We Harvested & Ate a Baby Pig
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- Опубліковано 15 вер 2024
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Omgosh! Please don't tell me you wasted all that crispy skin!!....nothing, and I mean NOTHING is better than crackling and juicy tender pork.
I was thinking the same thing. Lol yummo
GUAT!!! NOOOOOO DONT WAIST THE CRISPY SKIN THAT IS THE BEST PART SPECIALLY IN PAN SOBAO!
Fried pork skins are delicious 😍
Our two 300 lb pigs gave us so much meat! Bacon for days! Lechon, cracklin' sausage, roasts, hams, etc. Dogs and chickens love it too!Gonna buy more next spring and breed. I'm hooked. My daughter dispatched and eviscerated 'em like a pro. The country life is a lot of work but we love it. I didn't just retire to the farm, I evolved. Blessings.
I evolved. That is a BEAUTIFUL thing. So happy for you :)
Salty, The farmer was in you all along!
Filipina here! In our country we call it Lechon Baboy or Roasted whole Pig its one of the most popular dishes here in the Philippines... and it's skin is the best of course it it's cleaned correctly😊
Hi my friend where are you from?
BTW... I ADORE LILY! she such a hard worker and a lot of common sense. She's going to grow up to be a wonderful woman!
Yep, The problem is Wonderful Women attracts the not so wonderful men, My Girl managed the catch a real Swine, lets hope Lily's Dad got a bigger hammer than I got, I just don't know what women see in these losers, but my Grand Daughter got a lot of her mother in her, so lets hope "Looser" gets a bigger hammer than me to fight off "Bigger Losers" than him. Just my point of view!
@@infocus-media Wonderful women attract all types of men. The woman themselves choose the pigs because generally they're 'bad boys' who most women are at one point or another attracted to by the lure. They like this until about 30 when they wake up and wonder where it all went wrong. Then they want the good guy who has been taken by the woman who knew what she wanted all along. The child has a long way to go before anyone is concerned about this.
@@infocus-media True, but Lily is blessed with a Dad who loves her, shows it, and is involved in her life every day. Justin's encouraging her, teaching her, and modelling what to look for in a man by loving and respecting Rebecca. With this sort of upbringing, Lily's got a HUGE advantage in finding a Prince rather than a swine ;-)
@@infocus-media Tell your girl to look into PUA, Pick Up Artist.
Or read the book, The Game.
It's great for men to learn how to charm and seduce a woman.
But it can also be used to manipulate, and being an a-hole is actually kinda attractive to women.
That's why women should learn it too.... She will learn what exactly i mean.
And probably start to realize what she really wants in life.
As an Air Force brat who lived in the Philippines for a couple of years, I'm impressed. Making lechon isn't easy, and you did it very well. There are some things that can make it even better. Keep trying and you will find the perfect way for your family. A bit bigger is better, but no sense wasting that little guy. Farm living, that's how it goes.
Hi Katherine where are you from?
It's so funny to watch you guys struggle with this dish since this is so common and traditional for Serbia that even small kids by the time they're 10 already know. :D
Anyway, few tips I'd add for someone who would like to try it in their backyard...
Make sure that you scrape off upper layer of skin with hair because skin with layer of fat and meat underneath is THE BEST thing ever. Salty, crunchy omg!
Make sure you let it roast on heated embers gradually for 5-6 hours to 9. Once the skin gets too crunchy or dark fast, make sure you oil it with pig fat or you can even use beer lol
Dont put pigs legs too much apart or they wont cook properly.
Once you take it off the heat let it cool for 20-30 min and then chop it into peaces with large knifes and serve it on a plate where people can pick peaces into their plates. It's more cultural and less messy. Pig tongue, face cheeks and sholders are amazing! Some people like to chew on pigs ears or tail, but I never saw it as something. But again, washing all over and deep salting on all sides is veeeery important! Most salt will get out with fat and other juices while baking it for hours anyway.
Enjoy! :D
Bravo!
