Butcherng a pig.

[CBW1999]

CBW, thanks. As Robert mentioned, it sounds like a whole lot of trouble. I might try it on another very small one, but it sounds like it would be real tough for a big one.I wonder if a pressure washer would work?

You might be onto something there. As long as it isn't a "steam" cleaner. A commercial hot water pressure washer, if the temp can be adjusted but- the key is hot water setting on the hair for minutes to loosen it. I think it would defiantly remove the hair once loosened!

I also like the idea of using burlap to hold the water on the hog longer- probably use a lot less water that way.

We have a couple hogs going to the freezer in October. I'll post some pics/video and try a couple of different ways.

Regarding your B.I.L. wild hog issues. I've heard that some areas down there will butcher and use the meat for the needy. Maybe they would come get them. I agree that this has to be extermination not management based on the destruction they do.

With the number of people raising hogs in Vermont (some with the intent of making fast cash and not using their brains)- it is only a matter of time until we start to have the same problem.

 

[grnspot110]

I've tried it and it did not work as I'd hoped. The hide is thick and hair is deeply rooted.
You can cut the boars and re-release, as shooting sows is poor management. Or just kill sows.

In Missouri, Feral hogs are to be shot on sight! The cause too much damage & are disease carriers. ~~ grnspot

 

[brin]

We don't have any wild hogs around here that I have seen....but I am wondering if you risk a disease by skinning and dressing them or even eating them....Remember swine flu.....I agree with another poster....I think there may be some disease risk to messing with these....Does anyone know for sure ????

 

[N80]

I don't know of any disease risk to humans other than trichinosis. This is a very small risk and proper cooking or a few weeks in the freezer solves that issue. But no more diseases with skinning or processing than any other game animal, and probably less. Swine flu is primarily an issue with domestic pigs in tight quarters. You're much more likely to get swine flu at the Walmart or Day Care than from an actual swine.

 

[N80]

lockhaven, thanks, excellent tips.

I'm hoping to do a bit of salt curing but it will all be done in a refrigerator if I can get it to run 'warm' enough (55-65 F).

 

[dmccarty]

Go buy, checkout, or download one/some of the FoxFire books. I am pretty sure that the first book had a section on hog butchering. Some of the later books had sections as well. Most of what TBNers have posted is what I remember from the FoxFire books. I think there were also sections about making hams as well but it has been close to two decades since I read most of the FoxFire books. Though I did just buy some eBook sections for the Kindle about butchering game.

Later,
Dan

 

[Turbys_1700]

I remember taking our hogs to the abattoir in the early 60's...
The hog was shot in the head with a 22 rifle and then placed in a trough after cutting the throat for bleeding...
Hot water was poured over the hog as employees began the scrapping process...
I remember it vividly...
We then took the quartered hog to our smoke house even though we did not smoke the meat...
We used a mixture of sugar, salt, and spices to rub in the meat and then placed in a brown paper and then burlap sack...
Really good sugar cured ham...
I'm hungry...

 

[brin]

Well may not be any disease we know about but I for one am going to continue to wear rubber gloves when I dress and skin game....I remember Rabbits have a liver disease that can be passed on to humans through a small open cut on your hand...so as you are cleaning any game with their blood, feces etc. involved if you have any open cuts no matter how small...then I think it is best to wear the rubber gloves and since it could be a tiny cut you don't even know you have then it is best to wear the gloves regardless...Further....I see on these cooking shows how they are cooking pork to 140 deg. and saying that is good....Emiril Legassee is bad about that and others...that is BS --Pork should be done to 170 deg. and all game should be cooked well done....no blood...just my opinion......

 

[moeh1]

Yeah, there is another disease I read about in case the hogs get this far north- starts with a B, wear the gloves.

 

[dmccarty]

...Further....I see on these cooking shows how they are cooking pork to 140 deg. and saying that is good....Emiril Legassee is bad about that and others...that is BS --Pork should be done to 170 deg. and all game should be cooked well done....no blood...just my opinion......

The cooking shows and most of us are cooking farm raised which really is factory raised pigs. The chances that these pigs would not have trichinosis is close to zero. Free range pigs eating garbage or dead critters are a different story. I remember one of the cooking shows, I think Alton Brown, saying that to kill Trichinosis you had to cook to a much lower temperature than 170.

CDC - Trichinellosis - Prevention & Control

The best way to prevent trichinellosis is to cook meat to safe temperatures. A food thermometer should be used to measure the internal temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the following for meat preparation.

For Whole Cuts of Meat (excluding poultry and wild game)
Cook to at least 145ｰ F (63ｰ C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest* for three minutes before carving or consuming.
For Ground Meat (including wild game, excluding poultry)
Cook to at least 160ｰ F (71ｰ C); ground meats do not require a rest* time.
For All Wild Game (whole cuts and ground)
Cook to at least 160ｰ F (71ｰ C).
For All Poultry (whole cuts and ground)
Cook to at least 165ｰ F (74ｰ C), and for whole poultry allow the meat to rest* for three minutes before carving or consuming.

So for farm animals, 145 is high enough for factory pigs. Remember, today's pigs have little fat in them due to breeding unlike the old days. If modern pigs are cook at a higher temperature they get dried out which is why the cooking shows recommend lower temperatures. One of the pages I read said 40 people in the US get trichnosis.

Non poultry, wild game should be cooked to 160.

Lions and bears can cause trichinellosis but I ain't gonna eat them. We have a deal, me, lions, and bears. I won't eat them if they don't eat me. So far the deal has worked. :laughing::laughing::laughing:

Later,
Dan