E3:A Guenther Family Tradition Hog Processing A Vanishing Appalachian Culture Still Being Carried On
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- Опубликовано: 29 сен 2024
- The Gunther family have been butchering hogs on their farm in Muddy Pond since 1965. Will the next generation of Guenther family carry on with this fast dying tradition? This video is day one of the hog butchering with the 2nd days video coming soon.
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I saved it and created specific titled hog's daddy's butcher/ recipe, brought me back as a boy, hearing cracklen's, hog brain we called it head cheese, my grandma always made it R.I.P. LOVED IT with mustard, tasted like scrambled eggs, I miss her and Lord blessed her cooking.
I like to get your daddy's recipe, bacon especially sausage old recipe I remember.
Very little I found taste homemade sausage and liked spicy 🔥 seeing chilli peppers 😋 mmmmm.
Blessed you guys 😇 keep it up.
Amen?
@@scottnovak95619:06
I grew up on a Farm in georgia and l remember hog killing time was the coldest day of the year so the meat wouldnt spoil. I was the youngest of 12 so my job was cutting up fat to render the lard and make the cracklins. Remember mama always took the tenderloin in the house to fry and she made buttermilk biscuits to serve it to us for a s n ack while we worked. Everyone had a job and nothing was ever wasted. We did not make bacon putting more meat into sausage. Mama took muslin and sewed sacks to stuff our sausage in. It was hung in the smokehouse😮. The hams were always salted down to preserve them. Each morning for breakfast we had sausage or salt cured ham and biscuits scrambled eggs. Mama was a mighty fine cook and a very strong woman to have and raise 12 healthy children. My daddy was an excellent provider so we never did without. Didnt have money but he kept his family fed. God really blessed our family. Dad spent 6 yrs in Navy and his earnings was how he bought the farm before he met and married mama❤met her @camp meeting church.❤
As a former meat cutter from many years ago, we never broke down the whole animal. It was already broken down before we cut it into whatever it needed to be. Very informative and interesting video! It’s great to see how it was done! My brother-in-law still does this once a year. Thank you for sharing!
My pleasure
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I'm 67 now but can remember back waiting for a good cold snap here in NW Florida and it'd be hog killing day. All of the family, aunts and uncles and all the cousins would gather up and butcher hogs a lot like y'all were doing. Didn't ad ash to the scalding water, but did add some pine tops so the hair would pull easier. Would clear the intestines like you but also make chitterlings also. While we were working on finishing up the butchering my aunts would take the heart, liver, and lungs and boil them up making what they called liver and lights with a big pot of rice to be had after we were done.
The head was split, brains taken out for scrabble eggs and brains....head then boiled down, stripped down seasoned, stuffed in a cotton bag and hung to make hoghead cheese.
It was a chore and did save everything but the squeal , but it was enjoyable....kind of like a family get together. Remember those days fondly.
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This brings back a lot of memories. I guess everybody has their own way of doing things. My great grandfathers, my grandfathers were all farmers, raised hogs twice a year they killed hogs.my father had hogs and he also had a job. He would also kill hogs twice a year
At times he'd bring tin tubs full of .meat home put in the room off the kitchen. At times he'd cut and wrap his own meat. We ate the feet, chitterlings, the liver. I remember him packing the kidneys. I don't know who ate them. One my grandma s made Brunswick stew out of the head.at one point he'd smoke the meat. Later hung the hams up salt cured them in the attic that he built. He knew when they was ready. He'd been doing it since he was a boy helping his father.he didn't marry till he was 30.my mom was 21. My dad even though he had a job, he had time to raise hogs,plant a garden. I'm not the oldest. Spent lot of time going to the hog pen with my dad. He did this up until 2018. After he retired at 70 he kept raising, selling hogs. But he'd often by 80 have someone else process the meat but he still cured his own hams. You can see why my father was my hero, he wore many hats. Had to be tired. But he never complained. He never, swore or drinked. Sadly he passed 4 years ago. No it was not the pandemic. He was 90 just tired.😢 RIP dad. I miss you.💓🕯️🙏😔🌹. Vee.👋👣.
Thanks for your comment
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Thank you for this great tutorial. So nice to hear the family's tradition and honoring their parents/grandparents memory. My maternal grandmother raised and butchered hogs. She was tidy and orderly as are the Geunthers.
Sorry, excuse me; Guenthers.
