stoneyridgeshop.com Folks thanks so much for watching today! Please...grab yourself some Stoney Ridge goodies and support the farm/channel and content! It all helps so much....Without you there would be no Stoney Ridge Farm! I appreciate you all so much!
On a hog I heard that the lymph nodes need to be check in order to know if it is safe or not to eat due to them possibly carrying disease. Could you talk about that & what you are looking for? Thanks
My Dad took a butchering class in 1931 at the College of Agriculture at the University of Georgia in Athens. Years later, he opened a 20:11 freezer locker plant in Douglas, Georgia and processed, wrapped and smoked, ground, or froze all the meat to be placed in rented lockers before people had home freezers. People came by weekly and took out meat to take home and eat that week. A business long gone, but I remember his hard work when I was growing up. Rest in peace Daddy.
I remember when I was a kid seeing my grandparents working hard and happy... they use to go the city once a month only... .. they never had electricity and plumbing water in the house, my gramps pulled a mile house from the spring and attached to the kitchen sink... so granny could have unlimited water and the best water in the house...... God is great!!!!
Legit! My family is from Kentucky and I can tell you that these boys know what they're doing. It's a real pleasure to see folks still doin it the way it's been done for years and years. As a child I watched as my grandfather did this in much the same way. I wish I would have appreciated it then as much as I do now. Real food, raised and processed the way it should be, by people who care about what they eat. I commend you for keeping this American way of life going and passing it down to the next generation.
I raised hogs at home in the day and had a guy would come and butcher them and take to locker to be processed he would half with a chainsaw with meat blade in it when he left never knew he was even here different but getting food for family
In South Louisiana it is called a bouchiere’ (butchering) and it was quite an event! Fresh cracklings (gratons) fresh pork chops and fried pork would be cooking and served after all the work was done! First time I saw the jugular veins cut and blood was collected into a metal pan with salt in it I couldn’t believe it! That was for the blood boudin! My best friend convinced me to at least give it a try and it wasn’t for m e but the fresh boudin without the blood was awesome! I can never repay the Hebert family from Youngsville for allowing me to be part of it! I finally understood what my grandparents did to provide for their family,
Back when I was a kid, we would all go over to my great grandmother's house and everyone brought their hogs whiter folks and black folks and we all had jobs. My job was to clean up the chitlins. In case you don't know, that's the hog's intestines. UIt's used for casings when sausage is made. They had to be cleaned, turned inside out washed with hands and a hose pipe usually with the help of a hoe handle. It was me and three other black guys about the same age and we cleaned the chitlins. As we got older we got different jobs. Reminds me of my childhood. We didn't do it exactly like they are doing it but it was amazing.
It’s great your getting the knowledge from this Gentleman, and for the younger generation to be able to retain it. The amount of knowledge this Gentleman has to pass on is life lived information. Here’s to Family , being thankful for our Elders , and sharing with friends and family 🍻🍻🍻
We have a daughter who is 17 and is a taxidermist. It makes me so happy to see young people who are learning the old ways. All six of our kids were raised to hunt fish garden raise livestock and processed it all. This is the future generation we are going to have to depend on. Love this channel. Just found y’all and love the butchering videos.
Raising good men starts with having a great father! And pops right there is a great man, encouraging his boys along the way so they can encourage their boys... Great vid thanks for letting us experience the old ways along with you.
Absolutely! I’m doing the same with my boys when we go fishing. They have a deeper appreciation, and still talk about our times together. I want to do the same with hogs with my boys next.
I too liked the family hog butchering . Your dad reminded me of my grandpa when we had a hog killing back around 1958 in south Texas . All seems to be about the same except no tractor, had a mule. Grandma, mom and my aunt would take the insides to the wood clean and wash out the intestines for sausage. I'm as young as grandpa now, still remember getting on my dad and uncle. Man your dad brought back memories. God bless you all.
I have watched Stoney Ridge Farmer for several months now, really enjoy your content. You share lots of interesting knowledge, and it's very refreshing to see young men like you living life as of days passed. I'm a 71 year old grandmother living on my old family farm in eastern Kentucky. I can remember my grandfathers killing hogs around Thanksgiving times, hanging them from the large trees. Grandmothers would render the lard and hang the hams in the smokehouse. Sweet memories, thank you for this video. Your dad has a wealth of knowledge to share with you. I'm so glad you appreciate your roots and the ways of the past. We may all wish and need to get back to this if this country doesn't get back on the right track. Love your channel, keep them coming. You also have a good singing voice. Thanks Jenny Kiser - KY Grandmother (GeGe)
SO GLAD TO SEE THIS,,,,,,, I am 67 and in North Alabama and this is what I grew up with on the farm,,,,, every Thanksgiving day was Hog killing day,,, lots of family and friends gathered for fresh meat....... thanks for the memory......
Boy this brought back memories when I was a kid. Our families use to do this on the farm in Accomack Va. on the eastern shore back in the late 50's. Everybody had a job, and nothing was wasted. Two or three families would gather to process two hogs. Those were the days when life was simple. Thank you.. I'm an African American retired school teacher of 41 years, born in a strawberry field in 1952 in the lower eastern shore of Va. who has never forgotten my roots.
82 years old and this brings back memories from my childhood when we had neighbors who would bring in their hogs to have neighbors hog kills. They would do things exactly like your video shows. Thanks for this video.
I am from rural N.Carolina and watching this brought back a truckload of memories. I wish we still did this.Everybody is too busy now I guess.I am 56 and knew exactlywhat you were talking about and doing.It was exactly identical but,man I knew every step you did.Would love to have a pc. of ant of that.Thank you for sgowing this.
