Well, last Saturday me and a neighbor butcherd a couple of pigs. We killed them the night before, gutted them, and then left the carcass hanging upside down in the barn all night. The next day, we set out to skinning the beast. This requires at least two people and a sharp knife. My new electric knife that I bought 3 days before came in quite handy. Anyway, someone has to pull down on the skin while you cut it away from the body. My neighbor had a set of special clamp-type vice grips to help grab ahold of the skin and pull it down which made the job a lot easier. We pulled the skin down all the way to the head. The pig I had raised had quite a lot of meat on her. Once the skinning is done the rest was easy. I just walked up to the pig and starting cutting off nice size steakes, and chunks of meat to be used in grinding up for sausage. I also cut out both ribs which were full of meat. (I just loves pork ribs on the grill) I also cut out the pork loin. I put all my steaks and ribs in gallon size plastic freezer bags and put then in the freezer. All the rest of the meat that did'nt go into steaks went into a large plastic container, and then we ran it through the sausage grinder which grinds the meat into ground pork. At this point, I weighed 10 lbs of meat at a time and seasoned it with a pre measured blend of spices that I got off the internet. I used sage, red pepper, thyme, black pepper, salt, and parsely. After that 60 lbs of meat was seasoned, we ran it back through the grinder which had a special attachment on it this time that channels the meat into your sausage wraps that you can buy at most butcher shops. We had seasoned 1 lb of sausage before we did all this, and cooked it up, to make sure the ratio of seasoning was right for 10 lbs of meat. Anyway, the whole process of skinning, steaks, sausage, and ribs only took about 2 hours, but there were 3 of us, so the more help you have, the better. I had ribs this weekend. They were wonderful. Can't wait to grill up those steaks....