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A little something we cajuns do

Old 03-02-2015, 01:22 PM
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Default A little something we cajuns do

Here is a link to a really fun but hard working day. The video doesn't cover it all but we go from oink to burp, meaning from live pig to we've eaten it all. The video really doesn't show a lot of the hard work and really good food we have. We make sausage, both fresh and smoked. We make boudin and smoke some of that. We have back bone stew, a debris(all the innards are cooked), BBQ ribs, head cheese, and a few other things like ponce(sp), etc.. That's me shooting the pig, my oldest son with the skull cap pouring the hot water, and my youngest son using the cleaver to remove the feet. Of course, most of the people there are musicians, butchers, or cooks, so besides really good food we have good music on the front porch all day and into the night. we get started at about 5:30 in the am and go till we can't. Oh, I forgot to mention the best cracklins you can find anywhere. Enjoy.
Mike

http://youtu.be/CyadnjF5_bw

Last edited by beenie; 03-11-2015 at 03:35 PM.
Old 03-02-2015, 01:29 PM
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Looks like good times
Old 03-02-2015, 02:28 PM
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That sure looks like a lot of fun.
I can remember as a little boy going over to my grandaddy's for hog killings.
Not for cooking or pleasure but to have meat.
We would always do it on the coldest day of the year it seemed like.
We would start early in the morning and go on into the night sometime.
Old 03-02-2015, 02:41 PM
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Thanks, now you've really made me hungry. I'll be over your way between Jazz Fest weekends loading up the cooler with red and white boudin, just can't get any good down here.
Old 03-02-2015, 06:13 PM
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Originally Posted by AquaWhaler View Post
Thanks, now you've really made me hungry. I'll be over your way between Jazz Fest weekends loading up the cooler with red and white boudin, just can't get any good down here.
Well if you're ever in JAX, Gumbo Ya Ya's on Beach Blvd does a damn good job on some Boudin Balls. My favorite place to eat when I travel there.
Old 03-02-2015, 09:04 PM
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Love the sawzall.
We butcher about 250 every week in our little USDA meat plant. 100-120 hogs take about 4 hours. Then it's on to the beef.

My brother does a perfect imitation of the "dead pig thrash". At 6'5" and pushing 400# it's hilarious......
Old 03-03-2015, 04:25 AM
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That's really cool, I would love to try some of that. About as fresh as it can get.
Old 03-11-2015, 03:36 PM
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Somehow the link got changed. I corrected it with the new one in the OP if anyone missed it.
Mike

Last edited by beenie; 03-12-2015 at 01:35 PM.
Old 03-11-2015, 05:27 PM
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I kind of thought the gun would have killed the pig??
Old 03-11-2015, 06:07 PM
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That's awesome!!

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