My Dad and my Momma have told me about "hog killin' day", from two different perspectives. My parents are 89 and 87, both were raised on farms in southeast Missouri. My Momma dreaded hog killin' day...all of the men from family to neighbors were at their farm, helping with the killin'. My Momma helped my Grandma prepare food and took water out to the men. My Dad would wake up early, hardly sleeping with excitement. Hearing my Grandpa getting up, would be up and out the door. He knew the local farmers were coming and he wanted to help his Daddy in any way he could...and he did. He can tell me step by step what they did and how they did it. Pretty close to how you all do! Thank you for sharing your experience, I can't wait to show them!!❤
You sir are sooooo right those teenagers are young men. Just listening to you increases my manhood. Imagine Supermarkets are empty and you are looking at a pig from the local zoo. This vlog would come in handy.
After unfortunately moving to Oregon so my children could be near their father I never gave up my Virginia roots. Every year we order Edward’s smoked and salt cured uncooked ham. I do the preparation of soaking, scrubbing the meat ready to be cooked. This is my way of keeping my family’s tradition alive all the way across the states
@@StoneyRidgeFarmer I was @12 when I was in charge of the sausage meat, grinding it, seasoning and mixing for hours in a huge galvanized tub. That was my job every year, the sausage from beginning to packaging. I’m 58 now and people look at me crazy when I talk about this and the hundreds of jars we canned from the garden.
Reminds me of growing up. Ever November or December. We worked up 2 hogs that lasted the family for the year. I'll never forget the smell. After we'd get done with the work, we would fry up tenderloin, and have tenderloin in gravy and biscuits. My my my, what good eating.
Being a California Super Demo, I gotta say.... I LOVE your videos! Love pork and it's really good to see how "Real People" put dinner on the table! Just so happens I have a batch of ribs cookin' away and waitin' for the timer to buzz. Keep it up! I'm there! See ya soon.
That man giving the cutting instructions is the star of the show. He has probably forgot more knowledge about butchering than ill ever even learn... i could listen to him all day. Hes truly a Appalachian Man!
After retiring from the 'concrete jungle' my life long goal was to return to my roots, and the way that I was brought up by doing exactly what you and your folks are doing! Self sufficient, growing my own, raising my own livestock, hunting, and fishing. All with a smile on my face, and on my spirit as well. God Bless!!!
This is what I was raised doing. Loved it, and most definitely enjoyed the end result of getting to eat it. A good trip down memory lane. Still have the sausage grinder & cast iron pots.
You have a exceptional channel! With a great message in preserving old butchering and meat preservation techniques that are sadly being forgotten in today’s modern society. Keep up the great work w/ your channel and most respect to and your family for what you are doing.
Thanks Neil! I appreciate it brotha! Please if you like the channel...spread the word! Thow some of these vids up on your facebook...that's how this thing keeps growing! I love making these videos...and soon we'll have some hands on classes
My Uncle had a farm in North Florida. I remember as a kid watching them scald pigs in a big hog scalding pan, butchering them then hanging the meat in a smokehouse. They made sausage ham bacon. It's something most people don't get to see today. The smoke ran 24/7. I'll never forget going in there and smelling the fresh smoked meat hanging in there.
Keep doing what you are doing!!! You are showing us great knowledge on how farm, you teach us sustainable lifestyle of living in the wilderness and I truly appreciate that you are teaching us this so I can share it with All my nephews, Nieces and my friends kids. They need to know how to survive especially when their IPads, cellphones and computers break. UA-cam should allow the gutting animals, fish and All game so they know how to survive!!!
Your Daddy Is An Absolute Boss. I Love Listening To His Knowledge, I Was Always Taught To Listen To Everyone When They Are Speaking, Because Knowledge Comes In Every Sentence.
Another great video on the true side of life. I really enjoyed Mrs. Stoney Ridge's comments real appreciating the meat you eat and the work involved in it. Anyone who does not experience farming, hunting, fishing, or any other form of harvesting food will never realize the work involved in getting a good quality final product. I hunt, fish, and even dive (for scallops and mussels) in order to get good quality and wholesome food for my family and in-laws. It takes an incredible amount of commitment and time to harvest, process, and cure to get to the final product. Besides getting a superior product, I get a real satisfaction when my family and in-laws express their appreciation for the work involved in supplying these food sources. BTW, I can see how proud you are to have Papa Stoney Ridge there being able to pass the tradition along to the younger generation. My own father is in his 86th year and I look forward to getting him out and seeing the pleasure in his expression for still being able to enjoy life. Keep the videos coming. I really appreciate your down-to-earth attitude on the simpler way of life.
Thank ya much for doing this. We would process our meats in much the same way in South Texas, a lot of venison and beef. Our local butcher was the last of a generation, and in the 70's he was forced out due to all the regulations for kill room temperature, etc. We learned a lot from him, he was in his late 60's, his father was a butcher before him, and his father before him. Those young men will understand someday the importance of what they are learning and doing. Oh, and I hope you got your Jeep going, I've got a '46 2A restored, and working on a W W 2 Willys MB as my next one. Really enjoy your channel.
Our family did this every Thanksgiving, 4 days of hard work. The most we did was 24 in one day.. all the neighbors, aunts, uncles cousins watched for the smoke from the scalding vat on Thursday, load up the hogs go down to my Papas and get to work. My brother wants to do this again this yr.. so very grateful for the videos to refresh our memories/ old skills not used for about 20 yrs.. our grandparents and my dad, his brothers are gone now. My older cousins have forgotten too much, we were the youngest kids so we didn't have that many yrs to hone these skills for the day 1 part and couldn't remember the curing process. This will video will go a long way to help us get back in the saddle and enjoying this food.
I am thankful that you are willing to teach with this 3 part series. Having no real father to help me as a child I enjoy vids like these. Not to really get into history because I am not here for pity but here to learn and pass on to my son since I didnt have someone to learn from so I never passed on this stuff. Thank you for teaching these things.
