<![CDATA[Small hog slaughter]]>Planning to home butcher 8mo old American Guinea Hog boar and 3 yr old sow in the very near future. The little boar first and the sow a couple weeks after. I’d really like to take advantage of everything on the carcasses I possibly can whether I think the fam and I will like the end product or not. So any tips would be greatly appreciated.

Here are some questions to get this discussion started:

  1. What is the best way to make use of the head that will sneak past squeamish children?

  2. What organs are for sure not worth saving? (colon, gall, stomach?)

Thanks in advance!

]]>https://waltonsdev.nodebb.com/topic/3912/small-hog-slaughterRSS for NodeThu, 10 Sep 2026 21:40:22 GMTThu, 27 May 2021 13:09:08 GMT60<![CDATA[Reply to Small hog slaughter on Fri, 28 May 2021 16:41:47 GMT]]>glen excellent description

]]>https://waltonsdev.nodebb.com/post/38768https://waltonsdev.nodebb.com/post/38768Fri, 28 May 2021 16:41:47 GMT<![CDATA[Reply to Small hog slaughter on Fri, 28 May 2021 16:24:36 GMT]]>glen Thanks, that’s a great description. That also puts me in a good spot to pass the rifle and get him bleeding.

]]>https://waltonsdev.nodebb.com/post/38765https://waltonsdev.nodebb.com/post/38765Fri, 28 May 2021 16:24:36 GMT<![CDATA[Reply to Small hog slaughter on Fri, 28 May 2021 15:46:45 GMT]]>Ridley Acres Behind the right ear aiming to the left eye for a right handed shooter, the opposite for a lefty

]]>https://waltonsdev.nodebb.com/post/38762https://waltonsdev.nodebb.com/post/38762Fri, 28 May 2021 15:46:45 GMT<![CDATA[Reply to Small hog slaughter on Fri, 28 May 2021 15:34:55 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/38761https://waltonsdev.nodebb.com/post/38761Fri, 28 May 2021 15:34:55 GMT<![CDATA[Reply to Small hog slaughter on Fri, 28 May 2021 03:13:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/38732https://waltonsdev.nodebb.com/post/38732Fri, 28 May 2021 03:13:03 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 23:25:33 GMT]]>that is correct and the animal should drop in its own tracks when shot

]]>https://waltonsdev.nodebb.com/post/38725https://waltonsdev.nodebb.com/post/38725Thu, 27 May 2021 23:25:33 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 23:13:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/38724https://waltonsdev.nodebb.com/post/38724Thu, 27 May 2021 23:13:11 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 22:33:25 GMT]]>mrobisr that is how we use to do it

]]>https://waltonsdev.nodebb.com/post/38722https://waltonsdev.nodebb.com/post/38722Thu, 27 May 2021 22:33:25 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 22:29:15 GMT]]>A site called 2 guys and a cooler has a good video on headcheese.

]]>https://waltonsdev.nodebb.com/post/38721https://waltonsdev.nodebb.com/post/38721Thu, 27 May 2021 22:29:15 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 17:38:38 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/38683https://waltonsdev.nodebb.com/post/38683Thu, 27 May 2021 17:38:38 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 17:02:35 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/38679https://waltonsdev.nodebb.com/post/38679Thu, 27 May 2021 17:02:35 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 16:32:06 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/38673https://waltonsdev.nodebb.com/post/38673Thu, 27 May 2021 16:32:06 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 14:32:17 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/38651https://waltonsdev.nodebb.com/post/38651Thu, 27 May 2021 14:32:17 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 14:04:12 GMT]]>I was already torn on whether to scald and scrape or skin…now i’m even more so!

]]>https://waltonsdev.nodebb.com/post/38648https://waltonsdev.nodebb.com/post/38648Thu, 27 May 2021 14:04:12 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 13:36:11 GMT]]>processhead in that episode he make cracklins… or pork rinds. Good call.

]]>https://waltonsdev.nodebb.com/post/38641https://waltonsdev.nodebb.com/post/38641Thu, 27 May 2021 13:36:11 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 13:48:54 GMT]]>Unless you had other plans for the skin, I always thought it would be fun to try making home made fried pork rinds. (chicharrones fritos).
Should be able to bag and freeze the skins to do this at a later date if there is too much other butchering activities going on.

Head cheese is a good way to use the head meat without the actual head being part of the meal table setting.

We enjoy steaming the ears with asian spices and slicing into thin strips when they are tender. Serve with nuoc mam. Be advised that pork ears are full of cartilage, and are never totally tender, but have sort of a crunchy texture.

]]>https://waltonsdev.nodebb.com/post/38640https://waltonsdev.nodebb.com/post/38640Thu, 27 May 2021 13:48:54 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 13:23:24 GMT]]>Was Season 4 Episode 2 - Available free on you tube
https://www.youtube.com/watch?v=nskiV_xDt18

]]>https://waltonsdev.nodebb.com/post/38638https://waltonsdev.nodebb.com/post/38638Thu, 27 May 2021 13:23:24 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 13:15:53 GMT]]>lkrfletcher thanks I’ll check it out.

]]>https://waltonsdev.nodebb.com/post/38637https://waltonsdev.nodebb.com/post/38637Thu, 27 May 2021 13:15:53 GMT<![CDATA[Reply to Small hog slaughter on Thu, 27 May 2021 13:14:12 GMT]]>@j_rid - I saw an episode of Meat Eater on Netflix where he shot a wild boar and used the head for headcheese and every part of the usable hog. He even made his own sausage casings and used them for sausage from the same hog. I wish I could remember the episode, but was very interesting. Might be worth a google.

]]>https://waltonsdev.nodebb.com/post/38636https://waltonsdev.nodebb.com/post/38636Thu, 27 May 2021 13:14:12 GMT