FINAL DAY 3: Appalachian Heritage Old Timey Hog Killing...Seasoning Bacon.. How to Make Sausage

[@Rush-ld2qr]

Josh, I have been a professional meat cutter for the past 20+ years and I cannot tell you how much I enjoyed & appreciate you & your fathers videos of hog, chicken processing/preservation & your cooking videos! It’s also nice to see a father pass down his knowledge of these things to his son so he can continue to do so w/ his children & so on.Please keep the great butchering & food/cooking videos coming in the future! It seems like you have a great family that enjoys spending time together and doing things the old school country way! Which is the only way in my opinion! Anyway sorry for such a long comment but just wanted you to know how much I enjoy your channel and it’s content! Much respect to you & for what you and your family are sharing with your viewers! God Bless 😀🇺🇸

[@MurrayWhitlock]

Nice just like home loved it

[@CowboyKentRollins]

Would love to meet yall, your dad is a great teacher, God bless

[@StoneyRidgeFarmer]

left ya a voicemail buddy! WOooooO!!

[@gearcorner6225]

I’m a city boy. Grew up and live in the suburbs. Never hunted a day in my life. Yet something in my soul is so drawn to this kind of lifestyle and I’ve been watching these videos with a deep appreciation for your sharing of this process. I love to eat meat, and knowing how much work goes into it really improves my perspective. Thanks for the videos!

[@bryancazares5823]

Please let your dad know we appreciate his knowledge and experience. Great content👌

[@jeffgrogan3173]

Great job on the video very educational getting back to the old timey Roots. I really appreciate it. God bless you Amen

[@charlessavoie2367]

You are using hogs the way they are intended to be used. Perfectly valid.

[@floydjustice5445]

I loved the series on the old time hog killing. Can't wait to see the processing of the Hams.

[@stephenpriebe944]

I grew up in Indiana. I'm 79 and I remember watching my grandpa, uncle, my dad and the hired hand process 4 hogs the same way you showed in this 3-part series. Every year this was done.

[@clydewestmoreland314]

Used to be a butcher back around late 70's , early 80's. Man, what memories yall have brought back. Thank you. God bless you and your family.

[@jamesp2662]

Bring back memories growing up on the farm. Old Thom was a Oklahoma man grew up the old ways, miss the fun we used to have raising n feeding critters till butchering time. He used to make hams bacon n such. Remember it all well. The scalding n dipping process for hogs will always be in my mind. As all the old folks r gone now but memories remain, to pass on to my family. You r fortunate to have your father pass on what he new to you. This is a lost art for most im afraid. You have a great program n seem to be doing well love all your programs. I'm in Alaska just outside of Anchorage 30 MI. Miss all the old ways raise a few chickens. My son wants to make sourkraut. This fall canning will be taught how we processed. Take care James P.

[@GeoffErvin]

your dad is amazing ive never heard anyone with such knowledge in butchering from dispatch to preserving, im totally hooked i could listen to him give a seminar in a heartbeat...thank you so much!

[@DeepSouthHomestead]

Ive watched all 3 videos and really do appreciate what yall are doing. We do pretty much the same thing here. One difference we do is mix the Old Plantation season mix in cold water we find it mixes better in the meat. Once it sets a day the season will be a little stronger. mixing it in water seems to give a truer taste quicker. Keep up the good work love that yall keep it real.

[@dresbmf219]

I'd love to see more in depth videos of this process. I'm 3rd generation Mexican American and I love to keep old traditions alive

[@stoneycarter5546]

Your so blessed to have your dad to teach you the old ways it makes me sad that my Dad is not with me any more Great job

[@StoneyRidgeFarmer]

Thanks Stoney

[@michaelacevedo7476]

First off your DAD is the star of the show.and your are the luckiest man I know to have him. It made me miss my. Father a lot to day. My father was a butcher, he had his own shop in the south Bronx.miss my DAD a lot.