People need to learn this , we could end up being self sufficient in time. I been checking out these videos to learn how as well as canning and learning to preserve foods
Just found your channel and this is the first viewing for me....I’m hooked and have no doubt I’ll be watching and learning a lot more....I wonder if those young men realize and appreciate how blessed they are that the elders are taking the time to teach the old ways...I know I do!....thanks !
I must say as a new follower to your channel it's very educational I myself or in my forties and I enjoy watching everything you do I I learned a lot by watching your videos I grew up on a small farm myself I don't live on one anymore but my wife and I are looking to be homesteaders I remember a lot of things that I was talk but you have refreshed my mind thank you Stoney Ridge Farms and God bless you brother..
Enjoyed the videos, brings back memories when I was a teenager and my dad done a lot of butchering. All winter long, two days a week, three hogs each time. Great job, keep it up
I was born in Sullivan Co. TN I remember my Mamaw and Papaw talking about "working up" a hog. Makes me happy to see young men these days doing the same. God bless!
The salt box part is an interesting part of the curing process. I remember the smokehouse for the smoke curing of the meat and I have a smoke house at my house right now that was my aunts smokehouse. I’m also remembering the black cast iron pot that renders all the fat drippings for lard and the remaining skin were the cracklings used to make cracking bread! So good with the country molasses that we made from the sugar cane at the mill. My step mothers uncle did that with the wheel grinder and a mule! This is so great! I’m really eager to watch part 2 on tomorrow. Thanks so much! 👋😁🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐷🐽
I’ve butchered for years and I’ve learned something new today!! I love the fact you saved the jowls!! My favorite part of the pig!! Never hits the freezer at our house. Get cooked up right away. I’m going to try your method of curing. I really enjoy your videos keep them coming
Great to see the young men learnig all of these types of things. I live in Nova Scotia Canada and I have been raising meat birds, turkeys, and hogs. WE have a large garden where we make homemade tomatoe sauce, salsa and many other preserve.All of my boys learned how to do some of the same type of stuff as the 2 young men you have in your video. Tried to teach them to be self suffecient.Can't wait to see more of your videos.
Very nice Most kids now days don't have a clue I myself from GA grew up learning how to provide for my family I bet there's not too many kids now has ever cut hogs or got tobacco juice in their eyes as they picked Thank you brings back good memories of a time almost lost GOD BLESS
Amen brother!! We need more young men who knows these skills. Because who’s gonna carry on after the old timers have gone on ? Pass on that tradition and way of life.
I really enjoyed this series!! We just butchered 2 hogs and are working on the processing. Unfortunately, we were unable to raise up a village to help us..ooof! So just two of us working our butts off. We definitely plan on hanging some hams like you describe and are really looking forward to some excellent, home raised pork! Already subscribed and watch almost everything you put out here for us. Thank you so much for the great info!! Woo!
I'll tell you one thing for sure, Your philosophy's and mine are exactly parallel and in line appertaining. 2, the 13-year-old and the 15-year-old being men. You hit it exactly 100% correct period bless your heart great channel. Never knew you existed before. I will definitely be tuned in.
I'm glad to see VLOGs like this. When I was younger my father raised hogs. I remember him and some men he worked with would get together and process several hogs at one time. That way they would get meat and my father would get the help. This when I was young probably in the early 60s. I myself did not like untreated, or fresh ham. My father loved it. We never salted or smoked our hams or bacon. I can remember my grandparents making sausage and what they called hog head cheese. I wish I had been older or been able to get more involved with the process.
My family and I live in Florida. My Dad had Hogs and we butchered them every year. My Dad taught me and my Brother how to butcher and quarter Hogs. I was a kid when my Dad taught me and my Brother how to Process and Salt Hog Meat. I remember some of the process so it will come in handy if I have to do this for My Family and I. There is no better meat to eat. I was taught how to process other meats, Deer, Beef, Squirrels, Rabbit, etc.. The way things are coming down we may need to pull out the ole Knives and other equipment so we can process our own meat. I am 76 years old now and I am trying to show my family how to process different animals from his Dad. My Dad showed me how to process different types of fish. I thank the LORD for my Family and my upbringing. I am planning on making a bigger smoke house and barn for processing different types of meat. GOD bless you and your family.
I just started watching your Chanel and I have learned so much from you I appreciate all the hard work you do to put these out please keep up with the videos there are alot of farmers out there that don't know alot about doing this I don't mind staying I don't and I'm still learning thanks to you and your family we have places to go and learn these skills thank you very much
This is the way I grew up on a central New York. We had a small farm of 120 acres. We farmed with 4 horses, had 20 milk cows, a flock of chickens for eggs that’s we swapped for what we couldn’t grow. We raised a bull calf for beef and couple of pigs, that was our meat supply for the year. By the time we were 8 or 9 we were helping butchering. One of the first jobs I had was cleaning the intestines for making sausage casings. Our meat was smoked or caned. We never had electricity until after WW2 ended. We had gaslights in the house lanterns in the barn.
Thanks for what you do! 70 years old but I can remember when my family would process a hog! I am now a subscriber and love your videos ! Your Dad is very impressive guy! God Bless
As a child I remember seeing a pig being put into water to process. I ask my mom why they were giving that hog a bath. She laughed and said, I guess it's because it's dirty. Lolol. Mom knew that someday we would figure it out.
Thank you very much for this video. Much respect to you. Good ole country living. Life that’s honest and respectable. Nice to see the young men learning real life skills. I was 7 when my father trusted me not to cut my fingers off and by the time I was 10 I was better with a knife than he was. Watching u guys Process the pig brings back memories, growing up close to earth and beast. Any and every person who says they eat meat should have to do this or bear witness bc the population is too far removed from simple realities. I’ll get back to this soon. Shit, u guys need a former chef who wants to get back to basics and work on a farm where this is common? Watching and listening to the old man was awesome. So much small bits of information and experience that only decades of practice and passion can provide. Cherish those times
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I'm a city boy from Brooklyn, NY, but my parents are from the south. I really enjoyed your video teaching the breakdown of a hog. The last time I was in Texas, I witnessed the breakdown of a goat.
i only found your channel a couple of days ago, and subbed. i too am trying to preserve our old traditions. your father has a wealth of knowledge we all can benefit from. your through coverage of all of the steps is very much appreciated. excellent job friend. y'all keep up the good work. aaaahaaa, from buckingham Va. GOD bless us all.
