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Country Talk Discussion Board

Re: A few questions on butchering hogs

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Posted by Gary, Mt Hermon, La on February 21, 2003 at 05:58:14 from (

In Reply to: A few questions on butchering hogs posted by SteveB on February 21, 2003 at 04:38:45:

Steve, a 55 gallon drum would do fine, I believe the water should be about 180 degrees, (someone correct me if I'm wrong, it''s been a long time, I just skin them like cattle now) After you dip the hog if it doesn't scrape well,then lay some burlap sacks on him and pour hot water over the sacks and let soak till it scrapes easily;.Dont let it go too long or you 'll cook the hair in and will have a very hard time getting it off. If you can pull it loose with you fingers, it's just right.

About sticking the hog you don't need to cut it from ear to ear. In the neck down along a line from where the ear begins, stick it there and twist a very zharp knive in towards the esophogus twisting it juzt enough to cut the artery, similar to the carotiod artery in your own neck. There will be no doubt if you hit it or not, the blood will come gushing out if done properly.

Yall have a real nice time at your pig roasting, sounds like fun.

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