Hey friends! We are so glad you are here! If you enjoyed this video be sure to check out our playlist, Everything but the squeal! I know you will love it! ruclips.net/p/PLnKpaj6ZJDIo--4j5rBntxB_x70i_NZY4
Andy's got a very good point when he said that things will become so expensive that we just can't afford it anymore. It's already at a point where wholesome real food is super expennsive.
I agree. I don't raise meat animals although my 110 pound dog has given me a few moments when I thought "you are so lucky you are cute or else! I do have a vegetable garden but supplement what I grow with a local farmers market and u-pick berry places. I have gotten into the habit of canning meat in the winter.
Awesome to see a young couple living off the land like this and bringing up your children to know the old ways, to grow your own food and harvest it. Great video
I remember visiting my Mamaw and Papaw on their farm in West Virginia when I was little. The first time I ever saw a full grown hog I was about six years old. It scared The heck out of me.. I had no idea they got that big, I grew up in California With horses but not pigs or cows. My dad and Uncle's always talk about how when they were kids They would process hogs and Mamaw would cut it all up and cold pack can it all using a huge pot on abig fire outside. He said nobody had ever heard of pressure canning back then. And nobody ever died from eating any of that. Dad said they would do up a couple hundred jars of pork a year. Her whole basement was lined with shelves for food storage. They had a large family and they used to help out coal miners/ neighbors when times were hard. I remember Papa advising me that if I could only raise one animal to eat to raise a hog for the ease to feed it almost anything, it's reproductive ability, and diversity in meal prep. Mamaw had a very large vegetable garden Across the road also. About the size of 2 football fields if I remember right. And at the bottom of the garden papa had a huge pond that he kept fish In. He hand fed those fish every day...He said it made it really easy to catch them when you wanted to eat one. L o l. They also had Dairy cows and beef cows when my dad was young. And of course chickens. They had a little country store Next to the house along the road. Papa went into the grocery business. Not so much to make money but because he really hated How Coal companies Screwed the miners over In their company stores so he opened his own stores and sold them goods cheaper. I love watching your channel because it reminds me of the life My ancestors had for hundreds of years. I have had relatives in the appalachian mountains since the early 1700s.
sitting here in a suburb of vancouver, bc, canada, 59, watching you two living a wonderful life, with lifestyle-envy. that is a compliment to you, your family, and the way you purposefully live your lives. thank you.
We canned our sausage without a pressure canner, we fried the sausage and used the grease/lard to preserve it... we stuffed our jars with the cooked sausage and filled it with the grease and sealed the jar...
Was wondering me and my family from eastern ky have done this all my life . Momma had 9 kids and in 58 and 3rd from youngest. But do you add any liquid like water to can your pork or just the meat and the salt ? @TrueGritAppalachianWays
First I must say you two are so adorable together!! I love watching the whole family work together. I used my canned pork on Monday and had some BBQ sandwiches. I must ask you, what else do you use your chunked up pork in? I know it surely can be used in other ways as well. I'm the same way as you regarding canning the cooked chicken. I like the texture better and that is one meat that can definitely be eaten cold. I've got a couple more chickens in the freezer that I want to cook and can up. I hope you all have a very Merry Christmas!
You will look back in 25 or 30 years when you are my age and remember these precious times. Your babies will have babies of their own to pass these lost ways to. You can tell your two children love helping! I am reminiscing myself and smiling!❤
You can ribs like i do pork shoulder. I'll do 60+ pints and a couple dozen quarts. Go to the butcher and get four or five full shoulders and spend the weekend canning, yes I'll run two canners at a time, one big one came to me for next to nothing. Thank God for small blessings.
I love seeing you both preserving food, working the gardens, and working together as a TEAM!!!! It's amazing to see your day to day schedule, as well as both of your children helping and learning as well!!!
Now that was a great way to spend the day together. Each having a butcher knife in their hands and not a cross word was spoken. That was a great job you two did on that processing of the hog . You got so much more than a person could every get going to a grocery or even a processor. Everyone pitched in and helped. Thaanks so much for sharing with us. Stay safe and keep up the great videos and the fun you all have around there. Fred.
