Your email address will not be published. Professional butchers “stick” a hog in the throat, making a small cut to sever the jugular. When making cuts with the saw, try to avoid or trim off odd little sharp points which will poke holes in your wrapping paper. Minecraft Skin. From shop BadPickleTees . Second disclaimer: While the pictures in this post are from the first time we processed pigs, I do edit the information in the post every time we process and learn more. Your email address will not be published. There are a variety of unique online rare pork cuts from you to choose from our website, including pork daube, pig legs and pig head. The entire front leg can be peeled from the ribs with just your knife. Bigger is not better, do not use a larger caliber gun, which will kill the hog instantly and it will not bleed out. Use plenty of warm soapy water and rinse with clear water. We always double wrap pork to delay this. We like pork sausage, so we make a lot of it and almost any sausage recipe, regardless of what the main meat ingredient is, uses some pork. Infact, these people most likely have a higher reverence for the life of there farm animal’s life than anyone who only purchases meat from the butcher’s shop. More than I'm interested into putting into it. Which is to say, I cut it up. I would like to make a few suggestions for next time. I’ve been told a pig is more like skinning a bear (but I’ve never skun a bear, so I’m not sure). Once the hog is completely skinned it is split into halves. But as far as I know, there’s really only one way to skin a pig. Just remember you ARE the person who hired the assasin ,and it was only so you could distance yourself from the desth that it takes to suvive, and YOU are no better than any person who does his own dirty work. Try to keep the skin folded back from the meat as you progress, to avoid contaminating the meat with hair and dirt from the skin. I salt cure the hams and bacon. Technically correct or not, fabricate is a terrible word to describe all the decisions that accompany the division of an entire animal. How to Make Cuts of Meat: Butchering a Pig at Home, Choosing Between Ducks and Chickens for your Homestead, Slow Hatch: Don’t Turn Off the Incubator Just Yet, 118: RAQ #7 – missing the city, working fulltime, too many roos, meat bird terms, life is nuts, 117: 25+ tips to help you get through winter. The visual you gave of your daughters was awesome! Leaf lard. The left over skin from rendering the lard is used for cooking crackling corn bread. We just bone it off and use it for sausage. (Edit – we have since learned after a few more years of raising pigs that certain breeds-or certain individual pigs-are harder to take down. We have been processing our own feeder pigs for 5 years now. This is a quick, minimal approach, so keep it as clean as possible. So, did you have a book or was someone telling you what to do or is it kind of "instinctive"?I think the ONLY part about butchering that would bother me is the actual killing part. Have your helper tie off the anus as tightly as possible with a piece of stout twine. Cut between the ribs with the knife and finish through the spine with the saw. Wow, it seems like just yesterday you got them, they sure do get up to weight fast! 86 5. Skin Care Hair Care Essential Oils Fragrances Soaps & Bath Bombs ... Men's Butcher Pig Foodie T-shirt, bacon shirt, Butcher shirt, crossfit shirt, paleo shirt, chef shirt, butcher pig shirt, funny men's shirt BadPickleTees. It is the hardest part of the job of getting the hog into the freezer. Into a barrel filled with 145 degree water: Much like butchering a chicken, the warm water helps to loosen the skin and hair. Start to skin by pulling one hind leg straight out towards you. We will have to try it on the pigs this year. ), Good post and kudos to youse guys for doing it yourself! I enjoyed your article with pics – big help seeing what your doing and not just reading it. But butchering a hog is intimidating some reason. Either way, the pig must be skinned. I really enjoy YOUR blog! Skin and dress the pig like just like you would a deer, then start cutting. Assuming the ham is to be cured, all it needs is a little trimming to improve its appearance. A question for you… how do you dispose of all that blood and bones? This is simply a heavy stick with a central lift point used by butchers to lift the carcass. Then cut straight from top to bottom with the saw, so that your cut hits the tip of the hip bone and the tip of the pelvic bone. The trick is getting them to look up at you so you can place the shot. You have been warned. Sign up for FREE today. A pig is different than skinning a deer. Next, repeat this with the front legs. Make the cut square to the ham, just below the hip bone. Comes off like a glove, and very clean. Business Consultant. Do this quickly and get out of the way because the hog will kick and thrash about quite violently. As on all the cuts I’m describing, cut to the bone with a knife and then cut the bone with the saw. At Lord Stanley, the legs, thighs and belly are deboned, seasoned and bagged, then cooked at 140˚F for six hours, while the racks and loins are seasoned, bagged, and cooked at 140˚F for three hours. And it occurred to me that I needed to butcher the Javelina if I was going to have it for dinner. All skinning cuts are just deep enough to cut the skin and should not cut into the muscle tissue. 1. We have butchered our pigs for several years and have made it a family affair. How to Gut a Pig. Nice job if it was your first time. This is the part where real butchers are going to shake their heads. Chinese Restaurant. Wählen Sie aus erstklassigen Inhalten zum Thema Butcher Pig in höchster Qualität. Ariana Mullins says. Each family member has their special skill which makes it much easier. Socialize Forums Wall Posts Discord Members . that comes with it. If you like to eat pork chops and ham and bacon, if you like to eat pork sausage and pork roast, then, we have to kill the pig. Before you can do that, however, you have to split the sternum, or breastbone, with the hand meat saw. If it is frozen, all your cuts would have to be made with the saw. (Ask me how I know.) We raise hogs too and you made this very clear. The 4 Primals are: the Shoulder, the Loin, the Belly, and the Ham. We started this process (with one pig after another) at 1 pm and were done before supper. Motivational Speaker. Your first cut is made hereafter trimming the belly back where it is attached to the ham, by following the contour of the ham and trimming into the narrowest point. advertisement. The rib section can be left whole or cut into sections as you wish. This was a very good article about the process of butchering pigs for meat. Let it rest 5 mins before serving. Tracks so much for sharing this information! The pig drops like a stone after the shot but you only get 10 seconds to make the cut before the pig starts thrashing around violently. 2- skin the pig instead. We skin first and gut next but we also hang the hog with a hydraulic tractor or a winch. I make a cut with the tip of my knife just big enough to get two fingers in. We source the best meat the UK has to offer and have relationships with farms all over the country. While using such words may soothe the conscience of some, it avoids the hard truth. Now make a cut across the ham section, leaving a wedge-shaped piece, and the ham. After all, the packing industry is just that, an industry. Select from premium Pig Butcher of the highest quality. Lastly, we halved the hog. Ropes break. 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