Table of Contents
How do you butcher a pig step by step?
Steps for Hog Slaughter Step 1: Check the weather. Step 2: Heat the water. Step 3: Set up your equipment. Step 4: Move the hog into the area where you will stun it. Step 5: Stun the pig. Step 6: Exsanguinate (bleed the animal). Step 7: Hang the carcass. Step 8: Scald.
How long should a pig hang before butchering?
When And Where To Slaughter Your Hog Most farmers prefer to wait for the chilly days of late fall, or even early winter, before killing swine. You see, the finished carcass must hang and cool for at least 24 hours before the meat can be sectioned and cured or frozen.
What cuts to butcher a pig?
There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, bacon, spare ribs, brisket, ribs, steaks, pork chops, pork cutlets, coppa, presa, secreto, and tenderloin.
Where do you stick a pig to bleed out?
After they are down, stunned- You to bleed them out. Slit the throat- best done by sticking a 6″ boning knife into front base of neck and moving the knife around until you hit the carotid arteries. You will know as the blood will gush and bleed the pig out quickly. You want this.
Can I butcher my own pig?
You can even cut your own pork chops. Still, be sure that you have the proper equipment to get the job done so it doesn’t become a frustration. You’ll need things like good butchering knives, a meat grinder, and a smoker. And that is all there is to properly and humanely butcher a pig.
How much meat do you get from a 200 lb pig?
live weight hog will dress approximately 72%, thus 180 pounds of carcass. That 180 pound carcass will yield approximately 65% in retail cuts, thus approximately 120 pounds of “take home” meat. If the pig is a real lean genetic pig, the yield would be 2-5% higher; if it is a fatter pig, the yield would be somewhat less.
How do you remove hair from a pig carcass?
The classic way to remove hair from a hog is to scald the carcass in hot water and scrape the hair off with a scraper, razor or sharp knife.
Should you hang pork?
Pork should only hang overnight to chill, and all meat should be cut up in a chilled state. A goat should age one week in 40° weather, longer in colder weather. If it’s too warm to age it, it’s a real shame to butcher at that time, because the meat won’t be as tender as it could be.
How much bacon do you get from a pig?
Bacon: A whole hog will yield about 16 lbs of bacon. You can slice it and fry it fresh as a pork belly or you can have it smoked and cured to make bacon.
Where Is bacon on a pig?
Bacon can come from a pig’s belly, back or sides — essentially anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.
How big of a freezer do I need for a whole pig?
Plan to have 1 cubic foot of freezer space for every 15 pounds of pork. A small 7 cu ft freezer works great for a whole pig with extra room for chickens and fruit and veggie preserves, and half a hog will fit in a standard freezer compartment.
How much meat do you get from a 300 pound hog?
From what we’ve experienced, a pasture raised pig will yield 70-75% of hanging weight. We’d expect a pig this size to produce 120 to 150 lbs of packaged meat.
Is it worth buying a whole pig?
A whole pig typically yields 120 pounds of meat or more. Cost depends on the cuts chosen and its weight, but one can expect to save 15 percent to 40 percent. Farmers are willing to sell the whole pig for less than its parts to save on marketing dollars.
What is the most humane way to slaughter a pig?
For older boars and sows, use a 0.30 calibre firearm. Most captive bolt pistols are suitable for small pigs; however, large pigs require the use of high-velocity captive bolt pistols. Animals should be bled out immediately after shooting with the captive bolt, while they are unconscious, to ensure death.
Why do you scald a pig?
Hogs are covered with hair. The purpose of the scalding box is to heat the hog so that the hair can be pulled out and scraped off with a minimum of effort. If heated too long, the hair would set in the follicle, making the scraping and pulling more difficult.
Where do you cut a pig’s throat?
Cut the pig’s throat. After you’ve killed or stunned the pig with a shot, feel for the pig’s breastbone, and insert your knife a few inches above it, making an incision across the front of the throat, at least, 2–4 inches (5.1–10.2 cm) long.
How long do you hang a cow before butchering?
Q: Do you have to hang a beef carcass in a cooler before cutting and processing the meat? (February 2012) A: Hanging beef in a cooler (at about 38° F) for at least 10 days is recommended to improve tenderness. This process is called aging.
What is abattoir?
Definition of abattoir : a place where animals are butchered : slaughterhouse Mr. Foley worked previously at a pig abattoir and reckoned he was beyond such queasiness.—.
How much bacon do you get from a 200 pound pig?
About 16-20lbs in a 200lb (live weight) pig. , Been raising pigs for 40 years. So this answer is based on selling a 270–280 pound pig. Using that weight, you should receive about 20 pounds of bacon per pig.
