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Country Talk Discussion Board

Re: A few questions on butchering hogs


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Posted by Walt on February 21, 2003 at 07:57:32 from (152.75.96.238):

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

Use a tractor with a front end loader, loop their back leg, lift them and stick them, artery is just on the side of the throat, push point toward ear and twist, let bleed out, should be a good flow. Water should be around 180 degrees, any hotter colder, you will set the hair. I used a 55 gal drum for a hog that was almost 600 pds that we butchered in the fall. I would only dip a 100 pd hog for 30 secs at a time, front end loader is best if you have one, when you take it out of the water jump on it with the scapers, faster the better, if you do not have a front end loader, you can do it by hand, lay on plywood to scrape, you can also use burlap bags dipped in hot water to help, be careful not to get the water too hot. When you gut it, do not cut into the large intestines and tie the bung shut with a piece of string until you get everything out. Good luck!


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