Butcherng a pig.

[Bird]

Remember "Blackened Redfish". The Redfish were seared at such a high temperature that it killed all the worms in the flesh. This recipe greatly reduce the redfish populations, because the restaurants were mainly using "Bull Reds" that were the breeding stock. The customers eating "Blackened Redfish" never knew that they were eating crispy fried worms. Even when they were eating at a fancy restaurant and paying high prices.

The first time I heard of "Blackened Redfish" I thought that just couldn't be good, but how wrong I was. And I also made it with sheepshead on the Texas coast and with lake trout on a lake in Alaska.

 

[/pine]

Remember "Blackened Redfish". The Redfish were seared at such a high temperature that it killed all the worms in the flesh. This recipe greatly reduce the redfish populations, because the restaurants were mainly using "Bull Reds" that were the breeding stock. The customers eating "Blackened Redfish" never knew that they were eating crispy fried worms. Even when they were eating at a fancy restaurant and paying high prices.

Red Drum rarely have worms....as compared to Black Drum that are always full of worms...

differently...
"Red grouper" are much more apt to have some worms where black (Gag) grouper rarely have any worms...

 

[Lineman North Florida]

When I was a boy we scalded hogs in an old syrup kettle and as someone stated earlier dipping your finger in the water and about that 3rd time if you really didn't want to dip it back in there again it was about right, it's really not all that complicated and when done properly is very effective at getting the hair off, back then everything on the hog was utilized except the rooter and the tooter, old folks wouldn't have it any other way. We always had some good scrapers to use and that made it easier, you might have to practice a time or two to perfect it but with a little practice you will be proficient at it, I haven't scalded a hog in 20 years but I guarantee I could tomorrow if need be, it's like a lot of other things you learn in life, you won't forget.

 

[Bill 55]

We haven't scalded pigs in years, just too much dang work. I do like hams with the skin on but the trade off just isn't worth it to me. I did learn a trick from some Amish guys who come to the neighbor when we do a community butchering every winter. They use a utility knife with the hooked carpet, or tile blades. They hang them by the hind legs and cut from the hock to the neck where they will secver the head. they cut strips about 3 to 4 inches wide then just pull the strips off. It is really slick. I have seen two of them skin a 200 lb sow in about 5 minutes. I had always just hung them and skinned them like a deer. That is a lot of work too as by the time you get to the shoulders you are squatting and are greasy and nearly impossible to get a good hold on the hide. When you are doing 15 to 20 hogs faster and easier are good.

 

[smilinjak]

When I was a boy we scalded hogs in an old syrup kettle and as someone stated earlier dipping your finger in the water and about that 3rd time if you really didn't want to dip it back in there again it was about right, it's really not all that complicated and when done properly is very effective at getting the hair off, back then everything on the hog was utilized except the rooter and the tooter, old folks wouldn't have it any other way. We always had some good scrapers to use and that made it easier, you might have to practice a time or two to perfect it but with a little practice you will be proficient at it, I haven't scalded a hog in 20 years but I guarantee I could tomorrow if need be, it's like a lot of other things you learn in life, you won't forget.

I know you never forget how to ride a bicycle, seems like there is some other common activity, just can't recall what it is! ! ! LoL
Smilinjak

 

[creekbend]

Red Drum rarely have worms....as compared to Black Drum that are always full of worms...

differently...
"Red grouper" are much more apt to have some worms where black (Gag) grouper rarely have any worms...

How to Identify a Saltwater Redfish | eHow.com and Red Drum Fish - Chef's Resources

 

[creekbend]

The first time I heard of "Blackened Redfish" I thought that just couldn't be good, but how wrong I was. And I also made it with sheepshead on the Texas coast and with lake trout on a lake in Alaska.

When I lived and worked in Florida, this is what I would do to fish for Sheepshead. I would go to the flats at Emerson Point where the Manatee River and Tampa Bay converged. At low tide, I would take a long stick and attach a woman's panty hose to it. I would catch fiddler crabs before they had a chance to burrow themselves in their holes. I would put them in a coffee can and head to one of several bridges and a pier next to a railroad trestle. I would scrape the barnacles off the columns first. After baiting my hook, and after a nibble was felt, I would count to THREE and jerk my rod. An "Old Timer" showed me this trick and it worked quite often. Sheepshead are talented bait stealers.

 

[Dr Dave]

My grandpa always donated a hog to an anual cookout, he always said they put an apple in the mouth and a carrot in the @ss:laughing:

Dave

 

[Bird]

Sheepshead are talented bait stealers.

Yes, they are. My dad had some old washing machine tubs about 3/4 buried in his flower beds and half filled with sand. So he kept a good supply of fiddler crabs for bait in those tubs; kept a very shallow bowl of water in each tub and fed them dry oatmeal. So a lot of times when I was there, I'd go with him at night along the bay side of the island with lanterns and buckets and catch fiddlers to keep the tubs stocked.

 

[two_bit_score]

Thanks guys.

Slash pine, the boar I was referring to was not feral. He was clearly from wild stock. Long, thick black hair. Big tusks, etc:

View attachment 281915

The little sow was feral. In other words she looked like a little gray domestic pig.

Robert, you may be right. Even the little sow, which was nice and tender, still did not have a lot of fat. However, she was not any more hairy than a domestic pig. So maybe if I want to try this I should stick with a small one, 50 to 80 pounds. And we're not trying to manage....we're trying to exterminate them....it isn't going to happen but they are doing a lot of damage to my brother-in-laws hay fields and are rooting my place up pretty good to. Deer never get a chance to get into my sawtooth oak acorns. My B-I-L is at war with them. He shoots them like varmints. Sadly, he doesn't even pick them up. It the locals want them he gives them away, otherwise he leaves them where they drop.

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?

George, domestic gone wild = ferel. Domestic is not ferel.

If you getting another one of those fine little sows you might want to look into a cuchon de lait.

cochon de lait
>>Cochon de Lait literally translates from French to English as "pig in milk", or it is called a "suckling pig". A Cochon de Lait is basically a cajun pig roast of a whole young pig.* The pig is slow roasted for 6 to 12 hours.* That is what makes a Cochon de Lait an event rather than just cooking a meal.* It's an extended "male bonding", "story telling", "bull shooting", "beverage of your choice drinking", "fire tending" event ! I learned how to roast a pig from my late brother-in-law Ronnie Nezat.* Click for pictures of one of those early cochon de laits at Ronnie's hunting camp on the banks of the Atchafalaya River.<<<

The best way to cook a pig!