1st attempt at home butchery!

Discussion in 'Meat Selection and Processing' started by rw willy, Aug 18, 2017.

  1. rw willy

    rw willy Smoking Fanatic OTBS Member







    Bought a pig from a local farm.  Took him to the butcher for cleaning and gutting.  Had him split in half.   Broke him down to primals and then to freezer parts.  Did it in the kitchen due to 90 degrees outside.  Cut the hams into roasts.  Butts whole and picnics parted out to roasts also.  I have the neck bones and hocks curing.  Will boil down the bones and feets for stock.  Pig was 215 lbs. hanging.  I think we did pretty good.  Sausage post coming after this weekend.
     
    tallbm, noboundaries and pit 4 brains like this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I'm impressed!  [​IMG]
     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I've boned out a few deer and antelope. I send my elk to a processor. It's the time out of refrigeration that would make me nervous to pull that off...

    Good job! Point!
     
  4. tallbm

    tallbm Master of the Pit

    Man that looks like you did a great job!

    I only mess with feral hogs from hunting.  We just skin them and cut them into the select primals while it's hanging and right into the ice and coolers with the cuts.

    On wild pigs you don't really get much in the way of belly and some other cuts you would get on a farm raised pig.

    For the most part its backstrap, inner loins, ribs, front leg, hind leg, done!

    I look forward to seeing the first smoke you post from this animal :) 
     
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    ​Pigs were timed to be @ the farm fair, August!  Heat was my fear also.

    The day before I built a icebox out of 2" rigid foam board, R-13.  Duck tape and ratchet straps are your friends.  Put a blue tarp in.  The pig was wrapped in plastic and hanging in a walk-in. @ 2:00PM  Dropped her into the box, added 100 lbs. of bagged ice.  That night we pulled her out after work, she was good and cold.  Kept what we were not parting out in the 'fridge.  Did all the cutting on the kitchen table.  Lowered the A/C also!  Don't tell the wife.

    Roasting the bones as we speak for stock.
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    This may help!
     
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lol.. sweeeeet!
     
  8. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Nice job processing those halves into primals/subprimals and final cuts.

    I hope you smoke the hog's head whole, mmmmm! :drool
    Then you can either pull the meat for sammies or tamales, mmmmm! :drool

    I process all my deer and other critters, can't see paying someone else to do it.
     
  9. rw willy

    rw willy Smoking Fanatic OTBS Member

    Thanks to everyone.

    Well worth the effort.

    ChileR. I never thought to smoke the head.  But it does have a certain appeal to it, Thanks
     
  10. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Shouldn't have shown the before picture.    Looking up at me with those sad eyes made me sad too.

    Nice Job!

    John
     
  11. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    Nice job we use to do all our.

    Warren
     
  12. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

     

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