nic8407
Exploring the pasture
- Joined
- Aug 23, 2009
- Messages
- 6
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- Points
- 12
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 and it bled out quickly. I was happy with that. Drug it down to the shop where my fork lift is and it took only about 2 hrs to get it where it was cut in half.
As far as skinning or not, instead of scalding it in hot water I thought I'd just singe the hair off with my torch and scrape the remaining hair off with a scraper. Didn't work. It singed the hair all right but the scraping didn't touch the remaining stubble under the skin, as I thought. Not getting the stubble out of the skin doesn't seem too appetizing to me, so I guess we wont have skin on our hams We wanted to leave the skin on basically and cut it off when desired for any given piece. So next time I'll build a large cauldron to dip it in and do it right.
The other comment I'll make is about the 26" meat cutting hack saw I bought for making the primal cuts in the hog. As far as using it for splitting the hog in half down it's spine, that didn't work well either. The 3/4" wide blade was too flexible and wouldn't follow the center of the spine, kept wandering off to one side. I finished the job with a short wood cutting hand saw, the kind with long "spiked" teeth, not the normal teeth most hand saws have. Worked great. Tomorrow we'll cut up the halves for the freezer. Don't have a meat cutting band saw for that so it will be the hack saw and knives. I'll post again on that job. Hope someone finds some useful info here.
As far as skinning or not, instead of scalding it in hot water I thought I'd just singe the hair off with my torch and scrape the remaining hair off with a scraper. Didn't work. It singed the hair all right but the scraping didn't touch the remaining stubble under the skin, as I thought. Not getting the stubble out of the skin doesn't seem too appetizing to me, so I guess we wont have skin on our hams We wanted to leave the skin on basically and cut it off when desired for any given piece. So next time I'll build a large cauldron to dip it in and do it right.
The other comment I'll make is about the 26" meat cutting hack saw I bought for making the primal cuts in the hog. As far as using it for splitting the hog in half down it's spine, that didn't work well either. The 3/4" wide blade was too flexible and wouldn't follow the center of the spine, kept wandering off to one side. I finished the job with a short wood cutting hand saw, the kind with long "spiked" teeth, not the normal teeth most hand saws have. Worked great. Tomorrow we'll cut up the halves for the freezer. Don't have a meat cutting band saw for that so it will be the hack saw and knives. I'll post again on that job. Hope someone finds some useful info here.