Butchering a Giant boar
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- Опубликовано: 2 дек 2024
- Knives we used in butchering
Great inexpensive knife set that’s easy to sharpen and holds a great edge, great for skinning. amzn.to/3NGuyFT
My favorite all around knife that will last a lifetime. amzn.to/4aAYqgm
The links are Amazon affiliate
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My dad use to do the same thing like you doing back in the day. I remember when I was a little boy 😮we had lots of meat but as a kid we just didn’t understand
Your videos are too good to be so short. More content and longer videos, please.
Mmmm bacon… yummy!! That’s a big old hog for sure!
Yes sir, I love the homemade bacon!
@@Jared-Brubaker how much meat you gonna get off that thing?
@@barkersbees I didn’t weigh everything to get a total but I think we got over 300lbs including lard.
When we scald and scrape to keep the skin and make scrapple from the bones, with the added corn meal and water weight in the scrapple we get close to 100% yield but doing it that way takes me nearly 5 days to process 1 hog.
Doesn't the meat taste strange,if you leave the balls on?
It doesn't taste strange actually its taste great and the same but you'll get a light must smell during cooking and reheating it's weird you barely can't taste or smell it when eating. Picky eaters will probably not like the odor. But its MMMmmm good.
Hi Jared,
I am trying to reach you through email
What about?
I would like to meet you while traveling through TN. Could you please reply to the email with contact info. We are in the Greenville area.