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To remove small tough hair. The 4 Primal Cuts.
And do be sure to dispose of the hogs viscera in a sanitary fashion.
How to butcher hogs. 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. How to Butcher a Pig.
Step one in how to butcher a pig is to render the hog unconscious. This is done with a single shot from the 22 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. 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.
22 September 2017. 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.
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. 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.
You want the hog about waist high. A sharp knife works extremely well in scraping the fine hairs off the skin. Start with the belly-side up placing the knife blade perpendicular to the hog and.
How to Field Butcher a Wild Hog Wild Hog Hindquarters. Except for some unlucky shooting the hindquarters should be undamaged and that is the next step. Lift the leg up and towards the head of the wild hog.
How to Butcher a Pig. Next its time to hang them. A skid loader comes in mighty handy at this point.
Slit the pigs throat as soon as you have them hung. Stand back and make sure you have something to catch all that blood. We use a portable butcher kit and it has all the knives you need for this job.
Hog butchering help sheet see utting instrution form a whole hog has the following. 2 hams they can be either left fresh or cured and smoked they can be cut as follows. A whole not cut b cut in ½ 2 pc c center slices 5-6 pc of slices and the ends as roasts d.
No self-respecting butcher would ever attempt to prepare hog meat without the right tools and you should reserve the same attitude when it comes to butchering at home. We recommend the following tools for the best results. Hog Butchering in Warm Weather In cold weather we can allow our pig to hang overnight to chill the meat.
This makes hog butchering a lot easier. However when processing in late spring as in this photo series we have to work quickly to get everything safely processed. How to Butcher a Pig at Home.
Before you get down to butchering your pig make sure you have all your essential items in place. Once it has been stripped of its hair and skinned until you only have the meat in front of you the butchering stage commences. To remove small tough hair.
How to Butcher a Wild Hog by FieldandStream When we knifed this honker sow in the South Carolina marshes it was hot enough for short pants and an after-hunt swim. 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. When the evisceration is complete wash the carcass thoroughly one final time. And do be sure to dispose of the hogs viscera in a sanitary fashion.
Simply throwing the innards on a compost heap.