What do you mean you’re not gonna eat the skin?!?
THAT’S THE BEST PART!
Crispy skin is delicious!
I was going to say this too.
The skin is the best part!
Agreeeeeeeee👍👍👍👍👍👍👍👍👍👍👍 I was like noooo!!! You can’t skip the skiiinnn!!!
I believe they didn't get it scraped well, the comment about a bunch of hair kind of gave it away.
Nice job, we NEVER through good meat away either. Love the REAL honesty of your videos, too!
there is a story of my grandfather accidently killing a sow with a ballpeen hammer, she would get a bit bitety and grandpa would have to whack it to teach her a lesson. Unfortunately he used the ballpeen side and she dropped dead, but being a man of the depression era and having 10 children she did not go to waste. An animal that has a low potential for life can be useful in other ways , good on ya for using something the animal and not letting it suffer a horrible death and being wasted to the compost pile.
The way we do it in the Philippines is that the inside of the pig especially near the ribs are rubbed with salt and pepper. Before closing up the belly of the pig, we stuff it with lemongrass, tamarind leaves, tamarind, tomatoes, garlic, onions, etc depending on which region the pig is roasted. Every region has its way of stuffing the pig. But, generally, we stuff with basic cooking ingredients making sure it is seasoned with salt and pepper. Also, we dont throw away the skin!!!! Its the best part of the pig that people are always fighting for. The crispy, crunchy and tasty skin is always the best part to eat. We usually smothered it with a special concoction of oil and whatnot. Again, it depends on the region. We always oiled up the skin of the pig while being roasted with a special oil mixture.
I don't agree with you tube rules on this subject. People... yup- you food came from an animal and I can guarantee this man dispatched this piglet in a very humane quick way- unlike mass produce commercial hog. Food for thought. Thanks again Justin and company for all this amazing learning!! ❤
I'm not grossed out! It looks delicious! That was so cool to see you rotisserie that little pig! Thanks for this video Rhodes family! I'm so glad you didn't let that little pig go to waste!
We've been doing a suckling pig every year for the past three years. Its delicious ! We typically do one when we have guests coming from the city.. Its always fun to introduce REAL food to the dependant on grocery store crowd.. And watch their reaction.. You can see the hesitance then once they taste it the piglet is gone!..We have the same rotisserie and thought oh is this going to work.. So far its done amazing every year.. The set up time is the largest part of harvesting that typically isn't shown. So thank you for sharing the work that goes into harvest before you even start. Waste nothing as a farmer in a country that wastes more than any other country..
Josiah is really growing up. I can even hear it in his voice (manly)..
Ya did Great 🐖
I thought it was Jonah talking a couple of times and then realized it was Josiah.
Saw rural Portugal had a shout out to Abundance +. Great to see how you all help each other to thrive. Thank you Justin.
My husband was Cuban and have roasted several pigs for parties. The taste was always amazing!
I'm from the Philippines and Lechon is one of the Famous Dishes that we have here on various occasions. Lots of Love. Mabuhay.
We called that Lechon in the Philippines ❤ taste good. I enjoy watching you guys since 2018. And I am surprise you did that hehehhe baby pig lechon
I can identify with Gideon. I was just like him 60years ago. You are so patient with him.
🔆That actually turned out nice. Glad we can choose the version we think we would like to view. 🐖It looked very good. Thanks again for including us in the homestead reality. ❇❇❇
Hi! Love the content I'm from Puerto Rico we also roast whole pig ! That crispy skin is to die for!!!!🤤🤤🤤
Cubans love it too.
The Best..Salute from RD🇩🇴
@@amauristaveras4659 Lived in Santo Domingo for seven years. Married a Dominicana.
You did an excellent job as a first-timer. My Honduran family usually roasts a 6-month suckling pig for Sunday dinner
I can see 6 months, but didn't he say this one was 2 months? Is it possible that's too young and the meat would be sorta rubbery????