[@thomascannan1033]

My grandfather's family were pig and dairy farmers in County Cavan, Ireland. The animals they took for consumption was handled like this, can't say I would offer anything but standing in the way. The meats each turned out was incredible. Glad to see you are keeping your family's traditions alive, good on you for that! Best/Tom

[@larrymoore6640]

Both you and Grandpa Stoney Ridge did a great job of explaining each step and why. I liked the idea that in the making you included a taste test and just didn't go by a standard recipe.

[@elbertburley5512]

Dad knows his Stuff, He came through Back In The Day and Learned his Trade... Way To Go Dad..

[@donnagreen8949]

Thank you my family's blessed by your family's knowledge !

[@rwilson208]

Thank you so very much of all 3 of these videoes. My grandaddy told us stories of how his grandaddy and his grandaddy before him raised hogs, chickens, cows, mules for the plowing, and raised gardens for canning. I remember that we were raised not to waste food. You have given me actually the chance to see everything that I heard him talk about. I wish that I could trust people in our area. I have purchased sausage before and I knew before it was cooked that it was going to be lacking in taste or there was poor meat added to it. I am so glad to see honest people doing it the right way. I wish that I could have learned these lessons in life. Now I am 56 and in a wheelchair due to an accident . But it has been a true pleasure seeing your family keep the tradition alive. God Bless You All

[@rodfair5698]

That sausage looks delicious!!! I can almost smell it when you cooked the test patties. Now...... If I was doing it, half the sausage would have been lost to test patties!! Great job! Video, like all or yours I have watched, was very informative without being boring, educational, but, above all very entertaining. Thanks to you and your family and friends for making it. Sincerely, Rod

[@waynepollard7823]

Love the series!! I had always skinned a hog until this when I finally attempted scalding it. It was a lot of work but so much fun. I'm glad to see other families keeping the tradition going.

[@g.smiley9494]

Thank you for posting! So very interesting and mouth watering. Mmmmm. Fresh sausage & biscuits....

[@jackiekitchennowordsneeded587]

Your Daddy is a world of knowledge, you are truly learning from the pro.

[@budmoore8144]

This video series is great so much information would love to see more of this

[@maricinwallace2118]

We are fortunate to have found this Sit and extremely fortunate for the knowledge of your Father and Grandfather.

[@Topdog715]

Watching you taste the Sausage has my mouth watering. Lol

[@kimberlycurtsinger72]

I Luv how ur always concerned about our backs. That's gr8t. I was in a body cast from 5yrs old to 14. So I know all about back pain. But I'd still be standing beside you helping and learning along the whole way. Luv ur channel. I haven't got nothing done today cause of watching ur videos. Lol

[@dpelcherjr]

First off. THANK YOU. Your video's are not only fun, but informative. I so love the enthusiasm that seems to burst out of you every time you make a video. It is obvious you and your family are extremely happy people in a very happy place. Your dad is one the most "down home" sort of persons I have had the pleasure of seeing in a long time. Reminds me of my grandfather which has long past in the 1970's. He was my idol and I try to live my life as close to the way he did as possible. They just don't make em like that anymore. Mostly I watch your videos on our TV and every once in a while I hear my wife chuckle at something you do or say. She likes you too and that ain't easy. Your outlook on life is so sincere it makes me want to jump in my truck and drive right up there to say hello. Of course that probably won't happen, lol, I live in Rhode Island. However, you make folks feel that if they did, it would be ok. That makes you a very special person. If it weren't for your $100.00 truck I may never have gotten the pleasure of seeing one of your videos. I had the same old Ford as that only green and white. Mine was a 1977 and that got my attention. I know you get some negativity from some people, but don't let that stop you. People do not realize the time and effort it takes to do what you do and too be criticized for it hurts, don't care how tough you are. I do a fare amount of canning and I love to try new things, like making sausage, thanks for the tips. Or should I be thanking your dad. Of course my Kitchen-aid will have to do, ha. Don't stop doing this great thing. I am one New England-er that is better for it. I am not a very religious man, however, bless you, Mrs. Stoney Ridge and all the Stoney Ridge clan. Oh, and little more of that guitar and singing wouldn't hurt either. Thanks so much, Dave P. or as my grandkids say Papa.