I’m from eastern North Carolina and I like how you do it and have done it myself many times. I’m glad you are making the videos of how to do this so people can learn. I now live in western North Carolina and having a harder time even finding a pig for a pig picking. A lot fewer choices. Thanks again!
JOSH! I Love this intro song brother. Keep em coming and you will have an album before you know it, talk the misses into doing some harmony. Nice video too.👨🌾👩🌾
Your dad is really funny, he’s so natural. He could have his own show. Nice video for someone like me as a city slicker. If I ever needed to I think I might be able to do something like this to survive. Thanks for a good quality video.
I grew up on the Jersey Shore but moved to Florida 12 years ago. I never realized until watching your videos that I don't want to be dependent on other people to process and sell me and my family food. We now have 8 laying hens and are looking to move inland a bit to find a little place with some land so we can raise other animals for consumption.
"We'll use this salt for three more years, then set it out for the deer and game to eat because they need salt just like we do." … that is the most concise and beautiful explanation of our God-ordained symbiotic relationship with nature that I have ever heard.
I grew up on a small farm. We harvested our pigs along with the help of neighbors. That was many many years ago. People today have no idea how much work went into raising hogs and cattle for food. We also had a crop of rabbit meat we sold to the A&P store. Cheers. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
This is great, nice to see the Appalachian tradition. I'm from the UK but my grandma grew up on a smallholding (what you guys would call a homestead) living life like this. Happy to see those old skills, and I hope to have the opportunity to live like this myself one day.
This was fascinating. I remember my granddad slaughtering a hog when I was about 4 (in the early 70s). That was the last time I was around it. Too young to really learn much at the time. Now all those who knew the old ways are gone. For forty years we didn't think much about the loss of that knowledge, but suddenly in the last few years we are all realizing what we lost. Thank goodness there are still a few who have the knowledge and thank goodness for the internet that this knowledge can be shared far and wide. Thank you so much for posting!
Josh Your dad seems to really know those pigs inside and out he's very good with the knife. The fat back but you guys call fat back seems like a two or three maybe even 4 inch piece of lard I did not realize that was that thick . A+ Hunter and Tyler.put in a pillowcase and hang it in the smokehouse for year and a half? I don't think I could wait I'll be using that black charcoal grill in the background cooking up some meat that meat instead of those potato chips. Lol .....awesome music ! I could say yes I did learn something today good videos Hardwork your dad is a hard worker. Thank you Mike General repair
stoneyridgeshop.com Folks thanks so much for watching today! Please...grab yourself some Stoney Ridge goodies and support the farm/channel and content! It all helps so much....Without you there would be no Stoney Ridge Farm! I appreciate you all so much!
On a hog I heard that the lymph nodes need to be check in order to know if it is safe or not to eat due to them possibly carrying disease. Could you talk about that & what you are looking for? Thanks
NO !!!. IT SHOULD NOT BE WE MIGHT HAVE TO GET BACK TO THIS... WE SHOULD STILL BE DOING IT...
MAN I REMEMBER THIS AS A KID WITH MY DAD & UNCLES IN THE 70S ! MUCH BETTER THAN THE POISON YOU GET TODAY ! ✊✌
Where are you located
How many pounds of chitterlings do you get out 1 hog?
My Dad took a butchering class in 1931 at the College of Agriculture at the University of Georgia in Athens. Years later, he opened a 20:11 freezer locker plant in Douglas, Georgia and processed, wrapped and smoked, ground, or froze all the meat to be placed in rented lockers before people had home freezers. People came by weekly and took out meat to take home and eat that week. A business long gone, but I remember his hard work when I was growing up. Rest in peace Daddy.
try to do that nowadays with all the regulations and inspections....it's sad....we can't sell a country ham legally!
I remember when I was a kid seeing my grandparents working hard and happy... they use to go the city once a month only... .. they never had electricity and plumbing water in the house, my gramps pulled a mile house from the spring and attached to the kitchen sink... so granny could have unlimited water and the best water in the house...... God is great!!!!
Ohhh goodie, now I what pieces of😮 wood with metal hooks are for. I found a couple here my grandpas old farm land. 😄
I’m 73 and grew up the same. I tried to explain this to my sons and grand children.I pray they learned what I had to say. Good video
Legit! My family is from Kentucky and I can tell you that these boys know what they're doing. It's a real pleasure to see folks still doin it the way it's been done for years and years. As a child I watched as my grandfather did this in much the same way. I wish I would have appreciated it then as much as I do now. Real food, raised and processed the way it should be, by people who care about what they eat. I commend you for keeping this American way of life going and passing it down to the next generation.
I raised hogs at home in the day and had a guy would come and butcher them and take to locker to be processed he would half with a chainsaw with meat blade in it when he left never knew he was even here different but getting food for family
I don't remember seeing this I remember my grandpa hanging them up . He had a smokehouse.
That's how I grew up
In South Louisiana it is called a bouchiere’ (butchering) and it was quite an event! Fresh cracklings (gratons) fresh pork chops and fried pork would be cooking and served after all the work was done! First time I saw the jugular veins cut and blood was collected into a metal pan with salt in it I couldn’t believe it! That was for the blood boudin! My best friend convinced me to at least give it a try and it wasn’t for m e but the fresh boudin without the blood was awesome! I can never repay the Hebert family from Youngsville for allowing me to be part of it! I finally understood what my grandparents did to provide for their family,
Back when I was a kid, we would all go over to my great grandmother's house and everyone brought their hogs whiter folks and black folks and we all had jobs. My job was to clean up the chitlins. In case you don't know, that's the hog's intestines. UIt's used for casings when sausage is made. They had to be cleaned, turned inside out washed with hands and a hose pipe usually with the help of a hoe handle.
