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The 4 Primal Cuts. The Boston Butt cut typically weights between 6 and 12 pounds depending on the size of the pig that is being butchered.
The Boston Butt cut is located behind the head of the pig and is literally the shoulder of it as you might guess.
How to butcher a hog. Step one in how to butcher a pig is to render the hog unconscious. This is done with a single shot from the22 caliber rifle. Bigger is not better do not use a larger caliber gun which will kill the hog instantly and it will not bleed out.
The shot must be placed so that the animal is stunned unconscious but not dead. How to Butcher a Pig. Lay It to Rest.
Ill tell you upfront we used to raise pigs. I quickly realized how much work they were and we. Pull Out the Heavy Machinery.
I was very thankful that we actually culled those hogs at the hog farm because we. Give the Pig a Bath. When you are.
Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the. How to Butcher a Pig.
The pigs were then hung in the garage overnight. We were told if we tried to immediately take cuts of meat it would be too soft to cut. It was suggested to let the pork hang overnight to firm up.
And that is our first day of hog butchering. Time to Start Butchering Take a quarter of the hog and place it in the area where you are going to cut it up. By doing the hog a quarter at a time it is easier to handle and uses less work space.
You can also decide if you want them to be cut the same or if you want a roast from one side but then steaks from the other. How To Butcher A Whole Pig Every Pork Cut Explained When you have your halved pig in front of you you can immediately separate it into the 4 major sections aka. The 4 Primal Cuts.
These are larger cuts which can then be divided into smaller more manageable cuts. The 4 Primals are. The Shoulder the Loin the Belly and the Ham.
The Boston Butt cut is located behind the head of the pig and is literally the shoulder of it as you might guess. The Boston Butt cut typically weights between 6 and 12 pounds depending on the size of the pig that is being butchered. My favorite way to cook a Boston Butt is by smoking it in the Big Green Egg and then pulling it to make pulled pork.
In this video master pig butchers Seth and Scott Perkins will show you how to butcher a pig step by step - including. Httpbitly2SJZnxh Visit our store. One of the easiest methods to figure out when your pigs are ready to butcher is to simply keep track of their age.
Most pigs will reach butchering size and weight at 55-6 months of age. This is for a 250-260 pound pig. If you are targeting more in the.
Heres another great butchery video from Bon Appétit magazine this time focusing on how to butcher a pig. In it we see butcher Bryan Mayer tackling a side of pork thats been hung for seven days first breaking it down into the five main cuts shoulder belly loin ham and head and then down further into various chops steaks bacon etc. The cooler the temperature is outside the quicker the carcass will chill.
Start early in the morning and try to avoid exceptionally hot days. If butchering out of doors remember windy days can introduce dirt debris field chemicals insects etc. How to Field Butcher a Wild Hog The most important tool you need is a very sharp drop-point knife.
The flat spine of the drop point rides along on the bone while the sharp edge cuts the hide from the inside out. Cutting from the inside out reduces the amount of hair that will get on your meat. To rough butcher a hog in the field load the coolers with ice before you start so once youre done the meat doesnt spoil in a hot cooler while youre riding around looking for a country store.
Bleeding out skinning and gutting a pig takes about an hour. Once the pig is skinned and gutted the hard part is actually pretty well over but the work is just beginning. Cutting the pig into 1 to 2-pound packages and vacuum sealing along with chopping sausage meat into small pieces to fit through the grinder takes us 3-4 hours in total.
Mine was 300Lbs on the hoof and I paid 22500 total for the hog itself and the butchering. I did buy it from a friend so I did get a bit of a deal on the pig but I have heard anywhere from 90 cents to 135Lb. Also the butcher is Amish and I think their prices tend to be a bit cheaper.