I don't know is why I'm asking, genuine curiosity as I embark upon doing these things myself!
@@richardtaylor6341 No. The meat will be tender. A 2-month-old suckling pig will serve fewer people.
A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings.
@Miguel Jorge thanks
And I can see where at that age it would be very tender still.
But didn't Justin say 2 months old?
@@richardtaylor6341 even at two months, they're still very tender.
When I was in college we duga whole, the guys burned wood in it all day to make a bed of coals. Then they covered the coals with sand, put the wrapped pig on that and then coved the whole thing with sand. It stayed in there all night and then dug up the next morning. It was the best.
Here in Philippines, we call that a lechon. The suckling pig is a cochinillo and the best part of it is the crispy skin. It is best served with mang tomas and rice 🤍
The Greeks cook lamb this way for Easter, absolutely delicious and the smell while cooking makes you so hungry.
Seeing this video, it reminded me of our first pig roast 30 years ago.
I was about your age justin, my husband and his buddy dug a hole and wrapped the piglet in foil and buried it in hot coals…🎉slow cooked it underground for about eight hours we had several of our friends at our Homestead..
when it was done, we took it out and placed it on the bed of the Virginia creeper, with a plastic tablecloth, and 30 of our friends and family enjoyed an afternoon outdoors. The best part was the pork loin. Can’t remember if I had any. I was so busy taking care of other things.
we only did the pig roast once, but a couple of our friends did it the following years.. I had a hard time with the pig, body and head set up on the table.!
Gotta scrape the hairs and coat the skin in soy sauce to give orange skin all over. The skin is best part when crispy crackling.
First- you need splitted fire, one part under the head and neck, one fire under the thighs. If you have one fire in the middle it will be overcooked around stomach and ribs, but it will be raw on the neck and thighs. Second- salt, around 1.5-2% of salt, so if you have 50 lbs pig you need about pound of salt in and on the pig. After one hour of roasting coat it with mixture of lard and salt, or skin will break. After 3 hours start pouring a little bit of beer over him. If you are not sure if it's roasted well, deeply cut the thighs between the legs to check if it's bloody around bones. Oh, yes, back legs need to be tightly bounded to the skewer, and the stomach must be stitched up.
This is on my bucket list. Thx for sharing this moment.
Hi my friend where are you from?
I typically don't like eating animals that are that young, but when they have issues that will affect their quality of life but are otherwise healthy, I 100% applaud giving them a quick end after a delicious bowl of skim.
And then feasting.
We just brought a breeding pair of mulefoots onto the homestead. I was telling my husband just a few days ago how I want to host a pig roast next summer when the first litter gets up in size. I guess it’s weird but stuff like this is exciting for me 🤣
I recommend removing the head. Your guests may not be so open to being forced to be that in touch with their food. It’s traumatic to someone that’s just not ready for it yet. Share the love and respect.
It's not weird. It's exciting for those that love and live it. I like looking at people's yards and gardens to get ideas for ours. That excites me too. Lol.
yes in the Philippines we called it lechon tasty crispy skin perfect meat enjoy😊
Just be honest bro, you love that savage, primal way of doing things 😂😂. Y’all are helping me get back to the simplicity of life.
My daughter and her husband had a suckling pig at their wedding reception.. everyone loved it!
Good for your family. This is exactly how to survive. Keep training those littles as time is closing in.
You wasted the best parts of the cochinillo: the back legs and the skin. The problem? It should've been split open in the middle - butterfly style - when secured at the rotisserie. Why butterfly? So it can be easily handled and secured, and most importantly, seasoned. You always have to dry season the inside, and wet season the skin. There are multiple recipes for both.
Also, your fire was too small. The fire area should be larger than the animal to get a balanced cooking. You can see the colour difference between the front and back of the carcass, not evenly cooked. The scalding process goes by weight vs time. We might dunk the cochinillo just to get it going, but in reality, we drop the scalding water with a jug while we scrape it. Anyways, good job for a first-timer.