It was me and three other black guys about the same age and we cleaned the chitlins. As we got older we got different jobs.
Reminds me of my childhood. We didn't do it exactly like they are doing it but it was amazing.
I'm from Noth Georgia and I'm 57 years old. Exactly the way I was raised. So happy to see the traditions continue.
Northeast Georgia here we still do this love that crackling cornbread man I never run a sausage grinder for my grandmother
It’s great your getting the knowledge from this Gentleman, and for the younger generation to be able to retain it. The amount of knowledge this Gentleman has to pass on is life lived information. Here’s to Family , being thankful for our Elders , and sharing with friends and family 🍻🍻🍻
We have a daughter who is 17 and is a taxidermist. It makes me so happy to see young people who are learning the old ways. All six of our kids were raised to hunt fish garden raise livestock and processed it all. This is the future generation we are going to have to depend on. Love this channel. Just found y’all and love the butchering videos.
welcome to the channel!
Raising good men starts with having a great father! And pops right there is a great man, encouraging his boys along the way so they can encourage their boys... Great vid thanks for letting us experience the old ways along with you.
I agree
Absolutely! I’m doing the same with my boys when we go fishing. They have a deeper appreciation, and still talk about our times together. I want to do the same with hogs with my boys next.
I too liked the family hog butchering . Your dad reminded me of my grandpa when we had a hog killing back around 1958 in south Texas . All seems to be about the same except no tractor, had a mule. Grandma, mom and my aunt would take the insides to the wood clean and wash out the intestines for sausage. I'm as young as grandpa now, still remember getting on my dad and uncle. Man your dad brought back memories. God bless you all.
I have watched Stoney Ridge Farmer for several months now, really enjoy your content. You share lots of interesting knowledge, and it's very refreshing to see young men like you living life as of days passed. I'm a 71 year old grandmother living on my old family farm in eastern Kentucky. I can remember my grandfathers killing hogs around Thanksgiving times, hanging them from the large trees. Grandmothers would render the lard and hang the hams in the smokehouse. Sweet memories, thank you for this video. Your dad has a wealth of knowledge to share with you. I'm so glad you appreciate your roots and the ways of the past. We may all wish and need to get back to this if this country doesn't get back on the right track. Love your channel, keep them coming. You also have a good singing voice. Thanks Jenny Kiser - KY Grandmother (GeGe)
SO GLAD TO SEE THIS,,,,,,, I am 67 and in North Alabama and this is what I grew up with on the farm,,,,, every Thanksgiving day was Hog killing day,,, lots of family and friends gathered for fresh meat....... thanks for the memory......
Exactly
Boy this brought back memories when I was a kid. Our families use to do this on the farm in Accomack Va. on the eastern shore back in the late 50's. Everybody had a job, and nothing was wasted. Two or three families would gather to process two hogs. Those were the days when life was simple. Thank you.. I'm an African American retired school teacher of 41 years, born in a strawberry field in 1952 in the lower eastern shore of Va. who has never forgotten my roots.
Your momma was a tough woman, obviously working in the field till you were born. Tough men & women built this country. The pendulum swings….
82 years old and this brings back memories from my childhood when we had neighbors who would bring in their hogs to have neighbors hog kills. They would do things exactly like your video shows. Thanks for this video.
82 using UA-cam. Amazing
@ it’s easy to use UA-cam when you have a 10 year old grandson showing you how. LOL
I am from rural N.Carolina and watching this brought back a truckload of memories. I wish we still did this.Everybody is too busy now I guess.I am 56 and knew exactlywhat you were talking about and doing.It was exactly identical but,man I knew every step you did.Would love to have a pc. of ant of that.Thank you for sgowing this.
My Dad and my Momma have told me about "hog killin' day", from two different perspectives. My parents are 89 and 87, both were raised on farms in southeast Missouri. My Momma dreaded hog killin' day...all of the men from family to neighbors were at their farm, helping with the killin'. My Momma helped my Grandma prepare food and took water out to the men.
My Dad would wake up early, hardly sleeping with excitement. Hearing my Grandpa getting up, would be up and out the door. He knew the local farmers were coming and he wanted to help his Daddy in any way he could...and he did. He can tell me step by step what they did and how they did it. Pretty close to how you all do! Thank you for sharing your experience, I can't wait to show them!!❤
I grew up in central Virginia helping my Dad do this every year. This video really brought back those memories.
You sir are sooooo right those teenagers are young men. Just listening to you increases my manhood. Imagine Supermarkets are empty and you are looking at a pig from the local zoo. This vlog would come in handy.
LOVE being around old timers and learning all I can from them
After unfortunately moving to Oregon so my children could be near their father I never gave up my Virginia roots. Every year we order Edward’s smoked and salt cured uncooked ham. I do the preparation of soaking, scrubbing the meat ready to be cooked. This is my way of keeping my family’s tradition alive all the way across the states
This is the video version of the old fox fire books. Excellent production and thank you for keeping up the heritage.
Our pleasure!
@@StoneyRidgeFarmer I was @12 when I was in charge of the sausage meat, grinding it, seasoning and mixing for hours in a huge galvanized tub. That was my job every year, the sausage from beginning to packaging.
I’m 58 now and people look at me crazy when I talk about this and the hundreds of jars we canned from the garden.
I could listen to pops teach all day
Reminds me of growing up. Ever November or December. We worked up 2 hogs that lasted the family for the year. I'll never forget the smell. After we'd get done with the work, we would fry up tenderloin, and have tenderloin in gravy and biscuits. My my my, what good eating.
Man that sounds so good.
