Well Reg, the meat processing days are usually pretty hectic and there is seldom enough time to get a lot of good video. And actually the pigs were done the following day and I only got a few short shots with my I-phone and made a tictok out of them. Beef will be this weekend and I'll try to get enough for youtube...but I don't know. Now if we had another pair of hands on another knife...... (-;
@@tractorman4461 Oh I can understand that when you start with the processing there won't be a lot of time for videography. I'll be happy with the 'scraps' ! :)
What a super conversion with all the trimmings,or should I say trimmers! It’s good to keep the gals warm in the process too. I’m catching up on all the vids I didn’t get notice of from YT! I get all kind of weird and stupid stuff. I want the Good 44 stuff! Now I must admit that I cut and split some wood and do other things in the shop then after dinner I’m all set with a nice CuppaJO and ready and wide awake to view some cool vids. Later that night I awaken, feed the stove and where did the time go? The Sandman cometh! Kind Thanks my Friend and Squeezez! DaveyJO
Yessir, gotta keep the girls happy and warm in the shed while we are handling the cold meat. I have even put some rugs down for their feet !! LOL Thanks for another visit DaveyJO!!
Well I finished the set up Friday and Saturday we did the pigs. So they are done done already !! No video though...just too busy. Short handed as usual. But I DID get enough for a tictok though. LOL
AWESOME !! Thank you for making the trip over here. Most of my attention is on the youtube videos. I use tictok to suggest people come over here Keith. Thanks again. I've got a ton of older videos but most all of them are still relevant for today.
Oh heck yeah Tom. We finished the pigs Saturday, the day after I set the shop up so the steer will get whacked and stacked this coming Saturday !! I only had time for a really short tictok for the pigs...no time to make an actual video. That's the bad thing...we are soooo busy and the priority is getting the packaging done.
Good Morning ol' buddy !! I haven't seen you in a while, but that's my fault. I need to spend more time watching you, Dave@Polar Express and Joe LaSage....I just run outta time. I hope all is going well with you and funny thing...Old Sneelock just mentioned you in a comment just today !! He was telling me about your own go pro mounts for the snow blower. Have a great February Mike.
Wendell this always a fun family event, I am sure every helper get a good share of the meat for the effort, lol, just asking, on side note I left a comment on your previous comment of the two way electrical connections
Yes, the nephew and his family get one of the pigs this week and half the steer next week. I'll go look on the electric video Jan. Thank you my friend. Ok, well I went and looked and it says there are two replies but when I click on it only the original one shows up. So I can't see what you'd said...... Dang !!
We never did butcher beef or hogs on the farm when I was a kid so this will be interesting. Everything went to the locker plant except chickens. I have helped butcher venison but it was more of a hack and wack affair with most of the meat being ground up. I'm looking forward to seeing a systematic procedure that yields the best results. I'm not sure if there is a best result because like most things it probably can be done different ways.
Well, there are quite a few variations in the names for the same cut of meat and there are variations to how to make the cuts. I'm not really the one to describe all that because I'm not the head butcher at all. I've always been involved in all the rest of the process. But my Much Older Brother took over as head butcher as our dad got older and now his youngest son and my son in law are the chiefs of that operation. When ones not there, the other fills in. If it was me it'd all be hamburger. (-; Oh, I can make a cut or two, but I don't claim to know what I'm doing at all !! The bad thing too is we are always short handed and I have very little time to record hardly anything of quality for a video. Our main goal is to get it in the freezers in a timely fashion. I did make a short tictok on the pigs this past Saturday. It's not too good, but you can get an idea of what's going on at least.
Nothing better than home raised food. dont matter if its meat or vegtables. We have two of those BIRo meat saw's. dont use them much anymore. We have pot belly cross pigs. And We just shintem and cut the meat from the bone. get about 35 pounds of meat per pig.
Did y'all ever process deer? Lookz like warm weather this weekend maybe wet y'all will still be in a hurry to race the warm temps. Glad to see your wrist are better for cutin!
