Butchering like a deer?

Discussion in 'Pigs' started by Bunni, Dec 27, 2003.

  1. Bunni

    Bunni Active Member

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    I read some posts that said to butcher like a deer. Does this mean that you do not have to scald first? The only ones I have done (once) was to scald and then peal back the skin but I think it would be faster to just do it like a deer. Could someone give me more details?
     
  2. bumpus

    bumpus Well-Known Member

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    If you are not going to cure the meat, just skin the hide of.

    Your not going to eat the hide any way.

    Skin it just like a deer.
     

  3. Dear Bumpus:

    Please excuse my stupidity, but could you elaborate on curing/non curing of the pig, what is a good weight at which to butcher. My husband and I have been thinking of pigs, because everyone in the family except me loves pork product. Can you recommend a book, article from countryside, or further help on this matter.

    Also, how much would a feeder pig cost in the area that you live in?

    Thanks for your help,
    Sheila
     
  4. bumpus

    bumpus Well-Known Member

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    __________________________________


    First of all you are not stupid.
    It is best to educate yourself before any venture.

    If you cure the hams, shoulders, and bacon, you should talk to some one who knows how to cure them and has done it right our you will ruin the meat.
    These hogs will have to be scraped not skinned, leaving the hide on the meat.

    Buy some cured pork (ham and bacon) from some one and see if you like it.

    If you do not cure the meat it will all taste the same, just like pork.
    Some what like pork chops. These hogs can be skinned like a deer.
    See if you can buy some fresh pork somewhere and try it to see if you like it. some people like and some people don't.

    Most people feel that the best weight for the money taste etc. is 220lbs-240lbs.
    If you raise them larger than this they tend to put on more fat than meat per pound of daily gain. I personally would not feed them past 250lbs.-260lbs.

    Pigs ready to go on feed will weigh around 30lbs.-50lbs.
    Cost would be somewhere between $25.00 and 45.00 dollars each.

    Instead of going to the countryside form, click on the pig form.
    There are many articles their that you could read and ask questions.

    Go to Yahoo or Goggle on the internet and type in
    ( raising pigs ) also ( raising hogs ) and see what you come up with.

    Also you may consider entering (a made up name) and register yourself
    so we will know you from other Unregistered people on the forum.
    It helps a lot.

    If you know someone in your area who raises pig and hogs they could give you some good help. Ask around at your local feed store. They know people who raise and sell them.

    Also remember if you get too close
    to the pigs and hogs we will smell you later ! :eek: :haha:

    Hope this will help some:
    I Pray that God Will Bless And Help You ! ! !
     
  5. RANDEL

    RANDEL Well-Known Member

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    i vote for skinning the pig. scalding and scraping sounds like a lot of work for a product that i dont even want! the skin doesnt come off like a deer tho. the fat kind of holds it all together. still it's not difficult. if u tan leather i'm sure pigskin must be good for more than just footballs! but if i were gonna cure i'd leave the skin on.
     
  6. Dear Bumpus:

    Thank you for the heads up on curing the pigs. I really think over the summer we should try to raise a couple pigs. Surely it can't be that difficult. Maybe if I read all the pig posts and reread my countryside anthologies there will be more articles about them. It's good to know also approximately what to expect to pay for feeders.

    Thanks again,
    Sheila
     
  7. bumpus

    bumpus Well-Known Member

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    Nothing is near as hard to do if a person counts the cost first.

    Learn today to succeed and win later !
     
  8. Fla Gal

    Fla Gal Bunny Poo Monger Supporter

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  9. Bunni

    Bunni Active Member

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    I have done deer before and we bled them and gutted then skinned. But I watched someone recently just skin around the guts and he did not slit the throat. Has anyone done it this way?
     
  10. Bunni

    Bunni Active Member

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  11. cowgirlone

    cowgirlone Well-Known Member

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    We shoot, bleed, gut, skin, cure and smoke ours with no problems. It's so much faster than scalding. I've never left the guts in while skinning, I think it could be because this is the way I was taught, (like field dressing a deer) we don't leave the guts in any longer than we have to.
    Same with the bleeding, it's the way I was taught, I think the meat tastes better if it is bled out. Just my opinion. :D
     
  12. JAS

    JAS Well-Known Member

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    My husband just butchered our first pig. It went very smoothly. After researching he decided to skin it due to the cold weather here in South Dakota. He relied a lot on the Farmers Bulletin 2265:

    http://kerryz.net/pork-fb2265

    Good luck!