Posted 12/26/2022 05:18 (#10004615 - in reply to #10004447) Subject: RE: Butchering hogs
Auxvasse, MO
My uncles would scald so they could make blood sausage and cure hams . I skin because I want everything fresh.The thing I would worry about is the height of the table you are cutting the meat up on you want it at a comfortable height.. if you need something to hang it with a block and tackle and a strong tree branch will work.
Butchering hogs
