Table of Contents
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.
Do you skin a pig before butchering?
There is More Than One Way to Skin a Pig Either way, the pig must be skinned. You’ll need a sharp knife, a wash bucket with soap and water, and a knife sharpener. Then you’ll make sure that the pigs are laid on their backs. You can use a trailer or a truck bed to accomplish a good butchering space.
How long should you hang a pig 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.
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.
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 long is pork hung for?
The process takes at a minimum eleven days. The longer the meat is hung, the better the flavor will be, but also the higher the chance that the meat will spoil. Most companies limit hanging to 20–30 days. Up to 10–15% of the water content may evaporate.
Should I remove the skin from pork belly?
More: Once you’ve cooked your pork belly, turn them into Momofuku’s iconic pork buns. Scoring is a good idea on pork belly without the skin, too — it’ll help whatever rub or marinade you’re using soak in. Though pork belly benefits from braises and slow roasts, you don’t have to avoid it in the summertime.
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 do you start a small slaughterhouse?
How to Start a Slaughterhouse Business Dig the Market. Always start any business with deep research of the market. Make a Business Plan. Choose Perfect Design. Manage Financing. Get Permission. Manage Processing Regulations. Hire a Microbiologist. Hire Workers for Your Firm.
Can you burn the hair off a hog?
This helps remove the remaining hair, scruff and dirt. If the hog has coarse hair, you can add a few handfuls of sawdust to help you grip the carcass. Some people use a small propane torch to burn hair that’s hard to get at with a scraper or knife, but you risk burning the skin.
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.
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.
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.
What is the best temperature for hanging meat?
The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees. Food safety experts advise against storing meat above 40 degrees, at which point bacterial growth can become a problem. Next, you should have adequate air flow around the meat while it’s hanging.
Should I soak wild hog meat?
Soaking butchered hog parts in an ice water bath for a day or two will mellow out the flavor and give the meat a lighter color. Wild hogs have much less fat than domestic pigs. Less fat means they are also less forgiving when cooked.
What is the best bait for wild pigs?
While shelled corn is the “gold standard” of pig baits, practically every species of critter out there also eats corn. Be creative—sour some grain for one bait site, use shelled corn at another or perhaps even try a dry dog food or cheese-based catfish bait in combination with corn or milo.
What cuts do you get from half a pig?
Half or whole hog options are the same, you just get double the amount with a whole hog. The available cuts include pork chops, Canadian Bacon or loin roasts, hams, ham hocks, tenderloin, roasts or shoulder steaks, bacon, sausages, ribs, organ meats, bones and the head if you want it.
