Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Talk Discussion Board

Re: A few questions on butchering hogs

[ View Follow Ups ] [ Post Followup ] [ Return to Forum ]

Posted by Burlgoat on February 21, 2003 at 06:23:09 from (

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.
SEND FOOD.......

Follow Ups:

Post A Followup


Subject: Re: Re: A few questions on butchering hogs


Optional Link URL:
Link Title:
Optional Image URL:

Email Notification: If you check this box, email will be sent to you whenever someone replies to this message. Your email address must be entered above to receive notification. This notification will be cancelled automatically after 2 weeks.

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community