Butchering Day

Good evening Dear Readers,  today was butcher day for 'pig'. Husband and son shot him, bled him out while washing him, then loaded him in the pickup and took to our neighbor who, I believe can do it all to a pig as far as butchering goes, in his sleep. It was very educational. Of which I include the cuts of meat, how to cut, how much meat is really on a pig that is very useful. I have always heard all that is not used is the 'oink.'  Pig weighed around 300 lbs before butchering. We got ribs, roasts, tender loins and the majority to put into sausage, which we weighed out and it is around 120lbs.  Our neighbor said it was not cold enough to salt down the hams, nor do bacon. His process of these takes much colder weather for longer period and the steps for his bacon is about 5 days. Maybe next time, but we are thrilled to have what we do. I also got a nice amount of fat to render for lard and bones for bone broth, of which I have going right now. Bone broth is very nourishing and great when a body is sick. I also have just learned that some old timers used bones to put in the ground around their vineyards. After I am done with these bones, the meat is all off and the bones have dried I am going to put them under the ground around our vineyard and see if it helps. Dig deep enough to hopefully keep the dogs from digging them up. ")  In the next week it will be time to butcher our meat rabbits.

A week ago I sowed radish, kale and lettuce seeds in a raised bed, today I checked and they are coming up nicely. It is to drop down in the mid 20's tonight, so husband and I put plastic over the hoops I have placed along side of the bed. I am thrilled that they are doing so well.

Time for evening chores to do, so I shall close for now. I hope each one is making some progress on your homesteading journey, keep the focus and stay encouraged.

In Joy