tag:blogger.com,1999:blog-4024674289273898019.post246220524497838981..comments2009-06-18T15:39:44.234-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4024674289273898019.post-51959725808858273812009-06-18T15:39:44.234-05:002009-06-18T15:39:44.234-05:00you are my new nose to tail hero<br />great postAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-27174139801505569852009-06-15T16:54:21.734-05:002009-06-15T16:54:21.734-05:00whoa... i know i&#39;m late on commenting on this but i LOVE this post. what a ride... great pictures. the one of the intestines - awesome. it&#39;s important that we all see these types of pictures in order to respect our food. i give you credit for this but whoa... what a post. thank you!we are never fullhttp://www.weareneverfull.comnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-5177094258850118682009-04-06T11:10:00.000-05:002009-04-06T11:10:00.000-05:00ntsc - I have hunted rabbit, squirrel and deer, (never got the deer myself) but this was different.<BR/>When hunting, the animal has every chance to beat a hasty retreat if you screw up in the woods.<BR/>In this case the pig was in an enclosed area and had no escape route. The hardest part for me was not actually killing her but making sure that I killed her without causing pain. I was lucky enough to get the shot in the right spot. <BR/>Hunting never bothered me either as a kid. <BR/>Killing an animal I was able to pat on the head changed the game for me a bit.<BR/>All in all I would and probably will do it again.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-20271124394065690202009-04-04T14:50:00.000-05:002009-04-04T14:50:00.000-05:00I hunted rabbit after I got a 22 in 8th grade. My parents wouldn't eat it but both my grandfather and a friend of my parents were quite happy with it. <BR/><BR/>Killing the animal wouldn't bother me, or at least it didn't then.ntschttp://www.blogger.com/profile/10086019980409702904noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-71774903784687532082009-04-04T06:15:00.000-05:002009-04-04T06:15:00.000-05:00The real problem with a half is that there would be waste. Much of the offal and the trotters would not be used. <BR/><BR/>While my wife and I both like head cheese, souse and scrapple, my attempts to make these don't come close to what I can buy at Dietrich's. And their attitude towards artifical ingrediants matches mine, bleh.<BR/><BR/>So I buy in primal cuts. In terms of weight I do come close to a whole hog a year. Last year four loins, two hams, two shoulders, 40 lbs of belly and fat back. Plus other stuff such as headcheese and scrapple.ntschttp://www.blogger.com/profile/10086019980409702904noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-26477828911057094742009-04-03T14:58:00.000-05:002009-04-03T14:58:00.000-05:00The eviseration was the least of my concerns...<BR/>It was actually pulling the trigger that was hardest for me.<BR/>You should get a half and butcher. It's interesting to see where everything comes from.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-61608974438484454802009-04-03T14:42:00.000-05:002009-04-03T14:42:00.000-05:00I suspect I would get used to it but the evisceration would be beyond me. <BR/><BR/>But someday I would like to do a half. More than a little afraid of turning good meat into only sausage thought.ntschttp://www.blogger.com/profile/10086019980409702904noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-80575369858763790442009-04-02T11:54:00.000-05:002009-04-02T11:54:00.000-05:00I actually made it through the whole post. But then, my grandparents were farmers and I'm no stranger to boiling and plucking chickens. Never scraped a hog, though. <BR/><BR/>Great post, Chris! You make me want to eat differently.....except, I don't think I could eviscerate like you!Real Live Lesbianhttp://www.blogger.com/profile/09272384473977144125noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-91770059366778961602009-03-31T12:38:00.000-05:002009-03-31T12:38:00.000-05:00Rattling - The cost was limited to the price per pound of standing live weight. I didn't have to pay any other fees. I have the coolest farmer ever. Price per came out to about $1.66 a pound live weight.<BR/><BR/>MHB - Thanks. It was an adventure.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-48115412069859635962009-03-31T12:31:00.000-05:002009-03-31T12:31:00.000-05:00Great post, Chris. You did well, my friend. Very well.MHBhttp://www.blogger.com/profile/12828218129301643183noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-26391491506903188812009-03-31T11:48:00.000-05:002009-03-31T11:48:00.000-05:00That is *awesome*! I'm jealous.<BR/><BR/>Do you mind saying how much you paid the farmer for this experience?Rattling The Kettlehttp://www.blogger.com/profile/01487831910924501194noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-67649498855299456232009-03-31T08:11:00.000-05:002009-03-31T08:11:00.000-05:00It wasn't gut so much as contents. Basically partially digested corn. It was still nasty.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-6782723383841163022009-03-31T07:45:00.000-05:002009-03-31T07:45:00.000-05:00bravo<BR/>truly impressive and a great post<BR/><BR/>loved every photo and you did good<BR/>in your mouth? guts? really???cook eat FREThttp://www.blogger.com/profile/10466840130053606273noreply@blogger.com