You’re welcome! We love being able to document The Guenther Family. They are our forever friends
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This video not for me! I do eat meat. Just not into watching the processes! Looking forward to more great videos!
Thanks for watching
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I love how they keep the traditions.
My family killed hogs every year in western NC mountains! I also did when I raised my boys
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My grandfather, My Dad, and myself have done this butchering process many times. My granddad raises the best porkers.
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I come to muddy pond ever year an get sorghum, an ride horses 🐎 at big south fork an tack store and market I set an talked to your grandfather in his house I wish I could live there in your community I know the old ways I live in Maggie valley western North Carolina
I like the chop method. ...killing two in Nov or so..thank ya all...great video
Mum and dad wasted meat because they could... Nothing goes to waste in NZ
In a world where most are trying to erase the past it is awesome to see others keeping these traditions alive.
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I remember hog killin's well. We killed three a year. We had the scalding pot outside. Several neighboring men would come to help, and would go home with some of the meat. Mom, my grandmother, and one aunt would cook for the crowd, grind and make sausage. We would can some of the tenderloin that same day. My grandmother would also make lye soap. Busy, busy, busy day; but worth it. Meat for the year, except for fish and chicken.
Thanks for your comment
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Great video. It's so nice to see the Guenther family working together and keeping the traditions alive. Blessings!
Thank you! Blessings to you too Fernando!
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@@theappalachianchannel Thank you so much 🤗
Man, that's a great video! It brings back a lot of fond memories from childhood. I like the fact that everyone participated in the job at hand, and they are such great people. John, many thanks go out to you and your wife for the great RUclips channel the two of you have created.
Thank you so much! We enjoy going to all the places, meeting new people, making new friends & just plain ole friendships. Thanks for watching The Appalachian Channel!
I remember butcher day myself.... always was a big meal after too
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Almost a lost art I'm sure, so good to see this family keeping a tradition alive, as well as providing for their families, thanks for the video
You’re welcome! Stay tuned I have more footage to edit on the hog butchering process. Thanks for watching
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Takes me back to when my grandpa butchered hogs. Never had the stomach for it.
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Good job on filming the process, I kill a hog every year and cure the bacon, hams and shoulders with a salt and brown sugar cure mix
Thank you
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There's a class right there. People would pay to be a part of that process. Priceless information straight from your Dad. Love the whole family. The men are real and the women are just lovely. Hope to get down there to meet you one day.
I never did a hog but butcher my own deer for 25 years . I'm glad to have seen you doing rather than a school. Memories of my Grandfather come back everytime I pick up his old meat saw. Your father's smiling knowing you're teaching his ways. Thanks
Right! We hope so too, we’d love to meet you. Thanks for watching
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It is great to see that you carry on the traditions of the ancestors way of preparing food. It brings back memories of when we lived in the Mennonite Colony in northern Mexico. My fathers family also came from Saskatchewan. My favorite part of the Pig was the ears and feet. It is so good to see you teaching the young people. Looking forward to the next video.
Hawg maws and paws… yum yum!
Thank you stay tuned for part 2
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Same here! My family came from Ontario/Manitoba though
I'm late watching this, but man oh man, was this so excellent to watch! Love the passed down family methods and traditions! This is soooo rich and encouraging! Let's me know that the salt of the earth people still hold tight to old ways in many parts of this country. Thank you so very much for your precious videos!
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@@theappalachianchannel Thanks so much!
I remember hog killings. That’s what we done when I was growing up. We raised almost everything we ate. My daddy would swell the feed too. We smoked bacon, and hams in the smokehouse. This brought back lots of memories. Thanks.
My pleasure
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Loved the video John. I grew up in the 60's and we always butchered two hogs every year on a Friday after Thanksgiving. We did the scauld method too. Just like the Guenther family. Nothing went to waste. Good memories, thanks for sharing.
Thanks!
@@theappalachianchannel by the
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This was very interesting to watch. It's important for modern generations to know how to survive like our ancestors did. From Texas, thanks so much, God Bless! 👍
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Hey Holly my grandparents loved to make scrapel and our favorite cut of pork was side pork we call it. It's uncured bacon cut thick and fried crisp with alot of s&p....... Note the last name similar huh...... We are from Minnesota
Home raised with love ❤️ that's happy and tasty pork !!!