[@tractorman4461]

I'd never seen anyone season before grinding.... that's a new twist for me. We do hogs by halves or wholes, and virtually everyone has different seasoning likes, so we grind and mix in ten pound batches adding so many table spoons of seasonings per pound as desired. The ladies of the families let us know when their batches come up to the table. We use Penzey's spices and use Italian, summer, pizza, breakfast and sometimes Russian seasoning. Occasionally we do some gut sausage and bratwursts with pineapple and cheeze. Another great video sir. Your old man is a trip..... in a good way. lol.

[@pucky900]

Absolutely love your 3 part series on processing a pig. Me being a city boy and never been around farm animals, I've always wanted to learn more butchering since I make my own ground pork, sausage, pancetta and bacon. Thx!

[@WhereMyChicken]

Every American kid should watch these three videos before they leave high school. I subscribed and can't wait for more! Usually I don't watch a series of videos but this kept me in my chair for all three in a row. If we ever meet, I'm going to shake your hand for a half-hour!

[@topwatch7119]

Brings back a lot of memories. I am an 76year old Vietnam Veteran, born and raised on a farm in South Carolina. Makes me want to move too the country, and buy some hogs. Great videos.

[@screamindemon811]

Your Dad sure knows his stuff Josh, not only is he showing how it's done he is explaining the why's and how's and the end results of doing the process a certain way. Thee way that the folks that went in on these two pigs together is very smart, your splitting the cost of two pigs four ways and then dividing up the hams, bacon, sausages, ribs etc from the two pigs between the four of them. If the four people who went in on the two pigs tried to buy at the grocery store all the meat you got from the two pigs you would be damn poor, but to buy ift from the farmer, the farmer makes some money, the four save some money and even if you have to pay a butcher you would still come out ahead of the game rather than buying it at the grocery store, better cuts of meat, more meat, less filler and preservatives and better quality meat for you and your family. If only more people even thought of doing what these four people did, imagine how much better it would be for you and the farmer, remember there is a long chain of things that happen before that pig goes from the farm and ends up at the grocery store and every step along the way adds to the cost and the end product gets diminished. If people bought direct from the farmer, that would save them money and put more money in the farmers pocket as well, cause what the farmer gets can change by the hour due to fluctuating prices they get paid for the pig, but if people bought from the farmer, the farmer would be able to get a better price because even if they sold it cheaper than the spot price they arent paying transportation cost to the market or the slaughterhouse. Lost to take from this video serious, hope it gets folks thinking a little more about a more efficient way to get better meat for your dollar and helping out your local farmers by buying from them either by yourself or with a group.

[@adamweaver4457]

Boy are you ever brigin back some memories.

[@greggdell4677]

You’re killing me, I can almost smell and taste that sausage, wish we were neighbors! Really enjoyed this hog processing series and your videos seem to be getting better the more of them you do. Take care, Gregg

[@homespunfun_kywest3621]

Love the videos , its becoming a lost art and I think that's sad. We need more people like your Dad sharing their knowledge on such things. Thanks and I could taste the sausage!!

[@offgridliving7538]

food safe inspection will not approve this process, however this is how our fathers had been living healthy. I love it.

[@TheVonhollan]

this whole 3 parts has brought me back to visiting gramps farm. checking chickens goose and ducks and dispatching those that have not produced eggs in a while. pulling feathers parting them up just to feed the extra person who was me! and i got to make and help grandma cook my chickens. along with the leaks and other wild veggies i collect. Grandpa collected thoes birds i think to show me farm life to feed the family. Supper was a wonderful time cause they were my birds to feed the rest. loved this whole 3 part and thanks for sharing it! I was 12 yers old at the time. Occasional id get to help with a goat or lamb.

[@301joey1]

Please tell your dad thanks for allowing you to share this, Ive sat here watching with tears in my eyes thinking about my family thats gone...simple times, hard work but done at a smooth easy pace.

[@galeburkman1586]

Thanks for the information on the old ways of butchering..

[@michaeldewitt2230]

I love listening to your dad explain step-by-step how to process a hog, and how to salt a hog. It reminds me of my daddy in law

[@Old-Painless]

Thanks, Josh. Your fortunate that your Daddy is such a patient and knowledgeable teacher.

