Hog class pics 8.0

NCPSC0098Get the hook in quickly so that we can hoist the hog in the air and bleed him properly. It took some muscle to hold him still while we worked.NCPSC0100

Success. Now to wash the throat area off for the stick.NCPSC0102

A successful stick. Part of the blood was given to Brent for blood sausage later in the day, part was taken to a friend who is a chef so that he can make the same thing.

 

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