Oh heck yeah. No longer every year, but when one comes our way. My son got one two years ago. That was the last time. We mostly grind it all but the tenderloins and mix it 50/50 with ham for sausage. We like it in chile or on pizza the best. My son takes it to a place that makes him jerky too. Twelve weeks of therapy really helped the wrist/arm for sure. Good shape now Mike !!
@@mikeadams2339 Oh heck yeah. Deer is a bit too lean. But we also like venison in chile along with sausage. Love it actually. Thanks Mike for the added input.
My memories roll like a video every time you do the butchering. Just setting up gave me some good memories!!! Very cool video, thanks! 👍👍👍
Hahahahaha.....good deal !! A few warm fuzzies for a cool evening huh. LOL
Man i REALLY love watching a GENIUS at work.
A COUNTRY BOY CAN SURVIVE!!!
Good Evening ol' buddy !! Thank you for always the supportive comment my friend. I sure hope you're right about the country boys Tom.
I'm getting hungry again! LOL
Looking forward to watching the process again this year Wendell.
Well Reg, the meat processing days are usually pretty hectic and there is seldom enough time to get a lot of good video. And actually the pigs were done the following day and I only got a few short shots with my I-phone and made a tictok out of them. Beef will be this weekend and I'll try to get enough for youtube...but I don't know. Now if we had another pair of hands on another knife...... (-;
@@tractorman4461 Oh I can understand that when you start with the processing there won't be a lot of time for videography.
I'll be happy with the 'scraps' ! :)
Wow! I wish I lived neighbors to you all.
Hahahaha....well 360+ acres all around us has been sold off little by little so unfortunately we won't be neighbors anytime soon either Curtis. (-;
What a great setup 👍👏👏
Thank you Tony for the cool comment Tony !!
What a super conversion with all the trimmings,or should I say trimmers! It’s good to keep the gals warm in the process too. I’m catching up on all the vids I didn’t get notice of from YT! I get all kind of weird and stupid stuff. I want the Good 44 stuff! Now I must admit that I cut and split some wood and do other things in the shop then after dinner I’m all set with a nice CuppaJO and ready and wide awake to view some cool vids. Later that night I awaken, feed the stove and where did the time go? The Sandman cometh! Kind Thanks my Friend and Squeezez! DaveyJO
Yessir, gotta keep the girls happy and warm in the shed while we are handling the cold meat. I have even put some rugs down for their feet !! LOL Thanks for another visit DaveyJO!!
Hard to believe it's that time again already Wendell 🤯
I know, ain't it crazy how fast time flies Zane !!? Good to hear from ya....I bet you can't wait until spring weather. I sure can't !!
You're getting nice and prepared. I have seen the operation before but its always interesting to watch,,,, CHEERS
Well I finished the set up Friday and Saturday we did the pigs. So they are done done already !! No video though...just too busy. Short handed as usual. But I DID get enough for a tictok though. LOL
Came from tic toc love the longer form viedos
AWESOME !! Thank you for making the trip over here. Most of my attention is on the youtube videos. I use tictok to suggest people come over here Keith. Thanks again. I've got a ton of older videos but most all of them are still relevant for today.
@@tractorman4461 I've been watching the older viedos in my spare time the last few days love the content
Great setup buddy you are all ready for the piggies take care don’t cut your self or any of your helpers lol have a great week
Oh heck yeah Tom. We finished the pigs Saturday, the day after I set the shop up so the steer will get whacked and stacked this coming Saturday !! I only had time for a really short tictok for the pigs...no time to make an actual video. That's the bad thing...we are soooo busy and the priority is getting the packaging done.
That'll be some fine eating there buddy you've got a good set up there
Thanks Jeffrey...it sure is a pain moving back and forth every year. Soon though we may build a dedicated shop for the processing.