[@StoneyRidgeFarmer]

lol....I wish you could have seen the non PG13 parts ......he's a character for sure! Reminds me of that boat captain in the movie JAWS

[@Outofthisworldengraving]

just like you said, most kids have forgotten how this is done and i plan to show my kids how this is done when they get a little older.

[@jamesford596]

Your dad is the man I remember doing the same thing when we were in the village but that was a long time ago I'm so happy that I found your video keep it up !!!! GOD BLESS

[@dad3db]

Pappy stole the show. Just hearing him and seeing his actions took me back when I was little boy. You can always tell a southern boy they speak respectfully may not be fancy words, but they are respectful . You are the type of people that made this country great you are the backbone and the Heart.

[@frankirwin2377]

Amen. Good you brought out this art of processing which a bunch of us have done. However, a lot of folks haven't had the chance to see the Art of Home Processing. All Good! Great Video Josh.

[@johncambra9332]

Love this 3 part video because as young boy some 69 years ago my Portugues mother and farther would do three hogs for the whole family. As we said back then we used everything except for grunt. We also saved the blood to make blood pudding. You brought back some old memories. Thanks to you and your dad.

[@francescalhoun966]

I know what u are talking about!I It is nothing like the country life.I miss it so much.Nobody could raise hogs,and cure hams like my Dad.Of course that was so many years ago.All those good people are all gone on.It is so good to know that people still live like that.God bless u, and family.

[@mitch_smith]

Folks don't understand the difference between fresh sausage and "store" bought. It will ruin you for packaged meat.

[@StoneyRidgeFarmer]

No they dont get it....folks also think that meat comes from a box and dont understand the life that it takes to make that meat....I'm never more disgusted than when I see someone waste meat on their plate....

[@Cp3659]

Truth the best you will ever eat without a doubt

[@petev5545]

Very interesting. Your dad and the crew are very hard working men. We have hog farmers in New England that process and sell pork on their farms. Farming is not for everyone so thanks for keeping the heritage alive in West Virginia Farm Country.

[@luketeverino6085]

You really don’t take learning lessons from other people for granted. I love that hope you have a good day

[@merrillwilliams9452]

P.S. I like your father, knowledge like that can’t be forgotten.

[@adriandelacruz353]

Thank you for sharing your knowledge and expertise.

[@StoneyRidgeFarmer]

You are so very welcome!

[@annotten7413]

The people that didn’t like this video are just plain dumb. You have great content on your channel and thanks for sharing

[@joemoran549]

When I was growing up we used to do this at my grandads every thanking day at least 50. Hogs so many people working it was like a assembly line. Great videos. I just got two hogs to raise and process . I want my grandkids to know how to do this. Thanks for the videos and God bless

[@mjones7619]

Your video reminds me of growing up in rural Mississippi. My uncle killed hogs the exact same way. This reminds me of a much easier..peaceful time. Thanks for all you do!💙

[@StoneyRidgeFarmer]

Thanks Marsha...welcome to the channel! Glad to bring back good ol memories

[@smithglenn7256]

Its 3:00 a.m. I can't sleep, I grab my call an hit KZbin, an the first thing I see is your video o' thank God what a blessing to see you all I lived in Tennessee when I was a teen-ager I remember eating that fresh meet, thx again for you videos, I'll keep looking for more 👍👌😀

[@ncautoman57]

Down in eastern NC my Grandfather raised and processed hogs. When he made sausage his term for too little fat was it's too tight meaning it would break apart when cooking. Josh keep up the good work. Continue to show everyone what it's like to be raised on a farm. You have the best up and coming channel on KZbin.

[@RockyBrook]

Wow thank you for the series i love how you are keeping it real and traditional

[@carlnicholas7346]

Hey Josh. When I make sausage I use a courser plate and put it through grinder twice. It mixes it better and still comes out fine.Thanks for the series it was all interesting. I make sausage by getting meat in store and season and grind it up.Just made 65 lbs. two weeks ago Keep up the good work.It is nice to see family working together like ours.thanks again.

