FINAL DAY 3: Appalachian Heritage Old Timey Hog Killing...Seasoning Bacon.. How to Make Sausage

you don't want to see how meats processed on the farm and processed into sausage bacon country hams and various other pork products used for consumption here on the farm the food that we eat I suggest that you skip this three part video series on how to process a pig thanks a lot I just want to tell you that before we get started that the videos are not gruesome and they're not gross but they are teaching videos and they'll show you the old-fashioned way the old-time way of processing a hog here on the farm and if you're squeamish or if you think for one second you might not like this kind of video just skip this three-part video series thank you all right folks we're on day three day three of this hog processing video today we're going to be making the sausage now we killed two hogs okay one hog was for one man and one hog was for the other man normally if you're doing this for your family you want to kill one or two hogs it's a big waste to do it for just one hog so we did two hogs and if we did two hogs for our family we would probably be making a lot more sausage than this out of the two hogs we're gonna have about 35 pounds of sausage and we'll go ahead and show you how we make the sausage how we season the sausage and how we process the sausage okay that's what part three is today so come on along with have a little bit of fun all right [Music] No yes I was now all right what are you doing with the bacon here we're laying the bacon out and just barely salt and it just enough salt to give it a little flavor we're not actually trying to cure the bacon okay and then next step is the bacon what else can we do with it well stack it up for a couple of days and let it take salt and then we'll let it out and let it dry after drowse will take us a little liquid smoke and we'll put a little liquid smoke on it let that dry maybe maybe a tablespoon full of brown sugar a little salt not much and it'll just start the meat process dry the water out what we're trying to do here is to pull the water out of the bacon guys so that when we put it in the pan is don't steam steam and turn into mush we want it nice and crispy we want it to taste like corn-fed ho we don't want it to taste like any preservatives or additives or anything we wanted to taste like oak meat corn-fed hog now can you leave this bacon out and need to be in a cool area cool area with the wind blowing through it such as today 55 degrees or 25 degrees is still fine no problem at all oh just once it gets done curing after a couple of weeks you're gonna keep it refrigerated until time to eat it right you can freeze it you can refrigerate it do anything you want to do with it you can was if you have a lot of kids you can just eat it plumb up but you can leave it in a refrigerator from a couple of months or you can stick it in the freezer in an airtight baggie and it will keep a couple of years so now this is the type of bacon people are designed now because everybody's looking for hand-cut baking nobody wants the machine cut bacon they want it thicker now it's Tanner or ever how they choose to cut it so they definitely don't want factory produced bacon that been soaked in a brine they want to do it the old-fashioned way now the salt has begin to take as you can see it's gone away can't see it to me will begin to sweat which is wets that means it's taking in salt the thick of the piece the more salt you use at the end of the piece the less thought you'll use will continue now the salt you can't even tell I put any on it but it's still on there and it says begin to soak in had the hull completely chilled and the weather's been freezing cold then we would have had to warm it up to get it to takes off because if he gets too cold and it meets frozen it will not take salt so where we go from here guys is we have 35 pounds of sausage right here this is our sausage grinder and we're using old plantation pork sausage seasoning and this is the brand right here I'll post a link down below to some of this old plantation seasoning and we're also using a lot of rubbed sage okay so the old plantation seasoning and the sage are very important one bag of old plantation does 25 pounds of sausage we have 35 pounds of sausage here what we'll do is we'll mix in we'll mix in the sausage mixture we'll stir it all in there really good turning it in there well grind it will taste test it and then we'll add more old plantation seasoning as we need it so that's what this is all about old plantation all right and I'll post a link down below to it something that's worth mentioning it is if you put too much in there you never can take it out so you can always add a little bit more that's why we cook a little bit of sausage today as we're doing it and we'll season it to taste so the plate that we're going to use to grind our sausage here on the end of the sausage grinder is a 3/16 inch plate and let me show you the sausage grinder if I can find one of these on Amazon I'll post a link down below to that too ok try to group all this stuff together so if you're gonna do a hog yourself you can buy this equipment and this is called a general model D sausage grinder pretty interesting this pan right here comes right off the tie meat goes down in there there's a little thing that twirls and pulls the meat through and the sausage will come out on this end now well mix in our seasonings will run off a few sausage cakes we'll taste it and that's basically the biggest secret behind it you can over season your sausage and it won't be good at all so we've got to taste it we got three people down here to taste it me my dad I'm a stepmom be a good time so I want to show you a few different attachments that you can put on the sausage grinder and basically these things mount on the plate at the end and you can stuff sausage you can make hot dogs you can make all sorts of different kind of sausages Jerky's stuff like that with the sausage grinder there's several different kinds of sausage grinders I'll post a link down below to one that will fit on your KitchenAid stand mixer which is what I used last time and there'll be a link