How to Butcher a Pig

[LRRPF52]

This is one of the most informative videos I have seen lately. I enjoy being able to learn from someone who does this professionally, and takes a lot of pride in his art form/trade.

http://www.youtube.com/watch?v=aXPmxWEXrRU

[sneaky one]

Dude, nice find! My electrical engineer pal in southern MN , helped develop the last run of Hormel, automated systems to run hogs thru @ high speed.. OMG!

He gets data from the sources- the best take that he sent me was== cool L-52 video find!... yet American pork is WAY Leaner than that stuff..

And the wild pigs would be too lean?

Awesome learning curve for deer guys too! This is still so fun. Man, those pork chops would sweat fat for an hour! Bill A type of dinner? BLUNT FORCE? ?????????? Blunt is now BFT. Keep it simple. Hanka, we miss you as a namesake , dude. The original - Grendelizer !!!!!!! And my inclusion of the Grrrr.

I'm not happy here , what could we change for the horde? Thoughts gang?

[hydrotech]

my family has been butchering hogs every February or march since I was a kid. Its a big deal. all my cousins and uncles and some old family friends show up. We did 10 hogs last year. We used to scald them and dehair them in a big vat with firewood under it and gut em. However we now take live hogs to a meat locker. They dispatch them, scald and dehair them, gut em, and cut them in half from snout to ahole. We pick them up and skin the rest. Last year we had 10 hogs between us all so its a big process. we skin them out Friday night and cut up fat into cubes to render lard and make cracklin's in a huge cast iron cauldron. Early Saturday morning we cut up the skinned hogs and trim them up, cut them into pork chops, pork steaks or boston butts, cut the bacons and jowl off to cure and slice, cut up the hams to cure and slice, cut up the ribs etc. while we enjoy some homemade wine and beers. Next all the scraps are gathered and weighed for each person and we get the sausage ground to make breakfast sausage or bratwurst and stuff em. I usually save all my scrap deer cuts in gallon bags and thaw them out at hog butchering time. I grind my deer and hog trimmings together and put it in 1 quart bags. I use the ground deer/pork in place of ground beef all year. We empty the cauldron of lard and cracklins and save it for fish frys. finally we get all the hog heads boiling in a huge cast iron cauldron. When all the meat falls off the head we scoop em out and separate bone and meat. the meat gets mixed up, seasoned and ground to make head Cheese YUMMY! I've also skinned and cleaned up a few wild hogs. I usually singe them with a blow torch prior to skinning because they have fleas so bad.

[montana]

my family has been butchering hogs every February or march since I was a kid. Its a big deal. all my cousins and uncles and some old family friends show up. We did 10 hogs last year. We used to scald them and dehair them in a big vat with firewood under it and gut em. However we now take live hogs to a meat locker. They dispatch them, scald and dehair them, gut em, and cut them in half from snout to ahole. We pick them up and skin the rest. Last year we had 10 hogs between us all so its a big process. we skin them out Friday night and cut up fat into cubes to render lard and make cracklin's in a huge cast iron cauldron. Early Saturday morning we cut up the skinned hogs and trim them up, cut them into pork chops, pork steaks or boston butts, cut the bacons and jowl off to cure and slice, cut up the hams to cure and slice, cut up the ribs etc. while we enjoy some homemade wine and beers. Next all the scraps are gathered and weighed for each person and we get the sausage ground to make breakfast sausage or bratwurst and stuff em. I usually save all my scrap deer cuts in gallon bags and thaw them out at hog butchering time. I grind my deer and hog trimmings together and put it in 1 quart bags. I use the ground deer/pork in place of ground beef all year. We empty the cauldron of lard and cracklins and save it for fish frys. finally we get all the hog heads boiling in a huge cast iron cauldron. When all the meat falls off the head we scoop em out and separate bone and meat. the meat gets mixed up, seasoned and ground to make head Cheese YUMMY! I've also skinned and cleaned up a few wild hogs. I usually singe them with a blow torch prior to skinning because they have fleas so bad.