What a great farm family, y'all teach me so much, I am 74 and certify you can teach an old dog new tricks. Seriously this type of living should be taught in schools and homes, we never know what we could need to do to survive and keep our families alive. Thank you.❤🎉
I’m not sure if you can, but I did. I figured I could use the canned ham broth for cooking beans 🫘 hopefully some one else will know if it’s a good thing 😂❤
I heard them bibs❤❤ I am finally going to get my “hunt on”🎉 weekend after Xmas 🎄 you guys are awesome! That’s some beautiful meat 🥩 I have to say them pork chops are definitely ones to be proud of, for sure 😂 Thank you for sharing the love 💗
Very enjoyable video! I love canning chunked meats, especially a tough cut such as brisket. It makes it so tender. I don’t always want to smoke a brisket so nice having the canning option. I hope we never lose our utilities either but I also never believed this country would be at this state it’s evolved in just 3 short years. Why I’ve bumped up my food preservation. I fear it’s going to get worse.
You got the same meat slicer I got when I closed the specialty coffee house we had food in it too that's one thing I kept for sure it's really heavy i'll be able to get used but I love it and a lot of people still want it kept that and one cappuccino machine is called a one arm bandit it's the old Italian expressive machines no automatics easy to fix I just wish I had it kept my double cappuccino machine with really big though but the only thing is I sold it for like $500 it's probably worth like three grand Probably more because it would be classified as an antique and it was the real red Italian espresso machine
I've been watching several od your videos while canning vegetable soup and making bread. I so rnjoy the visits with you all while I'm working in the kitchen. Thank you for all the time and effort put into the videos. Yall take care.
Meghan how long would you say your lard pot is cooking before you start jarring it up? Will y’all do pigs again this year or do y’all do that every other year?
This is something we do every year after thanksgiving, we will get new piglets around March. With my pot full it usually cooks on low for around 6ish hours, it’s more of a watch and see process but my best guess is 6 hours or so
About two years ago I went to a local farm butcher they buy local pigs and got me some hog fat rendered it down nice and white did it ever taste good haven't done it since but I can imagine what it costs now
Love this! I only cringed when you were slicing the meat with the boning knife on the glass cutting board. I use Japanese kitchen knives, but even stainless steel will dull/chip in this instance.
I’m grateful for the memories y’all brought to me watching this video. I was raised doing the canning with my Ma. Wax paper and freezer paper is what we used back then as there wasn’t seal a meal bags but all that meat sure came in handy. I loved seeing the inside of our smokehouse, my Pa had it all lined up with all the meat he smoked. We were fortunate to have that in our lives. Great videos, thank you 🙏
I truly enjoy watching you all work together. You’re an amazing family, thank you for sharing your world with us. 🙏 Many blessings ✨ from Ontario 🇨🇦❣️🫶💋💖🦋
How do y'all can ground chuck?? And what do you season it with ?? I'd love to see a video how y'all do it ❤️ Love y'alls videos.Oh I'd love to have some of that lard y'all ❤️..
Farm Journal has a book on canning and freezing. In there is a recipe for canning a ground mix that makes good sloppy joes. The book also offers other ways the mix can be use, making it versatile.
I will hopefully have a full bacon video out from start to finish day after Christmas! But yes we dry cure it for around 10 days then I smoke it to 150 let it cool then slice it
We don't grow our own, but I definitely can pork. I like it smoked first, but I also use it fresh for so many recipes. Great video. We are from the South, and have never had fried ribs! You can bet we will be trying them, though.
You all are so rich in the things that count. I can't wait to get a little piece of land so that I can have a garden and raise me some chickens and a pig. I love that life...grew up that way.
❤Y’all must have been exhausted! Like you said, you will reap the rewards throughout the year!! Shoulder meat is so good! I’ve never had it canned though. Sounds great! 🐖 God bless! 🙏🏻❤️
Great video you mob...great to watch a good family propping food for themselves! Should be more of it! I remember doing this as a kid with my mates Italian, Greek and Spavic grand Pops and Nannas here in Australia...miss those days. Winter be long and me and the missus will be rekindling that part of our youth.