My exbrother inlaw was from Cuba. He'd make a china box, and then roast an entire pig underground.
The pig you roasted looked good, nice job Justin.
My neighbors dig a pit and cook a pig. One guy is in charge of pulling all the meat off and it is SO good! The best part is the crispy skin.
Happy to see that you are trying to cook lechon....Proud Filipino here..
It’s been 60 years since my father served suckling pig for a family luau. Unbelievable! Melt in your mouth! Skin is the best part. Wonderful!
In Portugal we make it too, it's such a delicacy that it's served on special celebrations like wedding, baptism etc.! You need to try it with our typical leitao sauce, black pepper super ground in pig fat, it's a different taste than you've ever had! Recommed it 5/5
You guys need to make our pepper pigfat sauce!! And the crispy skin is one of the best things about it. Although this pigglet seems a little smaller than the ideal size for fat and feeding a table
UA-cam doesnt want people to know how their food is processed. Nothing wrong with harvesting food, I remember being detached as a kid living in the city over where my food came from, I wont make that mistake with my children.
They'd rather have us eating meat grown in a lab than understand where REAL food comes from.
Wow! Lechon! Loud & proud from the Philippines 😊🇵🇭
We travel to Bali for our holidays quite regularly and the Balinese have a spit roasted pig dish called Babi Guling which is absolutely delicious. It might be a good way to cook one of your pigs for a summer party. Season it, put it on the spit roaster (which you have now) and forget it for a few hours - yummo 😁😁
In Spain we cook them on the oven, theres a traditional recipe called "Cochinillo segoviano al horno", it is phenomenal.
Exactamente
I think you did an excellent job on cooking the pig Justin 👏👏👏🐷
I think you would do better using the roticerie for the chickens...and use a pit for the pigs...
That actually looked very tasty, does not gross me out at all
Well done .Good job. Good food for you guys. Good luck
Josiah and Jonah have really come into their own. Lilly has truly proven her dependability, although she passed on this.
It SUCKS that you changed A+ so that even tho I have been paying a yearly fee for 2 years i cant access any other homestead channel but yours. I wont be wasting my hard earned money anymore ,
What do you mean? Of your paying a yearly fee you should be able to access almost everything... Have you emailed their customer service?
@@jessicah2345 no. I haven't email. Ya you'd think. I Could still get all Channels until My renewal. But nope, just losing interest
This is so good! Thank you for sharing! I want a bite! I love y'all!
puerto ricans make great roasted pork. gotta do a wet rub with oregano , adobo, sazon ,minced garlic, onion an garlic powder, black pepper. rub it in cut some holesin the meat an put some in them. an get to roasting best rub for pork.
Cubanos too!
Amazing cooking lesson. Thank you for this!
When the skin is super crispy and has been mopped while on the rotisserie, it is delicious. Think of the BEST cracking ever!
Hi.... Justin Rhodes and Rebecca thanks you for showing your video homestead chicken duck goose farmer garden 🐔🐓🐣🐤🍗🦆🐶🐕🦮🐈🐑🐄🐖🐷🐝 BYE 👋 bye 👋 bye 👋 bye 👋👍👍👍
Could the person putting these videos together skip around any more?
Those boys need a haircut for summer! It’s longggggg! 😊😂
The garlic peeling in a jar or container ONLY works on older garlic. The fact your garlic doesnt peel is a great thing. Means its super FRESH.
As for the pig, Its fine. I think it would have been better if you let the pig rest in the cooler a day or so after dispatching it. and it would have been a good time to marinade it . I think the family would have liked that style a bit more. Or after cooking, pulled all the meat off and do pulled pork with sauce style. with you roast it like this, there isnt much flavor added so it needs to be added in the back end in things like dipping sauces.
in Asia when we have pigs like this, we usually rub salt and spices on the skin. the point is the have a crispy skin to the point it bubbles up. Also baste it while it cooks.
we usually eat it with lettuce wraps with tons of veggies and sauces for dipping and so on. Think Korean BBQ style but with a roasted piglet.
