Jefferson Ruritan Club

Jefferson, Maryland

Since December 20, 1955

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2005 Pictures

Pictures from Jefferson Ruritan Butchering

February 3, 2005:  Cut up 70 half hog carcasses. 

(All Thursday's pictures are 300 to 400 KB in size.)

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	Unloading a truck with 35 hogs on a snowing afternoon. That's 70 half carcasses.		Cutting a half carcass with a power saw.  A half carcass weighs around 150 lb.    Nearly all of a 300+ lb hog is used.  Very little is wasted.
	Trimming the fat and skin from the sausage meat.		Trimming fat and skin from the sausage meat.
	Grinding fat to make lard and cracklings.		Sawing pork chops with a band saw.

February 4, 2005: Make sausage, pudding, scrapple, lard and cracklings.

(All Friday's pictures are less than 70 KB in size.)

	1. From 35 hogs we got about 2000 lb. of sausage meat on the 60 foot work bench.  Mix the spices and it's ready for the grinder.		2. Stuffing sausage into the casings.
	3. Stuffing the roasts into string webbing		4. Sorting the head meat.
	5. Stirring the pudding, made from a mixture of meat scraps.		6. Stirring the scrapple (pudding with corn flour)
	7. Close-up of a kettle of nearly done scrapple.		8. Pouring the scrapple into pans for sale.
	9. Close-up of the cracklings, the fat solids that remain after melting the lard.		10. Filling the lard press to make the crackling cakes.
	11. Cleaning up with a power sprayer.