Awesome as always. Dryer sound bibs in the drier, better than some of the music you hear today which sounds like a tennis shoe in the drier with all that bass cranked up. You are right about being able to live with just a few pigs, grandpa used to always have a few pigs, chickens, milk cow and veg's grown in the garden, root celler to store the potato's and carrot's and onions. good eating.
What a fantastic job you both do together.. ot surely is a blessing watching you both working and showing this, just how hard, and rewarded your labour brings in.. Much love and appreciation from Australia God bless..
Just came across y’all’s channel. Love it!! Reminds me of the days when I was a youngun. My papa’s would get together and figure out what week would be best to butcher. Guarantee no school that week. Been along time since I heard everything but the squeal!! Keep up the awesome work!! Love y’all’s channel!!🙏 God bless
When i dry my bibs i run the straps up through the legs and bucket them so when they tumble they're inside the pants and don't make all the noise and don't wear the paint off the inside of the dryer drum.
You were introduced to fried ribs..from your friends from Ala..😁🤣🤣🤣🤣 that figures !! They are excellent thou..Love your channel..and 😁Greetings from MS.🤣🤣🤣
Soo happy we found you guys! We love homemade convenience foods! Gotta try this one with our next round of pigs. We get ya about working on huge projects like canning & butchering in a small space. It’s nuts! But one day when we have a bigger space we will look back and be so grateful we got started without excuses! Way to go you two for time managing & getting things done together! - Erin + Brian too!
I love Megan, she's just a great all-around county girl. The kind that's as good as gold with a no nonsense type of personality that will do for others with no expectations in return. Megan, if y'all ever had towards Arkansas, hit me up as we'd love to have you all. We have a vacation home in Heber Springs that you are more than welcome to use should you ever come. Thanks for the video as always, it was great!
Hey guys, this is Brother Jerry and Sister Janet, I saw your videos on RUclips about when you were doing the hog meat.we enjoy listening in. We do Canning and vacuum seal. I enjoy doing Canning, we a little older than you .I you enjoy what you do. Y'all seem so happy. But I know it is work God Bless. I have subscribed to your channel. Jerry Lee maybe I can catch up.
Three quick questions about sausage. Why is it rubbery/tough sometimes instead of soft and a bit crumbly? Did you say you pack raw sausage patties in the jar without frying it off first? Do you water bath it?
I bought 5lbs of sugar, 5lbs of flower, five pounds of chocolate chips, two cake boxes, some baking soda, 4 cups of pumpkin seeds, a bottle of karo syrup, and some fruit and it was $150. Didn’t get any meat at all. I got all the fixings to make cupcakes, pumpkin seed brittle, and banana nut bread and fudge. I have hens, so didn’t need eggs, already had butter and extra ingredients. Just crazy costs
Just wondering.. Do you can par-cooked patty sausage? Without liquid. Something else I learned from my mother many years ago. We love it. So easy and convenient.
****You said “get you some ? fat/meat” , talking about the lard, and Andy said a different kind. I couldn’t catch what you said on that. What you feel is best for making lard. I’m getting ready to make some. Thanks!!
I used to do all this with my mama and daddy. We canned back bones and ribs,sausage made liver mush and froze pork chops.Daddy would cure hams in a salt box. I still raise a garden each year, I am 60 years old and still working I would love to raise a hog again. I am like you guys when I have extra garden stuff I give it away. Truly enjoy watching you brings back my younger days.
Forgot about some pork shoulder I canned 5 or 6 years ago until about a month ago when I found it in the back of a cabinet. Holy smokes that stuff is good. Pinch of salt and pepper and about 2 1/2 minutes in the nuke. Mercy..... All I can eat is meat these days since I lived life bad for too long, so that hits the spot!