Love that real stuff is getting shared. Platforms get to choose which content they allow. Love those rights as well. Keep creating and sharing real stuff to help us all not be divorced from and apart from how the universe and life actually work and are set up. We must all have the courage to face stuff that doesn't fit the model of the world we have and may want to maintain to not really look at what and how things work. We would all do better to look truly and with eyes wide open at food and life and how much of that life we are prepared for and willing to face to see things that we may not have the inclination to delve into and not be delusional about. Keep up the good work of honesty. This is a beacon to draw us toward safe shores and avoid places that are dangerous, especially if we aren't "comfortable" with things that seem inconvenient to the story of what life is we have made for ourselves and been fed by others. We all as humans need to be able to see these experiences and facts and then face what the implication of these facts may have on our zeitgeist and paradigms. $5 dollar words for don't lie to yourself and don't shy away from the role you play in your own life.
Good job fine sir, and fam ! This is truly the way to happy, healthy life. Thank you for sharing.
So glad you posted this I’ve wanted to try this so bad!
If you didn't eat the skin, you missed one of the best parts. The crakling is delicious.
Blessings to all!
Not eating the skin im appalled 😂❤
Please consider cooked bones will splinter. Winnie could get a stomach puncture from it. 😢
100% cooked/smoked bones are brittle and splinter, raw bones do not.
You need to take sour dough loaf and sop up all that juice that's dripping off the pig. It's the best part!
I saw it on the food channel that in Appalachia, they give the pig a shot of moonshine through a needle in the neck to relax the pig, then they slit the throat to bleed out.
My Asian friends use to put hot water towels 🔥🥵 on them and then just change them as needed while they were scraping the hair off. They tied the legs and sliced their throat and drain the blood into a hole in the ground they Doug, but you could drain it into a bucket. I couldn't believe how fast they slaughtered a pig and parted it out. At least try the skin it's wonderful if it was done. It's crispy and very flavorful.🙏🕊️💜🌹🌻☕❤️👍
Quality time family ❤
No thanks. Sometimes a farmer's life seems a little barbaric.
FYI, NEVER let your dog eat cooked bones! You're asking for a very expensive vet bill. Not only can they choke, but the shards can tear up their stomach and intestines.
We have told him before
You need to put a lot of salt inside of the belly so that the salt spread in the meat while slowly cooking
I noticed your propane torch setup. Having got a better setup years ago at an Ace Hardware the nob came off and has been consigned to a box for welding opportunities (Junk tote) and supplanted with a new one from Harbor Freight. What makes this different is the hose with the burner head at one end and the other attached to the tank that's hung on your belt.
With the standard as you have the flame will spit and sputter as the orientation of the canister changes from sideways, upside down or straight up. It's the same thing in charging up an AC unit. If the can is turned upside down more liquid than gas is being taken out of the tank which is what's wanted in that case. A propane torch isn't meant to work upside down.
Roasting a pig you usually want to gather the coals below the shoulders and the hips leaving the ribs.
When I was young at my grandparents in Ga. I walked in on my dad and his family killing a pig to roast and when I was told they were taking the pigs tonsils out, glad I already taken my tonsils out.
That was an experience for y’all. Well done 👏👏👏
In Puerto Rico its seasoned and kept in fridge overnight or on ice. You start it like 4 am very slow and its ready by like 3pm. Git me up I will give you seasoning list.
Some Native tribes had a right of passage for boys where they had to take a deer at close-range by dropping on it from a tree with a knife or short spear. It was exactly the process Justin describes as being more connected with the kill; physically intimate in the process and in touch with millions of years of Evolution.
It's a powerful ceremony even with a smaller animal, which I participated in. The idea is the forest/ the Great Spirit gives you a gift of death, so you avoid causing it unnecessarily in the future. And it's so true. When you know what it entails both the act of consuming food and procuring it takes on a lot more deep meaning than just ramming fries into your pie-hole. People who procure their own food are far more likely to stop and give thanks for it, and to make the family meal a centerpiece of the family.
