Okay, here it is. The pictures aren't
very good, but I think they are good
enough. I'm not going to comment on them much though; I usually wasn't actually
in the process.
I don't what we'd do without the mule!
Luke got in there and helped a bit. You can just barely see him in this picture.
Again, the mule! This was
way better than using the tractor. However, this made it necessary for them to skin and gut right behind the driveway!
Once Daddy and Kyle had skinned the underside of the pig, they pulled him up and skinned his backside.
Then they cut him open...
and dumped out the insides.
The pulley system.
Product #1.
Quite good. Mild, though.
I don't what we'd do without the mule!
Luke got in there and helped a bit. You can just barely see him in this picture.
Again, the mule! This was way better than using the tractor. However, this made it necessary for them to skin and gut right behind the driveway!
Once Daddy and Kyle had skinned the underside of the pig, they pulled him up and skinned his backside.
Then they cut him open...
and dumped out the insides.
The pulley system.
Product #1. Quite good. Mild, though.
3 comments:
Thanks for the photos! Looks like a delicious reward for all that hard work! Did you want your sausage to be hotter? What type of grinder did you use?
Love,
Aunt Trish
We tend to use a hotter sausage, but I personally have nothing against mild sausage.
This is the grinder we used:
http://tinyurl.com/hweug
Country ham.
-CS
-JL
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