Before and After

[Vermonster]

It was 119.4 pds hanging, so thats 78% of the live weight... which makes it around 153 pds on the hoof.

Yeah, I do all my own wild game butchering. I like that I can make the chops as thick as I want, not what some butcher decides. Its pretty easy, especially pigs. Its like they're designed for easy butchering. Nothings gets wasted except the Oink!

Meat Cutting DVD's & Video's

No special equipment required. I don't even have a meat saw, I use a short wood saw called the shark and a decent boning knife.

Thanks Belch, thats highest form of compliment!

Cool. I do all my own deer, but have not shot a pig yet. So, I might be a little lost the first time or 2....

 

[myfriendis410]

Well, I pulled that ham out of the freezer I've been holding back to do. You inspired me. I admit it. It's defrosting now. I'll let you know the results.

 

[weekender21]

Yeah, I totally agree. I've done it all on my own for 7 years. Everything but the smoking that is. Every now and then I have a friend smoke a ham or wild turkey for me. I just don't have the time or the need for a smoker yet. I'm getting one as soon as I retire!

 

[k_rad]

I want to take those ham hocks and make some red beans and rice in the crock pot. those would be perfect mmmmmmmmmmmmmmmmmmm I can't wait to shoot a pig!!!!!

Weekender Home Depot has a smaoker for $36 they are worth ten times that IMO!

 

[DirtyDave]

Damn that looks good, cant wait to try it with my first pig

 

[ltdann]

Well, I pulled that ham out of the freezer I've been holding back to do. You inspired me. I admit it. It's defrosting now. I'll let you know the results.

Its all about temprature control and time. Don't rush. Your neighborhood will smell like smoked ham for at least 24 hours.. the neighbors will be knocking wanting a taste, I promise.

 

[ltdann]

Cool. I do all my own deer, but have not shot a pig yet. So, I might be a little lost the first time or 2....

go to the website askthemeatman website, they have a little 5 minute sample about butchering hogs. Its really not hard.

 

[ltdann]

When it comes to the smoker, I'd go electric, better temp control. The one in the photos above is my old bradley smoker. It was pricey back in the day. There are others out there.

There's a difference between smoking a ham (takes a long time) and cooking a ham with smoke flavor (do that quickly).

 

[rogsworld]

I agree Lt I have had propane and charcoal smokers and to produce any smoke they have to be way too hot.
So if I read right, your ham's never got frozen? just kept on ice? then in the brine. If I ever get a pig can I use Lt Dan's butchering service:stir pot:

 

[ltdann]

I agree Lt I have had propane and charcoal smokers and to produce any smoke they have to be way too hot.
So if I read right, your ham's never got frozen? just kept on ice? then in the brine. If I ever get a pig can I use Lt Dan's butchering service:stir pot:

Before we left camp, I took the shoulders and hams off the carcass and stuffed 'em in the rib cage and the whole thing went inside a 122 qt cooler until I got home. Next day I started to butcher, so it basically went from the hog to the brine.

I have one of those little dorm refrigerators I use for storing my meat while its being processed. You know, when the sausage recipe says store at 40 degrees overnight before stuffing? Its perfect for that kind of thing.

 

[sancho]

Nothings gets wasted except the Oink!

first, those hams look beautiful!!! great work!

nothing gets wasted? you exaggerating, or serious? brain, kidney, head, pig's feet? everything? did you skin it, or "shave" the hair?

just curious! because i take my pigs to a butcher...

 

[ltdann]

first, those hams look beautiful!!! great work!

nothing gets wasted? you exaggerating, or serious? brain, kidney, head, pig's feet? everything? did you skin it, or "shave" the hair?

just curious! because i take my pigs to a butcher...

I didn't take advantage of all of the pig, but yes, if you were motivated, nothing gets wasted but the oink.

The brains can be fried, head cheese comes from the little bits and pieces cut from the skull. Jowls can be fried, and the snout is used in sausage as a texture additive.

Pickled pigs feet you know, kidney's can be eaten as well. The intestine makes sausage casings. Even the skin=Lechon and fried pork rinds. The tail is used in soup.....

