Off Grid Pig Butcher CONTRAPTION - Homestead Hogs Part 2

[@korridor7]

Your grand kids are going to be so grateful to be able to see their moms when they were young. You are recording their history for them.

[@GrandmaBeth2dogs]

I did the old oil tank for my stainless steel evaporator for maple syrup cooking. Back in the day we did 3 pigs, named breakfast lunch and dinner.

[@user-McGiver]

pig farmer here, second generation... no need to convince me... I know all about it anyway crazy fun and all, but I like how you connect ''learning'' with the reality of living!... every little bit is a lesson, math, geometry, physics, chemistry... everything counts as ''schooling'' you raise a family after all... even though you look like the youngest kid... [that's a deeper layer of schooling...]

[@guerineaumichel7220]

Très bon travail pour des amateurs. Maintenant il faut le transformer rapidement de quoi nourrir la famille pour un bon moment 👍

[@highdesertnation1285]

I'm not going out on a limb saying that your kids have more skills then at least 95% of the population of the United States .. you should both be extremely proud 👏

[@Gridlessness]

Wow, thanks!

[@Thedar561]

I would say close to 99% of the US intelligence and very well mannered

[@campdn]

I want Ethan around next time I'm butchering, so much knowledge. Keziah, great taste in trucks. I prefer the 79 ford, the square headlights look much better in my opinion.

[@crustysplinters826]

I've made a couple smokers out of tanks. One being propane. Safer way I've found, before cutting into them, was to first fill it with water and dish soap before any hot work.

[@jay90374]

Absolutely, he did it in the most dangerous way possible, I think.🤣🤣🤣

[@glennwilck5459]

Good idea!

[@johnrhodes3350]

​@@jay90374that's what I thought. I think he really enjoyed the excitement of the danger.

[@joecorrero6763]

Gelatin, the main ingredient in Jello, is still made from pork. I remember my grandmother making us that same treat when they would butcher hogs here in MS in the winter some 40 years ago. Brought back a lot of memories. Thank you. God Bless

[@OscarRodSeedsofG]

We used to use hot water to remove the pig's hair. The air will cool the pig so you must keep adding hot water to make the scraping process easier. Next time, keep adding hot water instead of rushing to remove the hair. As a matter of fact, we did not dip the pig, we just added hot water to the part that was being scraped in this way one person did it all.

[@AngelLuisTrinidad]

That's the way my grandmother use to do it, just adding hot water continuously until finish removing the pigs hair. She would use everything from the pig. She would use the intestines and the pigs blood to make sausages, they are called "Morcilla". The pigs entrails are use to make a stew called "Mondongo".

[@OscarRodSeedsofG]

@@AngelLuisTrinidad, Yes indeed, always use the KISS METHOD (Keep It Simple and Sweet).

[@georgebaker1418]

Brother I have enjoyed each and every video you posted,I love the way ya'll live in the wilderness and provide for your family,ya'lls lifestyle is just awesome,keep doing what ya'll do,also your daughters choice of trucks is the best Choice in my opinion,may the Lord continue to bless you and your family.

[@PandJsHomesteadAdventure]

Great job everyone! Respectful to the animal and a great way to butcher. -P & J

[@TeNBeeS7]

THEESE ARE THE TYPE OF FOLKS WE NEED TO ACTUALLY RUN A COUNTRY.. ANYWHERE....MORE POWER TO YA from denmark🥰philly bef.

[@mikemikolon3949]

I love how you guys involve your kids in everything you do showing them where everything comes from bravo keep up the good work

[@joegreenwood1443]

I knew Kez was my favorite, when she said a Ford 77 highboy it was set in concrete. My dream truck has always been a 78 Ford.

[@johanpenner2138]

Okay I'm not a Ford guy, because I'm a mechanic, but that girl has good taste in trucks.

