rental thing sometimes change is good... but not this time. Keep doing what your doing! It’s very helpful info Josh. Woooo!!! Trolls can suck if!!
j brooks : looks good baccon and ham and thats were it comes from the old pigs that are old and thats where good ham and baccon comes from :)
Michael Mac Tavish that makes sense. I harvested two 2 years ago and had a ton of bacon out each. 1 was 300lbs on the hoof and the other was 295lbs on the hoof.
I to have done this many times brother. I live in southwest Virginia. My family has been rooted in this area since about 1790 documented in black and white.
very excited to see the next video!! your content on youtube is just phenomenal. Real life real deal. Perfect. thank you!
Thank you Josh, this video was very informative. I appreciate all that you do brother.
Thanks so much, my great Grandfather would do this in Louisiana. I never got the opportunity to do or see this. I’m a personal chef and one day I’d love to be able to do my own processing.
This not just Appalachian it's Global! Same way we do it in Arizona and though my life was saved and changed by a juicing and a raw vegan diet I can appreciate everything in this video.
If people weren't so detached from where their food comes from this wouldn't upset them one bit!
Thank you for sharing your lifetime adventures!
Our pleasure!
Thanks for posting this video. Very educational!
many hands make light work my grandfather used to always say he was born in the late 1800's and grew up on a farm in Austria
Great video, that’s pretty well how we do it! Good setup those tanks like mine and yours is the only way too go, those scrappers do a trick too
Yea buddy...glad you enjoyed it
I love how an everyday task that we have done since the beginning has to be explained and broken down for the soft and faint of heart. People are ridiculous. Great job and informative
Great job on this video. My family quit killing hogs when I was a small boy, so I don't have much memory of it and when I was a teenager I was asked by some family friends to come and help, but I was "too busy" hunting and chasing girls. All those men are gone now and all of their knowledge. Thank you for keeping our Appalachian heritage alive.
The last time I helped do this I was 18. The only difference was that we used a pulley system inside the barn to dunk the hog. That was in1965 so thanks for the trip down memory lane.
Yep, we did much the same. It does take time and it helps to have helpers.
G'day from Sydney, Australia. I am always fascinated by these videos. Seeing how the animal goes from pen to table. But the best part is how humane it all is compared to the videos I've seen where the hog is'nt dead when dunked in the scalding tank or how in Asia they take their own sweet time killing the animal with a sledge hammer. I'm subscribing.
Your dad has great knowledge on hogs processing he’s good. I miss doing that with my grandpa
This was amazing to watch !!! Thank you for sharing this Josh, Dad, and friends !!!
My grandmother had one of those scrapers and I played with it as a kid. Never knew what it was !!
I heard my Dad & Grandfathers talk about this process, but never got a chance to see it.
Thank you for posting the process, I’m interested to see the next stage.
Proud of you brother for not charging and standing yr ground
Yessir!
Yes thank you for being proud of your hard work and effort!
Changing
How did he stand his ground when he didn't show the gutting?
Thanks for sharing, great info that is quickly becoming lost! God bless
appreciate your video thank you for taking the time to show us
Watches Josh making pork while I am eating a meat pizza. Priceless!!
Funny I had pizza right before I watched this video😁😖
Great video brother. I love the old ways of doing things. Its a better way of living.
Aaron Maine agreed 100% sir
Kudos to you my friend. My family still does this every year, but as you stated it's a dying tradition. Thank you for keeping it alive.
Yessir...thanks Barry !
This ain't how old Country use to be. If you are REAL Country this is how it is TODAY!! I know nothing about it. I have heard stories and tales.... Glad you are keeping the skills alive and sharing the knowledge... many different ways from many different videos..... Thanks again for showing and sharing.
From the rooter to the tooter. Good jpb.
Lol everthing except the squeal
We raise and slaughter our own hogs as well. It's heart warming to see the kids out there right in the middle of everything and learning the old ways. Our sons and daughters help from start to finish and make us very proud of them. Thank you for the video, I learned a little as well, keep up the good work y'all.
Very interesting..enjoyed watching your Appalachian Heritage..Great upload!
I stumble on you and absolutely love your videos. Great stuff.
We use to butcher pigs on my grandma and grandpa's farm here in Northern Wisconsin this is not only the Appalachian way it's just an old way of butchering pigs
Absolutely, Aaron. It was a necessary process that was done worldwide. It was and still is necessary for survival, for strength, and good health.
It was gr8 to see that even plumbers can scad a hog and good of you to prove you're not a plumber. (that was just a crack) ;o)
Great video and sorry to hear about the attack of the drone killing tree.
We used all the pig but the squill and hair blood pudding
I am so grateful for this video....exactly what I'm wanting to learn. Thank you for sharing. Blessings
Thanks Rita...please share these vids with like minded people....these old ways are going to be forgotten if we don't carry on traditions
@@StoneyRidgeFarmer I sure did share the video.
One of my favorite channels!
just ignore the trolls do your thing and the views will come
Thats the way you survive Thats the right way
Josh..... by far your best vlog yet! Keep it up! Happy to see others that do old time hog killin' too! We do it in my family as well. Keep up the tradition! It's fantastic to see it's a family affair for you guys as well. We get our whole family together and do it too. From the kids to the adults everyone helps out and has a part to play in the whole process. This is the way to clean healthy food. Get back to the way things were when times were simple. From a near by neighbor in Virginia keep it up my friend!
Thanks buddy
Many hands make light work.
Skills taught here, thank you all very much.
Nicely done showing reality and how it is done. People can go to McDonalds and not think anything of it. All you did was show a little behind the scenes.
America wants to hide the dirty work....which is what truly makes you appreciate food....if you raised a chicken and cooked it...you certainly wont throw away half the chicken sandwich without a care in the world.....folks dont appreciate the value of food in this country...and the value of life....they just wanna pick up a package at the store and ignore the life that was behind that package...thanks for the great comment Mark
Heck yeah man same way we do hogs the old ways are the best ways thank god I'm a country boy
Thanks for all you do. God bless.
Thank you for showing this process.
Brings back memories at my grandparents it has been 40 years since doing that an I can still remember how it smelled when we would start scraping the hair off Good Times
What ??? I thought this was all done in a super sterile lab like setting 😧. JK the Children must learn all of this . Your culture and way of life everywhere is different but the kids should learn the old way . They are probably going to need it . Great videos
I've been to many of a "hog killin'" and I've also done lots of work in food processing plants. I will tell you, an old country farm is just as clean or cleaner than than these FDA inspected food plants. You wouldn't believe the nastiness I've witnessed in food plants, it will turn you against eating certain things.
Good stuff. I really enjoy your videos. Thanks for your time whooo!!!
Great video!! Keep these informative lessons coming!
I remember watching my grandfather and all the old black guys doing this when I was young. Old school for sure!!
This brings back some good memories when I was little I was the youngest and I wanted to do things with my Dad so he would let me scrape the hogs I thought then it was the best time I had ever had
Glad ya enjoyed he videos...I appreciate ya
Thank you for doing this video. I love seeing how the old timers did things. Tell your dad Thank you for sharing his knowledge.