Doing your own hog processing .....

[smallblockfuelie]

I was telling Jeph I've been doing my own deer processing for quite some time now and although I've never done a hog we could probably save him some money and do it our selves.

Any guidance? I know it will make a difference depending on what cuts he wants, but I was curious to hear what everyone out there does. Unfortunately my grinder is back in Missouri so everything we do will be with a knife.

 

[jephs422]

If I can hit one?

Geez, ya miss one or twelve coyotes and suddenly you get a reputation......LOL

 

[Speckmisser]

Take a look in the recipes and meat care forum below. There's a ton of discussion about do-it-yourself processing. Remember, your cuts don't have to look as pretty as what the pros come out with, and you'll have less waste too.

With a couple of sharp knives and a little patience, you can make pretty quick work of a pig and you'll be pretty happy with the results. I have a full set of butchering tools, but I think my swept-blade hunting knife gets the majority of the work, and I only use the fancy knives for fine work.

By the way, this is mostly preference, but I prefer to separate joints rather than cutting bone whenever possible. Take your time, and you can do the whole animal without ever touching your saw. The exception is if you want to cut the ribs in half. Sometimes I do, and sometimes I don't. Sometimes a saw is faster, like getting the ribs off the backbone, but it isn't necessary.

For the most part, you want to follow the main muscle groups. Once you get that layer of fat off the animal, it's pretty easy to see how the meat runs. Get your primals off, then decide if you want to cut steaks or chops (cut across grain), or leave them whole as roasts. The hams and backstraps make the best steaks and roasts. Shoulders are good roasts also. Ribs are easy and obvious. Most of the other meat can be chopped for stew, chili, or grinding.

It looks daunting when you have the whole animal laying there on the table, but once you start you'll most likely find that it comes pretty easy.

 

[smallblockfuelie]

Thanks. The front shoulders on a hog connected with a ball and socket joint?

 

[Speckmisser]

Originally posted by smallblockfuelie@Jul 29 2005, 10:05 AM
Thanks. The front shoulders on a hog connected with a ball and socket joint?

Sort of. It's kind of a semi-joint...not like a deer, which isn't connected at all, but just as easy to pull off. You'll need to work around the armor plate though, especially on a big boar.

The biggest key is to take your time and watch where you're cutting. If you "follow the lines", your knife will guide you.

Boy, that sounds pretty zen, huh?

If you've butchered deer before, it's really not that different at all.

 

[smallblockfuelie]

Yea, between my brother and I we do 3-5 deer every year so I think Jeph and I can handle this. Wait, maybe I will supeervise will drinking cold beverages and let Jeph do all the work!

 

[Speckmisser]

Originally posted by smallblockfuelie@Jul 29 2005, 10:20 AM
Wait, maybe I will supeervise will drinking cold beverages and let Jeph do all the work!

That's the best way to let him learn.

 

[jephs422]

Hey I can hear you guys!!!

 

[smallblockfuelie]

are those knives sharpened yet?

 

[easymoney]

Great points, Speck...
It's not hard, really, just takes a sharp knife and some patience. I bone out all my meat and I don't use a saw if I can help it( gets chips and marrow on meat, see below). One important thing, is to keep everything as clean as possible(Iwear surgical gloves.) Meat lasts longer and if you don't get glands or hair on meat it doesn't taste gamey...
Besides you get to make it all into the best sausage there is...

 

[pig guide]

My pig processing is the fastest by far.

I simply pull out my checkbook, while I am at the butcher's of course, and fill it out, then tear it out!

heh heh heh

 

[switch]

I agree! The first pig seems daunting, but just take your time. I've sawed some and not sawed some. I think I like NOT sawing and just carving off what you want and how you want it. Keep things clean and hang it in the shade to keeps things cool. Keep a sharpening stone handy as well. I also take a few gallon of water to clean things off as I go. Go get 'em Jeph, pigs are easier to hit than coyotes.