to the video that I used last time for making sausage I'll post it up here somewhere we used our KitchenAid stand mixer in that video so with our hands all washed up and clean we'll lay the meat out here at about 2 inches deep 1 to 2 inch deep and then we'll spread the seasoning over and then we'll mix it all in so you might be wondering about how much fat to put in this it's about 1/3 fat 2/3 lean meat and we'll spread our seasoning out over top so he's spreading the seasoning out on top of the meat here so now we're putting the sage on and what we want to do is put a heavy heavy coat of sage on basically turning the whole pile of meat green now we'll take and turn the meat mix it up and coat every piece very well it doesn't have to be an exact science but we'll turn it up and mix it all up too much so we've had this meat in the freezer for about two hours or so so they would get really cold the colder it gets the harder it gets the easier it is to push it through a sausage grinder if it's really warm and soft it kind of mushas up in the sausage grinder so what we're doing right now let's mixing it all up and any pieces that might have frozen together we break those up you just can't mix it enough you just keep on kneading it and turning it so one point to make guys if you're going to do this and you're a tall person or you're a short person you want to make sure that you're not gonna have to bend over the whole time while you're doing this so if you've got a table and you're doing this in your basement or in your garage put it up on blocks if you need to because you're going to be bent over working your hands like this all the time try to make it ergonomically helpful if you're mixing it like this and the cold really bothers your hands then wear rubber gloves it'll really help so what he's doing right now is mixing up our test piece so basically we just pick out several pieces grind them up he'll patty them out and we'll give it a taste test and see what it tastes like [Music] crumble it up take some biscuits and make gravy and just be on top of the world all right first taste of this sausage but we need to touch more seasoning one thing about it is you can always add a little salt after the fact it's really good good texture I like a little more kick to mine you can always add that too we're gonna add we're gonna make some of it a little spicy and some of it mild right now I give it a seven Staffing and a half he's a little more seasoning that's mob delicious so the deal with this pig is we split two pigs we took two pigs and killed them one guy's getting a certain portion of sausage and they want them a little bit mild and we want ours a little bit more spicy so well go on and make theirs up it's good hmm nothing like fresh sausage just straight off the hog mister taste that you can't describe to folks we're gonna get busy grind machine began to need it gets mixed up [Applause] so as we continue to grind the sausage my stepmom is mixing it and kneading it together and my dad is pushing the sausage down into the sausage grinder and we'll continue to do this until we run off the amount of mild sausage that we want for the other family it's going to get some sausage from us after we get done doing that we'll take the sausage that we're gonna make and we'll add our seasonings to it we'll put a little bit more and a little bit of spice to it give it a little bit of a kick got a little bit of work to do it's a good time it's a good family activity hope you guys are learning a little something today having a little bit of fun here so when it comes time to taking the hams out of the salt box we'll do another video removing the hams from the salt box and it'll be kind of a part for to this three-part series we'll do a little removing the hams from the salt box so be sure you subscribe stay tuned click the like button click the little bell down there notify you when I post a new video and in about six weeks we'll pull those hams out and we'll rub them down with black pepper and we'll do well my dad learned from my grandpa what my grandpa learned from a great grandpa so the final mix here we've added a little more sage and a little more old plantation seasoning and fire here has some fresh-made cayenne peppers right out of the garden it's a mixture of pal Thai chili and cayenne not too spicy the just spicy another the cayenne pepper is you don't want to bite into a piece of cayenne I'm gonna taste it all round in your mouth now we gotta try this spicy cotton here try good sage flavor I'm a little bit of pepper just right delicious just what I'm taking on mmm hold out of it see how many times I can say that for it gets mad how much of this is mine oh alright so the next step is we're gonna go ahead and start filling the grinder here and my stepmom Carolyn's gonna start working I guess that's grandma Stoney Ridge grandma Stoney Ridge is gonna start kneading and working that sausage let's get it done [Music] [Applause] [Music] what you're not seeing here is this grinder right here is working circles around that KitchenAid stand mixer I'll see if I can find a link to where you can purchase one of these on Amazon if you're curious about getting one this is a commercial-grade nice grinder don't put this big bugger in there how'd it go we got it done guys it looks good sausage is delicious everything's great I want to thank you a whole lot for joining me here on the Stoney Ridge farm today please click that like button subscribe the channel if you're not already subscribed click the little bell down there and I'll notify you when to post a new video and be sure and share these videos if you're watching my channel and if you think about it share these videos share them on Facebook share them on Twitter share them on Google+ share them wherever you can it really helps the channel we got to build this channel into something wonderful something that we can enjoy with our families and something we can use to teach people the old-fashioned way and what a real farm does and the way things really work thanks a lot guys come on back and see me we'll see you next time all right come on back and see me guys [Music] I'm made on a stone eerie [Music]