Saturday 25 February 2017
Preparing Home Raised Meat
Yesterday we popped over for a quick visit to Bovey Belle, she has a really interesting home full of lots of interesting things and she kindly gave me this to take home.
Its a beautiful big heavy stoneware pot, I haven't decided what to store in yet but will.
We have one of our grandsons here at the moment, he has been doing some helping out.
Friday it was time for the first of the pigs to be slaughtered.
Martin brought the pig over to a side barn were she would stay overnight in a pen.
Next morning Martin did the deed using a captive bolt stun gun and bleeding, grandson chose not to be involved in that part which was fine with us, I don't believe in pushing people to participate in things they don't feel comfortable with.
My job was providing lots of boiling water
Pigs have a lot of hair and this has to be removed, pour on boiling water and then scrape is the method we used
Grandson got involved in this part
The dogs were also on hand to help
After it was de-haired, the carcass was gutted and left to hang for a couple of days
The ears were cleaned up for the dogs
Grandson scrubbed them cut in to strips and then roasted them in the oven.
The next stage is were all the work starts, all the packing and preparing of the meat, bacon's and sausages to be done.
I know this post is not to everyone's liking but it is our way of life, we raise our animals providing them with food shelter and giving them a good quality of life, the slaughter is quick and done very quietly so no stressed out animals, we do respect our livestock.
I will do a post on the butchering next.