[@lkhatzaw6150]

I have watched your videos for few years now.. since before your eldest daughter got married😁 whenever you post a new video, i never miss it..🤭 i love your girls, they are beautiful, talented and smart🥰🥰 i have commented it before, a few years ago😬😅 love you all, please tell them❤🙈

[@Atypical-archetype]

What a Beautiful family. Truly educated

[@kennethkeen1234]

If you compare this education to anywhere else on the planet then they are failures. Truth hurts.

[@licajerca2630]

We eat pork skin, after it has salt with mustard or red onion as an aperitif, it is very tasty. Also, parts of the firm fat layer are cut out with the unpeeled pork filet, left to macerate in a cold place with a lot of salt, after which it can be scalded or not and put in the smokehouse, after which it is left to macerate for another 2-3 days with garlic, with sweet paprika, or combined these two ingredients, it's delicious. Of course, the rest of the fat is not thrown away, it melts, and the resulting clean fat is used for cooking and making soap, as you showed in one of your videos.

[@ernestospadolesto8126]

According to the original recipe from the Swiss Master Butchers Association, blood sausages are made from half blood, half milk (possibly with added cream), fat, onions, salt, pepper, nutmeg, marjoram, and cinnamon. Every butcher keeps his secret recipe, which can differ from the original recipe, especially in terms of spices. The combination of blood sausages with liver sausages is also popular. What could be better after the slaughter than when the restaurants in the village offer us fresh and well-seasoned blood sausages with sauerkraut and potatoes. It all looked very professional and the meat looks great.

[@davidtrammell4453]

Are those Keziah's pig's from the pig rodeo this spring ? She did a fabulous job raising them hope she gets her truck. Good job Kezzer 1

[@Gridlessness]

Yes! These are the same pigs from the rodeo. Lol

[@murraysteele2240]

If you find an f350 high boy it will have a Dana 60 upfront. The Snowfighter did as well. Might need to sell a few more pigs though to afford one

[@famtube007]

Way to go kez! Awesome work on butchering. I think in Africa, they partially do the same on goats and lambs as they keep the skin on and burn the hair. I guess it is called "Smokie". I reckon the only pig I like is "Miss Piggy" , trying to keep it Kosher!😁

[@madmex2k]

That 1st grinder cut sounded like hearing the call of Godzilla in the distance! Hahaha I don't think that little wooden shield would have done much but add wooden shrapnel to the other steel shrapnel to pull out of your body if that tank had exploded. Not the finest moment. Fill it with some dish detergent and water 1st, flip/swish it around a few times, then fill it till it overflows clear water out of it. I could imagine the pork crackliins that skin would make! Crunchy snacks! Nice video!

[@JJ.LovesAnimals]

Pig Jell-O Awesomness.. Didn't know pigs had gelatin as part of their skin.. & it doesn't taste like pig! Interesting.. Thanks for teaching us all something new. 🍁🙋🏼‍♀️🐈🐕

[@anthonyweigand6377]

That awesome,she wants a high boy. I had a 86 with a 460 under the hood and wish I had never sold it. Passed everything but a Gas station.

[@licajerca2630]

Hello, apart from the two previous messages, there were others in which I talked about the customs of my country, Romania, and the way we use everything related to the pig animal, with the recipes for those dishes. Unfortunately, Google considered it to be harassment and deleted them. Too bad, it's worth trying at least once because it's something I haven't seen in any of the videos related to this topic and it's never useless to try or at least learn about recipes and procedures from the other side of the globe. I really like your videos, I saw that you like to experiment and I sent with love and pride, the way in which everything related to pork is processed here. Good luck further.

[@rajeshnvijo-dj7dk]

U guys are so blessed with a home food happiness and most of all Freedom to choose what you Love To Do.... 😊😊😊 Keep posting guys

[@kennethmoore117]

Yes Ford hi-boy great choice and good luck

[@scottmiller2455]

Love the down to earth young ladies you two have raised. We have a 76 High Boy for 17 years. Family Out grew it. ☹️. Neighbor we sold it to still has it.🤙

[@ralphknudsen6299]

Ford truck highboy you are raising them right!!! Oh yeah!💕

[@joanneganon7157]

Epic dunker Jeff! It really fits a chubby Pigs without overflow 👍. Your Son in-law did a perfect butcher🎉. Great job Kez! JO JO IN VT 🇺🇸💞

[@madmex2k]

He's a son in law? Who got married? Things I didn't know.

