Comments on: Pig Butchering, Round 3 http://www.kevinkossowan.com/pig-butchering-round-3/ From the cellar, wild, garden, local farm Mon, 29 Apr 2013 20:18:44 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Headcheese | Button Soup http://www.kevinkossowan.com/pig-butchering-round-3/#comment-17646 Headcheese | Button Soup Tue, 31 Jan 2012 21:55:00 +0000 http://www.kevinkossowan.com/?p=2879#comment-17646 [...] recently helped Kevin with some butchering. I left his house with a belly full of pork chops and a cooler full of the two halves of a [...]

]]> By: Grilling Game Over Wood Fire « Kevin Kossowan http://www.kevinkossowan.com/pig-butchering-round-3/#comment-7778 Grilling Game Over Wood Fire « Kevin Kossowan Wed, 08 Jun 2011 20:08:22 +0000 http://www.kevinkossowan.com/?p=2879#comment-7778 [...] What’s left are largely lean cuts for steaks – beef rib steaks from my front quarter, pork chops, and all kinds of game cuts fit for the grill. Aw, [...]

]]> By: Kevin Kossowan http://www.kevinkossowan.com/pig-butchering-round-3/#comment-3272 Kevin Kossowan Thu, 02 Dec 2010 20:53:23 +0000 http://www.kevinkossowan.com/?p=2879#comment-3272 Valerie – to me, handling a half hog is not much different than handling a pork roast – it’s just a bigger cut. But I agree with you regarding a fresh kill. All animals I’ve ever killed have distinctive smells that stick around for a while – I find until the animal’s chilled off for a day or two or frozen. But I can assure you, a pig butchering episode smells of little but pork chop.

]]> By: A Canadian Foodie http://www.kevinkossowan.com/pig-butchering-round-3/#comment-3265 A Canadian Foodie Thu, 02 Dec 2010 20:37:53 +0000 http://www.kevinkossowan.com/?p=2879#comment-3265 Kevin… I think this is the day Allan was with you… and he mentioned that it was a “delicious” lunch, too… I wonder if I could eat the animal in the middle of the butchering. It would depend upon the smell. As a child, when we butchered the chickens, I could smell that smell in all of the cooked chickens for ever after ward, and didn’t eat any for years…
I have “grown up”, but have not butchered my own animals, so I wonder.
valerie

]]> By: Nouveau Beef-onomics « Kevin Kossowan http://www.kevinkossowan.com/pig-butchering-round-3/#comment-3027 Nouveau Beef-onomics « Kevin Kossowan Tue, 23 Nov 2010 21:12:07 +0000 http://www.kevinkossowan.com/?p=2879#comment-3027 [...] then antelope, then pork, then moose, then pork, now beef. I’m at the point now that when finished cleaning down after butchering I lightly [...]

]]> By: Barry http://www.kevinkossowan.com/pig-butchering-round-3/#comment-2941 Barry Thu, 18 Nov 2010 19:21:07 +0000 http://www.kevinkossowan.com/?p=2879#comment-2941 Oh man Crackling……. little slice of absolute heaven. I’ve seen folks sprinkle brown sugar on the crackling while its crisping up on the grill… Smokey, sweet, bliss…

]]> By: Kevin Kossowan http://www.kevinkossowan.com/pig-butchering-round-3/#comment-2917 Kevin Kossowan Wed, 17 Nov 2010 21:18:36 +0000 http://www.kevinkossowan.com/?p=2879#comment-2917 Greg – me too.
Jeff – crackling – the skin from the chop cut off and thrown back onto the grill to crisp up.

]]> By: jeff http://www.kevinkossowan.com/pig-butchering-round-3/#comment-2916 jeff Wed, 17 Nov 2010 20:28:10 +0000 http://www.kevinkossowan.com/?p=2879#comment-2916 what are the little strips in the bottom photo? strips of skin or fat or something?

looks very good.

]]> By: Greg http://www.kevinkossowan.com/pig-butchering-round-3/#comment-2830 Greg Sun, 14 Nov 2010 00:31:43 +0000 http://www.kevinkossowan.com/?p=2879#comment-2830 Slobber.

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