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This may be too late but... I made two products similar to items I saw on "The rabbit ringer" site. One to snap their neck and one to hang them for skinning. It works great for me. I also use a hook type skinning knife (the kind you put a sheet rock blade in) and a small curved blade skinning...

Thanks for the comments, yes I did keep the jowls. My friend is going to make pancetta with them, should be good. I am going to smoke a ham and my bacon. I have a meat smoker that I'm going to modify for cold smoking the ham, bacon and hocks. I'll let you know how all that works out:cool:

Here's an update: Wednesday we (my pig growing partner and I) cut up the two halves. We expected to have a friend of his who is a butcher join us for guidance. He didn't show. So we used the video from "ask the meat man.com" to work from. It went pretty well in that it took us about 5 hours to...

Slaughtered my first pig yesterday. I think it weighed about 260-270 lbs live, I forgot to measure it before I started but the last time it was over 250. Everything went well, got a good shot 1st time with my .22 pistol and it just dropped to the ground, got a good cut to the jugular vein too...

Does anyone have experience with moving does from cage to cage? I have three "normal" size cages for my 2 does and my buck. And a larger cage I thought I'd use for when a does litter was ready to leave the nest box but not quite weened yet and keep them there until butcher time, moving the doe...

So when will this "rabbit section" start? I've been looking for one but haven't found one I like as much as BYC for chickens. I'll be watching for it!