Sounds like good times
Being a California Super Demo, I gotta say.... I LOVE your videos! Love pork and it's really good to see how "Real People" put dinner on the table! Just so happens I have a batch of ribs cookin' away and waitin' for the timer to buzz. Keep it up! I'm there! See ya soon.
RIO: Radar Intercept Officer - The rear seat of a two-man fighter plane. Let's thank Josh's brother-in-law for his service.
Amen!
Wizo
That man giving the cutting instructions is the star of the show. He has probably forgot more knowledge about butchering than ill ever even learn... i could listen to him all day. Hes truly a Appalachian Man!
After retiring from the 'concrete jungle' my life long goal was to return to my roots, and the way that I was brought up by doing exactly what you and your folks are doing!
Self sufficient, growing my own, raising my own livestock, hunting, and fishing. All with a smile on my face, and on my spirit as well.
God Bless!!!
This is what I was raised doing. Loved it, and most definitely enjoyed the end result of getting to eat it. A good trip down memory lane. Still have the sausage grinder & cast iron pots.
You have a exceptional channel! With a great message in preserving old butchering and meat preservation techniques that are sadly being forgotten in today’s modern society. Keep up the great work w/ your channel and most respect to and your family for what you are doing.
Thanks Neil! I appreciate it brotha! Please if you like the channel...spread the word! Thow some of these vids up on your facebook...that's how this thing keeps growing! I love making these videos...and soon we'll have some hands on classes
@@StoneyRidgeFarmer I'd like to come for a class!
Golly you’ve taken me bk. I’m 73 now & can remember helping my grandpa,dad, uncle
We had cows pigs chickens & lamb✝️🇺🇸✝️🇺🇸✝️🇺🇸✝️
Your dad reminds me of the true “ol boy” back in the woods. Love it
Listening to your dad explain while he's cutting the hog in half, reminds me of grandpa explaining to my older brothers as they watched.
My Uncle had a farm in North Florida. I remember as a kid watching them scald pigs in a big hog scalding pan, butchering them then hanging the meat in a smokehouse. They made sausage ham bacon. It's something most people don't get to see today. The smoke ran 24/7. I'll never forget going in there and smelling the fresh smoked meat hanging in there.
Keep doing what you are doing!!! You are showing us great knowledge on how farm, you teach us sustainable lifestyle of living in the wilderness and I truly appreciate that you are teaching us this so I can share it with All my nephews, Nieces and my friends kids. They need to know how to survive especially when their IPads, cellphones and computers break. UA-cam should allow the gutting animals, fish and All game so they know how to survive!!!
I luv the counterweight on that tractor. That's awesome thinking.
Your Daddy Is An Absolute Boss. I Love Listening To His Knowledge, I Was Always Taught To Listen To Everyone When They Are Speaking, Because Knowledge Comes In Every Sentence.
Another great video on the true side of life. I really enjoyed Mrs. Stoney Ridge's comments real appreciating the meat you eat and the work involved in it. Anyone who does not experience farming, hunting, fishing, or any other form of harvesting food will never realize the work involved in getting a good quality final product. I hunt, fish, and even dive (for scallops and mussels) in order to get good quality and wholesome food for my family and in-laws. It takes an incredible amount of commitment and time to harvest, process, and cure to get to the final product. Besides getting a superior product, I get a real satisfaction when my family and in-laws express their appreciation for the work involved in supplying these food sources.
BTW, I can see how proud you are to have Papa Stoney Ridge there being able to pass the tradition along to the younger generation. My own father is in his 86th year and I look forward to getting him out and seeing the pleasure in his expression for still being able to enjoy life.
Keep the videos coming. I really appreciate your down-to-earth attitude on the simpler way of life.
Your videos are very interesting and informative. I enjoy watching them. This is how it was done before big stores came about.
Your Dad is a natural in front of the camera, include him in future videos! Your viewers will all benefit from his wisdom. Tim
Brings back old MEMORIES!!!
Thank ya much for doing this. We would process our meats in much the same way in South Texas, a lot of venison and beef. Our local butcher was the last of a generation, and in the 70's he was forced out due to all the regulations for kill room temperature, etc. We learned a lot from him, he was in his late 60's, his father was a butcher before him, and his father before him. Those young men will understand someday the importance of what they are learning and doing. Oh, and I hope you got your Jeep going, I've got a '46 2A restored, and working on a W W 2 Willys MB as my next one. Really enjoy your channel.
Our family did this every Thanksgiving, 4 days of hard work. The most we did was 24 in one day.. all the neighbors, aunts, uncles cousins watched for the smoke from the scalding vat on Thursday, load up the hogs go down to my Papas and get to work. My brother wants to do this again this yr.. so very grateful for the videos to refresh our memories/ old skills not used for about 20 yrs.. our grandparents and my dad, his brothers are gone now. My older cousins have forgotten too much, we were the youngest kids so we didn't have that many yrs to hone these skills for the day 1 part and couldn't remember the curing process. This will video will go a long way to help us get back in the saddle and enjoying this food.
I am thankful that you are willing to teach with this 3 part series. Having no real father to help me as a child I enjoy vids like these. Not to really get into history because I am not here for pity but here to learn and pass on to my son since I didnt have someone to learn from so I never passed on this stuff. Thank you for teaching these things.
Our pleasure!
People need to learn this , we could end up being self sufficient in time. I been checking out these videos to learn how as well as canning and learning to preserve foods
a hog could be necessary for survival...and has been for centuries!
Just found your channel and this is the first viewing for me....I’m hooked and have no doubt I’ll be watching and learning a lot more....I wonder if those young men realize and appreciate how blessed they are that the elders are taking the time to teach the old ways...I know I do!....thanks !
Your dad is an AWESOME teacher. I can tell he is full of great knowledge.
and sometimes full of crap too lol!