Boy, I would love to eat dinner at your place, you made me hungry

[jawbone]

fantastic and mouth watering link, LRRP.

[sneaky one]

Yummy. HYDROTECH! Daddy like. An awesome mind opening experience idea.

[rebelsoul]

That guy is pretty good...much better if he had a southern accent.

[Kikn]

One of these days I'm going to get to watch more than the first few minutes of this video. I've started our like 5 or 6 times already since it's been posted.

[hydrotech]

finally got to watch, he's skilled, we do some things the same, some different. cool to see how others do it.

[LRRPF52]

That's what interests me, how a pro who does it for work makes his first cuts, and maximizes the meat with no waste. I need to get a good recipe for making Polish sausage, as that's my favorite.

http://www.lets-make-sausage.com/polish-sausage-recipes.html

I think it's the smoked taste, combined with the pepper and garlic that I really like. I just don't like a lot of sausages out there compared to Kielbasa. I have to have it in place of hotdogs even, as they are nasty.

I can do some of the German Wurst's with kraut, as well as the Finnish makkara with hot mustard, which is common in both of those countries.

I like to mix cultures when I cook sausage, so I'll start with a kielbasa or Kosher sausage, slice them up, fry them with Lowry's and some other seasonings, then make Indian yellow curry for a sauce base. You can mix the curry into rice, or make a nice Asian brown rice with bits in it, then serve them all together. I have also tried topping this off with a fresh salsa, and it's surprisingly good.

You get European sausage, Southern US style seasoning, Indian curry, Asian rice, and Mexican salsa all one big happy family on your plate. Dang, I have to make that now. I haven't had it in years.

[LRRPF52]

This is how we do in in Finland with makkara, Finnish sausage.

[Slappy]

Everything from the rooter to the pooter!! BANG BANG!!

[keystone183]

my family has been butchering hogs every February or march since I was a kid. Its a big deal. all my cousins and uncles and some old family friends show up. We did 10 hogs last year. We used to scald them and dehair them in a big vat with firewood under it and gut em. However we now take live hogs to a meat locker. They dispatch them, scald and dehair them, gut em, and cut them in half from snout to ahole. We pick them up and skin the rest. Last year we had 10 hogs between us all so its a big process. we skin them out Friday night and cut up fat into cubes to render lard and make cracklin's in a huge cast iron cauldron. Early Saturday morning we cut up the skinned hogs and trim them up, cut them into pork chops, pork steaks or boston butts, cut the bacons and jowl off to cure and slice, cut up the hams to cure and slice, cut up the ribs etc. while we enjoy some homemade wine and beers. Next all the scraps are gathered and weighed for each person and we get the sausage ground to make breakfast sausage or bratwurst and stuff em. I usually save all my scrap deer cuts in gallon bags and thaw them out at hog butchering time. I grind my deer and hog trimmings together and put it in 1 quart bags. I use the ground deer/pork in place of ground beef all year. We empty the cauldron of lard and cracklins and save it for fish frys. finally we get all the hog heads boiling in a huge cast iron cauldron. When all the meat falls off the head we scoop em out and separate bone and meat. the meat gets mixed up, seasoned and ground to make head Cheese YUMMY! I've also skinned and cleaned up a few wild hogs. I usually singe them with a blow torch prior to skinning because they have fleas so bad.

Head cheese good....bluetwurst better.....

http://www.vice.com/read/blood-collection-the-cajun-way

[Adam Lilja]

I watched the one he has for deer and I realize that I waste a lot more than I thought

[sneaky one]

L-52, I should send some of my Zummer sasauagges in 1 lb tubes - to you boys out west. No need to cook, its fine as is.

Stanc, ROS, JAS , have requested it- yet no funds showed up here for the dry ice, &, & , lotsa postage.

Makkara is same as Mn brats- kinda- pre cooked- just need to be re heated. The world we live in- gets smaller every day. Yumm.