[@joanneganon7157]

@@madmex2k He married Sara. JO JO

[@MikeMorgan-ii5wk]

I'm so sorry you don't have more followers, I look forward to every video.

[@janbastein7355]

Whatever tank you want to work on, fill it with water etc!!!!! Good Luck

[@psyamok3735]

I don't know about safety or anything, but I wish I had a dad like hime when I was in my teen... this dad is 1000% way too fun!!!!

[@HOLLESjr]

The gelatine from the skin is the best thing for your joints.

[@donniev8181]

Jeff, pause this video at 14:55 you'll see just how much Keziah takes after you! Thanks for another great video, pig skin makes great cracklings. God bless

[@mickemike2148]

-"It's like an infinity pool!" Man, you crack me up! Good, clean job though!

[@PabloP169]

When I helped to butcher a large beef animal, we used my electric chainsaw (with the chain oil drained) to do the parting on the two halves and other major bone cutting.

[@krickette5569]

Well, Pig jello is definitely something I'd never heard of before! May have to try it when we butcher our next one.

[@wolley2012]

Offgrid jello. This has to be some sort of youtube first. Amazing!

[@alicep3286]

Hello Jeff and Rose, I'm here from watching Chelsea on the Little Mountain Ranch channel. I remember my grandfather processing pigs. He never let us see the entire process.

[@Gridlessness]

Welcome!

[@thephilosopher13]

Kess, you obviously have EXCELLENT taste in vehicles. Lol

[@JamesSmith-pc6bh]

When I was a young kid my family butchered pigs. Being very young i don't remember much. I do remember we made liverwurst and sous.

[@glennwilck5459]

You guys are just so awsome the life you are making and the knowledge you are giving your girls and anyone who watches is so empowering! Keep up the awsome videos

[@anandrew6641]

What a beautiful family. You guys are blessed. May God bless you more.

[@JJard88]

Such a wonderful family you guys are. Love everything you all do together! Nice work all.

[@bradtatro8718]

Kudos To Ethan.....Well Done Young Man !!!!!!

[@giannihenk]

Never butchered pigs. But we had lots of sheep on the farm in iceland and we butchered them ourselfs aswel. But I always felt bad cause I always gro attached to my sheep, they are so fluffy and always come for a cuddle. But they also taste reallygood😂

[@russellwood8750]

If you take your pork picnic roast, cut and dry curate for a couple of weeks in a vacuum seal bag. You end up with a piece of meat Irish people know as a shoulder of bacon. This is an absolute delicious thing to have for your dinner. Most Canadians have had pulled pork now. Imagine pulled pork but bacon flavor. And this is what an Irish shoulder of bacon is. We would take it out of the refrigerator taking it from its packaging give it a nice wash, put it in an extremely large pot, bring it up to the boil and then simmer for hours. When it is cooked, remove from the pot, the fat and bone should just fall away. Remove the scummy layer from the top of the water then shred up a head of cabbage and cook it in that salty fatty bacon flavoured water. This will make possibly the best cabbage you’ve ever had in your life. Serve it up with some potatoes the cabbage and bacon three ingredients super simple and it will be absolutely delicious. Since I can’t buy shoulders of bacon in Canada, I’ve been making them myself from the pork picnic roast. Now you can make it up with the bone out however, with the bone in it tastes better in my opinion, all meat, regardless of what it is tastes always better on the bone. Give it a try and see what you guys think.

[@3izzy0]

Thank you for showing the reality of farm to table. Everyone should see this!