Just discovered y’all around a week or two ago. Gotta tell ya, I throughly enjoy watching you! And knowing you’re home folk makes it even more enjoyable.
Hi l can all my meat 🥩 and chicken and vacuum seal l have 9 grown kids 32 grand kids live on my own grow my veg l need and the kids come shopping from my pantry lol 😂 ❤❤❤
Thumbs up the first time I cleaned one I raised it took me about 18 hours I was looking at some small yorkshires yesterday 80 dollars a piece I have never canned sausage but I remember my grandmother canning it she canned everything for the root cellar and the winter.
Look like a lot of work but so worth it in the end! You guys work so good together and that’s so great! Keep up the good work and I’m sure you will enjoy lots of good meal from your 🐷 God bless God bless!
We always salted down the whole hole hog in a meat box Momma would cut off what she needed and cover it back up with salt as sharecroppers we never stayed long anyplace we never had a smokehouse if when we moved and had meat left we just took the meat box with us i realy miss that good salted meat no stores has anything like it i enjoyed your video very much
We never had a slicer like that . My mom did a lot of butching and canned foods that we would eat on when dad was laid off durning the winter and it was basically no way of feeding our big family of 8 counting mom& pops
I am a senior citizen myself and have had to eat a lot of different things in my time . As kids my brother and I used to hunt squirrels after school to help our father feed us now I am the only one left and I can hardly wait for deer season to roll around .
I’m a city boy. My mother’s dad had to sell his farm when I was young. But my mom always told about how good my grandad’s pork chops were that were packed in a crock sealed with lard and stored in the root seller.
I know that too. In the old days in Germany, many families had a big glazed clay pot in the cellar, the „grease pot“, with Bratwurst and other fried meats conserved in fat. The French have something similar, the „confit“.
Hey friends! We are so glad you are here! If you enjoyed this video be sure to check out our playlist, Everything but the squeal! I know you will love it! ruclips.net/p/PLnKpaj6ZJDIo--4j5rBntxB_x70i_NZY4
Andy's got a very good point when he said that things will become so expensive that we just can't afford it anymore. It's already at a point where wholesome real food is super expennsive.
I agree. I don't raise meat animals although my 110 pound dog has given me a few moments when I thought "you are so lucky you are cute or else! I do have a vegetable garden but supplement what I grow with a local farmers market and u-pick berry places. I have gotten into the habit of canning meat in the winter.
Awesome to see a young couple living off the land like this and bringing up your children to know the old ways, to grow your own food and harvest it. Great video
I remember visiting my Mamaw and Papaw on their farm in West Virginia when I was little. The first time I ever saw a full grown hog I was about six years old. It scared The heck out of me.. I had no idea they got that big, I grew up in California With horses but not pigs or cows. My dad and Uncle's always talk about how when they were kids They would process hogs and Mamaw would cut it all up and cold pack can it all using a huge pot on abig fire outside. He said nobody had ever heard of pressure canning back then. And nobody ever died from eating any of that. Dad said they would do up a couple hundred jars of pork a year. Her whole basement was lined with shelves for food storage. They had a large family and they used to help out coal miners/ neighbors when times were hard. I remember Papa advising me that if I could only raise one animal to eat to raise a hog for the ease to feed it almost anything, it's reproductive ability, and diversity in meal prep. Mamaw had a very large vegetable garden Across the road also. About the size of 2 football fields if I remember right.
And at the bottom of the garden papa had a huge pond that he kept fish In. He hand fed those fish every day...He said it made it really easy to catch them when you wanted to eat one. L o l.
They also had Dairy cows and beef cows when my dad was young. And of course chickens.
They had a little country store Next to the house along the road. Papa went into the grocery business. Not so much to make money but because he really hated How Coal companies Screwed the miners over In their company stores so he opened his own stores and sold them goods cheaper.
I love watching your channel because it reminds me of the life
My ancestors had for hundreds of years. I have had relatives in the appalachian mountains since the early 1700s.
