Butcher Time - Hogs

[bigredfeather]

Very nice!
On the fourth picture down you can see the catfishes. It's covered with that membrane, but you can see it on either side of the where the daddy parts where.

 

[al6517]

I removed the inner membrane before putting in the spit pole, it helps the meat cook better when it doesn't have to go through that membrane, Basting often help's. Buthchering was clean and easy, and yes I do singe off the hide hair with a propane torch and then scrape it off.

AL

 

[EweSheep]

Quote:
Daddy parts? I thought this pig you butchered was a young sow. The BBQ, man, that looks delicious! How many people could that pig feed?

 

[RhodeIslandReds]

Just wondering if any of you guys have a nipple waterer set-up for your pigs? I have 3 feeder pigs and man they fill that water with dirt so quick, and I hate leaving the water on all day and letting it overflow just to keep the water clean. They have there own hose with a mud pit made but they just dont understand the clean water part.

Thanks,
RIRs

 

[al6517]

Quote:
Daddy parts? I thought this pig you butchered was a young sow. The BBQ, man, that looks delicious! How many people could that pig feed?

It fed all of the 35 people at the party with about a ton left over LOL, it was promptly sent home with all of those that wanted some big Hunk's.

AL

 

[Dogfish]

catfish = tenderloins

 

[booker81]

Quote:
Gotcha!

 

[SpeedysBigRed]

OFG - "i'm usually over at SS.. where folks dont think that 'dressing poultry' means putting little outfits on them"


OFG, where is "SS"? is that a forum on BYC? Sounds more like my kind of place.

 

[ourflockof4]

Quote:
SufficientSelf.com, Its on of BYC sister sites. there is also a link to it at the very bottom of the page.

 

[swift4me]

I'm very late to see this post, but just thought I'd post. Where I live, most neighbors have pigs, one breed is the Basque pig, renowned for the quality of hams as it is a free range, chestnut eating pig, then regular breeds of domestic pigs as well.

Three weeks ago I helped at a slaughter of a 500 pound sow.... old school all the way. No gun, no electric, just the knife, and 6 men to bring the sow to the table. The blood sausage they make here is very good and important to them, so a complete clean bleedout into a large metal tub is critical. The sausage is called Boudin and contains pieces of other parts and some of the fat as well. There is a man in the area who is invited to alot of these slaughters as he is very good with the knife, and also at butchering.

After that, they use a powerful propane torch with a large head to singe while scraping. They torch also helps clean the feet and soften the hooves as they feet are used too. I have slaughtered many deer, moose and alot of wild pigs, but had never done a domestic pig, so I was curious. There were three couples, (all local farmers), and a few others of us and it was a great day with a fine lunch and a mid morning break with red wine and farm cheese. It started at 9, and after lunch, all that was left to do was the sausage making and the rendering was under way. Not an ounce of that pig was wasted. Very impressive.

Just thought I'd share the old school way.

Pete