Butchering the 3 “little” pigs

La la let, la la let me be free. Happy day. We're up dark and early. Started the scald for the pigs. Gonna kill the pigs today. The three of them. I can't show the violence on YouTube of pig butchering. You can get that on Abundance Plus. So nervous. You are. Other way. I get nervous before shooting. There's a lot at stake, you know. Our safety. Getting it right with the pig. Always good to feel the weight of the sacrifice. If you're gonna eat meat, it's always good to kill something once. Feel the hate. Feel that weight. Pig's laying down. When two pigs are laying down and the one's up, this is a perfect opportunity. Oh yeah. So let's go. That's a good strategy to kill a pig is to actually catch it while it's asleep. I did it. Because, oh that's how you did it? I did one like that. It was just laying there. Just looking at me. That's why we're gonna do skim. Because when they drink, they hold their head still. When they eat, they're like this. You got the gun? Who's gonna cut the pig? Henry, go do it with your sock. Who's gonna shoot the pig? There's already someone else coming. I need to get rid of that nervous energy. Aim a little bit more down. Ready? Let's go. Their noses are wet in blood. Alright. Oh, that pig's dead. He wants to put him in the thing. You have to put him in the scalder. I know, Papa. Let's just hang him here. They outvoted me. Why do you want to hang him here? Well, they want to hang him here. I want to move him over to the scalder and then hang him up there. The reason I don't want to hang him here is that the bucket's way up and they're driving across the farm and it's just dramatic. He looks like he's cold. Pig killed. Went great. Pre-game jitters gone. At least until the second kill and it's Jonah's turn to kill. 140, 150. We're at 150. We're at 150, 253. I think it's gonna be fine. It might be a shorter scald. It'll cool off, too, when we drop the pig in there. Let's do 80 seconds and then we'll try it. The rule of thumb is, I don't know, 140 to 150. A minute and a half to three minutes. That's where we're going off today. Did you have to do any reviewing this morning? Oh, yeah. Asked Mr. Kookaburras, what's the scalding? What's the scalding? Well, you do this once a year. You tell me. You know? What temperature do we get it at? I thought like 145, 150. And how long? Like two minutes. We got to get this just right. This is the difference between misery and satisfaction. This can be quite the pleasure if you get this right. And quite the nightmare if you don't. I feel like this is not a great scald. No, I think it was too much. It's not just coming off like scraping butter or something. I mean, you can just touch it and it'll fall off and get it right. Let's just get what we can done. The legs are coming up nicely, though. This isn't so bad. Look. It might help to just pull. Look. Just pull, too. Go get your shaving cream. I seriously want to try that. That could mean it went too long. This has got to go back in. Papa, look. This is tough. The pigmentation of her skin. We forgot about that hook. Remember that hook, Josiah? That's a good one right there. Right. Oh, but yeah. Her spot. They want to put it back in. You can't go too far with it. This is as good as it's going to get. Looks like maybe we went too far with it. It can lock the hair in if you go too far. Why don't we have to skin it? Okay, so you don't have to skin it. Or you don't have to scrape it. You could skin it. It doesn't skin as nicely as a cow. And you lose some of the fat. So that would be one reason for doing it this way. We'll keep all the fat. But another reason is the skin is where you get pork rinds from. And this is the only place I can find organic pork rinds. We're making some rusty mistakes. We should have hung it by the other side first so that when we switch it to this side, it's ready to be hung to have been eviscerated. Should have left the head on because the head stabilizes it during the evisceration. Touches the floor. Keeps it a little steady. Here's your bath water for the night, Austin. We already got it heated up for you. Is it nice now? What in the world? Go a little bit more. You think? This is not so terrible. Better than the last one. Look at this. I think that's it. I want to shave with the knife. I think if we go more, it'll make it worse. It's a good scald. See it coming off? Just a couple of scrapes. Coming off in big chunks. Yeah. I mean, it's never easy unless you get some sort of miraculous perfect. We torched it to get the little fine hairs that we couldn't get with the knife or the scraper. We want to take this in there and then the butchers say this is the best pig we've seen. Help us pride and joy, Austin. We just got it done. Don't tell me what time it is. 9.20. It was pretty slow. It was. Sorry. We started at 7.30. Shoot. Let's go eviscerate. We're going to get Jonah eviscerating and then we're going to get another one going. Jonah made a homemade. How quick do you do this? That was our rope swing. Wow. Homemade gambrel just like that. Yeah, I made that gambrel earlier. The idea is, just goes through like that. One on each side. I like it. Let's see if it works. Now you make me nervous. Thanks. It works. It actually locks in nicely. I cut the butthole out, cut his guts out, half him, and then he's good to go. Just got this guy hung. Jonah wants to see, or Jonah wants to kill the next one. And then we'll get Jonah eviscerating and we'll go scrape and things will really start moving along. They really need to or we're going to be out here all day. Nervous? Yeah. Why are you nervous? Last time I saw the pig it didn't go so well. I missed. Yeah. I just don't want to miss. I'm going to go up there and I'm going to shoot the pumpkin to get a practice shot. Get him ready to sleep. Bring the other bullet. Okay. Laying down is fine too. You want to aim through their head to their anus. Yeah. Act like you're trying to shoot it out there. Wait until it gets straight on. Wait. Just wait for it. Be patient. Okay. Wait. Time out. This is going to fight. Go ahead. He won't get his head straight on. Here it comes. Go ahead. You got it. There it is. Dang it. He pulled the trigger but the safety was on. That would have been the perfect shot too. There you go. You got it. Really? Alright. How do you feel? Feels good. First thing I'm going to do is cut around the anus and put a zip tie on it. Dang it. Did you pop it? Messed up. I cut the entrails. This is the really annoying part when you have to cut the anus out because it is so fatty. Got a nice big ham. Full of nice juicy fat. It's like so tough right there. Now we're going to put the pigs in the trash cans and send them off to the park. Can we get both of them in at the same time? Yeah. Is it possible? Or both of them in the same barrel is what you're saying? Yeah. Let's do that. Yeah. You do that Jonah. Can it fail the other way? You're so strong. Oh no. Please. Go in. Yep. Hey. This is the sign of over-skulled deterring. Really proud of Jonah pushing through. Wasn't real comfortable with his first kill. Stepped it up. Even though all comfortable. For the second one he feels better about it. That second one did go better. The third and final one. We really got no groove. Must be 1 o'clock maybe. Pulled the trigger near 7.30. This will be the hardest of butchering days this fall. Barrels. Something for the pigs when you're done. What do we have? We bought some ice. Our ice maker is not up and running yet. What do we do? Four bags per pig. Hey that's enough. We get these big plastic food grade bags. That we put the pigs in first. Then put them in the barrels. Then put them on a pallet. Then put them in the... Wait this is another pig? You know you're going to have to strap them together. Want to play the name the innards game? We got 1, 2, 3, 4, 5. Somebody tell him what that is. Lump. Must be jacked up lump. Okay everybody got the flavor down. People know the heart. These are the two that you struggle with. Kidney. Somebody says tongue. Back is a wiener. No. Lily says wiener. Tail, tail, tail. Bleed. Yes. What is bleed? I don't know. And that's a wrap. Happy day.