One of my friend Gregs chore was to slop the hogs. I liked helping.
I remember how good the sausage was from those pigs !
This is Jodi, I love the fresh sausage from the hog! I grew up in Mississippi and my daddy hunted with his family in Alabama, so I watched some of this growing up!
Live trap wild hogs, feed them a few months and they'll lose that wild flavor and get fatter.
Some of the best meat I ever ate is wild hog, maybe they taste different in every state , probably what they eat dictates. Best wild hog I have eaten was shot by the trinity river in Texas. All the meat was like a medium red color.
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Taking me back to my early childhood. What we didn't eat the dog would. Great videos and content John.
Or the chickens would pick it all clean and the eggs were better for it.
Thanks
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Interesting job. A lot of work going into getting fresh meat but so worth it . Thank you for the wonderful videos
My pleasure
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Will you be posting day 2 of them processing the hog? We really enjoyed watching the family. Thank you for posting this.
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@The Appalachian Channel Thank You!! We already watched it lol. We appreciate y'all taking the time to shoot this footage!
Thank you for sharing this! I hope the curing, butchering, and sausage making end up in a video at some point as well.
My pleasure
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Love it always wanted to see that process.. are you filming the pork chops and bacon?
Stay tuned I have more footage to edit. Thanks for watching
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My grampa had a wetstone wheel like that with the water in the tub, it was old and leaked but I sharpened knives all the time on it...
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Great content great to see a family working together and not letting go of the Mennonite traditional ways . I am related to these Guenthers on my dads side of the family. Cheers from northern BC Canada
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Hi Jordan, thanks for the comment. Who is your dad?
i think that way of life is the best live off the land
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This is absolutely not a job I would want. 😂I like it eat it though 😅
Me too, I do like to eat meat myself, but anyone that can do this, says a lot about the heart of that person, and also the one that likes to film it
@@cjpiper2420 It doesn't say anything about the heart of the person. Factory farms are by far more heart breaking. If you buy supermarket pork, you are complicit whether you admit it or not.
Same here
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Thank you for sharing ✝️🙏🙏🙏✝️
My pleasure
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Thanks for sharing this. By the time I was born my grandparents were taking their live animals to the butcher for processing. However, my grandmother would explain to me many times about “hog killings”. Back in those days they would let the hogs run wild in the mountains. Then they had bull dogs to catch the hogs and tie them up and bring them back to the farm for butchering. So, the only butchering I’ve ever experienced was deer and chickens! Thanks again!
You’re welcome! Thanks for your comment
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Everything is very interesting to watch. I watch Homesteading channels and they butcher hogs.
Thanks
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“The Old Ways,” live on, here with the people doing the harvesting and, with the audience here, watching the process in this video.
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This was so interesting I've always wanted to see how they cut a pig up to makeham,porkchops,bacon& an sausage! My mom grew up on a farm an she experience all of this cutting ap pig up also!Thank you so much for doing it so people like I wanted the experience seeing this done!.
My pleasure, it was exciting to film in person as they did their thing with the hog
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Excellent. That brought back memories from my childhood on the farm. Can't wait to see the next video on the meat processing. Mom would make pickled pigs feet. Delicious. We ate it because we didn't know any better. But,I never could eat fried brains.
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I grew up our family did the same thing us kids would take the liver an out a stick through it an put over the fire an cook it up an eat the heck out of it 😂. The whole community would bring their hogs help each other it was all day event. Great Times. Thank y’all for sharing another awesome video.
You’re welcome
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Brings back memories man we ate everything but the oink
I bet
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This brought back a lot of memories of childhood . We would go out to my grandpa's place and butcher a hog in the winter. He used to make blood sausage, head cheese and scrapple. I loved the fresh cracklins that he would fry and put in homemade cornbread. I miss having that fresh pork. This video is so informative and helpful to anyone wanting to butcher their own meat. Good job Guenther family.
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Brought back a lot of memories! Thanks for posting! I really enjoy your channel.
Thank you and thanks for your comment. Stay tuned for more of these videos.
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Wow….watching this sure brought back memories of younger days, Thanks for sharing …….
My pleasure
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That's a beautiful thing to pass down the generations. Great jobs folks.
Thanks it was an experience
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When I was a child, I witnessed hog killings on winter days at my grandparents. I am an old women now and it is rarely seen.