Nothing better then canned pork boiled tatters,cornbread,and green beans
sitting here in a suburb of vancouver, bc, canada, 59, watching you two living a wonderful life, with lifestyle-envy. that is a compliment to you, your family, and the way you purposefully live your lives. thank you.
God bless southern people!!!! You sure got you a good women!!!!
Ribs like that can't be bought in a store for a reasonable price. Beautiful color, meaty. No doubt tender 😋
We canned our sausage without a pressure canner, we fried the sausage and used the grease/lard to preserve it... we stuffed our jars with the cooked sausage and filled it with the grease and sealed the jar...
thats how my grandparents did it
Was wondering me and my family from eastern ky have done this all my life . Momma had 9 kids and in 58 and 3rd from youngest. But do you add any liquid like water to can your pork or just the meat and the salt ? @TrueGritAppalachianWays
First I must say you two are so adorable together!! I love watching the whole family work together. I used my canned pork on Monday and had some BBQ sandwiches. I must ask you, what else do you use your chunked up pork in? I know it surely can be used in other ways as well. I'm the same way as you regarding canning the cooked chicken. I like the texture better and that is one meat that can definitely be eaten cold. I've got a couple more chickens in the freezer that I want to cook and can up. I hope you all have a very Merry Christmas!
Canned chunk pork is great, and it makes excellent chili! My mom preferred it even over beef.
You will look back in 25 or 30 years when you are my age and remember these precious times. Your babies will have babies of their own to pass these lost ways to. You can tell your two children love helping! I am reminiscing myself and smiling!❤
You can ribs like i do pork shoulder. I'll do 60+ pints and a couple dozen quarts. Go to the butcher and get four or five full shoulders and spend the weekend canning, yes I'll run two canners at a time, one big one came to me for next to nothing. Thank God for small blessings.
I love seeing you both preserving food, working the gardens, and working together as a TEAM!!!! It's amazing to see your day to day schedule, as well as both of your children helping and learning as well!!!
Now that was a great way to spend the day together. Each having a butcher knife in their hands and not a cross word was spoken. That was a great job you two did on that processing of the hog . You got so much more than a person could every get going to a grocery or even a processor. Everyone pitched in and helped. Thaanks so much for sharing with us. Stay safe and keep up the great videos and the fun you all have around there. Fred.
What a great farm family, y'all teach me so much, I am 74 and certify you can teach an old dog new tricks. Seriously this type of living should be taught in schools and homes, we never know what we could need to do to survive and keep our families alive. Thank you.❤🎉
Hi 😊I was wondering if you can up pork broth ?
I’m not sure if you can, but I did. I figured I could use the canned ham broth for cooking beans 🫘 hopefully some one else will know if it’s a good thing 😂❤
@@christymartin3846 I do too, I just don't see many others doing it.
I heard them bibs❤❤ I am finally going to get my “hunt on”🎉 weekend after Xmas 🎄 you guys are awesome! That’s some beautiful meat 🥩 I have to say them pork chops are definitely ones to be proud of, for sure 😂 Thank you for sharing the love 💗
Very enjoyable video! I love canning chunked meats, especially a tough cut such as brisket. It makes it so tender. I don’t always want to smoke a brisket so nice having the canning option.
I hope we never lose our utilities either but I also never believed this country would be at this state it’s evolved in just 3 short years. Why I’ve bumped up my food preservation. I fear it’s going to get worse.
Oh I have never even thought about canning brisket !! What a great idea!
I canned some meat my son took it with him on pipeline
😊 I enjoyed your channel. You are a very blessed family! Made me so hungry im cooking chops for supper🎉
I love how y'all do everything together. That makes family so much closer and especially having the children involved too
You got the same meat slicer I got when I closed the specialty coffee house we had food in it too that's one thing I kept for sure it's really heavy i'll be able to get used but I love it and a lot of people still want it kept that and one cappuccino machine is called a one arm bandit it's the old Italian expressive machines no automatics easy to fix I just wish I had it kept my double cappuccino machine with really big though but the only thing is I sold it for like $500 it's probably worth like three grand Probably more because it would be classified as an antique and it was the real red Italian espresso machine
Those are some absolutely gorgeous pork chops! I hope y'all have a very merry Christmas!
