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NLAhunter
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« on: March 31, 2026, 09:36:06 pm » |
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NLAhunter
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« Reply #1 on: March 31, 2026, 09:38:57 pm » |
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We have made about 500lbs of sausage here this year about 90lbs of boudin cooked down probably 12 or 15 gal of lard cut up some pork chops and fry meat we living high on the hog right now
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t-dog
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« Reply #2 on: March 31, 2026, 10:29:59 pm » |
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That’s a ton of work but man if you had bought all of that at store…..
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cajunl
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« Reply #3 on: April 01, 2026, 07:18:36 am » |
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Looks awesome! I need to make me some boudin! You are living high on the hog!
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Cajun
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« Reply #4 on: April 01, 2026, 09:31:35 am » |
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That looks great. Sadly with laws changing cutting boars and making barrs out of them will be a thing of the past. I understand with Farmers and Ranchers wanting the hogs gone and gthe newer generation all they know about is killing hogs but the times we caught and tied everything, making Barrs and releasing sows is becoming a thing of the past. I guess I am a dinosaur living in the past. One thing I have noticed is No. La. still practices the cutting of Boars and releasing them.
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Bayou Cajun Plotts
Happiness is a empty dogbox
Relentless pursuit
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NLAhunter
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« Reply #5 on: April 01, 2026, 02:14:07 pm » |
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Yes sir we still practice it up here we caught good barr yesterday morning and this morning we didnt need em they was sent on there way   Sent from my SM-S911U using Tapatalk |
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t-dog
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« Reply #7 on: April 01, 2026, 04:54:06 pm » |
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We’d probably be cut and released if they found we were cutting hogs and releasing them. We have such numbers that it’s not in our favor to release them. Where we are, every hog needs to be taken out.
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