Workshop: Hog Butchering on the Homestead

[Lane Linnenkohl]

This is a chance for beginners to learn about hog butchering in a friendly relaxed environment.

This one day workshop will take beginning level participants through the steps of processing a hog at home with basic tools.

We are offering three hands on slots for $150.00 each and five observer slots for $100.00 each. The observer slots are perfect for someone not ready to “get their hands dirty” or those wanting to have a better idea of where their food comes from. All prices include a mid-day home cooked meal.

Hands on topics will include bleeding, eviscerating, skinning, different cuts of pork/parts of the hog, processing, grinding and mixing sausage, rendering lard and wrapping and storing pork. Topics of discussion will include killing the hog, scalding and alternatives to scalding, estimating weight, and curing and smoking pork.

The workshop will be held on December 29, 2009 at Dry Branch Farm 100 Hamilton Heights, Summer Shade, KY. Start time will be 9:00 am CST. Instructors are Lane and Ricki Linnenkohl, Mike Heindl and Brenda Hornsby-Heindl.

[Carl Russell]

This looks awesome. I hope it goes well. Carl

[Lane Linnenkohl]

Thank you Carl. We’re looking forward to it.

[Lane Linnenkohl]

There are still hands on and observer slots available.

[becorson]

Seems like a great idea. How did it go?

[Lane Linnenkohl]

unfortunately, it didn’t. We picked a time based on availability of our friends to help, so the scheduled day wasn’t the best. A Thursday between the holidays. I did have interest, but no takers in the end. Then that turns out to have worked out because our friends ended up catching a virus over the holidays and weren’t able to make it out.

The hog still breathes, and we’re scheduling by the seat of our pants, which is why we haven’t re-advertised it. Our plan right now is to video the butchering, edit it down, and make it available for sale in DVD format.

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