Butcher Time - Hogs

[dinahmoe]

my grandpa shot them behind the ear angled toward the front and that dropped them right there. a .22 bullet will bounce off the front of the skull if you don't hit them just right.then you have a very pee'd off pig.we didn't have any equipement either ,just walk up to them in the pen,shot them behind the ear,bled them,scalded and so on.we did it very country style.
good luck

 

[Bossroo]

Quote:
I hope that you are a darn good marksman to the brain of each hog or you will have lots of fun dealing with a couple hogs that sees little humor in your gunplay. When I worked in Vet Pathology, we had a farmer and brother ( covered in blood) bring in a bloodied hog in a back of his pickup ( with plywood sides),that he tried to kill with 7 shots and the hog was still in ill humor. I couldn't get close enough for a shot with a captive bolt pistol and the hog saw little humor to attaching electrodes for an electricution. So, It took me about a half hour to finally position myself to place a proper shot to the brain. Not fun at all, being on campus and all. Cut the throat crosswise just like a chicken to properly bleed out. (Jeff, take note). I would also recommend that you gut the hogs right after the kill as leaving them in for a day or two, the guts will stain the bacon for a putrid green bacon and eggs. Scald and scrape off the hair or skin( leave the skin on the ham areas. Since you want to butcher as economically as possible... Buy a 2 handed cleaver, while the hog ( sheep, goat, beef ) is now hanging by it's hind legs and gutted, this will alow you to split the hog down it's backbone into two halves by using numerous light swings like you would do spitting a piece of firewood. Use a set of long handled pruning sheers to cut the ribs crosswise to size. And/or Use a good sized pruning saw with fairy small teeth to also cut the ribs and the backbone for chops after you first cut the back muscles to the chop thickness that you prefer ( use a good sharp boning knife). Then make the cuts for hams, ham hocks, shoulder blade, etc. with the pruning saw. The pruning saw will cut the bones about as fast as cutting a tree limb. If you use a electric saw, use plenty of caution or you could electricute yourself from moisture or fat/ muscle making a bridge contact to your body parts or shorting out the motor. Have fun.

 

[Dogfish]

It is easier to gut the animal on the ground before moving it onto the gambrel.

 

[Brunty_Farms]

Quote:
Coming from the man who killed and gutted a 10,000 lb moose.... I'm taking note!

 

[Talihofarms]

Quote:
Coming from the man who killed and gutted a 10,000 lb moose.... I'm taking note!

SCI and Boon will need to verify the 10,000 lb. moose for the record books.

 

[Talihofarms]

Ok here we are. I can say with all seriousness, that if you do not get the hog killed with a clean shot.
All the meat will be tainted. You have to shoot the hog between the eyes and over a little from center.
A .22 rifle works the best.
You can get the hog right up for a good shot with a treat.( I know it is not sportsman like)
2-3 feet away from the barel.

Once hog is down face head down hill and slice artery.

Let drain about 5-10 min.
I hoist them up by the rear legs and lay a garbage can under the head.
You start at the end( cut around butt ol ) and slice to breast bone.
Guts will fall into the garbage can at the head of the hog.
You will need a strong knife to slice through the breast plate.
Remove the organs and wind pipe. (Be cautious of the bile bag on the liver, don't puncture)
Prop open the cavity with stick.
Let cool overnight. Or up to 2 days. ( depends on Temp)

Next morning skin and quarter.
A chilled almost frozen carcas is much easier to cut with a saw.
Good butchering video on youtube will help you from there.


Good Luck

 

[tlb796]

Here is my 2 cents worth. Hogs are one of the easiest farm animals to butcher. We aimed a 22 just right/left and slightly below an imaginary X marked from ear to eye. right ear to left eye and left ear to right eye. do not aim for the middle. The pig will drop. the stick is made at the chest back toward the heart and wiggle side to side. or you can just cut right behind the jaw. Do it quick before he starts to kick. We always gutted while hanging. Skinning a nicely fatted hog is like cutting butter. A GOOD set of knives are essential.
Tamera
Congrats....I'm so jealous!

 

[Brunty_Farms]

Quote:
Coming from the man who killed and gutted a 10,000 lb moose.... I'm taking note!

SCI and Boon will need to verify the 10,000 lb. moose for the record books.

I think it was more like 800 pounds but it was big.

I could see where doing a whole hog by yourself would be extremely difficult to move, even with a tractor or four wheeler. How do you plan to move it? I'm thinking the only option would be a front end loader right?

I guess we are going to find out later tonight.

 

[Brunty_Farms]

Ya, I've heard .22's are the way to go with pigs from multiple people. However I've never done it myself, I could see where the bullet if not in the right spot could ricochet... not a happy pig then.

 

[Raiquee]

OFG (over on sufficient self forum) has a blog post with step by step instructions, and some pictures (beware, graphic!) It's very specific on where to shoot and where to cut. Pictures show gutting, looks really clean! Also explains scalding. You probably shot it already, which is a bummer that I couldn't get you the link faster. VERY good link!

http://adventuresinthegoodland.blogspot.com/2010/12/how-to-hog-harvest-step-by-step.html