(Who said that?) Good job on the first part. Your swine names were too funny! that comes with it. I'm not sure whether to thank you or hold a grudge…;) Looking forward to Part 2! We were told if we tried to immediately take cuts of meat, it would be too soft to cut. The Homeschool Highway: How to Navigate Your Way Without Getting Carsick. First disclaimer: This blog post is full of pictures that include blood, body parts, and other such messes. The rendered skin pieces can be baked to make crisp pork rinds for a snack. After curing the bacon I remove the skin before packaging. This last time I cheated and said to heck with it and just took them to the butcher. Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. Skinning is quicker, but scalding is the preferred method if you plan to make head cheese or levavausht. 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. Enjoy the beautiful scenic pleasures of one of California’s prime hunting locations. I understand Sue! . I would opt for taking them to the butcher! Start by cutting the throat immediately after the pig hits the ground to allow the heart to pump the blood out while it still beats. I love these informative article’s, i only wish people who make coments about blood and gore, would first think of were there meat comes from. Then you can take your time skinning and do a nice job leaving all the fat possible for upcoming processes, without feeling you have to hurry. Let the Meat Take Some Time Off. c) even with a skid loader, this first day of hog butchering is physical work. Did Farm Man have prior experience with game/deer? Pig fat doesn’t come off knives if you’re suddenly out of dish soap. It was cute seeing them in their wet suits and goggles. ACCESSIBLE via OUR Main entrance ON BUSH STREET, NORTH OF 4th Street. I am kinda like that, but heck, I do love meat! Disclosure. I kinda feel like a hypocrite as far as that goes. Very interesting and educational. Check the weather. We're no… On average about 57% of a hog make it from the pen to the pan. Your email address will not be published. Option #1: Remove the Hide. People are always interested to hear how we go about the whole process of butchering our pigs at home. This makes hog butchering a lot easier. … The meat is dark and tough so needs long cooking (simmering about 4 hours). Thanks so much for this article! Very helpful guide on how to properly butcher a pig. And did the .22 do exactly what you wanted or would you opt differently next time? It was suggested to let the pork hang overnight to firm up. Electric City Butcher is the premiere whole animal butcher shop in Orange County. It would have been so much easier to do it to the pieces after, but roast leg of pork with crackle is yummy. I asked my husband why he was in his rain gear and he said "You'll see…" He sure planned for that right! Then rotated the knife tip downward and continued to cut downward. A question for you… how do you dispose of all that blood and bones? So we hoisted the pig up by a hind leg using our tractor loader. I have done this many times. live hog to 180 lbs. There is a specific place to aim for (between the eyes, but slightly above). This leaves the skin on the pig without any hair. Required fields are marked *, © 2021 Amy Dingmann, A Farmish Kind of Life. Delivery & Pickup Options - 32 reviews of Lizze Custom Processing "Lizzie is a large farm and they have all types of animals . Very interesting. Thanks for taking the time to document this first part. The left over skin from rendering the lard is used for cooking crackling corn bread. I’ll tell you upfront, we used to raise pigs. My boys were not to keen on this idea but I was able to convince them we should try it. Let's assume that you've raised a pig and that the porker is now about the right size (175 to 250 pounds) and age (8 to 10 months) for butchering. The cooler the temperature is outside, the quicker the carcass will chill. More folks should learn these skills, so thank you for sharing. You can see in the above picture that a rope is wrapped around the pig’s leg and that is how they are hung. Results: One pig (Supper) weighed 375 and the other pig (Hammy) weighed 400. We've been on the fence about taking them to the butcher or doing this ourselves~you may have tipped the scale towards a DIY weekend! Then it was time to skin. Your welcome. I’ve asked around and couldn’t find any information on this.So I’m not sure what to tell you! A clearly trimmed loin will have no waste.