Seriously, if your motivated, nothing gets wasted except the oink and I guess you can use that for a ringtone.:lol bashing sign:

I skinned mine. I really don't have the ability to "scald" a hog properly. A bell scraper takes the hair off.

Hogs are the perfect eating animal.....YUM!

You can learn the basics pretty easily by getting the DVD from the meat man(see above) or reading Basic butchering.
http://www.amazon.com/Basic-Butchering-Livestock-Game-Mettler/dp/0882663917.

I mean really? If you screw it up, what do you have? Ground pork!

 

[Jean]

Beautiful work and Thank you for the web links. I really like the little fridge idea. I'd thought about getting a little bitty one for storing a few bottles of wine, but now I am rethinking that idea. :thumbs up2:

One more thing to add on using as much of the critter as you can. I have the hide from my last hog in the freezer. It is ready for braining (adding oils) and smoking (preservation). I am hoping for a really cool piece of leather for making my own boots.

Jean

 

[ltdann]

Beautiful work and Thank you for the web links. I really like the little fridge idea. I'd thought about getting a little bitty one for storing a few bottles of wine, but now I am rethinking that idea. :thumbs up2:

Jean

Thanks. The little fridge is a lifesaver, when you need to hold finished sausage/salami/summer sausage at a certain temp for xx amount of days. I just take the racks out and I can either hang sausage on dowel rods or put a meat tub in it. Its small enough to handle little projects and not big enough to use for regular household stuff.

Pig skin boots would be awesome!

 

[sancho]

thanks!

a dorm fridge is the best. i use mine for everything from chilling huge pots of stock, to bottles of bubbly for parties. great tip for making it do hunting meat duty.

Jean, i just bought a 48 bottle wine fridge at LOWES for less than $300.

 

[Farmerdoug]

:toast-yellowoes hams look plenty good and plenty lean. I heard that once a pig is say over 200lps its not worth buchering for various cuts of meat but just making into sasuage. I don't know first hand if thats true or not. Again does hams do look scrumptous.

Hey lefty, don't believe em. In domestic pigs, the general rule is that you should try and slaughter hogs when they reach about 200lbs. Kill em young when their still tender. However, I've slaughtered old sows who have tasted awesome. I'll be honest, there is a slight difference in the fat content and meat texture. However, ham, bacon, and hocks never know the age of the animal because they are brined and smoked. Last year I took an old four year old sow to slaughter. She probably weighed close to 600lbs because after rendering, she hung at 484lbs (without head and guts). If you ever ate one of those pork chops, you would never know how old she was if I didn't tell you. Now, all that aside, I would never eat an old boar that weighed that much. I'd still smoke the bacon and hams, but the rest would be made into sausage and chorizo. Old boars retain alot of that nasty musky smell in their fat. That's what most people would call (gamey). Personally, I hate that smell. A lot of other people I know, including my wife, don't mind that smell/flavor. That gamey taste is the reason why I would shoot a sow 99 out 100 times over a boar.

Quick story; About two years ago, I shot a wild boar.(about 200lbs. in a seceret location I can't disclose) I brought about 40lbs of meat to work for a Christmas Party. The wharehouse guys made carnitas out of it. Not one of them could tell difference between the wild boar and a domestic. Had we BBQ'd some pork chops instead of deep frying it, they might have known the difference.

 

[larrysogla]

ltdann,
Wow!!!!! That looks downright DEEEEEEEEEEELICIOUS!!!!!! The recipe is awesome and the smoking is mouthwatering.............when do we come for the big party????
Congratulations................job well done!!!!!
'Nuff said
larrysogla

 

[myfriendis410]

Okay, Dan: I've got the ham and hock out of the brine and drying in my oven at 120F/24 hours. Gonna do oak tomorrow when I get off work and try for a full 24 hours of smoke before bringing the temp up to 160F. Will forward the results........

 

[larrysogla]

All this activity is making my stomach growl from hunger..............you guys are the pro.
'Nuff said
larrysogla

 

[leftyhunter]

If one has the time and determination one could make Chitlins. It involves cutting open the intestines and yes cleaning out all the poop then brining them in vinger. It is a Soul food classic but a labor of love. Something to think about.

Leftyhunter