Ky Whole Hog

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by bondhu, May 26, 2017.

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  1. barney

    barney 12 pointer

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    Oct 11, 2005
    Just have a scalding box welded up. Set it up on a wood fired furnace, or make some gas blowers and heat it with gas.
     
  2. mudhole crossing

    mudhole crossing 10 pointer

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    Aug 20, 2007
    East ky
    Yup!! Salt and pepper, foil it up, and stick it in the coals
     
  3. EC

    EC 12 pointer

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    Louisville, KY.
    My grandfather has some "giant" cast iron hog scalding kettles.

    They looked like this--but seemed to be a little bit bigger.

    [​IMG]

    My grandmother always looked forward to hog killin' season (in October) because she traded the lard for other stuff.

    I wish I had the skills my grandparents had. And I'm betting my great-great grandparents had superior skills to even what my grandparents had.
     
  4. EdLongshanks

    EdLongshanks 12 pointer

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    Northern Kentucky
    You could make a lot of bean soup in one of those!
     
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  5. EC

    EC 12 pointer

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    Jul 13, 2003
    Louisville, KY.
    LOL! Always seemed to be "musical" whenever we visited.
     
  6. KYT

    KYT 8 pointer

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    May 3, 2008
    Eastern Ky.
    The neighbors I helped with hog butchering used washtubs on blocks to heat the water for scalding. They used cooking pots to dip up boiling water from the tubs and scalded a spot, scraped it, then scalded another spot and scraped that. Never saw anyone dunk a whole hog all at once. Both ways work.
     
  7. Dark Cloud

    Dark Cloud 8 pointer

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    Aug 14, 2009
    Lawrence Co.
    Dad had a big iron kettle he always used,to heat water to scald hogs,pretty much the way KYT said,my mother would also use it to make lie soap.Hog killings were pretty much a neighborhood thing back in those days,everybody helped each other.
     
  8. cedar creek

    cedar creek 8 pointer

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    Sep 7, 2014
    My papaws hog box had 2 chains at each end they layed in box and pulled them back forth in the hot ass water, then you took a metal scraper and scraped hair off, nasty job but they were shaved ready to butchers
     
  9. Bone_Chaser

    Bone_Chaser 6 pointer

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    Sep 12, 2014
    Whitley Co
    I have 5 of the large cast iron pots handed down through my family for years but I currently skin my hogs as it is less effort overall. Got a Yorkshire around 275 I will be butchering along with a mutt around 225 first of next month. 0807172002-1-1.jpg
     
  10. Born to Hunt

    Born to Hunt 8 pointer

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    Oct 20, 2005
    Edmonton, KY
    I stopped scalding a couple years ago. I too skin mine. I started smoking the bellies for my bacon and like the flavor a lot better than salt cured and never cared for salt cured ham or jowl so, skinning is better for us.
     

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