Do y’all make head cheese my my mother would make it years ago.
Yes I usually make a little each year!
ruclips.net/video/LAkpURiH9KE/видео.html
I've been watching several od your videos while canning vegetable soup and making bread. I so rnjoy the visits with you all while I'm working in the kitchen. Thank you for all the time and effort put into the videos. Yall take care.
Meghan how long would you say your lard pot is cooking before you start jarring it up?
Will y’all do pigs again this year or do y’all do that every other year?
This is something we do every year after thanksgiving, we will get new piglets around March. With my pot full it usually cooks on low for around 6ish hours, it’s more of a watch and see process but my best guess is 6 hours or so
About two years ago I went to a local farm butcher they buy local pigs and got me some hog fat rendered it down nice and white did it ever taste good haven't done it since but I can imagine what it costs now
Meghan, you all are fixed for a while with your pork. Blessings . Have a great Christmas.
Can I ask you how many meals do you get off a full hog? I’m curious about trying to raise one for our family. Thanks Leslie Florence Alabama
What'cha mean ya aint had fried pork ribs!!!!!! Love me some good fried browned pork ribs.
I know! When we tried them we were like where has this been all our life 😂
Love this! I only cringed when you were slicing the meat with the boning knife on the glass cutting board. I use Japanese kitchen knives, but even stainless steel will dull/chip in this instance.
Nice to see the fruits of your labor.
I’m grateful for the memories y’all brought to me watching this video. I was raised doing the canning with my Ma. Wax paper and freezer paper is what we used back then as there wasn’t seal a meal bags but all that meat sure came in handy. I loved seeing the inside of our smokehouse, my Pa had it all lined up with all the meat he smoked. We were fortunate to have that in our lives. Great videos, thank you 🙏
you have a good woman.
Please post the recipe for fried ribs. Thank you!
MAN! Those pork chops and ALL the bacon Y'ALL GOT!
Mmmmmmmm
Fried ribs are really good.I know that's a lot of work but it must be really nice not to have to pay these high meat prices.Merry Christmas 🎄🎁.
Love your family and homestead. Merry Christmas and Happy New Year.
Thank you so much and Merry Christmas!
Thanks, guys! Those ribs look good! Stumpys is going through withdrawals
You just said you was 33 and my oldest daughter is 34 you making me feel old 😂. Y’all sure been busy this weekend and looks great.
I truly enjoy watching you all work together. You’re an amazing family, thank you for sharing your world with us. 🙏 Many blessings ✨ from Ontario 🇨🇦❣️🫶💋💖🦋
How do y'all can ground chuck?? And what do you season it with ?? I'd love to see a video how y'all do it ❤️ Love y'alls videos.Oh I'd love to have some of that lard y'all ❤️..
It makes excellent taco meat, I also put it in soups, and if you dump it in a pot add some flour and milk it makes an excellent gravy meat mixture!
Farm Journal has a book on canning and freezing. In there is a recipe for canning a ground mix that makes good sloppy joes. The book also offers other ways the mix can be use, making it versatile.
did you do anything to the bacon? Cure, flavor etc? Or is it just sliced pork belly?
I will hopefully have a full bacon video out from start to finish day after Christmas! But yes we dry cure it for around 10 days then I smoke it to 150 let it cool then slice it
I look forward to that one!@@TrueGritAppalachianWays
That’s making me hungry
We don't grow our own, but I definitely can pork. I like it smoked first, but I also use it fresh for so many recipes. Great video. We are from the South, and have never had fried ribs! You can bet we will be trying them, though.
You all are so rich in the things that count. I can't wait to get a little piece of land so that I can have a garden and raise me some chickens and a pig. I love that life...grew up that way.
New to your channel , Your Great !!!
Welcome!!
