Butcher Time - Hogs

[Blaineiac]

Sorry I'm so late on this post. I'm new to the group and was looking backward before i post anything lazily. I'm in central OH and have tamworth hogs and have brooded chicks and raised a couple batches of meat birds.

BRF,
Congratulations. They get easier. it is important to stick it quick. Have your knife in your back pocket. drop your gun grab the knife and stick it deep, about 9 inches to the heart, I use a 7 inch knife, double bladed doesn't really matter as long as it is razor sharp. You have about 8 seconds to do this before the thrashing. They will bleed out good. Stay back when they are kicking, they are dead but still able to kill you, especially if you have a knife in your hand. I always skin or scrape BEFORE I gut. There is a chance of contamination from the skin once you open them up. I'm sure you're fine; but it is something to think about. Great job. i love knowing my hogs had a great life and go from eating apples to swinging from the bobcat in about 5 minutes. The hogs I sell I have to take to slaughter.

Rest of the group,
Noone said anything about taking the tenderloins after you gut. Mine don't ever get cold. They go from warm to cooked. Thank all of you for sharing your information here. i understand this is a chicken site; but I didn't start the thread. I really enjoy reading all of your advice. Thanks again

Blaine

 

[barrybro]

I know I am a little late to the post but these are my two tamworths. They are going to the butcher this weekend. They look like they could use a few more weeks, but we have vacation planned and it is time to go. This is my first go around with pigs and I have enjoyed them as much as the chickens. I plan on doing a lot more next fall.

Barry

 

[bigredfeather]

And particular reason why you are not doing the butchering yourself?
BTW: Very nice looking hogs.

 

[barrybro]

A couple of reasons.

1- I have never butchered a pig or deer or any large animal

2- My plan is to sell halves and wholes which will require me to take to a butcher so I want to go through the process myself so I know what my customers will go through.

3- My time is a little tight right now and it is worth it for me to take it somewhere else to have done.

I applaud you for doing it. I would love to have total control over the cuts.

Barry

 

[bigredfeather]

All good reasons.

I just found out that someone I know has a scalding tank for hogs. Next time I may consider scalding instead of skinning. They also have a huge kettle for rendering the lard which they said I could use. That being said, I'm glad I did it the way I did this time. Adding these other tasks may have made it too much for me to handle the first time.

Enjoy your fresh pork, it doesn't get any better.

 

[Brunty_Farms]

Just got one processed last week, awesome stuff. I'm up to 35 right now... just picked up 12 more feeders. I'm working on the pig pen all day today, maybe I can get some pictures tonight.

How is that pig tasting BigRed? You ready for your broilers to start coming in?

 

[Brunty_Farms]

Quote:
Nice pigs... I thought they were durocs at first than I noticed the ears aren't floppy... Get yourself a small self feeder, so worth every penny!

 

[Brunty_Farms]

Here is the new feeder, feeds 60 pigs. Saved my life. Now only if I can just get ahold of Neil to help me with my watering.... I'm set.

 

[Brunty_Farms]

Quote:
Nice pigs... I thought they were durocs at first than I noticed the ears aren't floppy... Get yourself a small self feeder, so worth every penny!

Just re-read... you're taking them in now? They look to be right around 180 pounds live weight... you wan them smaller I take it? I just took one in that was about 300 pounds live weight and it dressed out at 207 pounds. Figured I would give you a comparison.... my guess if they weigh 180 you should get 50-60 pound halves hanging weight. They are going to be really tender at that weight.

 

[barrybro]

http://www.enasco.com/product/Z13646N

If I get enougn pigs I am going to look at something like this for water.