Small hog slaughter
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I was already torn on whether to scald and scrape or skin…now i’m even more so!
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I was already torn on whether to scald and scrape or skin…now i’m even more so!
Ridley Acres said in Small hog slaughter:
I was already torn on whether to scald and scrape or skin…now i’m even more so!
See, aren’t you glad you came here to resolve these thorny questions?! lol
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The head can be used as already described or boiled until falling off the bone tender then remove all meat possible, chop and shed and make the some delicious tamales. Stomach is completely edible, but stinks when cooked nevertheless it’s great when done right. Intestines are your sausage casings if you can stomach the cleaning process. Pigs feet and hocks are delicious one pickled the other cured and smoked. I have never did anything with the lungs or spleen, but I know some of the meat products that are ground into meat paste use those parts. Neck bones smoked are absolutely delicious either eaten by themselves or in beans. The rest is by cut unless I have left something out of the least desirable cuts. If you are going to do country hams you really need to leave the skin on and fry those skins as mentioned earlier, if not then just skin it. Don’t forget to render the lard the cracklings are excellent and contrary to popular belief I think the lard makes a superior frying oil.
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So since this is a farm pig and will be humanely dispatched via .22lr to the sweet spot, I am concerned about removing the lead prior to head cheese. Any thoughts on this?
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So since this is a farm pig and will be humanely dispatched via .22lr to the sweet spot, I am concerned about removing the lead prior to head cheese. Any thoughts on this?
Ridley Acres using a solid the bullet should mushroom and remain in one piece that you could extract with just a little effort. I always shot just behind the ear only bone contacted was the neck maybe the very back of the brain.
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Ridley Acres using a solid the bullet should mushroom and remain in one piece that you could extract with just a little effort. I always shot just behind the ear only bone contacted was the neck maybe the very back of the brain.
mrobisr that is how we use to do it
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craigrice and if everything is set up prior, you can shoot, cut the throat, and hang the carcass within seconds and the animal will be bled out completely.
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that is correct and the animal should drop in its own tracks when shot
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So since this is a farm pig and will be humanely dispatched via .22lr to the sweet spot, I am concerned about removing the lead prior to head cheese. Any thoughts on this?
Ridley Acres It has been awhile since we did field to freezer. The info here is spot on. Scraping a hog is an undertaking, good luck with hogs. It is always a learning experience.
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craigrice mrobisr Everything generally says to make a mental x from ears to eyes and where they cross is the target, but you are saying you’ve had good luck with a shot from the side right behind the ear? If you are looking at the pig face to face would you say this would be about 2 o’clock position? Trying to get an idea of the angle you would have been at.
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craigrice mrobisr Everything generally says to make a mental x from ears to eyes and where they cross is the target, but you are saying you’ve had good luck with a shot from the side right behind the ear? If you are looking at the pig face to face would you say this would be about 2 o’clock position? Trying to get an idea of the angle you would have been at.
Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty
glen Thanks, that’s a great description. That also puts me in a good spot to pass the rifle and get him bleeding.
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Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty
glen excellent description
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