Restocking the freezers!
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- Txdragon
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Restocking the freezers!
Made a trip to TX to help my brother thin out his hog collection. He had 5 left over from last year that hasn't sold and he needed to make room for this year's crop. We're buying 2 of them and look forward to LOTS of bbq! I'll update this post with some good processing info and such; primal breakdown and whatnot. I'm hoping to have some good info for those that wish to take matters into their own hands and save money on retail cuts.
Stay tuned!
Stay tuned!
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- Norway Joe
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Re: Restocking the freezers!
Look forward to following this thread.
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- OldUsedParts
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Re: Restocking the freezers!
Looking forward to this, Chef Sir
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- Rambo
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Re: Restocking the freezers!
I've butchered many hogs. Are you going to process them yourself?
- Txdragon
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Re: Restocking the freezers!
Rambo wrote:I've butchered many hogs. Are you going to process them yourself?
Yessir. Gonna keep it as close to textbook as I can too.
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- Rambo
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Re: Restocking the freezers!
Are you going to skin them or scrape them?
- Txdragon
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Re: Restocking the freezers!
Rambo wrote:Are you going to skin them or scrape them?
My **intentions** are to scrape. I will be transporting carcasses on Ice for 8 hours. Given that I can not scald them pre-evisceration, I will have to give them a "hot towel" treatment when I get them back home. I'm not entirely sure how well that will work for me so, it depends. If I can save the skin, I'm all for it!
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- OldUsedParts
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Re: Restocking the freezers!
Many years ago I shot a Feral Hawg out in my back pasture and a friend offered to come help me dress and quarter him. I couldn't believe it when he pulled out a Linoleum/Sheetrock Knife and started skinning that booger. Definitely was not his first Rodeo and it was my turn to start quartering and packing in ice before I knew it.
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- Rambo
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Re: Restocking the freezers!
If you skin them, don'tdo it like skinning a deer; cut strips
- OldUsedParts
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Re: Restocking the freezers!
That's exactly what he did and I forgot to mention the "Plars" (aka Pliers) he used to pull the strips of hide and hair off
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- Txdragon
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Re: Restocking the freezers!
Rambo wrote:If you skin them, don'tdo it like skinning a deer; cut strips
They're easy enough until you reach the shoulders, then it's all over. The hide is just toooo thick to manage traditionally.
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- Rambo
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Re: Restocking the freezers!
Txdragon wrote:Rambo wrote:If you skin them, don'tdo it like skinning a deer; cut strips
They're easy enough until you reach the shoulders, then it's all over. The hide is just toooo thick to manage traditionally.
That's why we strip them
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Re: Restocking the freezers!
Dang, I'm mad at myself. It may be too late now but if you haven't put everything up yet, you could grind your trimmings and make some pan sausage
- Txdragon
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Re: Restocking the freezers!
Rambo wrote:Dang, I'm mad at myself. It may be too late now but if you haven't put everything up yet, you could grind your trimmings and make some pan sausage
For sure! I just finished my processing yesterday. Had to get as many pics as I could and I still don't believe it was enough. Should have enough total to get a good idea though. Lol! I'll update more later on with the rest of the story!
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- Txdragon
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Re: Restocking the freezers!
So, sparing the gruesome details of the dispatch, here is 1 of 2- 100 lb pigs. After eviscerating, I'd say the smallest pig was 80 lbs. I can assure anyone reading this, it was a quick ending and our porcine partner felt NO pain..
One pig was skinned due to time constraints so, I was looking at "textbook" in the rearview mirror after trying to scald and scrape with a single 3qt pot... I skinned and split the pig along the spine. I used a brand new 12" hacksaw with an 18 tpi blade. Why? Because this is a cheaper option than a 90 dollar bone saw, and EVERY bit as effective.
Starting from the neck end, look at the rib cage close to the throat area and count up about 4 ribs. Jab your knife between rib 4 and 5 and cut toward the sternum. Good, sharp knife should get ya totally through. Now you can knife the rest of the way toward the spine or saw. It is easy either way because once that muscle is cut through, you can practically just break the shoulder off.
Above is the shoulder primal. You'll get a shank, picnic, and butt.
In this picture, I've removed the remnants of the spine and the couple ribs; simple filet-type method. Then separated the butt from what would be the picnic. I did not cut this 100% proper; I like big butts and cannot lie! Butt is pictured up top, part of the picnic is positioned just below it.
Cut and pieced together, or looks about like this..
One pig was skinned due to time constraints so, I was looking at "textbook" in the rearview mirror after trying to scald and scrape with a single 3qt pot... I skinned and split the pig along the spine. I used a brand new 12" hacksaw with an 18 tpi blade. Why? Because this is a cheaper option than a 90 dollar bone saw, and EVERY bit as effective.
Starting from the neck end, look at the rib cage close to the throat area and count up about 4 ribs. Jab your knife between rib 4 and 5 and cut toward the sternum. Good, sharp knife should get ya totally through. Now you can knife the rest of the way toward the spine or saw. It is easy either way because once that muscle is cut through, you can practically just break the shoulder off.
Above is the shoulder primal. You'll get a shank, picnic, and butt.
In this picture, I've removed the remnants of the spine and the couple ribs; simple filet-type method. Then separated the butt from what would be the picnic. I did not cut this 100% proper; I like big butts and cannot lie! Butt is pictured up top, part of the picnic is positioned just below it.
Cut and pieced together, or looks about like this..
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