Forgot to tell you, we are in Panama city, Florida
❤Y’all must have been exhausted! Like you said, you will reap the rewards throughout the year!! Shoulder meat is so good! I’ve never had it canned though. Sounds great! 🐖 God bless! 🙏🏻❤️
Time cannot be saved but it can be managed. Great video. I've backed off youtube for a bit catching back up. Enjoyed your video yall take care.
interesting. Enjoyed the video
Love backbones cooked with potatoes and onions oh my gosh it is great with some good old cornbread mmmmm yummy!!!!
Great video you mob...great to watch a good family propping food for themselves! Should be more of it! I remember doing this as a kid with my mates Italian, Greek and Spavic grand Pops and Nannas here in Australia...miss those days. Winter be long and me and the missus will be rekindling that part of our youth.
Awesome as always. Dryer sound bibs in the drier, better than some of the music you hear today which sounds like a tennis shoe in the drier with all that bass cranked up. You are right about being able to live with just a few pigs, grandpa used to always have a few pigs, chickens, milk cow and veg's grown in the garden, root celler to store the potato's and carrot's and onions. good eating.
What a fantastic job you both do together.. ot surely is a blessing watching you both working and showing this, just how hard, and rewarded your labour brings in..
Much love and appreciation from Australia
God bless..
Omg I have never seen a hog that big and my granddaddy raised his own hogs and they never went without meat
Before canning they were jarring, and that goes back a LONG ways. God bless.
Just came across y’all’s channel. Love it!! Reminds me of the days when I was a youngun. My papa’s would get together and figure out what week would be best to butcher. Guarantee no school that week. Been along time since I heard everything but the squeal!! Keep up the awesome work!! Love y’all’s channel!!🙏 God bless
Thank you so much!
When i dry my bibs i run the straps up through the legs and bucket them so when they tumble they're inside the pants and don't make all the noise and don't wear the paint off the inside of the dryer drum.
That is so smart, you have just taught me something! Thank you!! I’m gonna give it a try!
I just came across your channel. It reminded me of growing up in the 50's. So glad I came across you.
You were introduced to fried ribs..from your friends from Ala..😁🤣🤣🤣🤣 that figures !! They are excellent thou..Love your channel..and 😁Greetings from MS.🤣🤣🤣
Merry Christmas to y’all!
Merry Christmas!
Soo happy we found you guys! We love homemade convenience foods! Gotta try this one with our next round of pigs. We get ya about working on huge projects like canning & butchering in a small space. It’s nuts! But one day when we have a bigger space we will look back and be so grateful we got started without excuses! Way to go you two for time managing & getting things done together! - Erin + Brian too!
I love Megan, she's just a great all-around county girl. The kind that's as good as gold with a no nonsense type of personality that will do for others with no expectations in return.
Megan, if y'all ever had towards Arkansas, hit me up as we'd love to have you all. We have a vacation home in Heber Springs that you are more than welcome to use should you ever come. Thanks for the video as always, it was great!
Thank you so much! We may take you up on that one of these days!
@@TrueGritAppalachianWays please do! Merry Christmas to you and yours and may God continue to bless you.
Admire you guys, and your strong work ethic.
Hey guys, this is Brother Jerry and Sister Janet, I saw your videos on RUclips about when you were doing the hog meat.we enjoy listening in. We do Canning and vacuum seal. I enjoy doing Canning, we a little older than you .I you enjoy what you do. Y'all seem so happy. But I know it is work
God Bless. I have subscribed to your channel. Jerry Lee maybe I can catch up.
Awesome! Thank you!
I just subscribed to your channel tonight and I am fascinated with what you are doing and I can believe it’s a lot of work
thank you!
Three quick questions about sausage. Why is it rubbery/tough sometimes instead of soft and a bit crumbly?
Did you say you pack raw sausage patties in the jar without frying it off first?
Do you water bath it?
I bought 5lbs of sugar, 5lbs of flower, five pounds of chocolate chips, two cake boxes, some baking soda, 4 cups of pumpkin seeds, a bottle of karo syrup, and some fruit and it was $150. Didn’t get any meat at all. I got all the fixings to make cupcakes, pumpkin seed brittle, and banana nut bread and fudge. I have hens, so didn’t need eggs, already had butter and extra ingredients. Just crazy costs
Everything looks awesome
Y'all work great together. Home grown pork is the best tasting.
