Butchering a Hog. The Kill and Slaughter. Warning: Disturbing and Graphic Images.

KiterTodd

Thanks for the share, @SGH.  Looking forward to the rest of the story.  It's all new to me.

DMW

@SGH - Thanks for posting, I showed it to my 11 yr old. He got a kick out of the anus removal, apparantly anus is a trigger word for adolescent humor

Ozzie_Isaac

DMW said:

@SGH - Thanks for posting, I showed it to my 11 yr old. He got a kick out of the anus removal, apparantly anus is a trigger word for adolescent humor

You mean humour, without the qualifier.

Ozzie_Isaac

@SGH I'm curious about the shot from behind left ear towards right eye.

We used 22 shorts, but right between the eyes.  Sometimes you would get a richochet, is that why you use behind the ear?

Also, why the skinning rack?  If you have it hung why not just skin there?  Also, why not shoot, hang, then bleed out?

I'm merely a novice seeking some answers.

SGH

@DMW Here are a few more random slaughter shots.

DMW

Did you clean, rinse, and pack any intestines for casings?

SGH

Ozzie_Isaac said:

@SGH I'm curious about the shot from behind left ear towards right eye.

We used 22 shorts, but right between the eyes.  Sometimes you would get a richochet, is that why you use behind the ear?

Also, why the skinning rack?  If you have it hung why not just skin there?  Also, why not shoot, hang, then bleed out?

I'm merely a novice seeking some answers.

There are many ways to reach the same end. The behind the ear shot is almost fool proof. By your own admission above, the between the eyes shot is not. As far as the skinning rack, it's much easier due to you having easy access to get around the hog and work. The biggest hog we killed was well over 300 pounds and almost 7 feet in length. Now hang a 7 foot hog that is raised a foot in the air and that puts you trying to reach the rear end that is now approximately 8 feet or more in the air. If they are small short hogs, then I usually hang and skin them. But on the real long hogs, the skinning rack is much more practical. 

SGH

DMW said:

Did you clean, rinse, and pack any intestines for casings?

No sir. The only internals that I kept was hearts and livers. Just didn't have time to fool with it due to all of the grinding and curing. 

SGH

Ozzie_Isaac said:

I'm merely a novice seeking some answers.

For the record, I'm no pro myself. In a time gone by, I was decent at it though my friend. The old knife skills are just not what they use to be. 

The Cen-Tex Smoker

"Even a very astute tongue can not tell the difference between the anus and real calamari"

this has to be the best thing ever written on here. Ever. 

The Cen-Tex Smoker

Coming to a calimari joint near you



Glad they went boneless. I hate a bone-in rectum. 

SGH

The Cen-Tex Smoker said:

"Even a very astute tongue can not tell the difference between the anus and real calamari"

this has to be the best thing ever written on here. Ever. 

Did you like that one better than "Of all the land animals"? 

The Cen-Tex Smoker

SGH said:

The Cen-Tex Smoker said:

"Even a very astute tongue can not tell the difference between the anus and real calamari"

this has to be the best thing ever written on here. Ever. 

Did you like that one better than "Of all the land animals"? 

This is my new favorite. It's not even close. 

Spaightlabs

@SGH - Scotty - you clearly respect the animals and that is the necessary ingredient here.

Your Momma raised you right, sir.

SGH

Spaightlabs said:

@SGH - Scotty - you clearly respect the animals and that is the necessary ingredient here.

Your Momma raised you right, sir.

I have always tried to be as humane as possible when slaughtering and harvesting animals. And thank you brother. 

Thatgrimguy

Looks pretty crazy.. You mentioned these were wild boars?  I understood wild boar to taste pretty terrible. I've never had any personally. What's your opinion?

SGH

Thatgrimguy said:

Looks pretty crazy.. You mentioned these were wild boars?  I understood wild boar to taste pretty terrible. I've never had any personally. What's your opinion?

Only one was a wild Russian. The other three were just domesticated slop hogs brother Grim. When the cure and cold smoke is complete, come by and try some of each and see what you think my friend. 

Thatgrimguy

SGH said:

Thatgrimguy said:

Looks pretty crazy.. You mentioned these were wild boars?  I understood wild boar to taste pretty terrible. I've never had any personally. What's your opinion?

Only one was a wild Russian. The other three were just domesticated slop hogs brother Grim. When the cure and cold smoke is complete, come by and try some of each and see what you think my friend. 

I will definitely take you up on that!

SGH

Thatgrimguy said:

I will definitely take you up on that!

Depending on this stupid weather that we are having, it's coming out of the cure and getting hung somewhere between Wednesday and Friday. I'm hoping for Wednesday, tired of fooling around.  

Hibby

Scott - thanks much for posting these. Any person offended by the contents of this post did themselves a disservice by not reading the thread title. I applaud the care with which you perform this task. I do have a question. I observed (didn't want to use "saw" twice) you using a saw to cut through the rib cage. I know NOT cutting into the guts is crucial as not to spread bacteria. Have you ever accidentally cut too deep/far? If so, what does one do in that situation? Scrap the whole thing? Grab a new knife and cut away any potential contact meat? Thanks again.

onedbguru

it is amazing that most of the guts are in a sack and comes out pretty cleanly. (all the stuff that went into the bucket).   While at Excel, during a tour I watch probably 75 head go from walking to 2 hanging sides in very short order. It is a brutal business, but, it is where 90% of our meat comes from.  That one plant averaged 10K head/day.  

SGH

@Hibby
Brother, I hope that I can make this make sense. When using the saw to aid in breaking primals, the guts and inards are already removed. The only cut that I make with the guts still inside the carcass is at the 4th rib starting from the skull counting towards the rear end. This is just to get through the spine to help in removing the head. At this part of the carcass, there is no intestines. Only, lungs and heart. So no harm no foul if you nick the heart or lungs. But to answer the question in general about busting the guts or bile sacks, as long as you wash it immediately with fresh cool water, all is well my friend. 

JohnInCarolina

The Cen-Tex Smoker said:

"Even a very astute tongue can not tell the difference between the anus and real calamari"

I think this would be a great slogan for the Butt Blast in April.

SGH

JohnInCarolina said:

The Cen-Tex Smoker said:

"Even a very astute tongue can not tell the difference between the anus and real calamari"

I think this would be a great slogan for the Butt Blast in April.

My plan is to make imitation calamari at Butt Blast

The Cen-Tex Smoker

I'm having shirts made. 

theyolksonyou

Note to self: avoid calamari 

JohnInCarolina

theyolksonyou said:

Note to self: avoid calamari 

You always did strike me as more of an anus man.

SGH

theyolksonyou said:

Note to self: avoid calamari 

On a very serious note brother yolk, properly cleaned and prepared anus is heavenly. You honestly have to try it to really appreciate it my friend. 

Spaightlabs

SGH said:

theyolksonyou said:

Note to self: avoid calamari 

On a very serious note brother yolk, properly cleaned and prepared anus is heavenly. You honestly have to try it to really appreciate it my friend. 


Many a man has tried this explanation at home with little luck.  

Roadpuke0

SGH said:

theyolksonyou said:

Note to self: avoid calamari 

On a very serious note brother yolk, properly cleaned and prepared anus is heavenly. You honestly have to try it to really appreciate it my friend. 

Ya I'll pass! i talk enough crap let alone eat it. Well cleaned or not. Just don't seem right in the head to do it.