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Interesting video. Great job
Thanks
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Great video I enjoyed it love seeing how they do old time traditions I was born into Appalachian mts. My grandparents used to do their hogs my grandma canned her garden every year kids today don't understand that back in the day you couldn't just run out to the grocery store whenever you needed something nearest grocery store to us was 40 miles away and when it snowed my grandparents were house bound until the snow thawed or spring came along so thanks for sharing this video lots of memories
Thank you!
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We Salt down the meat and put it (and hang some so dogs or varmints can't reach it) in the smokehouse.
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That was a process that used to be as common here where I live as the sun coming up in the morning. Thank you for posting this and I hope we will be able to see the rest of the process.
Stay tuned! We have more coming, I just have to edit them
@@theappalachianchannel Will do!
I was lucky enough to be a part of this process with my grandfather and my dad growing up. It was a great experience to be part of
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One of the best butchering video I've seen,thanks
Thanks, I have more coming, just have to edit them and post, so please stay tuned in!
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The old traditions are lost. We are trying to get back to doing some of those traditions.
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That was an excellent video
Thanks
Wow I was privileged to be there when my Grandpa Burley Lainhart butchered hogs. I was young but watched the whole process.several times. This video explained in detail what I saw and made the memory much clearer. Awesome video John as usual. Thank you.
Thank you very much
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I live not far from you all. Really enjoyed watching the video.
We are glad you enjoyed it! Thanks for watching
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I love hog head Souse! I recently acquired a Head from a friend and they threw the feet away but I bought feet from our local Butcher shop and cooked them down to used them mainly for the Gel to hold the meat together and I simply cut a piece and pour vinegar over it!!
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This video takes me back to a better time and warms my heart thank you so much
My pleasure
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Heck ya!!! My kind of folks and day. Blessing to you all! Stay well.
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One of thee best videos , your family members will cherish this forever ,…… priceless!!!
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Very nice great video! Thanks for sharing!
Thanks
This video of very interesting. I’ve work at a place where we cut my. It always come in already cut up. Very educational.. Thanks for sharing.
I remember going up & my dad just loved pickled pigs feet.Us kids back then did not care for them, i think because they were feet.but i trued them and they were quite tasty.
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What is it with the liver “spots”?
Spots on the liver is a sign of sickness or disease.
Not sure
That’s what I heard
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my grandmother always made pickled pigs feet, loved em! that and hogs head cheese.. umm umm good!!
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Great video. Brings back a lot of memories. I haven't done it in years. Job well done. Thanks
You’re welcome
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People don't like to know where their meat comes from. They would also rather not know who makes their Nikes. I welcome this sort of transparency. All living beings are connected and your actions have consequences on others.
Ok
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My parents as kids had a farm butchered hogs also. The old way everything was used for food favorite food head cheese
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Great video....i`ve cut up many deer, a few beef and birds but Never a hog......TY for showing how our farming family lived
Our pleasure!
I love how they said, "Dad ..." They don't need to say anything more!
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I think this is just the best thing ever. I wish I was your kin because I’d be right in there with you. God Bless you and yours.
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Thanks for the video and memories! "Hog Killing" was a very exciting time every year usually in December just before Christmas. We killed hogs in those days for several family members and neighbors. Started very early in the morning and lasted all day long. Everyone including the children participated. My Grandmother and several of the ladies always cooked a huge dinner of fresh pork ( backbone, pork chops ect.) for all the helpers. Papa called the lungs, kidneys and other organs "the lights" We didn't use those, so they were usually given away to neighbors. His method was very much like your dads except for the sausage. He packed it in plastic tubes for freezing. My grandmother always cleaned the intestines for chitilins.
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Killing animals is "exciting"? You need help man
I love eat brain hog, cow, any kind brain including fish🥰👌
Can’t wait to see the rest of the process. Definitely an art to butchering meat. I was fortunate to grow up raising our own animals. We had a neighbor butcher. Fine Job All 👍
Stay tuned thanks for watching
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Remember these days as a child. Butchering day, and the whole hog roasts with the neighbors.
Good ole days huh?
Great job by the family and great video. Always learn something.
Thanks
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Thanks for sharing 👍. That's how it's done for sure. Not much on a pig goes to waste.
Wounderfull family tradition, right down to the lil ones. Like they say...
Give a man a fish, he eats a meal.
Teach a man to fish, he eats a lifetime.
