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I had the opportunity to slaughter one of my own hogs this fall.  It was not my original intent though.  My husband and I were loading our 4 hogs to go to slaughter and one of them just would not get in the trailer.  I had things to do, places to be so I told my husband to never mind and I would take care of the last hog myself.  Truthfully, I was so angry because of the events of that morning, that hog is lucky I didn’t have a shotgun handy, I probably would have done it right then and there. (sigh)


Fortunately I have a friend that is a hunter (my hubby is not) and he was willing to come over and shot and gut it for me.  Actually, I think he was really excited about the opportunity, so said his wife.


So he did,  and the three of us, Friend, Hubby and I, “processed” it the next day.


It was really a good experience and not very difficult at all.  The weather was perfect, about 35 degrees overnight for it hang in the barn and drain and about 45 the next day when we did all the cutting.  I am blessed with the perfect barn and apparatus is which to do the “processing”!

Fresh Polish Kielbasa


11 lbs of ground pork

6 TBLS crushed garlic

5 TBLS pepper

5 TBLS Salt

1 TBLS garlic powder

1 TBLS paprika


Best Ever Polish Kielbasa

Putting the hog casings on the sausage stuffer

Grinding the pork

Sweet Italian Sausage Links

Polish Kielbasa

ready for the smoker

******** CAUTION *********

Below are pictures of the hog hanging in our barn.  They are not gory, but if you don’t want to see it, please do not scroll down any further

Our hog gutted and Skinned

Then we cut the carcass in half with a sawsall.  We cut off the head and laid each half on a table.  Then proceeded to butcher into parts.

I had no idea a sawsall was so usefull