what are you guys having for Christmas
what are we having let's see well i'm not planning the menu
oh you're not
no we usually go out to either either one of our folks they both live close to but um
yeah
i don't know it seems like a a big thing for Christmas is usually ham
well funny you should mention that
i'm a pig farmer yeah
oh you are huh
well now it's kind of a hobby more than anything else but we're going to have uh wild boar
my goodness
we uh we killed a boar the other day it was you know mating with the sows
and you can't use the piglets you know so
huh
it's about six months of no use so
we uh we shot him and cleaned him out and had him you know processed into ham and uh we're also going to have a little roast suckling pig
because i've i've got one that's got a a hernia
oh really
yeah and rather than you know pay the vet four hundred dollars for surgery we'll just cook him and eat him
is that is that hard
oh no hey i tell you what preparing a little pig is is a snap
i'm telling you it really is it's easier than chicken
oh really
yeah you just uh you kill him you know you probably most guys just shoot them
in the head they go you know in a second they're gone and then you just dip the carcass in uh boiling water
oh
pull it out and there's a we use a little raspy brush pulls the hair off
and uh gut it and uh just stick it down in a pit with some cloves and uh some pineapple couple about three pineapples you know sliced them up
and uh cover him up with uh wet uh sacks
feed sacks is what i usually use and then start a charcoal fire on top of him
huh
oh my goodness
and after about six hours you put the fire out and dig that baby out of there and it's the best eating you ever had
oh well does a boar taste just like regular ham
it's just like a pig i mean you know uh it has a lot less fat
does that
huh
uh this this wild boar weighed probably about three hundred and thirty pounds
and he dressed out to almost two hundred and ten pounds
oh my God
oh my goodness
well you and we took the skin and the head and the leg and the feet off and that was about you know a hundred
hundred pounds of just ham
oh well how many people are you planning on serving at Christmas
oh well we're you know we're not going to eat the whole thing gee that take a year but uh you know we're gonna drive up to Kansas City see my wife's folks
eat it all yeah
and uh she she what's what's what's your mother cooking for Christmas
yeah well her mom's doing brisket
i don't what is brisket
brisket it's a part of the cow that they used to throw away
huh
it's just tough as a boot
oh
and uh you know they used to use it for leather i think
oh my goodness
no i mean no i'm just kidding
yeah
but uh it's it's a part of the loin you know the rib cage
and it has a lot of muscles in it and a lot of gristle where it attaches to the ribs
so it's really really a tough piece of meat but it's so tasty you can't stand it
oh my goodness
huh
so you just take it and you marinate it for a couple of days
and
that softens it up huh
huh
and then uh
you just put it in the oven takes about four hours to cook one
they weigh about anywhere from ten to twenty pounds
oh gee
and uh we're gonna have that
well what else just serve with your pig pig
oh well we'll have cranberries and hominy and uh we we are we're big on olives and cucumbers and stuff up here
huh
so we have olive olives black olives and cucumbers and uh tomatoes we still have tomatoes
oh do you
yeah fresh tomatoes
oh we we just got lots of snow
well it started to freeze up around here we there there's nothing between you and us but our barb wire and half of that's down i mean it's thirty degrees this morning
oh really
yeah but uh it'll go up to fifty or sixty almost
huh
oh my goodness i didn't know it got that low at night
but
oh yeah well it's desert
you know where where we are it's it's it's uh the edge of the desert i mean it's part of the Great Plains
so in the day time in the summer it goes up to a hundred a hundred and ten at night it goes down to about sixty
oh gee
my goodness
yeah we get a fifty degree degree temperature swing in about four hours
oh boy
so everything that lives around here is real tough
oh
like the trees
you know we got hundred year old trees that are you know twenty feet tall
oh gee
that's it that's all the bigger they get they you know they're just hard as a rock