Experience Southern California’s Big Horn Canyon Ranch like never before. I am thankful we were able to do it ourselves. A pig is different than skinning a deer. I quickly realized how … However, when processing in late spring (as in this photo series), we have to work quickly to get everything safely processed. Perfect for butchering day. The .22 was plenty for what we needed. A sharp knife is easier—and safer—to use.). We have butchered our pigs for several years and have made it a family affair. We skin ours by pulling the hide off. Author: Hogmanadmin | Posted: November 29, 2016 . of retail-ready cuts of meat. The boys held the front legs to the side so I wouldn’t get kicked in the head and I stuck the knife just below the point of the breastbone and pointing toward the tail. $105.00ea: Wild Hog (Skinned or quartered) If you are butchering a pig, you will want to wash it down now. How to Butcher a Pig, Part 2: Cuts of Meat. I thought there is/can be a few small growths on the pig (thinking back with limited recollection for many years) that you need to cut off and destroy as they can supposedly make you really sick if eaten.. The photo specimen was 4-1/2 inches by 3-1/2 inches. . We could have butchered them at a smaller weight, but rumor has it you want the daytime highs to be in the 40s when you’re butchering – we had to wait for Mother Nature to cooperate. Eat your Wheaties and get some rest. Whether you’re butchering your first wild pig or just looking for tips to improve your technique, these photos will help you make the best cuts. . As with home butchering, disinfect all of your cutting tools and equipment with bleach and water when you get home. We started this process (with one pig after another) at 1 pm and were done before supper. A 250 lb. We have since learned that S shaped meat hooks, pierced through the hind hocks, are infinitely better. And that is our first day of hog butchering. It's also important to have your coolers already set up and loaded with ice. From a 150 lb carcass, a loin might weigh 9 lbs. I plan to kill and then wash the animal good and see if we can skin it using the method described in this article. Raising Pigs on Concrete: The Pros and Cons to Consider, How To Till Your Garden Naturally Using Pigs. The colder the meat the easier to handle. The visual you gave of your daughters was awesome! Eventually, the skin is only attached to the pigs back, and is draped over the sides of the trailer. Last year I decided there had to be a better way and convinced my 3 grown sons that we should skip the .22 rifle and just use a knife for the kill. Locate A Farmer. When the skin is just behind the ears, we take the head off by jimming it off the spine. ), Good post and kudos to youse guys for doing it yourself! hog will yield approximately 144 lbs of retail cuts. I’m a visual learner so I’m glad that the pictures helped you, too. The trick is getting them to look up at you so you can place the shot. Without death therr is no life ,who is more guilty, the assasin or thr person who hired him. Since I was going to get a Goat I selected one and then had to go pay the cashier. [1] X Research source That's a lot of valuable pork to mishandle, so it's important that you take the time to get the equipment to do things properly, reducing any possibility of waste and spoilage. American Guinea Hog: Is This Small & Calm Breed Right For My Farm? . Your email address will not be published. It is possible to buy whole pork loins at some markets. I think it was pretty successful too. you can totally do a pig. We use a.22 rifle. Stand back and make sure you have something to catch all that blood. I grew up processing deer but for some reason hogs seemed like a whole different ball game. And rain gear. A skid loader comes in mighty handy at this point. The pigs were then hung in the garage overnight. Pork is divided into large sections called primal cuts, illustrated in the pig diagram. It works out pretty slick. DAILY HOG SLAUGHTER UNDER FIS - AMS 3208/SJ_LS710 Today (est) 488,000 Saturday: After the pigs are scrubbed and weighed, it’s time to skin them. For now, feel free to continue reading. Ropes break. We use a .22 rifle. It generally buried or bagged several times and trashed. Convenience is at your fingertips as […]
I salt cure the hams and bacon. Any comment(s) on this issue? The skinned carcass, ready to open. dressed. $0.50/lb after 300 lbs. They also know what that particular animal has been fed and how it was raised, therefore most likely a healthier product in the end, no growth hormones ect. Notice the large amount of fat present on the animal. Talk about an anatomy lesson! Primal cuts are the largest workable cuts of an animal and wild boar, like a domesticated … Second, you’re going to need to find a farmer who will sell you a whole or a … Not just because it saved money and we were able to use everything we wanted from the pig, but because there is a major sense of "Wow! , It really was neat to do it ourselves. We are currently offering an array of high-class boar and other exotic animals. and weighed 14 ounces, a bit larger than lamb hearts and a whole lot less fatty. Until this year we used a .22 to stun the animal followed by cutting to let the blood out. We hunt a lot so deer is no big deal even our goats isnt that hard – kinda like a little deer. Have a hose and a scrub brush ready. Cut the throat of the hog first to allow it to bleed out. . The last time I had my young daughters help me. Take Precautions When Cleaning and Butchering Wild Hogs Feral hogs are delicious to eat, but the Centers for Disease Control and Prevention warn to take precautions when cleaning and butchering the animals to prevent infection from a naturally occurring and debilitating disease. If you don’t need something that thick or warm, we’ve found disposable black nitrile gloves also work just great.). liked it very much. all looks great, but I have learned the easiest way to skin a hog is hang after the wash job…take a hooked roofing knife and from top to bottom cut down in about 4 inch wide strips and u can pull the skin down and off. Count on the cuts below, 52 lbs from an average side of a 215 lb live hog. In cold weather, we can allow our pig to hang overnight to chill the meat. We were told by several people that skinning a hog is the worst part, but we didn’t think it was all that bad. (We use a portable butcher kit and it has all the knives you need for this job. If you've done deer (which I'm pretty sure you have?) You just have to get in there and do it. Each family member has their special skill which makes it much easier. If you’re looking for information on the first part of the pig butchering process (dispatching, skinning, gutting, halving, and hanging) you can find that by reading my post How to Butcher a Pig. Duroc Pig: Is This Hardy and Fast-Growing Pig Right for You? You’re going to have an advantage going into this process.