Butchered first hog

[steff bugielski]

Well we did it. Friday we butchered our hog, all 380lbs of him. Yesterday DD and I cut and wrapped him up. We had the most delicious pork roast for dinner.
He was an 16 month old intact boar. He had spent his whole life with his mother and sisters, right up until that morning.
I was a little worried about the taint but have read everything Highlands has to say about it in his blogs. We were planning on separating him from his sister last month but never got to it.
As for the butchering itself, not bad at all. The only bad part was the hair. I just cold not get it off. Maybe it is too cold out and it started to grow for winter. Next time I will shoot for a few months earlier.
I do have a question , when cutting up the mid section, I have backbone with tenderloin, ribs, bacon and a large section under the ribs. is that also baconable?
Now in search of brine and smoke recipes as well as sausage.
Thanks to all of you who shared your advice.

[Gailann Schrader]

That large section is called belly or side. Really.

Fresh side is FABULOUS. Get it a little icy and then slice it thinly.

Or separate the layers of meat and stuff with an appropriate stuffing and roast.

Yummy crispy fat and meat.... FABULOUS.


Next time? Skin it. That outer skin is very tough anyway. I may SHAVE my animal before skinning. I plan to skin in strips to dry and give to the dogs for treats.

Shaving won't necessarily work for you as the follicles will still be there, but if you are just using for dog treats, who cares? Hair is in dog food anyway (what I call false protein).

Oh, and you need the scalding water at an exact temp to slip the hair. Otherwise? You are right. The hair "sets" and won't come out well.

Sounds great! I can hardly wait for fresh pork from my pigs...

[luv2farm]

Originally Posted by Gailann Schrader

Oh, and you need the scalding water at an exact temp to slip the hair. Otherwise? You are right. The hair "sets" and won't come out well.

Sounds great! I can hardly wait for fresh pork from my pigs...

Your are CORRECT about that!!! (Lesson learned from a young age ) With a hog weighing 380, I've have my water holding at 135 degrees when I drop him in the vat. If a hog weighs 400, I have it at 140. Once you drop him in the vat, keep in mind the temp will go down because his body temp is around 100. Any hotter and you'll set the hair, much colder and you start "cooking" 'em before the hair will turn loose.

[Laura Workman]

So, figuring an 80 pound pig (potbelly), how long would you scald, and would you use 135 degrees, or would you go a bit lower, say, 130? Thanks! (I too had trouble getting hair to slip on the last pig I did.)

Originally Posted by luv2farm

Your are CORRECT about that!!! (Lesson learned from a young age ) With a hog weighing 380, I've have my water holding at 135 degrees when I drop him in the vat. If a hog weighs 400, I have it at 140. Once you drop him in the vat, keep in mind the temp will go down because his body temp is around 100. Any hotter and you'll set the hair, much colder and you start "cooking" 'em before the hair will turn loose.