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Re: A few questions on butchering hogs
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Posted by Burlgoat on February 21, 2003 at 06:23:09 from (126.96.36.199):
In Reply to: A few questions on butchering hogs posted by SteveB on February 21, 2003 at 04:38:45:
Steve...On your hog killin' and butherin' shoot the hog between the eyes and up about 3/4". As far as stickin' him, stick him in the heart and twist the knife and let him bleed good. On scalding, get the water nearly boiling...180 to 200 degrees...have your barrel tilted about a 30 degree angle...grab his hind feet, put him in head first, slosh him around, pull him out, turn him around and repeat. Pull him out, place him on plywood and scrape him. If spots of hair don't come off, lay a burlap sack over him and pour hot water over him. Hang him up, gut him, and butcher for good eating.
If you have a front end loader on your tractor, it sure does help on hanging him to gut him...
Good luck...hope it works out for you.
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