Hog Weight

[ghost squire]

How do I haul out the meat I want after dressing it? How big a game bag should I get for this? If it helps I will be using the meat for making sausages, is their a specific piece of meat that is best for this, and if so how much does it weigh?

Thanks!

 

[ghost squire]

Thanks for all the help.

 

[BDB]

It was a little bit of a disjointed post so I think most people just left it alone.

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How do I haul out the meat I want after dressing it?[/b]

You should haul out ALL of the meat after dressing it. How are you hunting? How close to a road? Lots of questons. A suitable packframe works well for long trips. Some people bone out the entire carcass in the field and some quarter it and some carry it out whole. All depends on how far and how big the animal is.

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How big a game bag should I get for this?[/b]

Is the bag for hauling it or hanging it? Pillow cases work well for hauling boned out meat. Any game bag designed for deer should be fine for up to a 200# hog. Buy a good quality one though the cheap ones rip and also let in flies. Any game bag for sale should say weather it is for deer or large animals.

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If it helps I will be using the meat for making sausages, is their a specific piece of meat that is best for this, and if so how much does it weigh?[/b]

All of the meat will be good for sausage. Plenty of cuts are good for much more than sausage. The tenderloins are amazing and the backstraps make great chops. It would be a shame to grind these. Every little scrap of meat from the neck and between the ribs and everythings else can be used for sausage.

The amount the meat weighs all depends on how big the hog is. The hind quarters of a large hog can be pretty heavy. If your hog had a live weight of say 200# then I would guess that the total boned out meat weight would be around 60lbs (someone correct me if I am wrong). My last hog was about 200# live and was 100 on the hook with no head, hide, guts and the legs cut off at the elbow. All other bones were there though, ribs, spine, leg bones above the elbow.

I hope this helps. It's a great site with lots of info, don't get discouraged by the lack of response to this one, it seemed a little fuzzy to me when I first read it (still does).

 

[Canus latrans]

I have a good friend who just got a pig this month and boned it out, placed the meat in cheap pillow cases and carried the pig out in one trip.

On another trip, I was curious to see what the carcass would weigh in at the meat market. So, we carried out a boar and got it back to camp as if he was a live weight pig (not gutted). His live weight was 175 lbs. The carcass as prepared for the meat cutter was 100 lbs. The loss of head, feet, guts, skin, etc., was 43% of the live weight. I think 60 lbs. of boned out meat would be a good guess for that pig.

We recently processed three pigs into chops and sausage. Every small piece of meat went for sausage. After adding 30% pork fat, we processed 87 lbs. of sausage.

As a side note: I just picked up a single pig tag for 2004/2005 for almost $16. So, in one year the tags went from less than $2 to over $15 each.

 

[ghost squire]

Well by "meat" I meant the animal, like eyes, skull, feet etc. Perhaps I didn't use the correct word. Thanks for info about game bags and dressed weight!

 

[New Pig Hunter]

homemade pig haul'er-out'er......

http://www.jesseshunting.com/forums/index.php?showtopic=9495


Cheers,

Carl

 

[bigtusker]

I think I would leave out the eyes, skull and feet when making sausage.

 

[BDB]

What's the matter Chopper you don't like crunchy sausages??

 

[bigtusker]

A stray bullet fragment is bad enough but feet, YUK!

 

[Speckmisser]

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A stray bullet fragment is bad enough but feet, YUK![/b]

Hey man, you haven't lived 'til you walk out of a 7-11 on a hot summer day, munching on a pickled pig foot and big ol' slurpee!