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How to butcher a Hog Empty How to butcher a Hog

Post by amybyrd21 on Wed Sep 14, 2011 5:52 am This is a several page article from Mother Earth News on how to butcher and store your hog.

When you do it your self you know how your meat is handled. It is not for everyone. We did one of our own this year and had the other two butchered. If you get it butchered ask for the fat and skin back. You can render your own lard and have cracklings. You can also ask for the heads and liver too. (Just about everything but the squeal)
This is a project best done when you have several people around. It is not easy to haul a 200 plus lb hog around and hang him up. This is also very dangerous when other hogs are in the pen with you. Even though hubby had ours tamed to a point you never trust them. It is best to put the one intended for butchering in a seperate space before you even start.

You also have to have boiling water to scald the pig in to remove the hair. If you were like us and had duroc crosses (They have alot of hair) makes sure you have good butchering equipment. Also make sure it will be blow freezing the whole time you are working with the meat. It is important for them to hang long enough to bleed out.

When you go to ground the meat stick it in the freezer until it gets just about solid. This makes the fat and meat ground together better and not render the fat out due to the heat of the grinder. I have a hand grinder and if we dont chill the meat it gets the whole thing oily and slick. It also gives the meat a funny texture.

The best way to freeze it is up to you. I put ours in freezer bags with all the air sucked out of them. When I got ours from the butchers they were wrapped in butcher paper and labled then taped shut.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
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