Just wondering.. Do you can par-cooked patty sausage? Without liquid. Something else I learned from my mother many years ago. We love it. So easy and convenient.
****You said “get you some ? fat/meat” , talking about the lard, and Andy said a different kind. I couldn’t catch what you said on that. What you feel is best for making lard. I’m getting ready to make some. Thanks!!
GOD HAS BLESS YOU ALL AMEN
Love it y’all seem like true country folk. Great video
I used to do all this with my mama and daddy. We canned back bones and ribs,sausage made liver mush and froze pork chops.Daddy would cure hams in a salt box. I still raise a garden each year, I am 60 years old and still working I would love to raise a hog again. I am like you guys when I have extra garden stuff I give it away. Truly enjoy watching you brings back my younger days.
You guys got it going on. Keep up the great videos please
How long does meat cook in jars for canning
It’s 75 minutes for pints and 90 minutes for quarts under 10lbs of pressure
I canned our pork for the first time last year, comes out amazing. Mostly I just end up making sandwiches out of it on busy nights.
Forgot about some pork shoulder I canned 5 or 6 years ago until about a month ago when I found it in the back of a cabinet. Holy smokes that stuff is good. Pinch of salt and pepper and about 2 1/2 minutes in the nuke. Mercy..... All I can eat is meat these days since I lived life bad for too long, so that hits the spot!
My kind of people right there Good Folks !
I love watching the two of you and your videos. God bless your family. 🙏🏼
Just discovered y’all around a week or two ago. Gotta tell ya, I throughly enjoy watching you! And knowing you’re home folk makes it even more enjoyable.
thank you so much
Hi l can all my meat 🥩 and chicken and vacuum seal l have 9 grown kids 32 grand kids live on my own grow my veg l need and the kids come shopping from my pantry lol 😂 ❤❤❤
Thumbs up the first time I cleaned one I raised it took me about 18 hours I was looking at some small yorkshires yesterday 80 dollars a piece I have never canned sausage but I remember my grandmother canning it she canned everything for the root cellar and the winter.
Awesome 👏🏼 I’m ready for some hogs so that I can make my own lard… yours is beautiful
they would make great bacon ribs. great in soups
That vacuum sealer is worth its weight in gold….thats a lot of gold…lol never mind! Great content!
Fried ribs are a South Georgia thing also. Like Zipper cream peas.
Look like a lot of work but so worth it in the end!
You guys work so good together and that’s so great!
Keep up the good work and I’m sure you will enjoy lots of good meal from your 🐷
God bless
God bless!
That was a very interesting video. Thank you for sharing. ❤
We always salted down the whole hole hog in a meat box Momma would cut off what she needed and cover it back up with salt as sharecroppers we never stayed long anyplace we never had a smokehouse if when we moved and had meat left we just took the meat box with us i realy miss that good salted meat no stores has anything like it i enjoyed your video very much
Another great video!!
We never had a slicer like that . My mom did a lot of butching and canned foods that we would eat on when dad was laid off durning the winter and it was basically no way of feeding our big family of 8 counting mom& pops
O wow tha was so wonderful I thought everyone forgot to cook. Blessings
Love watching you guys
I am a senior citizen myself and have had to eat a lot of different things in my time . As kids my brother and I used to hunt squirrels after school to help our father feed us now I am the only one left and I can hardly wait for deer season to roll around .
Definitely team work makes the dream work! 🎉
I’m a city boy. My mother’s dad had to sell his farm when I was young. But my mom always told about how good my grandad’s pork chops were that were packed in a crock sealed with lard and stored in the root seller.
thats a cool way of storing them don't think ive heard that but I bet it worked great
I know that too. In the old days in Germany, many families had a big glazed clay pot in the cellar, the „grease pot“, with Bratwurst and other fried meats conserved in fat.
The French have something similar, the „confit“.