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Country Discussion Topics
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Raisin 2 Pigs in the back Yard
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Country Bob    Posted 01-01-2003 at 21:35:35       [Reply]  [No Email]
Yep, its a beautiful sight- looking out the back winda of the house down toweard the garden are my two pigs. Bought them in mid sept. and they are lokking mighty fine. Hope to butcher them myself in a couple of weeks and wondering what ta saw the pork chops and steaks up with, really dont know anyone with a meatsaw. I might use my bandsaw not sure yet. Anyway I bought two 35 ponders for 20 bucks and right now I have about $65.00 in them. Cheap eaten- even for a poor ol counrty boy like me. Been keepin em in the 6 by 10 chain link dog pen, got a tarp over the top and straw bales around it for wind protection. Gonna hate to see them go-My wife and I havent turned the garbage disposer on for months now.

Walt    Posted 01-02-2003 at 09:04:14       [Reply]  [Send Email]
As they said below, use a sawsall, but I would cut it in half, remove the loin and cut that up, same as pork chops, just doesn't have the bone, put bones in scrapple/pudding. We butcher around here (PA) first weekend after Thanksgiving and later. Did a 600 + 500 pound this year, scraped the hair off, lot of work just in that. Somebody told me that skinning is easier, may try it next year.


Country Bob    Posted 01-02-2003 at 17:14:23       [Reply]  [No Email]
Gonna have a neihborhood butcher shin them he caharge 10 bucks a piece to shoot,skin,cut in half.

DeadCarp    Posted 01-02-2003 at 07:06:28       [Reply]  [No Email]
Any bandsaw that can be washed down good will work. Next best thing is a hand meat saw (they look like a big hacksaw) And like they said below, chill the meat first. You plan to scald/scrape the hair or skin them? :)

scooterhead    Posted 01-02-2003 at 03:11:13       [Reply]  [No Email]
Before I got my meat saw we would debone everything . A sawsall with a medium course long blade will work good for any cuts you have to make , ribs , etc. And spliting the hog in haves . I have cut the chops with one but hard to hold and keep the same size,BE CAREFULL. keep the meat cold , makes it easyer to work with .

buck    Posted 01-01-2003 at 21:56:28       [Reply]  [No Email]

Sounds real good there CB I can taste that sausage now. Don't butcher any more but I can remember as many as 50 on the pole on hog killing day (thanksgiving). Use your axe down both sides of the backbone and your fine handsaw and sharp butcher knife will take care of the rest.Enjoy

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