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Small hog slaughter

Scheduled Pinned Locked Moved Meat Processing
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  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres
    Regular Contributors
    wrote on last edited by
    #10

    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?

    mrobisrM YooperDogY 2 Replies Last reply
    0
    • Ridley AcresR Ridley Acres

      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?

      mrobisrM Offline
      mrobisrM Offline
      mrobisr
      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
      wrote on last edited by
      #11

      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.

      craigriceC 1 Reply Last reply
      1
      • S Offline
        S Offline
        Snacks
        wrote on last edited by
        #12

        A site called 2 guys and a cooler has a good video on headcheese.

        1 Reply Last reply
        0
        • mrobisrM mrobisr

          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.

          craigriceC Offline
          craigriceC Offline
          craigrice
          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
          wrote on last edited by
          #13

          mrobisr that is how we use to do it

          mrobisrM 1 Reply Last reply
          1
          • craigriceC craigrice

            mrobisr that is how we use to do it

            mrobisrM Offline
            mrobisrM Offline
            mrobisr
            Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
            wrote on last edited by
            #14

            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.

            1 Reply Last reply
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            • craigriceC Offline
              craigriceC Offline
              craigrice
              Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
              wrote on last edited by
              #15

              that is correct and the animal should drop in its own tracks when shot

              1 Reply Last reply
              1
              • Ridley AcresR Ridley Acres

                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?

                YooperDogY Offline
                YooperDogY Offline
                YooperDog
                Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                wrote on last edited by
                #16

                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.

                1 Reply Last reply
                1
                • Ridley AcresR Offline
                  Ridley AcresR Offline
                  Ridley Acres
                  Regular Contributors
                  wrote on last edited by
                  #17

                  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.

                  G 1 Reply Last reply
                  0
                  • Ridley AcresR Ridley Acres

                    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.

                    G Offline
                    G Offline
                    glen
                    Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                    wrote on last edited by
                    #18

                    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 AcresR mrobisrM 2 Replies Last reply
                    2
                    • G glen

                      Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty

                      Ridley AcresR Offline
                      Ridley AcresR Offline
                      Ridley Acres
                      Regular Contributors
                      wrote on last edited by
                      #19

                      glen Thanks, that’s a great description. That also puts me in a good spot to pass the rifle and get him bleeding.

                      1 Reply Last reply
                      0
                      • G glen

                        Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty

                        mrobisrM Offline
                        mrobisrM Offline
                        mrobisr
                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                        wrote on last edited by
                        #20

                        glen excellent description

                        1 Reply Last reply
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