[@robormiston2841]

We had over 1000 head of hog at one time. We had a round concave sharp disk with a handle on it and that's what we used to dejar our hogs. It was about 5 inches big . You would just rub it around and hair would fly right off it worked great and that was the primary tool for this task. We sold meat and the Philippineoes would catch all the blood and make blood pudding. I've never tried it and have no desire lol. But I like picked pigs feet and tail and snout. All tasty.

[@ye11oman]

If you have a pressure washer that can handle hot water, it works really well for scraping

[@FarmerP]

The urge to shout "Bang" at the start was huge.😄

[@jimf1964]

We have to do something, but first my dad wants to build a contraption…..darling, kids have been saying that about their dads for centuries! 😂😂

[@apostlepaulvining5688]

Hey gridlessness family been following y’all when girls were little, enjoyed everyone too. One question for y’all though, what’s up with your Prime Minister Trudeau? I’m so sorry for your Nation my friends. Praying for all hope Canadians can/will vote him out of office soon.

[@russellwatters5891]

Awesome job on the scaulder, alot handier than a 55 gallon barrel cut! I've had the "jello shots", they're awesome...lol 😂 Love ya'll ❤

[@licajerca2630]

The organs are also not thrown away, it is a traditional preparation called drum, the well-cleaned organs, together with the meat and fat from the head, of course after the teeth, brain and tongue have been removed, which is scalded and cleaned. The tongue is also used for drumming with the rest of the organs. I personally don't like to use the lungs, I boil them and give them to the puppy. Well, just as you clean the mats for sausages, so do you clean the stomach and thick rump of the pig. After the organs and the capatana have been cooked, separately of course, because the capatana boils more difficult than the organs, they are taken out and when they cool down enough, they are chopped into cubes of about 3 cm. , mix well so that the mixture is proportionate, add salt, pepper, thyme and fill the stomach and/or thick stomach, sew it so as not to spread the content and put it to boil on low heat in the juice in which the capatas were boiled and the organs about 30 minutes after boiling. After that it is removed and put in the press, in a cold place for 24 hours, it can be eaten as it is then, it is good with mustard, but it can also be smoked, it is delicious.

[@Idahoprepper71]

My first truck was a 77 highboy with a 390 engine.

[@jorgevaladez3771]

Great videos You should make chicharones with the pork skin it's so delicious. Good luck

[@greywolfwalking6359]

An excellent " how 2" on harvesting animals!! The how n whats of the animal n what the cuts are, done in very good detail!! Perfecto!!🤌🤌🤌🤌! Thanks!👍🦊🧙‍♂️🐺👍

[@RyanPerkins-lm7cb]

I hope you made Cracklins with the pigskin as well! Cracklins are a Great snack while hunting or fishing or even on a trail ride!

[@terranceschmidt521]

Sure do love the way you think!

[@bc30cal99]

Greetings from the land of Blaze King, thanks for another video slice of your lives up there. Kudos to the young fellow wielding the knife, it's great to see anyone who knows what they're doing at work. All the best to you all.

[@johncant7909]

Teaching the world....thats how it is!

[@gaurav.googleplex_california]

15:00 wow real beauty is here❤

[@joeschuchard9219]

Your daughter has good taste in trucks👍🏻👍🏻had a 75 high boy

[@billybrown1979]

look like ya;ll had fun. we did our pigs different we had a smoke house and had to kill them when it was cold. and hung the meat in the smokehouse and rub them down with salt and the salt cure and reserve the meat not to spoil.be bless. SAVANNAH TN.

[@apostlepaulvining5688]

Y’all can also tan the pig hides to sell or use to make shoes, handbags, ect…… with the talent your girls have.

[@abhishekgurjar3273]

Keep it up and nobody will stop you yes I am right because we love your content and we watch your contents

[@dadsrock4252]

Way to go girl. And yes that made half ton highboy .god bless y'all😊

[@mkchris9154]

Wow. You guys are sooo awesome!!! I learn so much. Thank you!!!

