New How-to Video on Cleaning Pigs

[Nic Barca]

I was going through my old computer and came across this video I had made a while back.

I must no have thought it was a very good video back when I made it because I never showed it to anyone.

It's a method of skinning and deboning the pig on the ground, taught to me by a Big Isle friend. No gutting is required but doing so allows easier access to tenderloins and bakin meat.

How to: Skinning/deboning pigs. A method from Hawaii Isle

Check it out

 

[daddy63]

That's a cool video. I was hoping to see more since I'm still trying to figure the best way do this an

 

[doccherry]

Nic:

Nice video. I see how you get the backstraps, but your post says that it shows how to get the tenderloins. Is there a way to get to them without gutting the pig? I can't figure out how that's possible.

Mahalo.

 

[Nic Barca]

<div class='quotetop'>QUOTE (doccherry @ Sep 21 2008, 05:32 PM) <{POST_SNAPBACK}></div>

Nic:

Nice video. I see how you get the backstraps, but your post says that it shows how to get the tenderloins. Is there a way to get to them without gutting the pig? I can't figure out how that's possible.

Mahalo.[/b]

Hi doc. Hmmm, I onder if I should reword that if it is confusing people. I show no such thing in the video nor did I do it on this pig. But IF you did want to get those pieces, it would be easier if you gutted it.

There actually is a way to get the tenderlons without puncturing the cavity. There is a hin membrane between the loins and body cavity. You need to cut very carefully parallel with the backbone beside the loins. cut as much as you can, then use your hand to free the loin wherever else it may be attached.

 

[EvBouret]

I seen him do it on one of the cows we shot. Gutless tenderloins

 

[MJB]

Tenderloin is easy, find the last rib, use your fingers to get between the ribs and the tenderloin. Once loose then take a small knife and cut the loins loose. It helps if the pig has been dead awhile, the meat pulls off real easy.
Or another way is pull the loin last, cut the gut sack for the lower GI don't pull them out, just let them roll out enough so you have more room for the knife, and your hands.

Good luck

 

[HXC 243]

thats about the only way ill clean a dear or a pig.

 

[Speckmisser]

I always take the tenderloins last, after everything else is gone... pretty easy to get to once the hams an backstraps have been removed. Same for taking the heart. Once I've done the shoulders, neck, and brisket, I can reach in and cut the heart loose... definitely NOT a bloodless process, but still much neater than gutting the animal.