BTW, color me impressed an 8 y.o. can move a cinder block. Well done Gideon.
You should hav dug a hole & vook with hot rocks (hawaiian). Once you hav baby pig you wont want to eat a 300 lb pig ever again lol. Same with sheep. Whats weird is you used to show it & there are many channels that show all of it (dispatching/gutting), but their channels are small.
Please research Chinese roast suckling pig. This is a typical Southern Chinese dish that is yummy. The part that is considered a delicacy is the roasted skin, which you dip in a kind of sweet sauce, and eat with a sprig of spring onion wrapped in Chinese spring roll wrapping.
I agree the chicken on the rotisserie would be delicious.
Where's the Mojo! LOL
Well I feel I gave no right to comment on the piglet as we don’t eat pork in our house but I think the way your family all
Help you is amazing..
I have a pig roaster. Charcoal like lump coal or organic brickets burn cleaner than wood. Wood doesn't burn hot enough to prevent smoke. I've found that even 6 year aged isnt great unless it's a smoke you want. The pig will turn very dark before done.
I've done a bunch of suckling pigs , I take my hat off to you Justin you did good but next time unscrew the spikes and pull the center one out .👍👏👏👏👏
Wonderful adventure, You guys did a great job. What a team. 🐖🐷🍖🍖☺☺
I'm just at 14:47 and I'm all like, DON'T WORRY!!!! Take the piglet off the fire, let him rest on a platter or something for 30-60 minutes. You'll have plenty of time for assembling other sides or whatever, and the piglet will have had time to rest, cool just a wee bit, and you can take out the skewer more easily.
Hi Kat where are you from?
@@kenharvey7145 I'm in south central Virginia
@@KatWilton Nice place I live in Oklahoma city but I'm currently working here in Syria,
Are you originally from Virginia ?
I clicked on the abundance plus link but got an error message.
I feel like many of them had an issue because it was a baby. But like you said in the beginning it was sick/malformed and not thriving. Better to roast and eat it than to just kill and compost it. Waste not want not right?
The garlic peeling trick works if you use 2 metal bowls, have the openings facing one another like a clam shell and shake, rattle, n roll.
How long did it take to cook? I think the thing that grosses some people out is that it has a head on it.
Very traditional to roast the whole pig in many countries.
Eating piglets? Excerpt from my book, The Last Neanderthal Clan. "He could see that the (ponk) wild pig was about to produce a litter and knew that these piglets would make a good meal. The ponk weighed about 150 lbs.; so Carni pulled the animal from the tree-cavern entrance to the small stream running through the grove of trees. Before dressing the ponk, he built large fire near the body to help keep away other predators. He took his cutting flints from his pouch and deftly dressed the ponk, setting aside the unborn piglets for separate attention. He decided to prepare some of the meat for travel and prepare the piglets to eat this evening and tomorrow. He would leave the remainder as an offer of friendship to the scavengers and other meat-eaters."
In Spain nowadays we kill the pigs with a special gun, but in the past we kill them sticking a knife in their heart. And another way to skin the pig could be burning them with straw.
Greetings from Spain!
WHAT SKIN IS EVER TOO CRISPY. IF IT AINT CHARCOAL COLOUR THEN ITS PERFECT❤😊
So yum. Good harvest
Wowwwww lechon drooling filipino here🤤🤤🤤crispy skin yummy part
If you want your whole cloves of garlic just grab a fork and piece and pull 😊. My Nana that is 93 taught me and it works. It pulls straight out of the skin
Is it possible to “burn” until brittle cow and pig bones, and if so how long do I need to leave in the fire/ burn the carcass for? Thanks 👍👍👍
Amazing timing! I’m looking to surprise the Mrs. With a spiked pig for graduation! Can you point me to the spot system you found?