@@tractorman4461 o yeah I wouldn't blame ya that would be nice to have a dedicated spot just for that. Have a good day buddy
How's she goin'? What a day for a run eh. Nothing but lovely. The GoPro mount seems to be doing a great job! Take 'er easy!
Good Morning ol' buddy !! I haven't seen you in a while, but that's my fault. I need to spend more time watching you, Dave@Polar Express and Joe LaSage....I just run outta time. I hope all is going well with you and funny thing...Old Sneelock just mentioned you in a comment just today !! He was telling me about your own go pro mounts for the snow blower. Have a great February Mike.
Wendell this always a fun family event, I am sure every helper get a good share of the meat for the effort, lol, just asking, on side note I left a comment on your previous comment of the two way electrical connections
Yes, the nephew and his family get one of the pigs this week and half the steer next week. I'll go look on the electric video Jan. Thank you my friend. Ok, well I went and looked and it says there are two replies but when I click on it only the original one shows up. So I can't see what you'd said...... Dang !!
Man, a dedicated building for cutting up the meat, that would be awesome!!!!!! How soon did you say??????
Yes, that IS the plan. We will see how well that works out. It's really all about having enough time and energy.
@@tractorman4461yep, that’s true with most everything!
We never did butcher beef or hogs on the farm when I was a kid so this will be interesting. Everything went to the locker plant except chickens. I have helped butcher venison but it was more of a hack and wack affair with most of the meat being ground up. I'm looking forward to seeing a systematic procedure that yields the best results. I'm not sure if there is a best result because like most things it probably can be done different ways.
Well, there are quite a few variations in the names for the same cut of meat and there are variations to how to make the cuts. I'm not really the one to describe all that because I'm not the head butcher at all. I've always been involved in all the rest of the process. But my Much Older Brother took over as head butcher as our dad got older and now his youngest son and my son in law are the chiefs of that operation. When ones not there, the other fills in. If it was me it'd all be hamburger. (-; Oh, I can make a cut or two, but I don't claim to know what I'm doing at all !! The bad thing too is we are always short handed and I have very little time to record hardly anything of quality for a video. Our main goal is to get it in the freezers in a timely fashion. I did make a short tictok on the pigs this past Saturday. It's not too good, but you can get an idea of what's going on at least.
@@tractorman4461 Alright, I'll accept that as the legal waiver that absolves you of all blame for any mistakes made...or is that misteaks?
@@SK-tr9ii Hahahahaha...good one, that was punny !!
Nothing better than home raised food. dont matter if its meat or vegtables. We have two of those BIRo meat saw's. dont use them much anymore. We have pot belly cross pigs. And We just shintem and cut the meat from the bone. get about 35 pounds of meat per pig.
Hey Randall...I just left a response a few minutes ago and now its GONE !! LOL. Gremlins again my friend.
🤙😎🤙
Ahhhh...another fan of home processed protein !! (- ; Thanks for stopping in today.
Did y'all ever process deer? Lookz like warm weather this weekend maybe wet y'all will still be in a hurry to race the warm temps. Glad to see your wrist are better for cutin!
Oh heck yeah. No longer every year, but when one comes our way. My son got one two years ago. That was the last time. We mostly grind it all but the tenderloins and mix it 50/50 with ham for sausage. We like it in chile or on pizza the best. My son takes it to a place that makes him jerky too. Twelve weeks of therapy really helped the wrist/arm for sure. Good shape now Mike !!
I have my deer burger mixed with hog fat. Great on da grill. Glad to hear about yer wrist.
@@mikeadams2339 Oh heck yeah. Deer is a bit too lean. But we also like venison in chile along with sausage. Love it actually. Thanks Mike for the added input.
sold my wd9 and super wd9 in uk and bought mh 555 d got a little room
Aw man, a 555 D..?? That's the Holy Grail to me !! Awesome Nigel. You will love that machine.
Howdy Wendell. It's been a while.
Hey, good evening Matt !! Yes it HAS been, but I know you've been busy just like me. I'm so far behind I'll never catch up. Thanks for visiting today.