Butchering

[steff bugielski]

I have noticed on other forums they have a sticky for butchering . Any one wish to post all the details for me. I am going to do the deed first week of May. The boar intended is about 175lbs. thanks!

[ninny]

Take a look at:

Don't know what's wrong but link isn't working...

Sorry!

Okay, I'll try this again. Thanks to Nevada, down on the computer forum, I found out I was posting the wrong url address.

The address that I should have posted is: www.kerryz.net/pork-fb2265

I guess it really helps to get the url address right if you're gonna try to help someone. My bad....


.

[steff bugielski]

Thanks

[pigman]

Done two pigs last year, the first was a 150# and it went really smooth, the second one was 1000# plus Boar and he destroy my lifting system and it was a nightmare of a job. Everything that could of gome wrong went wrong and more. Now getting really to butcher a 150# sow this weekend.

[michiganfarmer]

Originally Posted by pigman

Done two pigs last year, the first was a 150# and it went really smooth, the second one was 1000# plus Boar and he destroy my lifting system and it was a nightmare of a job. .

My first thought is to get a rope around them somehow, and hook it to a tractor and as carefully and humanely as possible, get them outside. shoot them outside, then use the loader on the tractor to handle the hog.


Id like to try butchering a 1000lb hog sometime. For not tother reason than just to say "screw that. I wont do that again".

[pigman]

I moved him months back into the slaughtering pen and feed him a diet of corn and whole grains. The slaughtering was no problem, he was just to heavy for my hoist and gambrel, which was rated for 1200#. During the skinning process, everything just gave in and down he came. This weekend I am pouring a cement slab in my slaughtering pen to get rid of the dirt and mud problem that cover him after he hit the ground.