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re: Tips on slaughtering a pot-bellied pig for a Cochon de lait?
Posted on 5/9/17 at 10:29 am to Bleeding purple
Posted on 5/9/17 at 10:29 am to Bleeding purple
Y'all thought about using something larger than a .22? Just sayin'....top of the skull, pointed down...
0
Posted on 5/9/17 at 12:41 pm to fr33manator
You need to make them come help.
Posted on 5/9/17 at 12:59 pm to eng08
You aren't going to get as much meat as you are expecting out of a pot belly pig that size. There is going to be a ton of fat, you would be better off selling it to one of the small slaughter houses to be used for boudin.
If you do decide to leave the skin on, make sure you check cysts. Pot bellies normally have at least one or two from my experience. Normally just small little raised areas under the skin, they are easily cut out and don't affect the meat around them.
If you do decide to leave the skin on, make sure you check cysts. Pot bellies normally have at least one or two from my experience. Normally just small little raised areas under the skin, they are easily cut out and don't affect the meat around them.
Posted on 5/9/17 at 3:54 pm to purpleguy2
I'm tempted to just tell them to get a suckling pig already slaughtered and driving the thing out to the woods and putting it down. Not worth the hassle sounds like. And lord knows we don't need more pigs around.
Posted on 5/9/17 at 4:03 pm to fr33manator
i've killed a few of them over the years. the meat taste like any other pig except it has a "stringy" texture. they don't produce as much meat as normal pig.
just my experience
just my experience
Posted on 5/9/17 at 5:41 pm to fr33manator
Bring it to a Chinese restaurant. They are the experts at killing/eating pets
Posted on 5/9/17 at 6:06 pm to DirtyMikeandtheBoys
quote:
Tips on slaughtering a pot-bellied pig for a Cochon de lait?
Don't do it. Not fit to eat. Seriously.
Posted on 5/9/17 at 7:08 pm to Thunder
A pig can be killed with 22. While in college me and a couple guys bought one at the sale barn and put it in the trunk of a Honda Accord. A live pig in the trunk makes one hell of an awful racket on the 15 mile ride home. Yes there were lots of drinks involved.
A pissed off pig is really fast and mean when you open the trunk
A pissed off pig is really fast and mean when you open the trunk
Posted on 5/10/17 at 7:56 am to FlagLake
We cover the pig with burlap sacks and pore hot almost boiling water on the sacks. Wait a few minutes and then scrape the hair off with a cane knife. That's how my dad did it and his dad before him. Kind of like a hot towel before shaving!
Posted on 5/10/17 at 8:22 am to mack the knife
quote:
it has a "stringy" texture.
Yeah that sounds horrible.
Posted on 5/10/17 at 1:05 pm to SportTiger1
I think its a great idea, please do this, take a bunch of pictures, and report back to us.
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