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Great video. Looking forward to day two.
Thanks
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Yea we grew up being told you could eat everything but the "oink"
🤣
Professional , friendly family, God bless you for keeping your dad’s memory and your traditions alive.
I appreciate that
I loved killing hogs as a boy, Grandaddy taught us so much, the process was abandoned as life got busier. Finally a few cousins and I are going to start again this year. We still have the vats and smokehouse so I am anxious for the winter and to enjoy a day together and reaping the benefits of the process. Your Dad is an excellent narrator and a pleasure to listen to. Thanks for posting this complete version.
@theappalachianchannel is it possible you could ask Mark for the season recipe for the sausage? I can provide the contact info to you if hed supply it. Thx
Thank you for this video so many children don't know ware there food comes from. Nice job carry on.
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This was awesome thanks for sharing an awesome family tradition. All i can say is keep them coming and cant wait for the next video.
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
Great to see family working together passing on those traditions.. Thanks for all your videos. amazing
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
Wonderful demonstration and explanation of the hog butchering process, mixed with those endearing family stories.
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
Mix those pork brains with eggs, salt pepper and biscuits/toast. Nothing better. Maybe sausage and gravy over biscuits! Man Iam hungry.
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
great video!
Thank you
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
This was a very interesting video. I enjoyed watching it. Thanks so much for sharing it.
Glad you enjoyed it
Here is the video of first few hours of the 2nd day.
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When I was a kid we would butcher one pig from start to finish in one day and then the next morning we would have cracklings for breakfast but for us, but we would eat that with the exact same bread slices and jam, as they were showing at the end of their day. Can't be beaten! We had pork for dinner that night too but I can't remember what we would have had and oh, that was always a day that I could take off from school, even though I was too young to help lol but what a day that was!!!
Thanks you for the comment and watching our videos here on RUclips. John Ward
Grew up just up the road in Fentress County. We processed hogs and chickens. Grew everything we ate except sugar and flour.
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Wow, that was fascinating. Those men knew their stuff.
I was afraid that I would get grossed out, but I enjoyed watching them slaughter that hog.
Thank you for sharing. God bless
❤️🙏❤️
Here is the video of first few hours of the 2nd day.
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Thanks for this video, brought back a lot of memories.
I grew up in the 50's and 60's, this is very close to how we processed our hogs. We killed 5 or 6 hogs each year.
Neighbors all helped each other. It was normally a 2 day affair for each. A day to get everything ready and a day killing. We salted down the hams, shoulders and sides until the salt had penetrated to the bone then taken up and rubbed down with black and red pepper and smoked for about week.
Thanks for your comment
Here is the video of first few hours of the 2nd day.
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This brings back great memories when we had an excused absence from school to help butcher hogs. That was in Crossvile Tn..
Oh really
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I remember doing this with my grandparents and my parents !!
Good times and memories!
Here is the video of first few hours of the 2nd day.
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Scrapple was one thing, that was new to me...John & Emma showed me through the process. ❤
Awesome! Who are you and where are you from?
@@theappalachianchannel My name is above. Lived in M.P. from 1994- 2004 with my seven children and the now, Ex.
Here is the video of first few hours of the 2nd day.
ruclips.net/video/4BG3AIkr_5M/видео.html
We had pigs growing up and the bacon is a universe apart from weird looking, see-through store bought bacon...
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THANK YOU!!! for teaching this young men the things our pawpaws and mommas taught us.
Train up a child in the way he should go,
Even when he is old he will not depart from it.
- Proverbs 22:6
Thank you for not wasting anything, everything on an animal is to be eaten, our Lord Jesuschrist commanded us this way..
When they were filled, He said to His disciples, “Gather up the leftover fragments so that nothing will be lost.”
- John 6:12
Everything on an animal can be put to use, from the head to the feet, pickled feet my dad use to make back in Mexico, even intestines can be eaten fried or casing can be used for chorizo or sausage, skin for cracklings.
Heck I even save the tendons to make bowstrings.
Thank you also for harvesting your own food and for the hard work on raising animals to eat, as God planned the way He made it to be but mankind has corrupted all things...you have a beautiful family.
REPENTANCE FOR THE FORGIVENESS OF SINS, REPENT AND BELIEVE IN THE TRUE GOSPEL OF JESUSCHRIST FOR THE FORGIVENESS OF SINS.