What a wealth of knowledge your dad is
I must say as a new follower to your channel it's very educational I myself or in my forties and I enjoy watching everything you do I I learned a lot by watching your videos I grew up on a small farm myself I don't live on one anymore but my wife and I are looking to be homesteaders I remember a lot of things that I was talk but you have refreshed my mind thank you Stoney Ridge Farms and God bless you brother..
Enjoyed the videos, brings back memories when I was a teenager and my dad done a lot of butchering. All winter long, two days a week, three hogs each time. Great job, keep it up
Thanks Merlynn! Share these vids on your facebook! Helps my channel grow!
I was born in Sullivan Co. TN
I remember my Mamaw and Papaw talking about "working up" a hog. Makes me happy to see young men these days doing the same. God bless!
The salt box part is an interesting part of the curing process. I remember the smokehouse for the smoke curing of the meat and I have a smoke house at my house right now that was my aunts smokehouse. I’m also remembering the black cast iron pot that renders all the fat drippings for lard and the remaining skin were the cracklings used to make cracking bread! So good with the country molasses that we made from the sugar cane at the mill. My step mothers uncle did that with the wheel grinder and a mule! This is so great! I’m really eager to watch part 2 on tomorrow. Thanks so much! 👋😁🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐷🐽
You are very welcome Marcus!
I haven’t done this in a long time but thank you all for bringing back so many good memories
Sure appreciate you and daddy sharing this most valuable information. This is truly heart felt
I was proud to get to watch this! I had the privilege of helping complete chores on friends farms while growing up in Kentucky.
I’ve butchered for years and I’ve learned something new today!! I love the fact you saved the jowls!! My favorite part of the pig!! Never hits the freezer at our house. Get cooked up right away. I’m going to try your method of curing. I really enjoy your videos keep them coming
I am vegetarian and although it a different lifestyle I appreciate you sharing it thanks you I learned something new today
And I appreciate that you're civil about it. Many aren't.
4BitZam. fair play for understanding the aim of the video
this is a very nice change of pace.
AmandaKeith what do you mean?
4BitZam its a pleasant way of expressing differences instead of attacking
Great to see the young men learnig all of these types of things. I live in Nova Scotia Canada and I have been raising meat birds, turkeys, and hogs. WE have a large garden where we make homemade tomatoe sauce, salsa and many other preserve.All of my boys learned how to do some of the same type of stuff as the 2 young men you have in your video. Tried to teach them to be self suffecient.Can't wait to see more of your videos.
Very nice Most kids now days don't have a clue I myself from GA grew up learning how to provide for my family I bet there's not too many kids now has ever cut hogs or got tobacco juice in their eyes as they picked Thank you brings back good memories of a time almost lost GOD BLESS
Amen brother!! We need more young men who knows these skills. Because who’s gonna carry on after the old timers have gone on ? Pass on that tradition and way of life.
I really enjoyed this series!! We just butchered 2 hogs and are working on the processing. Unfortunately, we were unable to raise up a village to help us..ooof! So just two of us working our butts off. We definitely plan on hanging some hams like you describe and are really looking forward to some excellent, home raised pork! Already subscribed and watch almost everything you put out here for us. Thank you so much for the great info!! Woo!
After 30 years in a packing house this gives me a greater appreciation of the skill and knowledge
Brings back memories here in the North Carolina, Thanks for the videos. Hats off to the 2 young men helping.
Great series - your Dad should start his own channel - he's awesome! Cheers!
I'll tell you one thing for sure, Your philosophy's and mine are exactly parallel and in line appertaining. 2, the 13-year-old and the 15-year-old being men. You hit it exactly 100% correct period bless your heart great channel. Never knew you existed before. I will definitely be tuned in.
Appreciate ya! I'm glad you found my channel.
I'm glad to see VLOGs like this. When I was younger my father raised hogs. I remember him and some men he worked with would get together and process several hogs at one time. That way they would get meat and my father would get the help. This when I was young probably in the early 60s. I myself did not like untreated, or fresh ham. My father loved it. We never salted or smoked our hams or bacon. I can remember my grandparents making sausage and what they called hog head cheese. I wish I had been older or been able to get more involved with the process.
I just found a video with a modern butcher making head cheese, no part wasted!
Your Father is a character! Thanks for sharing.
My family and I live in Florida. My Dad had Hogs and we butchered them every year. My Dad taught me and my Brother how to butcher and quarter Hogs. I was a kid when my Dad taught me and my Brother how to Process and Salt Hog Meat. I remember some of the process so it will come in handy if I have to do this for My Family and I. There is no better meat to eat. I was taught how to process other meats, Deer, Beef, Squirrels, Rabbit, etc.. The way things are coming down we may need to pull out the ole Knives and other equipment so we can process our own meat. I am 76 years old now and I am trying to show my family how to process different animals from his Dad. My Dad showed me how to process different types of fish. I thank the LORD for my Family and my upbringing. I am planning on making a bigger smoke house and barn for processing different types of meat. GOD bless you and your family.
I just started watching your Chanel and I have learned so much from you I appreciate all the hard work you do to put these out please keep up with the videos there are alot of farmers out there that don't know alot about doing this I don't mind staying I don't and I'm still learning thanks to you and your family we have places to go and learn these skills thank you very much
Nice job...my 8 year old daughter knows the basics of cleaning deer. Nice to see those boys out learning a life skill.
Y'all have brought back some great childhood memories on the farm for me and many others here. ThankYou for keeping America alive and well !!
Brings back memories of childhood
Thanks for posting a great video of rural life.
This is the way I grew up on a central New York. We had a small farm of 120 acres. We farmed with 4 horses, had 20 milk cows, a flock of chickens for eggs that’s we swapped for what we couldn’t grow. We raised a bull calf for beef and couple of pigs, that was our meat supply for the year. By the time we were 8 or 9 we were helping butchering. One of the first jobs I had was cleaning the intestines for making sausage casings. Our meat was smoked or caned. We never had electricity until after WW2 ended. We had gaslights in the house lanterns in the barn.