[@RT-fe1mu]

My parents and I used to raise hogs many years ago glad to see this again haven't cut out a hogs since 1990 mom and I worked it up My wife and kids were watching say hi to your family for me yall are my kind of people I live in Southern Virginia thanks so much

[@marciebrown-wendorff2565]

I came across this channel looking for a how to on suckling pig roast. We are a couple of city kids (50+) that are learning the old ways. I sold a bunch of piglets but I have 5 remaining that I don't want to feed out...already have 4 adults ready for butcher and butchered our first 2 ever recently. But there is just the 2 of us and this long slow cure process might just be the next step for us. Tha KS for sharing. BTW can't find the links anymore. Too many comments

[@kevinlewis7882]

I remember going to my grandfather's home in the fall on a weekend and my grandfather dad and a couple of uncles killing hogs and staying around watching all of this start to finish, good memories, thanks for the video

[@comous]

Amazing. Your father is a wealth of knowledge that I hope passes down so this craft is not lost.

[@robindowning5873]

have made many a pound of sausage with just salt, pepper, and sage. really good. that's the thing about making your own sausage. you add only what you want to make it taste just right. loved this video series.

[@LegalCowboy513]

Love your videos family means everything no matter where you are from. Your dad reminds me of my dad totally the best.

[@robertscott5937]

You can see on your dad's face how much pride he has in his of what he has learned from his dad and is passing it along to you and your family. I grew up doing to but haven't done it in a long time I remember those cold mornings like it was yesterday very few people do this anymore glad y'all are keeping it going love the videos keep up the good work.

[@staceyswelding]

Great videos we just got our first hogs for our little farm can’t wait for this adventure!!! Thank you for the video

[@Mike-xt2ot]

Brother you have made me so hungry!!! That's REAL eatin!!! Great times with parents,,,, better than any treasure on earth! They raised one great boy so i know they're awesome people.

[@laineyboy]

I grew up doing this yearly . Hard work ,good times ,great memories.

[@17031969r]

I must say the Appalachian Heritage and way of doing things are very similar how it used to be done in Ireland. Great informative video.

[@thesimplethingsinlife1993]

The 3 part series was awesome. We don't eat pork cause of the Bible. But I really enjoyed it. The family seems awesome. Thank you for this

[@StoneyRidgeFarmer]

many don't eat pork for religious reasons......however, when and if food isn't readily available....you now know how to preserve meat to keep you and your family alive

[@marclacroix3343]

i watched the entire process. fascinating. i'd love to be a part of it and then get my hands on some of that ham. thanks.

[@jbsmooth7996]

My family is from north wilksboro nc I used to do this with my family when i was about 5 or 6 years old but we didn't have a tractor I wish more ppl would do this

[@jasonsteele9580]

I just love your dad! He tells it like it is. Lots of wisdom and experience under that white hat.

[@jalopyjoe4483]

Was hear. Super informative. Grew up in the NC mountains and never seen a hog processing. Wooooo

[@mpatrick2835]

Great video and information. Great to see families doing something together that doesn't involve tv, and cell phones. Awesomeness!

[@LilyandOllieTv]

Your stepmother is awesome and regardless whatever happened between your mom and your dad's relationship she's just as much a part of you regardless because your dad loves her and it means the world to him and I think that a lot of times people forget that that when their parents remarry that person they just connected with is apart of the family no matter what and should be treated equally always apart of the family!

[@LanceSheppard]

Brother this series has tugged on my heart strings. I use to help butcher hogs, the ones who ran the show are now gone and no one wants to help. Like you said,.... it takes a village. This one man show wouldnt be able to scald, scrape, quarter, and process. I have skinned a hog out and just took it to the proccesor. God bless brother. I believe your actually just about 1 hr and 45 minutes away from me.

[@donaldmiller8629]

@Lance Sheppard , If you have skinned the hog then you have already eliminated the scalding and scraping steps. I have seen people send a 225 lb. hog to a processor and get only 65 lbs. of meat back . Explained as " processing loss " . 125% "processing loss " seems like a lot to me. Another issue is , how do you know that you are getting YOUR hog meat back ? Once cut up , the meat from two different hogs looks exactly the same . Two good reasons for doing it yourself .

