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Started By
Message
Do you process your own hogs?
Posted on 10/6/16 at 7:50 pm
Posted on 10/6/16 at 7:50 pm
Growing up, dad or grandpa always took their deer to the local processor since they didn't hunt much.
But one of my buddies in HS taught me how to process/butcher, and I found that more satisfying and rewarding.
Thinking about doing some hog hunting and I want to learn how to butcher it myself.
Any of y'all butcher your own hogs? How'd you learn?
But one of my buddies in HS taught me how to process/butcher, and I found that more satisfying and rewarding.
Thinking about doing some hog hunting and I want to learn how to butcher it myself.
Any of y'all butcher your own hogs? How'd you learn?
This post was edited on 10/6/16 at 7:52 pm
6
Posted on 10/6/16 at 8:18 pm to Masterag
yep. its rewarding.
assuming you talking about cutting out roast, backstrap, loins, etc....
assuming you talking about cutting out roast, backstrap, loins, etc....
Posted on 10/6/16 at 8:43 pm to mack the knife
Have you smoked the pork belly to make bacon?
Posted on 10/6/16 at 8:45 pm to Masterag
Just do it like a deer
Posted on 10/6/16 at 9:37 pm to Masterag
I clean and debone it all myself. I bring it to someone to vacuum seal it. Deer meat lasts for years if its vacuum sealed.
Posted on 10/6/16 at 10:31 pm to FelicianaTigerfan
quote:
Just do it like a deer
thanks... might call up a local butcher to see if i can shadow him a couple times.
Posted on 10/6/16 at 10:39 pm to saintsfan1977
I know how to process my deer, just haven't had any experience with a hog
Posted on 10/6/16 at 10:51 pm to Masterag
Hogs are much more likely to carry nasty diseases like brucellosis or TB. Don't mess with one that's been shot in the guts or reproductive organs. Wear gloves that go above the elbow and clean them carefully avoiding contact with gi tract and genitals. Bacteria growth zone is 40 degrees to 140 degrees, so get the meat really cold fast after butchering and always cook to 160 to be safe. If making sausage, cure it if slow smoking. Clean everything the raw meet touched with bleach water mixture. It's great though if you do it right and shoot the right size pig on the right diet.
Posted on 10/6/16 at 11:43 pm to Big L
thanks man... some good info re the bacteria, temps, etc.
Posted on 10/6/16 at 11:50 pm to Masterag
there is nothing nastier than cleaning a fat hog in the middle of the summertime that has been shot in the gut. good lawd.
Posted on 10/7/16 at 12:12 am to Masterag
quote:
know how to process my deer, just haven't had any experience with a hog
Its the same way as cleaning a deer. Use gloves like mentioned because they do carry disease. Some people keep boars, but I dont. I will only keep a sow. I leave the boars for the buzzards.
Posted on 10/7/16 at 3:42 am to saintsfan1977
Cleaning a boar, special care needs to be taken skinning to NOT bust the area around the nut sack or gutting and busting the piss sack. If you do, throw that sucker away.
Summer kills, just pull the backstraps out. Rest go to the buzzards. One has just minutes to get that before the meat starts to go bad.
Summer kills, just pull the backstraps out. Rest go to the buzzards. One has just minutes to get that before the meat starts to go bad.
Posted on 10/7/16 at 9:31 am to fishfighter
quote:
Summer kills, just pull the backstraps out. Rest go to the buzzards. One has just minutes to get that before the meat starts to go bad
thats what we do
in the summer just backstrap them and dump them.
even at night its too hot to butcher a hog safely
in the winter we take straps, legs/butts/hams and ribs
Posted on 10/7/16 at 9:36 am to cgrand
Not when I know 3 different people less than 20 minutes from the house that will drain, gut, skin, cut it up and Ice one down for $35. Drop it off with 2 empty Ice chests and pick it up later that day or the next. Ill never touch another one.
Posted on 10/7/16 at 9:48 am to Masterag
We've done a few...
Posted on 10/7/16 at 12:21 pm to Clyde Tipton
quote:
We've done a few...
I remember that thread - you guys had/have a hell of a scalding process!
Posted on 10/7/16 at 8:18 pm to hunt66
Masterag, as mentioned before im not too far from you. Check out the hog trapping thread in the stickied OB thread above. LINK There are detailed instructions and pics. I would be glad to come hunt some pigs with you and show you how I clean them. Many here can testify to the quality of the sausage, pulled pork, and other wild hog meats I bring to the table and I process 90% of it myself.
Fwiw, I only wear gloves when cleaning hogs so I dont have to scrub the blood from under my nails. Sows, boars, under 100, over 100, all taste fine. Just get it on ice quickly and dont stress out the hog before death (head shots for eaters). Hog diseases are actually fairly rare in himans and easily treated once dx.
Fwiw, I only wear gloves when cleaning hogs so I dont have to scrub the blood from under my nails. Sows, boars, under 100, over 100, all taste fine. Just get it on ice quickly and dont stress out the hog before death (head shots for eaters). Hog diseases are actually fairly rare in himans and easily treated once dx.
This post was edited on 10/7/16 at 8:33 pm
Posted on 10/8/16 at 2:23 pm to Masterag
I do. I got sick of having to bring the meat to the butcher so I bought a LEM #32 grinder. Its fantastic. Now I just grind my own wild hog / deer meat, have probably 20 gallons in the freezer right now. Works really well if you mix it w/ ground boston butt or cheap ground meat you can get a the grocery store. If I was going to buy another grinder I would look at a cabelas meat grinder - I think those have a lifetime guarantee. LEM grinders are only warrented for 3 years I believe.
Posted on 10/8/16 at 2:26 pm to EFHogman
Posted on 10/8/16 at 4:34 pm to Masterag
quote:
How'd you learn?
I was fortunate enough to attend one of the few High Schools in La who's Ag department still had a Meat Processing Center. We butchered for the community--deer, hogs, cattle, elk, moose, etc. I had "show pigs" throughout HS and my family also usually had at least one beef cow at a time, and would slaughter them ourselves, then I would process them in class.
Very rewarding, and a VERY valuable life lesson.
I still support the program as much as I can.
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