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Thumb of Michigan | We scalded our butchered hogs, still have the tank laying around. Then we put them in 'the old house' which was un-insulated. It did have a wood stove/heater that we would build a small fire into warm our hands, while cutting up the hogs (I would help my grandfather). The butchering was done in January, so it wasn't unusual for the hogs to be almost froze or frozen, when processing.
We split them in half using an axe, cut into large pieces with hand saw. Remember the pork chops were taken to town to be cut up. Made/smoked our own sausage, in our smoke house, took the bacon and ham to the 'food locker' to be smoked. | |
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Butchering hogs