[@troyspang9112]

Found myself smiling along with you during the video. Looks like you really enjoy the entire process! Thanks for the bell scrapers!!

[@535679831]

Just finished all 3 parts and really enjoyed them! I agree 100%. There is nothing better than freshly butchered and ground pork sausage. I remember the taste testing well.

[@jeffjackson8905]

Been a while since I ate fresh sausage, that was the fun part making sausage was the sampling. Keep the videos coming. Taking a trip down memory lane.

[@bartpowers9972]

Brought back a lot of memories excellent video 👍👍👍👍😎

[@willmanprw1]

Your videos are wholesome reminders of the past, thank you.

[@McClellanFarms]

I’ve been watching your channel for awhile I’m glad I came across these older videos!

[@paulbrand1256]

Listen the beginning description makes my mouth water!

[@lpm67]

I love your family, full of knowledge, no mucking about, just getting on with what needs doing. I hated store bought meat when I moved to the city but dont have much option now but I can tell all you may sayers out there that there's no comparison, store bought meat tastes and smells kind of off and has a funny after taste. Also I adore mutton and garlic sausages.

[@zer0m0stel]

I have not seen a hog being slaughtered and processed since I was 5. That's 52 years ago! I am so glad to have watched all 3 parts of this. BTW I have subscribed and clicked the bell.

[@rayextrum8648]

Thank you for sharing your ways.

[@lucasfamilyfarm5725]

Great 3 part video. Thanks for sharing the old ways. We still do it the same way here on the mountain. Momma Cat just finished packing ours. Thanks to a good friend Wayne for bringing the hog parts.

[@lucasfamilyfarm5725]

Two heads , eight legs and box of ribs.

[@StoneyRidgeFarmer]

Glad to hear it buddy....thanks so much

[@lesettedebartolo3878]

I wish I grew up learning this type of stuff. In Southern California we do not see too much farming just orange and apple orchards.Thank you for your videos!

[@mikeerich1]

Your dad is a hoot. I really enjoyed this 3 part series. Thanks Josh!

[@williamglade6975]

Thank you for sharing the way your family has processed this hog. Very informative!!! Keep making videos.

[@terryeabbott7554]

excellent series, you explained everything so well. Thank you so much.

[@johneverett3920]

I live in middle Tennessee and this was a way of life when I was young, I'm 61 now and the videos brought back many good memories of hog killings at thanksgiving , it's sad that all people know is go to the grocery store and pick up a pack of meat there, thanks for the videos,

[@redneckradtech1202]

God Bless You Sir, Awesome Instruction

[@BackwoodsGourmetChannel]

The LEM # 8 Big Bite Grinder is really nice, almost commercial grade. I've been using mine for years. They are available on Amazon.

[@CharlesWhite-mw3cr]

Your videos are the absolute best I thank you so much it’s nothing but trial and era here in stl trying to make it happen like the old days and your videos help a lot I hope all is well with the family and farm!

[@LorettaLynn55]

Carolyn, my sisters name. ♡ That looks so tasty! My Great Grandma's grinder was smaller from what I remember. Thanks for sharing. Your dad cracks me up. ♡ I feel you can learn tons from him. LYV's! ♡

[@jerrybeaver9212]

Greetings Josh from the beautiful north Georgia mountains,really have enjoyed the series, it been about 40 years since I've been involved in a hog killing,sure makes me miss my grandpaw.Beautiful area you live in also,nothing like the Southeastern US mountains.Blessing to the family,-Jerry

[@StoneyRidgeFarmer]

Thanks Jerry

[@gangoffour6690]

Really enjoyed this and your other videos Josh. I just enjoy country folks as they are the real people. I live in what I call upper Appalachia. Northern New Hampshire on the Canadian border. It's the biggest township east of the Mississippi in land area with only a few hundred people. Good country folk. Your Pops got some great skills and knowledge. Man I love ribs and bacon. Wish I was there for your taste test. Peace from northern New Hampshire, Steve.