I almost forgot the salt pork crocks.
Thanks for what you do! 70 years old but I can remember when my family would process a hog! I am now a subscriber and love your videos ! Your Dad is very impressive guy! God Bless
As a child I remember seeing a pig being put into water to process. I ask my mom why they were giving that hog a bath. She laughed and said, I guess it's because it's dirty. Lolol. Mom knew that someday we would figure it out.
Thank you very much for this video. Much respect to you. Good ole country living. Life that’s honest and respectable. Nice to see the young men learning real life skills. I was 7 when my father trusted me not to cut my fingers off and by the time I was 10 I was better with a knife than he was. Watching u guys Process the pig brings back memories, growing up close to earth and beast. Any and every person who says they eat meat should have to do this or bear witness bc the population is too far removed from simple realities. I’ll get back to this soon. Shit, u guys need a former chef who wants to get back to basics and work on a farm where this is common?
Watching and listening to the old man was awesome. So much small bits of information and experience that only decades of practice and passion can provide. Cherish those times
Your dad has a lot of experience
Oak Cliff raise I
Oak Cliff raise 🐷🥓🚜🇺🇸🇺🇸🍖🍖🍖🍖🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🥓🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐖🐩🐖🐩🐩🐩🐩🐖🐖🐖🐖🐖🐖🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠 🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠🤠ygbhftrdrhgftruhftdgrctfguycgyuubcyyufytfyfyttftfttfffffffffffffffffkgvgygvytfgyyytgytyfhugytyytvgytvyvtyygggytfyvytvytvgyvttvvttvtvtvtvygvttgtytytvtvtvytyvvtvtvtvtyhgvugvgnfufhgfgyftyftftyfrdrdrerddxsxzszzaaw
That man is a national treasure
I'm a city boy from Brooklyn, NY, but my parents are from the south. I really enjoyed your video teaching the breakdown of a hog. The last time I was in Texas, I witnessed the breakdown of a goat.
These videos are so informative and I really appreciate you sharing this with us. Wooo
i only found your channel a couple of days ago, and subbed. i too am trying to preserve our old traditions. your father has a wealth of knowledge we all can benefit from. your through coverage of all of the steps is very much appreciated. excellent job friend. y'all keep up the good work. aaaahaaa, from buckingham Va. GOD bless us all.
Welcome to the channel!!
Thanks Josh, love the channel and this video series is great!
Brian Kerr same
I’m from eastern North Carolina and I like how you do it and have done it myself many times. I’m glad you are making the videos of how to do this so people can learn. I now live in western North Carolina and having a harder time even finding a pig for a pig picking. A lot fewer choices. Thanks again!
JOSH! I Love this intro song brother. Keep em coming and you will have an album before you know it, talk the misses into doing some harmony. Nice video too.👨🌾👩🌾
Your dad is really funny, he’s so natural. He could have his own show. Nice video for someone like me as a city slicker. If I ever needed to I think I might be able to do something like this to survive. Thanks for a good quality video.
Love it. Keeping the heritage alive 👍👍❤️
Loved it. Enjoyed your father supervising, my Dad did exactly the same thing. If not his way, not the right way. Good Man!
Great informative video! People don't realize how much work it takes!
Lots of work for sure
I grew up on the Jersey Shore but moved to Florida 12 years ago. I never realized until watching your videos that I don't want to be dependent on other people to process and sell me and my family food. We now have 8 laying hens and are looking to move inland a bit to find a little place with some land so we can raise other animals for consumption.
"We'll use this salt for three more years, then set it out for the deer and game to eat because they need salt just like we do." … that is the most concise and beautiful explanation of our God-ordained symbiotic relationship with nature that I have ever heard.
Very true John
What kind of salt do you use
@@StoneyRidgeFarmer I really want to know what kind of salt to use??? 50lbs of """"?????
Great instructional video. The old ways are the best and healthiest. Your team works well together.
I grew up on a small farm. We harvested our pigs along with the help of neighbors. That was many many years ago. People today have no idea how much work went into raising hogs and cattle for food. We also had a crop of rabbit meat we sold to the A&P store.
Cheers. 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
This is great, nice to see the Appalachian tradition. I'm from the UK but my grandma grew up on a smallholding (what you guys would call a homestead) living life like this. Happy to see those old skills, and I hope to have the opportunity to live like this myself one day.
Soon to be a lost art if not for people like your dad showing some young people how to do this thanks for posting
This was fascinating. I remember my granddad slaughtering a hog when I was about 4 (in the early 70s). That was the last time I was around it. Too young to really learn much at the time. Now all those who knew the old ways are gone. For forty years we didn't think much about the loss of that knowledge, but suddenly in the last few years we are all realizing what we lost. Thank goodness there are still a few who have the knowledge and thank goodness for the internet that this knowledge can be shared far and wide. Thank you so much for posting!
Josh
Your dad seems to really know those pigs inside and out he's very good with the knife. The fat back but you guys call fat back seems like a two or three maybe even 4 inch piece of lard I did not realize that was that thick . A+ Hunter and Tyler.put in a pillowcase and hang it in the smokehouse for year and a half? I don't think I could wait I'll be using that black charcoal grill in the background cooking up some meat that meat instead of those potato chips. Lol .....awesome music ! I could say yes I did learn something today good videos Hardwork your dad is a hard worker. Thank you
Mike
General repair
General Repair ;
Great videos, like your dad style, keep showing videos.
Love the video. Your dad has so much wisdom. Thank you for teaching us a new skill. Great job
Love it, thx for reminding the snowflakes twice before the process started 👍👍👍🙂
Well ...not so much for the snowflakes...but hopefully to awaken folks to the idea that pork was once a pig!
Awesome ! Love seeing those young men out there participating.
Your dad has some skills! My grandfather and one of my uncles are butchers.