[@jmt6615]

We used a old cast Iron bath tub, set on bricks and built a fire under it. Old school lol

[@campospinheiro1672]

congratulations... the family... God bless you always... and thank you very much for the video there pc tamo together!!!

[@scotthaddad563]

You could have likely made glue from that pigskin. That could have been a great project ; ( making glue and assembling some doodad with homemade glue! )

[@Tanks-Link]

When you guys were cutting up the pig, I think I saw a rare visit of smokin Dave

[@edwardalvarado8889]

Omg, you guy's are always coming up with new ideas, the girls are pretty smart. and beautiful. thanks for sharing. the pig skin jello looks good try selling some and invest lol.

[@gadget8066]

That was AMAZING!... So funny "I'm in a pig" LMAO... Hi from the UK.

[@raten2791]

I'd of thought you would boil the bones for the gelatin but no doubt your meats & treats are delicious.

[@smiffersmaffer]

You’re awesome with your kids!! Amazing to see ! What a great father

[@jasonlightfoot4145]

I love how into the data you and the girls are 😊and your enthusiasm is infectious, thank you for making me smile.

[@madmex2k]

Pratical Home Schooling right there. Useful info she will use if she continues this life style in later years.

[@davidwhitten928]

Nice job guys

[@alanpacker3652]

Might want to try Dinuguan filipino chocolate meat. We used pork meat instead of intestine etc. Then you won't have to throw away all that blood. Very tasty and full of energy.

[@georgeleech2709]

A simple hack for everyone , never put an open flame to a tank. Instead , put a hose on an gas powered truck on the exaust pipe , idle your truck with the hose in the tank = no oxygen in the tank , no air no explosion

[@dana_d_shade982]

I just started doing the same, butchering pigs. I always skin mine because I don't have the equipment to dunk and scrape. I also have found that aging the carcass for a week, (when the temp is appropriate) similar to deer or beef, makes my pork taste better. Thanks for another great vid.

[@jeffhuntley2921]

I’ve had horrible luck trying to scrape pigs. Still tasted good in the end:)

[@RichardCranium321]

chicharon or cracklins are great use of the skin as well as rendered fat

[@julieanderson5184]

Aspic jello shots!😊

[@livingmyalaska]

Brilliant idea. I wonder if that would work on a black bear?

[@gregorythomas333]

Back in the day you would have used more of the leftover parts like bones for various tools and such.

[@ioanagherman5952]

Nah, the best way is to use hay ,the skin is crispy. Then you clean the skin with coarse salt and water,.God bless you guys.

[@moegardner1]

The way they do it with gas tanks (welding) is to fill it with water first.

[@Kepharocks]

A horse curry brush works great for hair removal.

[@Gridlessness]

Good to know!

[@NB.867.]

This channel is AWESOME!!!!

[@paulbartholomew7327]

Love the video but man we are down in Louisiana and we eat pork skins and it’s like chips you need to look them up.. lol idk about the Jell-O 😅😅lol

[@xytonpamy4334]

You guys are amazing.. you and your kids are smart. It's wild and I love it

[@CandidZulu]

Burning the gasses out of a gas tank with a torch is just what the pros do! lol

[@BernieWiebe-vg3dm]

That pig skin jello looks good

[@licajerca2630]

We don't throw away the bones either, we leave a bit of meat on them and use them in soups. First, boil the bones on moderate heat and collect and remove the foam, then add the onion, carrot, celery, parsley root, bell pepper. Depending on how hard the pork boils, the vegetables are added in such a way that they do not boil too hard, then fresh or canned tomatoes are added, it depends on the season and added to taste with borscht or lemon juice, can season with parsley. We use Leustean, but it is something that is not found on your continent, unfortunately. And the borscht is prepared from scalded tarts left to ferment, it must be mixed every day in the vessel in which they are placed, until the fermentation is over, the liquid clears and turns sour. It is also good and healthy. 👌👌👌

[@thepopeye8293]

Love you guys ❤❤❤ kez is so cute 🥰

[@gordonbchristensen8727]

Well done, and educational.